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

1T5

LIQUEUR DE CANITELLE.

4 ounces ofcinnamon. 64 grains of vanilla.

Ground; macerate for 24 hours -with 3 galloi hoi, 95 per cent, (see ITo. 5), and gallons distil from off the -water 3 gallons of flavored spirit; mix ■with 24 lbs. of sugar dissolved in 6^ gallons of -water; filter. (See No. 3.) 361. Liqueur des Braves. (Spirit of Mara.) 4 ounces of carrot-seed. 4 do. cardamom-seed. 8 do. roasted cacao. 4 do. Ceylon cinnamon. Ground; macerate for 24 hours -with 3 gallons of alco hol, 95 per cent., and gallons of water (see No. 5); dis til from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter. (See No. 3.) 362. Liqueur de Caf6. (Spirit of Coffee.) 3 lbs. of light-bro-wn roasted coffee ground and boiled for 2 minutes with 2 gallons of water ; strain, when cool; add 24 lbs. of sugar dissolved in 3^- gallons of water; add 3 gallons of alcohol, 95 per cent.; filter. (See No. 3.) 363. Liqueur de Caunelle. (Spirit of Oinnamoru) 2 lbs. of cinnamon, ground; macerate for 24 hours -with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 6) ; distil from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 6^ gallons of water; filter; color red. (See No. 93.)