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

OEEME d'aNISE.

137

117. Cordial, Celery. 1 lb. of celery seed, and 5 lbs. of celery root,boiled for 2 minutes witb 7 gallons of white plain syrup (see No. 7), then add 3 gallons of alcohol, 95 per cent., strain, filter > color with tincture of turmeric. (See No. 91).

118. Cordial Smallage.

3lbs. ofraisins, seeded,5 lbs. of young sprouts ofsmall- age; cut.and wash them; boil for 2 minutes in 7 g.allons of white plain syrup (see No.7); strain, then add 3 gal lons of alcohol, 95 per cent. Filtei\

119. Crerae d'Absinthe. (Absmthe Cream.)

24 ouaces of

Iground fine.

8 do. auise-secd J ° Macerate for 24 hours in 3i gallons of alcohol, 95 per cent.,.and 3|gallons of water. Distil from off the water 3^ gallons of flavored,spirit, and then add a syrup made of 53 lbs. of sugar and 3^ gallons of water, near boiling heat. (See No.7.) Color green with indigo and saffron. (See No.90.) 120. Creme d'Angelique. (Angelica Cream.) 12 ounces of angelica root powdered;macerate for 24 hours in 3|gallons of alcohol 95 per cent,(see No.5), add 3| gallons of water. Distil over gallons of flavored spirit; then add 53 lbs. of sugar, and 3^ gallons of alcobol near boiling heat.

121. Creme d'Anise, (jVnise-socd Cream.)

24 ounces of green anise-seed. 8 do. star anise-seed. 4 do. cinnamon.

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