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

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RECIPES FOE TEN GALLONS EACH.

Distil the 47^ pints of alcohol from off the water, aud mix the 47^ pints flavored alcohol with 32| pints of fine white plain syrup. (See No. V.) Filter if necessary. Color white.

Arrack.

36.

21i pints of fine Batavia arrack. 58| do.

pure 4th proof rice spirit.

^ ounce oil of cocoa nuts. Filter. Color white.

37. Beaume Hnmain. (Balsam of Man.)

23 drops of oil of roses. 54 do. do.

cinnamon.

162 do.

do.

cedrat.

54 mace. Dissolved in 27 pints of alcohol, 95 per cent., then add 53 pints of fine white plain syrup. (See No. 7.) Filter. Color white. do. do.

38. Bishop. 100 grains of ground nutmegs. 60 do. do. white pepper. 1} ounce of cardamom seed. 1| do. mace. 20 pints of syrup (plain white, see No. 7). 60 do. claret wine. Mixed and boiled together for 1 minute.

Filtered.

39. Bishop Extract.

101 lbs. of ground orange peel. 21 do. cinnamon. 21 do. cardamom. 10 gallons of alcohol, 95 per cent.