1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

123 Macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3I4gallohs of water; distil over 3gallons of flavored spirits, add 8 lbs. of sugar dissolved in 614gal lons of water. Filter. 126. Eau d'Argrent. 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 534 gallons of water; filter, then add 40 sheets of silverfoil, torn or cut in small pieces. '27. Eau Aromatique. ounces of Ceylon cinnamon. Ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3y2 gallons of water. Distil over 3 gallons of aromatic spirit; mix with 8 lbs. of sugar disolved in 6% gallons of water. Filter. 128. Eau de Belles Dames. 2% drachms of essence of vanilla. 12 drops of oil of neroly. 8 drops of oil of roses. Dissolve in 3 gallons of alcohol, 95 per cent, add 20 lbs. of sugar dissolved in 534 gallons of water. Filter. Color rose. 129. Eau de Bergamotte. 10 oranges, the rinds only. 10 bergamots, 5 lemons. 5 do. cardamom. 6V2 do. sassafras. 13 drachms of ginger.