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

DANZIGEK DK0P3.

ounce of essence of vanilla, 24 drops of oil of roses, dissolve in 2 ounces of alcohol, 95 per cent. Filter. (See No. 3.)

Culotte du Pape.

(Pope's Breeches.)

142.

1 ounce of nutmegs.

Ceylon cinnamon.

do.

\

cloves.

do.

^ 1

do. vanilla. Macerate for 24 hours with 3| gallons of alcohol, 95 pei cent., and 3^ gallons of water. (See No. 5.) Distil from off the water 3 gallons flavored spirit; add 42 lbs. of sugar boiled with 4^ gallons of water. Color pale yellow. (See No. 91.)

143, Curacao d'HoUande.

(HoUand Curagoa))

1 lb. of Cura^oa orange peel.

\ Ceylon cinnamon. Let them soak in water; boil them for 5 minutes wit the juice of 16 oranges and 7 gallons of white plain syrur (see No. 7); then add 3 gallons of alcohol, 95 per cent.; strain, filter ; color dark yellow. (See No. 88.) do.

144. Danziger Drops.

(SeeNo. 4i.)

2^ ounces ginger.

2 ounces centaurium.

do

nutmegs.

angelica root.

1^

do.

3

I drachm aloe socotrin.

Galanga root. gentian root. wormwood.

2

do.

1 ounce myrrh.

do.

f

2 ounces cassia buds.

1^

do.

I agaric. Grind and macerate with 4f gallons of alcohol, 95 per cent, and 51 gallons of water (see No. 5) ; strain, press, filter, and color dark yellow. (See No. 88.) do.