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

142

RECIPES FOR TE^ GALLONS EACH.

137, Creme Royale.

(Royal Cream.)

4 ounces of cloves. 4 do.

cinnamon.

8 do. carrot-seed. 10 oranges, the rinds only. Macerate for 24 hours with 3^ gallons of a!«ohol, yo 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 3| gallons of water near boiling heat. 138. Creme de Truffles. (Cream of Truffles.) 1 lb. of truffles, ground ; strain, press and add 53 lbs. of sugar, and 3^ gallons of water, near boiling heat. Color dark yellow. (See No. 88). macerate for 8 days with 3 i gallons of alcohol, 95 per cent, (see No. 5) ;

139. Creme de Vanille.

(Yanilla Cream Cordial.)

2 drachms of vanilla bean, cut fine ; macerate for 2 days in 3i gallons of alcohol, 95 per cent, (see No. 5); theo add 53 lbs. of sugar and 3^ gallons of water, near boiling heat.

140. Creme Virginal.

Cream.)

(Yirgin's

If gallons of rose-water. If do.

orange-flower water. Dissolve in it 53 lbs. of sugar, then add 3^ gallons of alcohd, 95 per cent. Filter. Cnckold's Comfort. 4| lbs. of fresh poppies mashed, macerate one week with 4 gallons of proof spirit (see No. 5) ; strain, press, add one gallon of white plain syrup (see No. V); flavor with ^ 141.