1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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EECIPES FOR TEN GALLONS EACH.

175. Eau de Menthe. (Mint Water.) A ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No.3.)

176. Eau de Mere.

1 lb. ofangelica root. 1 lb. ofjuniper berries.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 6-J gallons of water (see No.5); strain, press; dissolve in the liquor 8lbs. ofsugar. Filter. (See No. 3.) 177. Eau de Millefleurs. (AU-Flower Water.) 12 ounces oforange flowers. 9 do. quincy blossoms. 6 do. lavender flowers.

5 do. orris-root. 5 do.- peppermint. 4 do. lemon bahn. 4 do. cinnamon. 2 do. thyme. lA do. cloves.

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rjil- r%.

Grormd; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 3a gallons of water (see No. 5); distil from off the water 3gallons offlavored spirit,and add 20 lbs. of sugar dissolved in 5f gallons of water; color green with tincture of iudigo and saffron, and filter. (See Nos.3 and 90.)

178. Eau de Noix. (Water of Walnuts.)

54 unripe walnuts pounded to a pulp.