1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

Ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3^ gallons of water. Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in 63/^ gallons of water. Color brown with coloring and filter. 147. Eau de Groseilles. 6 lbs. of red currants made to a pulp, boil for 5 rnmutes with 8 lbs. of sugar and 6j4 gallons of water, strain, press, then add 3 gallons of alcolK)l, 95 per cent. Filter. 148, Eau de la Cote, St. Andre. 4 lbs. of peach kernels. 4 ounces of Ceylon cinnamon. 27 oranges, the yellow parts of the rinds of them. Cut; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3% gallons of water. Distil from off the water 3 gallons of fine flavored spirit, then add 20 lbs. of sugar dissolved in 5^ gallons of water. Filter.

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149. Eau de Lucrece.

• 64 drops of oil of cinnamon. 32 do. oil of cloves. 146 do. oil of cedrat.

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Dissolve in 3 gallons of alcohol, 95 per cent, then add 20 lbs. of sugar dissolved in 5^^ gallons of water. Filter. 150. Eau de Malte. 4 ounces of Ceylon cinnamon, do. castoreum. I do. mace. r Cut and ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3I/2 gallons of water; distil

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