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

197

sraop DE OAITNELLE.

Cut very small; macerate them witli 4 gallons of clierry brandy (see No.5),^ a gallon oflemon juice, and 1 gallon of Madeira wine for 8 days; strain and press; then macer ate in another demijohn,for the same length of time,^ a lb. of grated nutmegs, a lb. of powdered allsjuce, 2 ounces ofpounded bitter almonds,with 3^ gallons of proof spirit; strain, press, and mix the two extracts. Filter. (See No. 3.)

342. Syrup, Arrack Puncli. (For numerous olbcr recipesfor making syrups see Appendix.)

53^ lbs. ofsugar. 3A gallons of water.

Boiled to the crack (see Nos.9 and 17); add 1|gallons of lemon juice (to the boiling sugar), and stir tili the liquid is clear; pour it in a clean tub, and, when nearly cool, add 5 gallons of Batavia arrack; then filter. (See No.421.) 343. Syrup, Blackberry. 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberryjuice,skimmed and strained boiling hot. (See No.421.) 10 lbs. offresh Java coffee,ffesh roasted and ground. 6 gallons of boiling water. Let it stand, well covered, till cool; strain and press; then dissolve in this infusion 80 lbs. of sugar; boil and skim for 2 minutes,and then strain. (See No.421.) 345. Sirop de Oannelle. (Cinnamon S/rup.) 1 ounce of oil of Ceylon cinnamon. Rubbed and dried up with carbonate of magnesia in a 344. Syrup of Coffee.