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

151

EAir DE MALTtS.

thviS idt 3 srallons of alcohol, 95 per i-eat. Filter. (See No.

173. Eau de la Cote,St.Audrd.

4 lbs. peach kernels. 4 ounces of Ceylon cinnamon. 27 oranges,the yello-w parts ofthe rinds ofthem. Cut; macerate for 24 hours -with 3 gallons ct alcohol, 95 per cent.,and 3^ gallons of Trater (eee No.6). Distil from offthe water 3 gallons of fine flavored spirit, then add 20 lbs. ofsugar dissolved in 5a gallons of water. Filter. (Sea No.3.)

173- Eau de LticrecQ.

64 drops ofoil of cinnamon. 32 do. oil of cloves. 146 do. oil of cedrat.

Dissolve in 3 gallons of alcohol, 95 per cent.,then add 20 lbs. of sugar dissolved in SJ gallons of water. Filter. (See No.3.)

174. Eau de Malta. (Water of Malta.)

4 ounces of Ceylon cinnamon. I do. castoreum. 1 do. mace.

Cut and ground; macerate for 24 hours with 3 gallons »f alcohol, 95 per cent., and 3i gallons of water (see No. 5); distil from off the water 3 gallons of flavored spirit; add 20 lbs. of sugar dissolved in 5a g.allons of water. Filter. (See No. 3.)