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

EECIPES FOE TEN GALLONS EACH.

184:

291. Porter en Cercles.

11 pints of pale malt. 8-^ pints of yellow malt. 4^ pints ofbrown malt.

Ground; macer.ate for 1-J- hour with 6 gallons of water at 144° of Fahrenheit (see ISTo. 5); stir and mix it weU; let it stand covered for 1^ hour.'Draw off the liquor as clear and as much as liossibie. Repeat a second or third time the same operation, only with 3 gallons each time. Mix these liquors; boil and clarify with the white of 1 or 2 eggs(see N"o. 6); add 3 ounces ofhops and ^ drachm of salt; strain, and cool as quick as possible; add pint of yeast at 50° ofFahrenheit;fill in cask, and let it ferment. 292. Punch,Imperial Raspberry "Whiskey. 5 ounces ofsweet ahnonds. 5 do. bitter do. Infused in boiling water; then skin,and add IJ ounce of powdered cinnamon, -J- ounce of powdered cloves, and 5 ounces of plain syrup (sec No. 7); rub them fine; boil in 7 gallons of water for 5 minutes; strain, add when cool 2 gallons of whiskey, and one gallon of raspberry syrup. (See No. 356.)

293. Punch,Kirschwasser. (Essence of.)

53-^ lbs. of white sugar. 3^ gallons of water.

Boil to the crack (see Nos.9 and 17); add 1|gallons of lemon juice; stir till getting clear, then put it in a clean tub,add when cold 5 gallons of kirschwasser. Filter. (See No.3.)