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

181

N0EDILAEU3ER KOEN BEAjSNTWEDT.

(see No.5). Distil from off tlie water 3 gallons offlavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.)

283. Mixabolanti, Italian.

1 lb. ofground niirabolanti. i do. cardamom.

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 of flavored spirit, and add 24 lbs. of sugar dissolved in 5J gallons of water; filter. (See No.3.)

284. Nectar des DieilS. (Nectar of Olympus.)

2 lbs. ofhoney. 1 do. coriander-seed. A do. fresh lemon peel. 2 ounces of cloves. 4 do. Bt}Tax calamita. 4 do. benzoin.

Ground and cut; macerate for 2 weeks with 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); distil from off the water 3 gallons of flavored spiiit, and add 8 ounces of orange water, drachm of tincture of vanilla, and 30 lbs. of sugar dissolved.in 5| gallons of water; filter; color deep red. (See No.93.)

285. Nordbaeuser Korn Branntwein.

45 drops of oil ofstar anise-seed. 6|drachms ofacetic ether. 7 ounces of St. John's bread (Johannisbrod). drachm ofSpanish saffron. 1 do. gunpowder tea.