1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

122

syrup, an ounce of tincture of cinnamon, and 4^ gallons of alcohol, 95 per cent; filter after two weeks. 122. Eau d'Absinthe. 22 ounces of wormwood. Macerate 24 hours with 3 gallons of alcohol, 95 per cent, and gallons of water. Distil from off the water 3 gallons of flavored spirit, and add 8 lbs. of sugar dissolved in 6^ gallons of water; filter, and color green with tincture of saffron and indigo. 123, Eau d'Anls. I ounce of oil of anise-seed dissolved in 3 gallons of alcohol, 95 per cent; then add 8 lbs. of sugar dissolved in 6 gallons of water, and filter. 124. Eau d'Anis Compose. Grind; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3j4 gallons of water; distil from off the water 3 gallons flavored spirit, and add 3 lbs. of sugar dissolved in gallons of water; then, filter. 125. Eau Archi-Episcopale. 24 cedrats. 18 ounces oflemon balm. 3 drachms of mace. lb. of green anise-seed, lb. of star anise-seed, lb. of angelica seed.

6 ounces of angelica root. 2 drachms of reseda flowers. 2 do. jasmin do. 3 quarts of orange flower water.