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

EAu d'or.

153

8 ounces of ciniianion. 4 do. cloves.

Grouud; macer.ate for 8 days "witli 3 gallons of alco hol, 95 per cent, (see No.5); strain, press, filter; add 8 lbs. of sngaa- dissolved in gallons of water; color dark brown. (See No.88.)

179. Eau de Noyaux de Pfalzburg.

^ lb. ofbitter almonds, do. apricot kernels. J do. peach kernels. 1 do. cherry kernels.

Ground; macerate for 24 hours with 3 gallons of alco hol,95 per cent.,and gallons of water (see No.5); dis tilfrom offthe water 3 gallons offine flavored spirit; mix it -with 20 lbs.ofsugar dissolved in 5J gallons of water. Fil ter. (See No.3).

180. Eaud'OilletB, (Water of Pinks.)

2 lbs. ofred-pink flowers. 1 drachm of cloves.

Ground and cut small; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3i gallons of water (see No.5); distil from off the water 3 gallons of fine fla vored alcohol; add 20 lbs. ofsugar dissolved in 5{ •

181. Eau d'Or. (Grolden Water.)

12 oranges,the yellow rinds only 12lemons. do. do. do. 1i drachms of mace. 1*