1895 American Bar-Tender by R. C. Miller

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154. Eau de Noyaux de Pfaizburg. % lb. of bitter almonds. V2 do. apricot kernels. 14 do. peach kernels. % do. cherry kernels. 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 fine flavored spirit; mix it with 20 lbs. of sugar dissolved in 5^ gallons of water. Filter. Ground and cut small; 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 alcohol; add 20 lbs. of sugar dissolved in 5% gallons of water; color red. 156. Eau d'Or. 12 oranges, the yellow rinds only. 12 lemons, do. do. do. grains d'ambrette. 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 fine flavored spirit, then, add 20 lbs. of sugar, dissolved in 5% gallons of water, filter, mix in 2 sheets of pure gold leaf to each bottle. 155. Eau d'Olllets 2 lbs of red-pink flowers. Idrachm of cloves. 1% drachms of mace. 3 ounces of cardamom. 3 do.

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