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

178 EECIPE8 FOE TEN - GALLONS EACH. gallons of alcohol, 95 per cent., and 4 gallons of water (see No.5). Distil over 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in. 5^ gallons of water; filter. Color rose. (See No. 93.)

373. Lictueur Stomacliiciue.

6 ounces of orange peels. 4 do. lemon. ••2 do. anise-seed. lA do. galanga-root. lA do. cinnamon. 14 do. orris-root.

*

lA do. basil. lA do. large camomile flowers. 1 do. lavender flowers. 1 do. rosemary.

^ do. vanilla. 4 do. nutmeg. 4 do. mace. * A do. cubebs. A do. cardamom.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent.; and 4 gaUons of water (see 5); distU from oflt the water 3 gaUous of flavored alcohol, add 24 lbs. of sugar, dissolved in 5a gallons of water; color red-yeUow, with a tincture of saffron and cochi neal. Filter. (See Nos.91 and 93.) 274. Liqueur de The. (Spirit of Tea.) 24 lbs. ofsugar and 5a gallons of water; boil and sMm, then add 8 ounces of the best Hyson tea; let it stand till nearly cool, strain, press; mix with it 3 gaUons of alcohol,