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

"WT

172

EEOTPES FOE TEN GALLONS EACH.

6 ounces of Ceylon cinnamon. 1 do. mace. 8 do. star anise-seed. 8 do. coriander-seed. 4 do. jumper berries. 2 do. angelica-seed. 2 drachms ofSpanish saflron.

J.-ii

Ground and cut; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored alcohol, and add a syrup made of20 lbs.of sugar boiled with 4^ gaUons of water; when nearly cold mix in i gallon of rose-water. Filter, and color rose. (See No. 93.)

251. Instantaneous Beer.

9^ gallons of water. X do. lemon-juice. 1^ ounce of ginger powder.

10 lbs. of sugar. Dissolve and mix together; continue stirring whUe bottling (strong bottles) get corks, mallet and string at hand,then add,for each bottle separate,one 'drachm ofbicarbonate ofsoda;cork aud string it quick. 252. Lait de Tieillesse. (MUk of Old Age.) a drachm of tincture of Peruvian balsam mixed with 3 gallons of alcohol, 95 per cent.; then add 20 lbs. of sugar, dissolved in gaUons of water; mix in i gallon of orange- flower water. Filter. (See No.93.) 253. Lait Yirginale. (Virgin's Milk.) i ounce of oil of lemon, disolve in 3 gallons of alcohol, 95 per cent.; add 20 lbs. of sugar dlssolverl in 6i gallons