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

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ASrOtJE SANS BTN.

Clarify the whole with tlie white of an egg, filter while hot; cool it as quickly as possible,stir in ~ lb.of yeast,and let itferment.

26. Ale, "White Devonshire.

2 gallons ofground malt (barley). ilb. of hoj)s. 2lbs. of Grout's extract. flb. of yeast. 12 gallons of water, at 142°(degrees) heat. Manipulation as for table ale.

Grout's extract is made by mixing the malt (ground) with 2lbs. of water, filling in a bottle covered, and letting it stand in a warm jDlace until the fermentation has evapo rated. The mixture to be ofthe consistence ofan extract. After the fermentation is complete, and the ale settled, it is to be jDut in bottles and tied up.

27. Alkermes de Florence,

3fdrachms of essence of vanilla. 23 drops of otto ofroses.

Dissolved in 27 pints of alcohol,95 per cent.; then boil for five -minutes 13ilbs. of figs, cut fine, in 53 Tints of fine plain white syrup (see No. 7), and add the syrup to the alcohol. Filter. Color rose with cochineal. (See No. 93.) 36 drops of otto ofroses. 81 do. oil of Neroly. 108 do. oil of cloves. Dissolved in 27 pints ofalcohol,95 per cent.; add slowly 53 pints offine plain white syrup. (See No. 7.) Filter. Color rose witli cochine.al. (See No.93.) 28. Amour Sans Fin. (Love without end.)