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

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CKEITE D AIJISE.

117. Cordial, Celery. 1 lb. of celery seed, and 5 lbs. of celery root, boiled for 2 minutes with V gallons of white plain syrup (see No. 7), then add 3 gallons of alcohol, 95 jDcr cent., strain, filter 5 color with tincture of turmeric. (See No. 91). 118. Cordial Smallage. 3 lbs. ofraisins, seeded,5 lbs. of young sprouts ofsmall- age; cut and wash them; boil for 2 minutes in 7 g.illons of Avhite plain syrup (see No. 7); sti-ain, then add 3 gal lons of alcohol, 95 per cent. Filter. Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3f gallons of Avater. Distil from off the water gi gallons of flavored spirit, and then add a syrup made of 53 lbs. of sugar and 3^ gallons of water, near boiling heat. (See No. 7.) Color green with indigo and saffron. (See No.90.) 120. Creme d'Angelique. (Angelica Cream.) -12 ounces of angelica root powdered; macerate for 24 hours in 3|gallons of alcohol 95 per cent,(see No.5), add g| gallons of Avater. Distil over 3^ gallons of flavored spirit; then add 53 lbs. of sugar, and 3i gallons of alcohol near boiling heat. 119. Greme d'Absiathe. (Absiathe Cream.) 24 ounces of wormwood , (- ground fine. 8 do. anise-seed J °

(Anise-seed Cream.)

121. Creme d'Anise. 24 ounces of green anise-seed. 8 do. star anise-seed. 4 do. cinnamon.