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

134:

KEOU'ES FOR TEN GALLONS EACH.

105. Cordial, Maccaron, Frenoli.

22 ounces of bitter almonds, do. cinnamon, do. cloves, do. cardamom.

Ground to coarse powder; macerate for one week,with 51 gallons ofalcohol,95 per cent.,and 5^ gallons of water. Distilfrom oiFthe water 5 gallons ofaromatic spirit,and Tniy it with a syrup made of24lbs.ofsugar,and 3^ gallons of water. (See No. 7.) Filter. ^ounce of oil of spearmint. Dissolve in 3 gallons of alcohol, 95 per cent., then add a syrup made of 42 lbs.of sugai'and 4f gallons of water. (See No.7.) Color green, with tincture of indigo and safiron. (See No. 90.) IJ lb. ofapricot kernels. ^ do. peach do. i do. prune do. The rinds of12 oranges, cut in small pieces. Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and gallons of water. Distil from offthe water 3gallons offlavored spirit, and mix it witfi a syi'up made of 42lbs. of sugar, and 4J gal lons of water. (See No.7.) Filter. 106. Cordial, Mint, 107. Cordial, Noyau.

108. Cordial, Orange.

1 onnce ofoil of orange. Dissolve in 3 gallons of alcohol, 95 per cent.,then add a