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

126

liECIPES FOR TEN GALLONS EACH.

Canelle.

78.

6f drachms of oil of cinnamon. Dissolve in 3i gallons of alcohol, 95 per cent. ;

then

add 6f gallons of plain white syrup.

(See No. 7.)

Cedrat.

79.

131 drachms of oil of cedrat. Dissolve in 3^ gallons of alcohol, 95 per cent., and G| gallons of white plain syriip. (See No. 7.) Color, yellow. (See No. 91.) 80. Champ d'Asile. 8 ounces of caraway-seed. 4 do. grains d'ambrette. 1^ do. Ceylon cinnamon, ground to coarse powder macerate and distil with 3 gallons of alcohol, 95 per cent, and 31 gallons of water. Distil the 3 gallons of alcohol from oif the water, and mix the 3 gallons of aromatic spirit with a syrup made of 42 lbs. of sugar and 4 J gallons of water. (Sec No. 7.) Filter.

Christine.

81,

2 drachms of essence of vanilla. 8 drops of oil of roses. 24 do. oil of neroly. 48 do. oil of cinnamon. Dissolve

m 3 gallons of 95 p3r cent, alcohol ; mix it TV^ith a syrup made of 42 lbs. of sugar, and 4f gallons of water. (See No. 7.)

Christophelet.

82.

drachms of Spanish saffron.

6|-

141

ciiiuamon.

do.

cardamom.

do.

6|