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

CAinSUN DE COEFOTJ.

125

73. Brandy, Strawberry.

4 gallons ofstrawberryjuice. 43 gallon of alcohol, 95 iDer cent. IVIacerate for 2 days (sec Ko. 5), then add li g;illons of plain white syrup. (See No.1.) Filter. (See No. 3.)

74. Brandy,"Wormwood.

21 drachms ofoil of wormwood. 11 ounces of herb of wormwood. ^ do. calamus root.

The herb and root must be groimd and macerated (see No.5) a few days, then pressed, and the oil dissolved in 43 gallons of alcohol, 95 per cent.; add a syrup made of 4lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No.90.) 75. Calabre a chand. 36 gallons of white or red wine must, boiled and sldm- med down to 8^ gallonsj to this add 1^ gallon of alcohol, 05 per cent. Use: for manufacture ofMalaga wine.

76. Calabre a froid. 9 gallons offresh, pure red or white wine must. 1 gallon ofalcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different wines.

77. Canelin do Corfou. 2 drachms of oil of Ceylon cinnamon. Dissolve in gallons of alcohol, 95 per cent,j then add 03 gallons of white plain syrup. (See No. 7.) Color, yellow. (See No. 91.)