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

RECIPES FOR TEN GAELONS EACn.

186

Boiled to the craclc (see Kos. 0 and 17); add 1^ gallon oflemon jnice (to the boiling sugar); stir till getting clear; then put in a clean tub, and -when near cool add 5 gallons ofgood Jamaica rum. Filter. (See No.3.)

298. Quatia.

1 lb. of quassiarroot. 1 lb. of orange peel.

Ground; macerate for 24 hours with 3 gaUons of alco hol D5 per cent.,(see Ko.6); strain, press; add 32 lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.) 299. Eatafia d'Abrioots. (Ratafia of Apricots.) 8i lbs. of apricots, the juice of them; boil for 6 minutes in 20 lbs. of sugar, and 4i gallons of water; then add 4 gaUons of alcohol, 95 per cent. Filter. (See No. 3.) 00. Batafia d'AngeUque. (Ratafia of Aageiica.) 12 ounces ofangelica-root, cut. 8 do. juniper berries, ground. Macerate for 8 days witb 4 gallons of alcobol, 95 per cent., and 20 lbs. of sugar dissolved in 4^ gallons of water (see No.5). Filter. (See No. 3.)

01. Ratafia d'Anis. (Ratafia of Aniso-aeed.)

6A ounces of green anise-seed. 13X do. star anise-seed. ' , , , Ground; macerate for 8 days in 4 gallons of alcobol, 95 per cent,(see No.5); strain, press; add 20 ^s.of sugar dissolved in 4^ gaUons of water. Filter. (See No. 3.)