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

BECIPES FOE TEN GALLONS EACH.

164

Dissolve in 4 gallons of alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gaUous of water,filling up as it evaporates (See No.7); skim, mix,filter warm if necessary. 220. Hxdle de Cannelle. (Cinnamon OU.) 4- ounce ofoil ofcinnamon, dissolved in 4gallons ofalco hol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm if necessary. (See No. 7.) 221- Huile de Celery, (Celery oa.) I lb. of celery seed, ground; macerate for 10days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water. (See No. 5.) Distilfrom off the water4gallons offlavored Sifirit; Jidd asyrup madeof48 lbs.of sugar boiled for three hours with 3 gallons of water, filling up as it evaporates; skim, rniy^ filter warm if necessary. (See No.7.)

222. Huile des Chasseurs, (Hunter's oa.)

20 drops ofoil of mace. 12 do. oil-of spearmint. 8 do. oil of neroly. 120 do. oil ofpeppermint.

Dissolve in 4 gallons of alcohol, 95 per cent.; add a syi-up made of48 lbs.ofsugar boiled for3hours"with 3 gal lons of water, filling up as it evaporates; skim, mix,filter warm. Color green. (See Nos. 7 and 90.) 223. Huile de Citron. (Lemon 00.) iounce of oil oflemon, dissolved in 4 gallons of alcohol,

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