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

156 KECIPES FOR TEN GALLONS EACH. '

spirit, then add 40 lbs. of sugar dissolved in 3f gallons of ■water. Filter. (See No. 3.) * 187. Eau de Vie de Danzig. 1lb. of eaeao, roasted. ^ do. Ceylon ciunamon. ^ do. mace. 13 lemons, the yeUow rinds only. Ground and cut; macerate for 24 hours with 3| gallons of alcohol, 95 per-cent., and 4 gallons of water (see No. 5); distil from off the water 8f gallons of flavored spirit; mix it -with 40 lbs. of sugar dissolved in 3J gallons of water; filter; color yellow,mixed with gold leaves. (See Nos. 91 and 181.) 188. Eati de Vie de Lang-nedoc. 4 ounces of pearl-barley boiled for 2'hours in 4 gallons of water; add 1 ounce of linden flowers, 1 ounce of alder flowers, A an ounce of black tea; boil only for 2 minutes; add to this 5f gallons of alcohol, 95 per cent.; add the fol lowing, made into a tincture: 15 grains of crude cassi.a, 30 grains of Turkey rhubarb, f of a grain of aloe socotrin, A an ounce of oak bark; macerate for 48 hours in 3 pints of alcohol (see No. 5); color pale or dark yellow. (See No. 91.) 189. Elixir de G-anis. 10 drachms of myrrh. 10 do. aloes. > 15 do. cloves. 15 do. nutmegs. 5 ounces of Spanish safl!i-on. 3A do. Ceylon cinnamon. Ground and cut; macerate for 8 days with 3f gallons of

♦>■^