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

CKEME d' ANISE.

137

Cordial, Celery.

117.

1 lb. of celery seed, and 5 lbs. of celery root, boiled for 2 minutes wiili 7 g.-dlons of white plain syrup (see No. 7), then add 3 gallons of alcohol, 95 per cent., strain, filter j color with tincture of turmeric. (See No. 91).

Cordial Smallage.

118.

3 lbs. of raisins, seeded, 5 lbs. of young sprouts of small- age ; cut and wash them ; boil for 2 minutes in 7 gallons of white plain syrup (see No. 7) ; strain, then add 3 gal- lons of alcohol, 95 per cent. Filter.

119. Creme d' Absinthe. (Absinthe Cream.)

24 ounces of wormwood )

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8 ° -Macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3| gallons of water. Distil from off the water 3^ gallons of flavored spirit, and then add a syrup made of 53 lbs. of sugar and 3^^ gallons of water, near boiling heat. (See No. 7.) Color green with indigo and saffron. (See No. 90.) macerate for 24 hours in 3f gallons of alcohol 95 per cent, (see No. 5), add 3| gallons of water. Distil over 3^ gallons of flavored spirit; then add 53 lbs. of sugar, and 3i gallons of alcohol near boiling heat. do. anise-seed j 120. Creme d'Angelique. (Angelica Cream.) 12 ounces of angelica root powdered ;

121. Creme d' Anise,

(Anise-seed Cream.)

24 ounces of green anise-seed. 8 do. star anise-seed. 4 do. cinnamon.