1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

145

KAU AEOaiAllQUE.

149. Eau Archi-Episcopale.

24 cedrats. 18 ounces oflemon balm. 8 drachms of mace. 6 ounces of angelica root. 2 drachms of reseda flowers. 2 do. jasmin do. 3 quarts of orange-flower water.

Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); distil over 3 gallons of flavored spirit, add 8 lbs. of sugar dissolved in gallons of water. Filter. (See No. 3.)

150. Eau d'Argent. (Silver Water.)

4 drachms of oil of cedrats. 10 drops of oil of roses.

Dissolve in 3 gallons of alcohol,95 per cent., add 20 lbs. of sugar dissolved in 6J gallons of water;filter, then add 40 sheets of silverfoil, torn or cut in small pieces.

151. Eau Aromatique. (Aromatic Water.)

13 ounces of Ceylon cinnamon. 5 do. cardamom, do. sassafras. 13 drachms of ginger.

Ground; macerate for 24 hours with 3gallons ofalcohol, 96 per cent., and 3J- gallons of water (see No.5). Distil over3gallons of aromatic spirit; mix with it 8 lbs. ofsugar (licjcnlv'ed in ar gallon« nf water. Filter. (See No. 3.) T