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

KOEDIIAKUSEK KOKN BRANNTWEIK. 181 (see No. 5). Distil from offthe water 3 gallqjps offlavored alcohol, and add 7 gallons of the wliitest plain syrup. (See No. 7.)

283. Mirabolanti, Italian. ,

1 lb. ofground mirabolanti. A do. cardamom.

Macerate for 24 hours with 8 gallons of alcohol, 95 per cent., and 3 gallons of water (see No.5); distil from off the water 3 gallons of flavored sj)irit, and add 24 lbs. of sugar dissolved in 5a gallons of water; filter. (Sec No.3.)

284. Nectar des DieUX. (Nectar of Olympus.)

2 lbs. ofhoney. 1 do. coriander-seed. A do. fresh lemon peel. 2 ounces of cloves.. 4 do. styrax calamita. 4 do. benzoin.

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Ground and cut; macerate for 2 weeks with 3a gallons of alcohol, 95 per cent., and 3^ g.al]ons of water (see No. 5) ; distil from off. the water 3 gallons of flavored spirit, and add 8 ounces of orange water, 1a drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5A gallons of water; filter; color deep red. (See No. 93.) 285. Nordhaeuser Korn Branntwein. 45 drops of oil of star anise-seed. 6| drachms of acetic ether. 7 ounces of St. John's bread (Johannisbrod). A drachm of Spanish saffron.

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1 do. gunpowder tea. .

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