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

184

KECIPES FOR TEy G A.LLONS EACH.

291. Porter en Cercles

11 pints of pale malt. 8^ pints of yellow malt. 4^ pints of brown malt. Ground; macerate for 1^ hour with 6 gallons of water at 144^^ of Fahrenheit (see No. 5) ; stir and mix it well let it stand covered for 1^ hour. Draw off the liquor as clear and as much as possible. Repeat a second or third time the same operation, only with 3 gallons each time. Mix these liquors ; boil and clarify with the white of 1 or 2 eggs (see No. 6) ; add 3 ounces of hops and ^ drachm of salt ; strain, and cool as quick as possible ; add | pint of yeast at 50° of Fahrenheit ; fill in cask, and let it ferment.

292, Punch, Imperial Raspberry Whiskey.

5 ounces of sweet almonds. 5 do. bitter do. Infused in boiling water ;

then skin, and add 1\ ounce of powdered cinnamon, i ounce of powdered cloves, and 5 ounces of plain syrup (see No. 7) ; rub them fine ; boil in 7 gallons of water for 5 minutes ; strain, add when cool 2 gallons of whiskey, and one gallon of raspberry syrup (See No. 356.)

293. Punch, Kirschwasser. (Essence of.)

53^ lbs. of white sugar. 31 gallons of water. Boil to the crack (see Nos. 9 and 17) ;

add 1| gallons of

lemon juice ; stir till getting clear, then put it in a clean tub, add when cold 5 gallons of kirschwasser. Filter. (Se^ No. 3.)