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

138

EECrPES FOR TEN GALLONS EACn.

Ground; then macerate for 24 hours in 3} gallons of alcohol, 95 per cent., and 3|gallons of "vvater j distil from off the water 3^ gallons offlavored spirit, then add 63 lbs. ofsugar and 31- gallons of water,near boiling heat. 122, Creme d© Barbadoes. (Barbadoes Cream.) 4lemons,the rinds only. 4 oranges,Ceylon, do. 5A ounces of cinnamon. 3 di'achms of mace. lA drachms of cloves.

11 do. coriander-seed. 11 do. bitter almonds. • 1^ do. nutmegs.

Ground and cut; macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and gallons of water. Distilfrom oflT the water 3-^ gallons of flavored spirit;then add 53lbs. of angar, and 3^ gallons of water, near boiling heat.

123. Creme de Cacao. (Cocoa Cream.)

5 lbs. of roasted cacao. 1 ounce of Ceylon cinnamon.

Ground;macerate for 24 hours in 31 gallons of alcohol, 95 per cent., and 3|gallons of water. Distil from off the water3^gallonsofflavored spirit, then add 53 lbs. ofsugar and Si gallons of water, near boiling heat; add one ounce of tincture of vanilla.

124. Creme de Cedrat with Champagne. (Cedrat Cream.)

1 ounce ofoil of cedrat,dissolve in 2}gallons ofalcohol, 95 per cent., add 4 quart bottles of champagne,53 lbs, of sugar,and sp gallons of water,near boiling heat.