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

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220 APPENDIX. 3 quarts ofgood strong boiling hot cider vinegar. Mixed thoroughly together; macerate 12 hours-; add U ounce of ground allspice,i an ounce of ground ginger, 3 ounces of sea-salt, H ounce of ground cinnamon, i an ounce of ground cloves; mix it "weU with the above; add as much more vinegar as to get the requii-ed consistence. 420 "Was Putty,for Leaky Casks,Bungs,Corks, &c. 2 lbs. ofspirits ofturpentine. 4 do. tallow. 8 do. yellow wax. 12 do. solid turpentine. The wax and solid turpentine are melted together on a slow fire; then add the tallow; when melted take it far ofiF from the fire; then stir in the spirit of turpentme,and let it cool. 421. General Directions for Syrups. The best syrups can only be made with the finest quali ties of sugar. Syrup is the juice of fruit, flowers, vegeta bles, or whatever you desire to preserve, mixed with Uquid sugar. In boiling to the degrees, it is from the "small thread" (see Ko. 10) to the "large pearly (see No. 13)that syrup is produced. The essences or virtues of most fruits, &c., suitable for syrup-making may be extracted.by simple infusion. The sugai ® ® solved in this decoction or infusion, and both placed in a glass or earthenware vessel; close this vessel down,and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite cold. "Wlien ready, cork it securely, and stand it m a cool dry place. Care should be taken to boil the syrup to the pre-