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

iiYPOCRAS A i/angi:lique.

*

169

6 ounces of carawny-seed 15 oranges, only the yellow rind.

Cut and ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5) distil from oif the water 4 gallons of flavored spirit ; then add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (see No.

skim, mix, and filter warm.

7) ;

239. Huile de Violettes.

(Violet Oil.)

' 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (see No. 7) ; skim ; take from the fire, and add 8 ounces of violet flowers ; let it nearly cool, and then add 4 gallons of alcohol, 95 per cent.; strain and filter ; color violet with tincture of indigo and cochineal. (See No. 94.)

240. Hydromel Vineux (Metheglin). (Wine Mead.)

16 lbs. of honey, dissolved in 9 gallons of water, heated to 84 degrees of Fahrenheit ; add ^ pint of good brcAvers' yeast, mix this well and put it in a clean 10-gallon keg, fill it to the bung and put it in a warm place; during fermen- tion keep the keg full with the balance of the liquor. When the fermentation is over keep it well bunged in a cool place.

241. Hypocras a I'Angelique.

(A^ngeiica Hippocras)

10 ounces of angelica-root. 1 ounce of nutiiiegs. Ground; macerate for 2 days with 9 gallons of claret wine (see No. 5) ; then add 8 lbs. of sugar in powder, and f gallon of alcohol, 95 per cent. Filter, (See No. 3.) »