1895 American Bar-Tender by R. C. Miller

SEE PACES I to 6.

129

from off the water 3 gallons of flavored spirit; add 20 lbs. of sugar dissolved in 5^ gallons of water. Filter.

151. Eau de Menthe. Yo, ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent; then add 8 lbs. of sagar dis solved in 61/2 gallons of water. Filter.

152. Eau de Millefleurs.

12 ounces of orange flowers.

quincy blossoms, lavender flowers, orris-root,

do. do. do. do.

5 5

peppermint, lemon balm, cinnamon, thyme, cloves.

do.

4 4

do. do.

2

do.

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, and add 20 lbs. of sugar dissolved in 5% gallons of water; color green with tincture of indigo and saffron, and filter.

153. Eau de Nolx. 54 unripe walnuts pounded to a pulp. 8 ounces of cinnamon. 4 do. cloves.

Ground; macerate for 8 days with 3 gallons of alco hol, 95 per cent; strain, press, filter; add 8 lbs. of sugar dissolved in 6% gallons of water; color dark brown.