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

142 BECIPKS FOE TEN QAELONS EACH.

137, Crem© Hoyale. {Royal Cream.)

4 ounces of cloves, 4 do. cinnamon. 8 do. carrot-seed. 10 oranges,the rinds only.

Macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5). Distil from offthe water 3A gallons of flavored spirit, then add 53lbs. ofsugar and 3J gallons of water near boiling heat. 188. Crem© de Truffles. (Cream of Truffles.) 1 lb. of truffles, ground; macerate for 8 days with gallons of alcohol, 96 per cent, (see No. 5); strain, press and add 53 lbs. of sugar, and SJ gaUons of water, near boiling heat. Color dark yellow. (See No.88). 139. Creme d© Vanille. (VanUla Cream Cordial.) 2 drachms ofvanilla bean, cut fine; macerate for 2 days in 3^ gallons of alcohol, 95 per cent, (see No. 6); then add 53 lbs. of sugar and 31 gallons of water, near boiling beat. If gallons of rose-water. If do. orange-flower water. Dissolve in it 53 lbs. of sugar, tben add 3f gallons of alcohol, 95 per cent. Filter. 141. Cuckold's Comfort. 4A lbs. offresh poppies mashed,macerate one week with 4 gallons of proof spirit (see No.5); strain, press,add one gallon of white plain syrup (see No. 7); flavor with f 140. Crem© Virginal. (Virgin's Cream.)