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

RIXIPES FOJi TEN GALLUISS EACH.

172

6 ounces of Ceylon cinnamon. ^ do. mace. 8 do. star anise-seed. 8 do. coriander-seed.

juniper berries,

do.

^

i angelica-seed. ? Jracbms of Spanish safiron. do.

Ground and cut; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored alcohol, and add a syrup made of 20 lbs. of sugar boiled with 4i gallons of water ; when nearly cold mix in ^ gallon of rose-water. Filter, and color rose. (See Xo. 93.)

Instantaneous Beer.

251.

9^ galloxi^ of water. ^ do. lemon-juice. 11 omice cf ginger powder.

\

10 lbs. of sugar. contmue stirring while bottling (strong bottles) get corks, mallet and string at hand, then add, for each bottle separate, one drachm of bicarbonate of soda ; cork and string it quick. Dissolve and mix together ;

252. Lait de Vieillesse.

(Milk of Old Age.)

1 drachm of tincture oi Peruvian balsam mixed Avith 3 gallons of alcohol, 95 per cent. ; then add 20 lbs. of sugar, dissolved in 5^ gallons of water ; mix in } gallon of orange- flower water. Filter. (See No. 93.) -

253. Lait Yirginale.

(Virgins Milk.)

I ounce of oil of lemon, disolvo in 3 gallons of alcohol, 95 i>cr cent. ; add 20 lbs. of sugar dissolved in 5} gallons