1862 Bar Tender's Guide price $1.50 by Jerry Thomas

110 EECIPES rOE TEN GALLONS EACH.

23. Aqua Persicana. (Persicot Water.)

6§- ounces ofground common cinnamon, pounds ofgi'ound peach-kernels.

7 pints ofalcohol. 20 pints of water.

Distil the 7 pints of alcohol from offthe water,and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., and 14 drops ofotto ofroses, then add slowly53 pints of fine white j)lain syrup. (See Plain Syrupy N'o.7.) Filter ifnecessary. Color white.

.24. Aqua Romana, (Water ofEome.)

6|ounces ofground Ceylon cinnamon. 6| do. do, aromatic calamus-root. 3|- do. do. nutmegs.

7 pints of alcohol. 20 do. water.

Distil the 7 pints of alcoholfrom off the water, and mix the 7 pints of flavored alcohol with 20 pints'of alcohol, 95 per cent., then add slowly 53 pints of fine white plain sugar syi'up. (See Plain Symp,No.7.) Filter if necessary. Color, white.

25. Ale, Table.

2 gallons ofground malt. 6 do. water, at 142° (degrees) heat.

Well stirred together; and let it stand for 1|- hour, draw off the liquid as much as possible; repeat the same operation with 3 gallons more of the same warm water, and the same standing. Draw off the liquor again, and repeat the third time with 3 gallons more, as before; mix the liquors together, boil them with two ounces of hops.