1862 The Bartender's Guide price $2,50 by Jerry Thomas

RECIPES FOE TEN GALLONS EACH.

tlO

23, Aqua Persicana. (Persicot Water.)

6| ounces of ground common cinnamon. 6^ pounds of ground peach-kernels.

1 pints of alcohol. 20 pints of water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., and 14 drops of otto of roses, then add slowly 53 pints of fine white plain syrup. (See Plain Syrup^ No. 7.) Filter if necessary. Color w^hite.

24. Aqua Romana. (Water of Rome.)

6| ounces of ground Ceylon cinnamon. 6| do. do.

aromatic calamus-root.

nutmegs.

do.

do.

3f

7 pints of alcohol. 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white plain sugar syrup. (See Plain Syrup^ No. 7.) Filter if necessary. Color, white.

Ale, Table.

25.

2 gallons of ground malt. 6 do. Well stirred together ;

water, at 142° (degrees) heat.

and let it stand for 1^ hour,

draw off the liquid as much as possible ; repeat the same operation with 3 gallons more of the same warm water, and the same standhig. Draw off the liquor again, and repeat the third time with 3 gallons more, as before ; mix tlie liquors together, boil tliem witii two ounces of hops.