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

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SIKOP DE CANNELLE.

Cut very small; macerate tliem ■with 4 gallons of cherry brandy (see No. 5), a a gallon of lemon juice, and 1 gallon of Madeira wine for 8 days; strain and press; theu macer ate in another demijohn, for the same length of time, ■} a lb. of grated nutmegs,|a lb. of powdered allspice, 2 ounces of pounded bitter almonds, with gallons of proof siDirit; strain, press, and mix the two extracts. Filter. (See No. 3.) "342. Syrup, Arrack Punch. (For numerous other recipes for making sjrups see Appendix.) 531 lbs. of sugar. 3a gallons of water. Boiled to the crack (see Nos. 9 and 17); add If gallons of lemon juice (to the boihng sugar), and stir till the liquid is clear; pour it in a clean tub, and, when nearly cool, add 5 gallons of Batavia arrack; then filter. (See No. 421.) 343. Syrup, Blackberry. 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberry juice, skimmed and strained boiling hot. (See No. 421.) 344. Syrup of Coffee. 10 lbs. of fresh Java coffee, fresh roasted and ground. 6 gallons of boiling water. Let it stand, well covered, till cool; strain and press; then dissolve in this infusion 80 lbs. of sugar ; boil and skim for 2 minutes, and then strain. (See No. 421.) 345. Sirop de Cannelle. (Cinnamon Syrup.) 1 ounce of oil of Ceylon cinnamon. Rubbed and dried up -with carbonate of magnesia in a