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

AilOUE BANS Fm.

Ill

Clarify the whole with the white of an egg, filter while hot; cool it as quickly as possible,stir in ^ lb.of yeast,and let itferment.

26. Ale, "Wbite Devonshire.

2 gallons ofground malt(barley). •Jib. of hops. 2lbs. of Grout's extract. £lb. of yeast. 12 gallons of water, at 142°(degrees) heat. Manipulation as for table ale.

Grout's extract is made by mixing the malt (ground) with 2lbs. of water, filling in a bottle covered, and letting it stand in a warm place until the fermentation has evapo rated. The mixture to be ofthe consistenceof an extract. After the fermentation is complete, and the ale settled, it is to be put in bottles and tied up.

27. Alkermes de Florence.

3fdrachms of essence of vanilla. 23 drops of otto of roses.

Dissolved in 27 pints of alcohol,95 per cent.; then boil for five minutes 13Jlbs. of figs, cut fine, in 53 pints of fine plain white syrup (see No.7), and add the syrup to the alcohol. Filter. Color rose with cochineal. (See No. 93.) 36 drops of otto ofroses. 81 do. oilofNeroly. 108 do. oil of cloves. Dissolved in 27 pints ofalcohol,95 percent.; add slowly 53 pints offine plain white syrup. (See No. 7.) Filter. Color rose with cochineal. (See No.93.) 28. Amour Sans Fin. (Love mthout end.)