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

EECIPES FOE TEN GALLONS EACH.

198

mortar, so as to make it a powder (see latter part of No. 3); put it in a filter bag, and pour 5 gallons of water on it; pour the water over and over till it runs clear; get in tbia way 5 gallons of clear liigh-flavored water; dissolve 80 lbs. of sugar in the flavored water, and boil for 2 min utes; then sHm and strain. (See No.421.)

346. Sirop Capillaire. (Uaidonhair Syrup.)

1 lb. of maidenhair herb. 5^ gallons ofboiling water.

Macerate till cold (see No.5); strain without pressing, 60 as to get 5 gaUons; take the whites of 3 eggs beaten to froth, and mix them with the mfusion; keep back a quart of the liquid; then dissolve and boil in the above 80 lbs. ofsugar by a good heat; when the scum rises, put in a little from the quart of cold liquid, and this -ivill make the scum settle; let it raise and settle 3 times; then skim, and when perfectly clear add i a pint of orange-flower water; then bod once up again and strain. (See No. 7.) 6 gallons of cherry juice. Let it ferment a few days; dissolve and boil 80 lbs. ofsugar; when clear, skim and strain. (See No. 7.) 348. Sirop de Groseilles. (Red Currant Syrup.) 5 gallons of currantjuice, pressed after havingfermented ■with the fruit for 2 days; dissolve aud boil with 80 lbs. of sugar; skim till clear; then strain. (See Noe. 7 and 421.) 347. Sirop de Censes. (Cherry Symp.)