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

152 KECirES I'OK TEN GALLONS EACH.

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

176. Eau de Mere.

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

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

5 do orris-root. 5 do. ixeppermint. 4 do. lemon balm. 4 do. cinnamon. 2 do. thyme, do. cloves.

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

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

64 unripe walnuts pounded to a pulp.