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

156

KECIPES FOE TEN GALLONS EACH.

spiiit, then add 40 lbs. of sugar dissolved in gallons jof ■water. Filter. (See 2^o. 3.)

187. Eau de."Vie de Danzig.

1 lb. of cacao, roasted,

do. Ceylon cinnamon.

i do. mace. 13 lemons, the yellow rinds only.

Ground and cut; macerate for 24 hours with Sf gallons of alcohol, 95 per cent., and 4 gallons of water (see No. 5); distil from off the water 3f gallons of flavored spirit; mix it with 40 lbs. of sugar dissolved in 3f gallons of water; filter; color yellow,mixed with gold leaves. (SecNos. 91 and 181.) 188. Eau de Vie d© Langnedoc. 4 ounces of pearl-barley boiled for 2 hours in 4 gallons of water; add 1 ounce of linden flowers, 1 ounce of alder flowers, ^ an ounce of black tea; boil only for 2 minutes; add to this of gallons of alcoliol, 95 per cent.; add the fol lowing, made into a tincture; 15 grains of crude cassia, 30 grains of Turkey rhubarb, f of a grain of aloe socotrin, A an ounce of oak bark; macerate for 48 hours in 3 pints of alcohol (see No. 5); color pale or dark yellow. (See No. 91.) 189. Elixir d© G-anis. 10 drachms of myiTh. 10 do. aloes. 15 do. cloves. 15 do. nutmegs. 5 oimces of Spanish safiron. 3f do. Ceylon cinnamon. Ground and cut; macerate for 8 days with 3f gallons of