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

HTPOCEAS A l'aNGELIQTJB.

169

5 ounces of carawnj-seed 15 oranges, only the yellow rind.

Cut and ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see Ko. 5) ; distil from off the water 4 gallons of flavored spirit; then add a syrup made of 48 lbs. of sugar boiled for s'hours with 3 gallons of water, filling up as it evaporates (see No. 7); skim, mix, and filter warm. 239. Huile de Yiolettes. (Violet oa.) 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (see No. 7); skim; take from the lire, and add 8 ounces of violet flowers; let it nearly cool, and then add 4 gaUons of alcohol, 95 per cent.; strain and filter; color violet with tincture of indigo and cochineal. (See No. 94.) S40. Hydromel Vineux (MethegHn). (Wine Mead.) 16 lbs. of honey, dissolved m 9 gallons of water, heated to 84 degrees of F.ahrenheit; add ^ pint of good brewers' yeast, mix tliis well and put it in a clean 10-gallon keg, fill it to the hung and put it in a warm place ; during fermen- tion keep the keg full with the balance of the liquor. "When the fermentation is over keep it well bunged in a cool place. 241, H3rpocras a I'Angelique. (Angelica Hippooraa.^ 10 oimces of angelica-root. 1 ounce of nutmegs. Ground; macerate for 2 days with 9 gallons of,claret wine (see No. 5); then add 8 lbs. of sugar in powder, and ^ gallon of alcoho], 95 per cent. Filter. (See No. 3.) ' %