1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

110 KECIPES FOE TEN GALLONS EACH.

23. Aqua Persicana. (Persicot Water.)

6|- ounces ofground common cinnamon. ej pounds ofground peach-kernels.

7 pints of alcohol. 20 jnnts of water.

Distil the 7 pints of alcohol from offthe water,and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 96 per cent., and 14 drops ofotto of roses, then add slowly53 pints offine white plain syrup. (See Plain Syrup,No.7.) Filter ifnecessary. Color white.

24. Aqua Romana. (Water ofRome.)

Of ounces ofground Ceylon cinnamon. 6| do. do. aromatic calamus-root, do. do. nutmegs.

7 pints of alcohol. n 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white plain sugar syrup. (See Plain Syrup>, No. 7.) Filter if necessary. Color, white.

25. Ale, Table.

2 gallons ofground malt. 6 do. water, at 142° (degrees) heat.

Well stirred together; and let it stand for IJ hour, draw off the liquid as much as possible; repeat the same operation with 3 gallons moj'e of the same warm water, and the same standing. Draw off the liquor again, and repeat the third time with 3 gallons more, as before; mix the liquors together, boil them with two ounces of hops.