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

NOEDIIAECSER KORN BRAN NT W KIN.

(see No. 5). Distil from oflf the water 3 gallons of flavored alcohol, and add 1 gallons of the whitest plain syrup. (See No. 7.)

Mirabolanti, Italian.

283.

1 lb. of ground mirabolanti. ^ do. cardamom. Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3 gallons of water (see No. 5) ; distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5^ gallons of water ; filter. (See No. 3.)

284. Nectar des DieuX.

(Nectar of Olympus.)

2 lbs. of honey.

coriander-seed,

do.

1

fresh lemon peel.

do.

2 ounces of cloves. 4 do. benzoin. Ground and cut ; 4 do.

st}rax calamita.

macerate for 2 weeks with 3^ gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5) ; distil from ofl" the water 3 gallons of flavored spirit, and add 8 ounces of orange water, H drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5^ gallons of water ; filter ; color deep red. (See No. 93.)

285. Nordhaeuser Korn Branntwein.

45 drops of oil of star anise-seed. 6| drachms of acetic ether. V ounces^of St. John's bread (Johannisbrod). ^ drachm of Spanish saflVon. I do. gunpowder tea.