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

126 BECIPES TOE TEN GALLONS EACH.

78. Canelle.

drachms ofoil ofcinnamon. Dissolve in 3^ gallons of alcohol, 95 per cent.; then add 6f gallons of plain white syrup. (See No.7.)

79. Cedrat.

13A drachms ofoil of cedrat. Dissolve in 3-J- gallons of alcohol, 95 per cent., and 6ยง- gallons of white plain syrup. (See No. 7.) Color, yellow. (See No. 91.)

80. Champ d'Asile.

8 ounces ofcaraway-seed. 4 do. grains d'ambrette.

lA do. Ceylon cinnamon,gi'ound to coarse powder; macerate and distil with 3 gallons of alcohol, 95 per cent, and 3A gallons of water. Distil the 3 gallons of alcohol from off the water, and mix the 3 gallons of aromatic spirit with a syrup made of 42 lbs. of sugar and 4f gallons of water. (See No. 7.) Filter.

81. Christine.

2 drachms of essence of vanilla. 8 drops of oil of roses. 24 do. oil of neroly. 48 do. oil ofcinnamon.

Dissolve in 3 gallons of 95 per cent, alcohol; mix it with a syrup made-of 42lbs. of sugar, and 4f gallons of water. (See No. 7.)

82. Christophelet.

C|- drachms of Spanish saffron. 14|^ do. cinnamon. 0^ do. CiOrdamom.

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