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

EATJ DE VIE d'aNDATE.

155

press and filter; then add 2a gallons of "white plain syrup. (See No.1.)

N.

, 185. Eau Verte Stoinachiq"ae.

3 ounces of coriandcr-seed. 1^ do. star anise-seed. 3 do. angelica seed. 1^ do. cloves. 3 drachms of Spanish saffron. 6 do. Peruvian halsam. 3 do. mace. ounce of Ceylon cinnamon. 6 drachms ofcarrot-seed. 18 accajou nuts. 6 drachms of rosemary. 6 oranges, the yellow rinds only. 6 lemons. do. do. do.

t

Ground; macerate for 2 weeks with 3 gallons ofalcohol, 95 per cent., and 3^ gallons of water (see No.5). Distil from off the water 3 gallons of high-flavored spiiit, mix with 20 lbs. ofsugar dissolved in 5s gallons of water. Fil ter. Color green (see No. 89.)

186. Ean de Vie d'Andaye.

4 ounces ofstar anise-seed. 8 do. coriander-seed. 4 do. green anise-seed. 4 do. orris-root. 18 oranges, the yellow rinds only.

Ground and cut; macerate for 24 hours with Sf gallons of alcohol, 95 per cent,, and 4 gallons of water. (See No.5,) Distil from pff tlie water 3f gallons of flavot^^