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

201

VERDULINO DE TOItDTO.

359. Ticlde my Fancy.

^ gallon oflemon juice. 2 gallons of calves'-feet jelly. 8 lbs. ofstoned raisins. 4 do. siisar.

Boiled together, with the addition ofa little water, so as to get 21 gallons of liquid; press, strain, and add 4 gal lons of good cider; also macerate for 24 hours(see Ko. 6)8 ounces of ground cloves,8 ounces of ground cinnamon, 1,1b. ofground ginger,i ofa pound oflemon peel cut,i of a lb. ofisinglass dissolved in a ^ ofa gallon of white wine, and 4 gallons of French brandy, 4th proof; strain, press; filter. 360, Usquebaugh.

11 lb. ofcinnamon. 10 ounces of cloves. 10 do. nutmeg. 10 do. ginger. 10 do. allspice.

All ground and macerated for 8 days (see No.5) with 10 gallons of old Irish whiskey; then make another tinc ture consisting of 24 ounces of Spanish saffron, 10 ounces of isinglass dissolved in 1 quart of white wine in another vessel; macerate both for the same length of time, say 8 days; then strain both tinctures; then dissolve 8 lbs. of sugar candy in ia gallon of water; strain,and mix all these three strained liquids together, and add 5 ounces of tinc ture of rhubarb. Filter. (See No. 3.)

361. "Verdulino d© Turino.

1 ounce of myrrh. 4 ounces of Ceylon cinnamon. 9*