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

190 EEOIPES FOB TENT GALLONS EACH.

315. Ratafia de Oillets. (RataflaofPinka.)

16 lbs. ofpinks, the flower-leaves only. 1 ounce of Ceylon cinnamon. 1 do. cloves.

Ground; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5^;^ stram, press,and add 2-J gallons of white plain syrup. Filter. 316. Ratafia dePeaches. (Ratafia ofPeachea.) 12 lbs. ofpeaches(thejuice ofthem). Let the liquid ferment for 8 days; break the stones,and add to it a syrup made of 20 lbs. of sugar boiled for 5 minutes with 4J gallons of water; then add 4 gallons of alcohol, 95 per cent. Filter.

317. Ratafia de Q-natre Fruits. (Ratafia of Poor Pruita)

1 gallon of black cherry juice. 1 do. red currant do. 1 do. black do. do. 1 • do. rasi^berry do. ■1 an ounce of ground cloves. i do. coriander-seed.

Macerate for 1 week with 4 gallons of alcohol, 95 per cent, (see No. 5) ; add 24 lbs. of sugar moistened and boiled with ^ a gaUon of water; mix boiling hot. Filter. 818. Ratafia de Sept G-raines. (Ratafia of Seven Seeda) 3 ounces of dill-seed. 3 do. angelica-seed.