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

DAKZIGER DROPS. 143 ounce ofessence of vanilla,24 drops of oil ofroses,dissolve in 2 ounces of alcohol, 95 per cent. Filter. (See No. 3.)

142. Culott© du Pap©. (Pope's Breeches.)

1 ounce ofnutmegs. ^ do. Ceylon cinnamon, i do. cloves. 'i do. vanilla. Macerate for 24 hours with Z} gallons of alcohol,95 per cent., and 3^ gallons of water. (See No.5.) Distil from off the water 3 gallons flavored spirit; add 42 lbs. of sugar boiled with 4^ gallons of water. Color pale yellow. (See No. 91.) 143, Curacao d'Hoilands. (Holland Cura9oa)) 1 lb. of Cm'aQoa orange peel, i do. Ceylon cinnamon. Let them soak in water; boil them for 5 minutes with the juice of 16 oranges and 7 gallons of white plain syrup (see No.7); then add 3 gallons of alcohol,95 per cent.; strain, filter; color dark yellow. (See No.88.)

144. Danziger Drops. (See Ho.4i.)

ounces ginger. 1-^ do. nutmegs.

2 ounces centauriura. 3 do angelica root. 1 drachm aloe socotrin. 1 ounce myrrh. 2 ounces cassia buds. J do. agaric.

Galanga root, gentian root, wormwood.

do. do. do.

Grind and macerate with 4|- gallons of alcohol, 95 per cent., and 61 gallons of water (see No. 5); strain, press, filter,aijd color dark yellow. (See No.88.)

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