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

140 RECIPES FOE TEN GALLONS EACH.

of oil of neroly,and dissolve in 3A gallons of alcohol, 95 per cent. ♦

129. Creme Imperiale. (imperial Creom.)

4 ounces of carrot-seed. 4 do. Ceylon cinnamon. 8 do. angelica-seed. 8 do. orris-root.

Ground; macerate for 24 hours with 3^ gallons of alco hol, 95 per cent., and 3|gallons of water. (See No. 5.) Distil from off the water 3^ gallons of flavored spirit; then add 53 lbs. of sugar and 3i gallons of water,heated near boiling.

130. Creme de Martinique.(Martiniciue Croam.)

4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oU of roses. 24 drops of oil of cinnamon.

Dissolve in 3i gallons of alcohol,95 per cent.; then add 53 lbs. ofsugar and gallons of water, near boiling heat, and color rose. (See No. 93.)

131. Creme de Menthe, (Mint Oremn.)

5lbs; of spearmint. 25 lemons,the rinds only.

Cut'and rnacerate for 24 hours with gallons of alco hol, 05 per cent., and 3|gallons of water. (See No. 5.) Distil from off the water 3A gallons of flavored spiiit, and dissolve in it 5 drachms of oil of peppermint; then. add 53 lbs. of sugar and gallons of water,near boiling heat.