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

OEEME DE E08ES. '

141

132. Creme de Moclia. (Coffee Oream.) 32 ounces ofMocha coffee roasted and ground,macerate for 24 hours -vrith 3i gallons of alcohol, 95 per cent., add 3|gallons of water (see No. 5). Distil from off the water gallons of flavored spirit, and dissolve in it one drachm ofessence ofvanilla, then add53lbs. of sugar and 31 gallons of water near boiling heat.

133, Creme de Nymplie. (Lady's Cream.)

97 drops of oil ofcinnamon. 49 do. oil of mace. 24 do. oil ofroses.

Dissolve in 31 gallons of alcohol, 95 per cent.,then add 63 lbs. of sugar and 3^ gallons of water,near boiling heat. Color rose. (See No.93.) 134. Creme d'Orange,with Champagne. (Orange Cream.) 1 ounce of oil of orange, dissolve in 21 gallons of alco hol, 95 per cent., add 4 quart bottles ofchamj)agae,53 lbs. of sugar, and 31 gallons of water, near boiling heat. 135. Creme de Portugal. (Portugal Cream.) 1 ounce of oil of Portugal; dissolve in 31 gallons of alcohol, 95 per cent., add 53 lbs.of sugar and 31 gallons of water, near boUing heat. 36. Creme de Eroses. (Rose Cream.) Dissolve 1 drachm of oil of roses, in 31 gallons of alco- nol, 95 per cent., then add 53 lbs. of sugar and 31 gallons •of water near boiling heat, and color rose. (See No. 93.)