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

150

EXTKATT d' ABSINTHE.

197. Essence of Ginger.

2 lbs. of ground ginger. 6 gallons of alcohol, 95 per cent. 4 do. of water. Macerate for 2 weeks (see No. 5) ;

strain, and filter.

198. Essence of Lemon.

2 ounces of oil of lemon dissolved in 6 gallons of alco- hol, 95 per cent. ; add 4 gallons of water ; filter ; color yellow. (See No. 91.)

Essence of Peppermint.

199.

2 ounces of oil of peppermint dissolved in 6 gallons of alcohol, 95 per cent. ; add 4 gallons of water ; color with tincture of turmeric. Filter. (See No. 91.)

200. Essence of Wintergreen.

2 ounces of oil of wintergreen dissolved in 6 gallons of alcohol, 95 per cent. ; add 4 gallons of water ; color red with tincture of sanders wood ; filter. (See No. 3.)

201. Extrait d' Absinthe.

26| ounces of Italian fennel-seed. 5 lbs. of green anise-seed. 13| ounces of liquorice-root. 3| drachms of calamus-root. Ground ;

macerate for 24 hours with gallons of alco- hol, 95 per cent., and 6^ gallons of water (see No. 5) ; distil over till running 45 per cent. ; macerate the distilled liquor for 48 hours with 4^ ounces of peppermint and 12 ounces of Pontic wormwood ; press and filter.