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

125

CANELIN DE CORFOU.

73. Brandy, Strawberry.

4 gallons of strawberry juice. 4f gallon of alcohol, 95 per cent. Macerate for 2 days xsee No. 5), then add 1^- gallons of plain white syrup (See No. 7.) Filter. (See No. 3.)

Brandy, "Wormwood.

74.

2^ drachms of oil of wormwood. ounces of herb of wormwood,

f calamus root. The herb and root must be ground and macerated (sec No. 5) a few days, then pressed, and the oil dissolved in 4f gallons of alcohol, 95 per cent. ; add a syrup made o 4 lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No. 90.) Calabre a chaud. 36 gallons of white or red wine must, boiled and skim- med down to 8^ gallons ; to this add l\ gallon of alcohol, 95 per cent. Use : for manufacture of Malaga wine. do. 75.

76. Calabre a froid. 9 gallons of fresh, pure red or white wine must. 1 gallon of alcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different wines.

Canelin de Corfou.

77.

,

2 drachms of oil of Ceylon cinnamon. Dissolve in 3i gallons of alcohol, 95 per cent. ,

then

add 6| gallons of white plain syrup.

(See No. V.)

(See No. 91.)

Co^or, yellow.