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

140

EECIPES FOE TEN GALLONS EACH.

of oil of neroly, and dissolve in 3^ gallons of alcohol, 95 per cent.

1 29. Creme Imperiale.

(imperial Cream.)

4 ounces of carrot-seed. 4 do.

Ceylon cinnamon.

angelica-seed.

8

do.

do.

8

orris-root.

Ground

; macerate for 24 hours with d\ gallons of alco-

hol, 95 per cent., and 3| gallons of water. (See "No. 5.) Distil from off the water 3^ gallons of flavored spirit then add 53 lbs. of sugar and 31 gallons of water, heated near boiling. 130. Creme de Martinique. (Martinique Cream.) ^ 4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon. Dissolve in 3^ gallons of alcohol, 95 per cent. ; then add 53 lbs. of sugar and 3i gallons of water, near boiling heat, and color rose. (See No. 93.)

131. Creme de Menthe. (Mint Cream.)

5 lbs. of spearmint. 25 lemons, the rinds only.

Cut and macerate for 24 hours with 3^ o^allons of alco- hoi, 95 per cent., and 3| gallons of water. (See Xo. 5.) Distil from oft' the water 3^ gallons of flavored spirit, and dissolve in it 5 drachms of oil of peppermint ; then add 53 lbs. of sugar and 3i gallons of water, near boihng heat.