1864 Bar Tender's Guide price $2 00 by Jerry Thomas

154 KECITES FOE TEN GAELONS EACH.

3 ounces ofcardamom. 3 do. grains d'ambrette.

Ground; macerate for 24 hours with 3 gallons of alco- liol, 95 per cent, and 3J gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. ofsugar, dissolved in 5J gallons of water, filter, pilv in 2 sheets of pure gold leaf to each bottle. 182. Eau des Pacificateurs de Grece. 24 lemons,the yellow rinds only; cut and macerate for 24 hours with 3 gallons of alcohol,95 per cent.,and 3i gal lons of water (see No.5). Distil from off"the water 3gal lons of flavored spirit, and add to it ^ gallon of orange- flower water and 20 lbs. of sugar dissolved in 5-1 gallons of water. Filter. Color red. (See No.93). 183. Eau de Q,uatre Graines. (tVater of Four Seeds.) A lb. offennel-seed. A lb. of celery-seed. A lb. ofstar anise-seed. A lb. of dill-seed. Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 3a gallons of water(see No.5). Distil from off the water 3 gallons of fine flavored spirit; then add 20lbs. ofsugar,dissolve in 5^ gallons of water. Filter. (See No. 3).

s-

184.'-Eau de The. (Teamter.)

1 lb. ofhyson tea. lb. ofsouchong tea^

Ground;and macerate for 8 days with 3 gallons of mco- hol,95 per cent.,and 4a gallons of water(see No.5);strain,