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

ioG

liECIPES FOR TEN GALLONS EACH.

spirit, then add 40 lbs. of sugar dissolved in 3f gallons oi water. Filter. (See No. 3.)

1 87. Eau de Vie de Danzig.

1 lb. of cacao, roasted.

do. Ceylon cinnamon.

^

^ do. mace. 13 lemons, the yellow rinds only. Ground and cut ;

macerate for 24 hours with 3f gallons of alcohol, 95 per cent., and 4 gallons of water (see No. 5); distil from off the water 3f gallons of flavored spirit ; mix it with 40 lbs. of sugar dissolved in 3f gallons of water; filter; color yellow, mixed with gold leaves. (See Nos. 91 and 181.) 1 88. Eau de Vie de Languedoc. 4 ounces of pearl-barley boiled for 2 hours in 4 gallons of water ; add 1 ounce of linden flowers, 1 ounce of alder flowers, ^ an ounce of black tea; boil only for 2 minutes; add to this 5f gallons of alcohol, 95 per cent. ; add the fol- lowing, made into a tinctuie : 15 grains of crude cassia, 30 grains of Turkey rhubarb, f of a grain of aloe socotriu, ^ an ounce of oak bark ; macerate for 48 hours in 3 pints of alcohol (see No. 5) ; color pale or dark yellow. (See No 91.) 189. Elixir de Gams. 10 drachms of myrrh. 10 do. aloes. 15 do. cloves. 15 do. nutmegs. 5 ounces of Spanish saffron. S\ do. Ceylon cinnamon. Ground and cut ; macerate for 8 days with 3f gallons of