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

SliEEBETj MAEASQUINO.

193

add 33 gallons of water, 1 of a gallon of wbite plain syrup (see No. 7); color dark yellow with oak bark.

326. Rum,St. Crois. (Saata Cmz Rum.)

62 lbs. ofbrown sugar dissolved in 40 gallons of boiling water; cool it do^vn to 80® (degrees); add 1 gallon of brewers' yeast. When fermentation is over distil.

327.. Sherbet, Currant.

2^ gallons ofcun'antjuice. 2 do. fresh calves'-feetjelly. 2 do. currant wine. 2 do. currant ratafia. 24 lbs. ofsugar dissolved in thejuice. Filter warm. (See No. 3.)

328. Sherbet, Lemon.

2^ gallons oflemon juice. 2 do. fresh calves'-feet jelly.

2 do. Madeira wine. 2 do. French brandy. 24 lbs. of sugar rubbed with the rinds of the lemons. Filter warm. (See No. 3.)

329. .Sherbet, Marasqnino.

2^ gallons oforange juice. 2 do. fresh calves'-feet jelly. 5^ do. Marasqnino di Zara* Filter warm. (See No. 3.) 9