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

158

KECIPES FOK TEN GALLONS EACH.

1 lb. of orange flowers. ^ ounce of mace. 2 do.

Ravenzara nuts, or allspice. Cut, and macerate for 2 weeks with 3f gallons of alcohol, 95 per cent., and 4 gallons of w^ater (see No. 5) ; distil from ofl:' the water 3f gallons of alcohol well flavored ; add 20 lbs. of sugar dissolved in 5 gallons of water ; filter color rose. (See No. 93.)

Elixir de Violettes.

194.

3 gallons of syrup of violets. 2 do.

syrup of raspberries (see No. 356).

spirit, 60 per cent.

do.

5

Mix and filter.

195. Escubac d'lrelande.

12 ounces of Italian fennel-seed. 8 do. Ceylon cinnamon. Ground ;

macerate for 24 hours with 3^ gallons of alco-

hol, 95 per cent., and 4 gallons of water (see No. 5) ; from ofl" the water 3^ gallons of flavored spirit ; gallons of white plain syrup, filter, and color yellow.

distil

add 6f

(See

and 91.)

Nos. 3, 7,

Esprit de Manuel.

196.

100 drops of oil of peppermint. 59 do'. oil of cloves. Dissolve in 3i gallons of alcohol, 95 per cent. ;

add 0§

color green with safii'on and

gallons of white plain syrup ;

(See Xos. 7 and 90.)

indigo.