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

182

KKCIPES FOR TEN GALLONS EACH.

6 drachms of cinnamon. Cut, macerate, and dissolve for 2-1: hours with 5 gallons of the purest alcohol, 95 per cent, (see No. 5); then add 22^ grains tartaric acid dissolved in 5 gallons of water; color yellow; filter. (See Nos. 3 and 91.)

Oglio di Venere.

286.

(Oil of Yenus.)

1| lb. of cardamom. { do.

graines d'ambrettes.

do. cinnamon.

}

^ do. myrrh. 16 oranges, the yellow rinds of. Ground ;

macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3i gallons of water (see No. 5) ; dis- til from off the water 3 gallons of flavored alcohol; add 24 lbs. of sugar dissolved in 5^ gallons of water ; sweet cil color ; filter. (See No. 3.)

287. Orange Nectar.

1 ounce of oil of neroly. 40 oranges, only the yellow rinds. Macerate for 8 days in 3 gallons of alcohol, 95 per cent, (see No. 5) ; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter; color yellow. (See No. 91.)

Orangeade.

288.

40 oranges, the rinds only, powdered with 10 lbs. of sugar. 8 gallons of water. Dissolved and mixed together in a boiler or tub. 80 oranges, tlie juice only.