1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

54

half gallon ; rectified spirit (60 0. P.), quarter gallon. Mix all together, and after shaking the mixture well up every day for a month, filter.

212— EAU DE NOBLES.

Eose leaves, four ounces ;

orange peel, cut small, three

; powdered cinnamon, half an ounce ;

powdered nut-

ounces

megs, one drachm ; spirit, two gallons ;

powdered cloves, two drachms ;

proof

capillaire, five pints. Macerate all the ingredients together for one month, then press and filter. Color with essence of cochineal, and add twenty drops of essence of vanilla. 213— EAU NUPTIALE.

Parsley seed, bruised, one and a half ounces ;

carrot seed,

one and a quarter ounces ;

aniseed, half ounce ;

orris root,

; saffron, three drachms ;

powdered mace, three

half ounce

drachms; rectified spirit (11 0. P.), two gallons ;

rose wa-

Macerate for

ter, quarter gallon ;

capillaire, half gallon.

one month, shaking frequently, then filter.

214— EAU DE POLOGNE.

Galengal, marjoram, rosemary, cloves, cassia, mint, ani- seed, fennel, of each, quarter ounce ; raisins, quarter pound rectified spirit (60 0. P.), one gallon ; rose water, one gal- lon ; capillaire, three pints. Mix all together ; shake every morning for a month ; then filter.

215— EAU DE TEMPLIEES.

Orange peel, cut small, 2 ounces ;

rosemary leaves, half powdered cinnamon,

an ounce

; laurel berries, half ounce ;

powdered aniseed, quarter ounce ;

quarter ounce ;

essence

essence of lemon, twenty drops ;

of vanilla, thirty drops ; rose water, one pint ;

orange flower water, one pint ; recti- fied spirits (60 0. P), five pints; capillaire, two pints; violet flowers, one ounce. Proceed as for Eau de Pologne.