1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

EAU EE FLEUKS d'oRANGES.

149

163. Eau Cordiale. (Cordial'Water.)

1 ounce of myrrh. 4 do. cinnamon. 4 do. cardamom.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 8^ gallons of water (see ISTo. 5); distil over 3 gallons of flavored spirit; then add 8 lbs. ol sugar dissolved in6J gallons of water. Filter. (See No.3.)

164. Eau de Cumin,

1 ounce of oil of caraway seed dissolved in 3 gallons ol alcohol,95 per cent., and then add 8 lbs. ofsugar dissolved in 6A gallons of water. FUter. (See No. 3.)

165. Eau Divine.

IJ lbs. of fresh lemon peel, the yellow only. i lb. ofcoriander-seed.

, ,

1 ounce of mace. 1 do. .cardamom.

Ground; and macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3i gallons of water (see No.5). Distn from off the water 3 gallons of fine flavored spirit, add 2 drachms of oil of neroly and 1^ drachm of oil of bergamot; after dissolution mix 24 lbs. of sugar dissolved in 5^ gallons of water. Filter. (See No. 3.) 166. Eau de Fleurs d'Orangess. (Orange-Flower Water. 162 drops of oil of neroly, dissolve in 3 gallons of alco hol, 95 per cent., then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)