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

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RECIPES FOE TEN GALLONS EACn.

307, Ratafia de G-toevre. (Ratafia ofJimipon) 2 lbs. ofjuniper berries.

^ otmce of cinnamon. 1 do. coriander. A do. mace.

Ground: macerate for 8 days with 4 gaUons of alcohol, 95 per cent,(see Ko.o); strain, add 20 lbs. of sugar dis solved in 4A gallons of water. Filter. (See No. 3.) 308. Ratafia de Grenades. (Ratafia of Pomograoatea.) 105 pomegranates ripe, cut; macerate for 8 days in 4 gallons of alcohol, 95 per cent, (see No.5); strain, pr^s, add 20 lbs. ofsugar dissolved in 4^ gallons of water. Fil ter. (See No.3.)

309. Ratafia d© Grenoble.

^ ounce of Ceylon cinnamon. ^ do. cloves. ^ do. mace.

lAlb. of cherry-leaves. 8 lbs. ofblack cherries. ^ , Ground; macerate for 8 days with 4 gallons of alcohol, 95 per cent,(see No,6); add 20 lbs. ofsugar dissolved in 5 gaUons of black wild-oberryjuice. Filter. (See No. 3.) 310. Ratafia de Groseilles. (Ratafia of Curranta.) 12 lbs. of red currants, the juice of them boiled for 5 minutes with 20 lbs. of sugar, dissolved in 4i gallons of water; strain, add 4 gallons of alcohol, 96 per cent. Filter (See No.3.)