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

BEOIPES FOE TEN GAULONS EACH.

194

330. Sherbet de Quatro Fruits. (Sherbet ofFour Fmits.) 2^ gallons ofcherry juice.

2 do. fresh calves'-feetjelly. 5 do. ratafia de quatre fruits. Filter warm. (See No.3).

331.'Sherbet, Raspberry.

gallons ofraspberry juice. 2 do. fresh calves'-feet jelly. 5 do. ratafia de framboises (raspberry). Filter warm. (See No.3.)

332. Sherbet, Rum.

2A gallons oflemon juice. 2 do. fresh calves'-feet jelly. 2 do. rum shrub. • 2 do. Jamaica rum. 24 lbs. ofsugar rubbed with the lemon rinds. Filter warm. (See No.3.)

333, Shrub, Currant.

5f gallons ofred currantjuice. 40 lbs. ofsugar.

Boiled together for 8 or 10 minutes; let cool; add 1^ gallons ofgood French brandy. Filter. (See No.3.)

334. Shrub, Lemon.

5^ gallons oflemon cordial. 8} do. do. juice. 1^ do. plain syrup (see No. 7). Filter. (See No. 3.)