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

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KECtPES FOK TEN GALLONS EACH.

Ground; then macerate for 24 hours in 3| gallons of alcohol, 95 per cent., and 3| gallons of water; distil from off the water 3l gallons offlavored spirit, then add 53 lbs. ofsugar and 3l gallons of water, near boiling heat. 122. Creme de Barbadoes. (Barbadoes Cream.) 4 lemons,the rinds only. 4 oranges,Ceylon, do. 5L ounces of cinnamon.

3 drachms of mace.. XL drachms of cloves.

11 do. coriander-seed. 11 do. bitter almonds. 1^ do. nutmegs.

Ground and cut; macerate for 24 hours in 3l gallons of alcohol, 95 per cent., and 3|gallons of water. Distil from off the water 3l gallons of flavored spirit;then add 53 lbs. ofsugar, and 3J gallons of water, near boiling heat.

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123. Creme de Cacao. (Cocoa Cream.)

5 lbs. of roasted cacao. 1 ounce of Ceylon cinnamon.

Ground; macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3|gallons of water. Distil from off the water 3igallons offlavored spirit, then add 53 lbs. ofsugar and SJ gallons of water, near boiling heat; add one ounce of tincture of vanilla.

124. Creme de Cedrat with Champagne. (Cedrat Cream.)

1 ounce of oil of cedrat,dissolve in 2l gallons ofalcohol, 95 per cent., add 4 quart bottles of champagne,53 lbs. of sugar, and 3l gallons of water, near boiling heat.