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

176

RECTPEB rOR TEN GALLONS EACH.

264. Liqueur de Citron. (Spirit ofLemon.)

•3Ibgwoflemon rinds, only the yellow part. Gnt^d macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No.5); distil from off the water 3 gallons offlavored spirit; add 24 lbs. ofsugar dissolved in 5^ gallons of water; filter; color yel low. (See No. 91.)

265. Liqueur de Fleurs d'Oranges. (Spirit of Orange Flowers.)

1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4a g.allons of water; mix with 3 gallons ofalcohol, 95 per cent.; filter. (See No.7.) 266. Liqueur de Fraises. (Spirit of Strawberries.)' 10 lbs. of strawberries, boiled for 5 minutes with a* syruiD made of 24 lbs. of sugai-, dissolved in 5^ gallons of water; strain, and add 3 gallons of alcobol, 95 per cent.; filter. (See Nos. 3 and 7.) 267. Liqueur de Framboises. (Spirit of Raspberries.) 10 lbs. of raspberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water. Strain, and add3 gallons of alcohol, 95 per cent.; filter. (See Nos.3 and 7.) 268. Liqueur de G-roseilles. (Spirit of Onrrants.) 10 lbs. ofred currants,boiled for 5 minutes with a syrup made of 24 lbs. ofsugar, dissolved in 5J gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter, (See Nos.3 and 7.)