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

EECIPES FOR TEN GALLONS EACH.

182

6 drachms ofcinnamon. Cut, macerate, and dissolve for 24 hours with 5 gallons of the purest alcohol, 95 per cent,(see No,5); then add 22^ grains tartarlc acid dissolved in 5 gallons of water j color yellow; filter. (See Nos.3 and 91.)

286. Oglio di Yenere. (oa of Venus.)

lA lb. ofcardamom. ^ do. graines d'ambrettes. A do. cinnamon. do. myrrh. 16 oranges, the yellow rinds of.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and Sa gallons of water (see No.5}; dis tilfrom offthe water 3 gaUons offlavored alcohol; add 24 lbs. of sugar dissolved in 5^ gallons of water; sweet oU color; filter. (See No.3.)

287. Orange Nectar.

1 ounce of oil of neroly. 40 oranges, only the yellow rinds.

Macerate for 8 days in 3 gallons of alcohol, 95 per cent, (see No.5); add ^4 lbs. of sugar dissolved in 5a gallons of water; filter; color yellow. (See No.91.)

288. Orangeade. 40 oranges,the rinds only, powdered with 10 lbs. ofsugar. 8 gallons of water. Dissolved and mixed together in a boiler or tub. 80 oranges,the juice only.