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

EECIPES FOE TEN GALLONS EACH.

202

4 ounces ofcavdamom. Macerate for 24 hours (see No. 5) with 3^ gallons of alcohol, 95 per cent., and 4 gallons of water; distil from off the water 34 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water; color green. (See No. 90.) FHter.

362. Vespetro.

■"

8 ounces of angelica-seed.

4 do. 1 do.

Ceylon cinnamon.

mace. 40 lemons, the yellow rinds only.

Macerate for 24 hours (see No. 5) with 3^ gallons of ilcohol, 95 per cent., and 4 gallons of water; distil from off the water 3 4 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.) 363. Vinegar, Baspbeny. 30 lbs. of raspberries made to a pulp. gallons of wine or cider vinegar. Macerate for 8_days (see No. 5); press and strain.

"364. "Whiskey, Irish.*

3 gallons ofgenuine Irish whiskey. V do. best pure spirit, mixed.

* "Without largo distilleries these whiskeys—Irish and Scotch (see Scotch Nos. 364-366)—cannot be manufactured with profit. It is a hum. bug to make them with essences, and a nuisauco as regards health. The beat imitation is mixing in proportion to the price.