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

158

EECIPES FOE TEN GALLONS EACH.

1 lb. of orancje flowers. ^ ounce of mace. 2 do. Ravenzara nuts, or allspice.

Cut,and maceratefor 2 weeks with gallons ofalcohol, 95 per cent., and 4 gallons of water (sec No.5); distil from offthe water 3J gallons of alcohol well flavored; add 20 lbs. of sugar dissolved in 5 gallons of water; filter; color rose. (See No. 93.)

194. Elisir de Violettes.

3 g^ons ofsyrup of violets. 2 do. syrup ofraspberries(see No.356). 5 do. spirit, 60 per cent. Miy and filter.

195. Escubac d'Irelande.

12 ounces ofItalian fennel-seed. 8 do. Ceylon cinnamon.

Ground; macerate for 24 hours with 31 gallons of alco hol,95 per cent.,and 4 gallons of water (see No.5); distil from off the water 31 gallons of flavored spirit; Edd 6| gallons of white plain syrup,filter, and color yellow. (See Nos. 3, 7,and 91.)

196. Esprit de Manuel.

100 drops ofoil of peppermint. 59 do. oil of cloves.

Dissolve in 3i gallons of alcohol, 95 per cent.; add 63 gallons of white plain syrup; color green with saffron and indigo. (See Nos. 7 and 90.)