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

ntPEBIAL NECTTAS. 171 per cent,(see Uo.5);add one drachm ofessence of amber, and dissolve 8 lbs. ofpowdered sugar in 9gallons ofclaret wine; strain and filter. (See No. 3.) 247. HypOCra/S a. la. "7a-Tli,ll6. (TaniUa Hippocras.) 1 onnce of vanilla powdered with 8 lbs. of sugar. Dis solve them in 9 gallons of clai'et wine; add ^ gallon of alcohol, 95 per cent. Filter. 248. Hypocras an Vin d'Absinthe, (Absinthe Hippo- eras.) 2|- lbs. of fresh wormwood; macerate for 12 hours in 9 gallons of white vino(see No.5), filter; add to this

40 lemons, the tliiii yellow rinds only. 40 cedrats. do. do. do. do. 5 oimces of anise-seed. ^ do. cloves.

Ground and cut; macerate the whole with a gallon of alcohol, 95 per cent.; add 8 lbs. ofpowdered sugar; strain and filter. (See No.5.)

249. Hypocras a la Violette. (Violet Hippocras.)

71 ounces of orris-root. 1 do. cloves. I n Ground; macerate for 2 days with 9 gallons of claret wine and ^ gallon of alcohol, 95 per cent,(see No.5). Dis solve in it 8 lbs. of powdered sugar; strain, filter; add 40 drops of essence of amber, and 40 drops of essence of musk. 250. Imperial Nectar.

8lemons,the yellow rinds only. 10 oranges. do. do. do.