1895 American Bar-Tender by R. C. Miller

SEK PAGES I TO 6.

Ground; macerate for two weeks with 3 gallons of alcohol, 95 per cent, and 33^ gallons of water. Distil from off the water 3 gallons of high-flavored spirit, mix with 20 lbs. of sugar dissolved in 5^ gallons of water. Filter, color green. 161. Eau de Vie d'Andaye.

4 ounces of star anise-seed. 8 do. coriander-seed. . 4 do. green anise-seed. 4 do. orris-root. 18 oranges, the yellow rinds only.

^ Ground and cut; macerate for 24 hours with 3^ gal lons of alcohol, 95 per cent, and 4 gallons of water. Distil from off the water 3^ gallons of flavored spirit, , then add 40 lbs. of sugar dissolved in 3^ gallons of ■water. Filter. 162. Eau de Vie de Danzig. I lb. of cacao, roasted, do. Ceylon cinnamon, do. mace. 13 lemons, the yellow rinds only. Ground and cut; macerate for 24 hours with 3% gal lons of alcohol, 95 per cent, and 4 gallons of water; distil from off the water 3^ gallons of flavored spirit; mix it with 40 lbs. of sugar dissolved in 3^ gallons of water; filter; color yellow, mix with gold leaves. 163. Eau de Vie de Languedoc. Four ounces of pearl-barley boiled for two hours in 4 gallons of water; add i ounce of linden flowers, i ounce of alder flowers; ^ nn ounce of black tea; boil only for