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

SIROP DE CANNELLE.

Cut ver^ small ; macerate them with 4 gallons of cherry brandy (see "No. 5), ^ a gallon of lemon juice, and 1 gallon of Madeira wine for 8 days ; strain and press ; then macer- ate in another demijohn, for the same length of time, ^ a lb. of grated nutmegs, ^ a lb. of powdered allspice, 2 ounces of pounded bitter ahnonds, with 3^ gallons of proof spirit ; strain, press, and mix the two extracts. Filter. (See No. 3.) 342. Symp, Arrack Punch. (For numerous other recipes for making syrups see Appendix.) of lemon juice (to the boiling sugar), and stir till the liquid is clear ; pour it in a clean tub, and, when nearly cool, add 5 gallons of Batavia arrack ; then filter. (See No. 421.) 343. Syrup, Blackberry. 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberry juice, skimmed and strained boiling hot. (See No. 421.) 531 l|)s. of sugar. 31 gallons of water. Boiled to the crack (see Nos. 9 and IV) ; add If gallons

344. Syrup of Coffee.

10 lbs. of fresh Java coffee, fresh roasted and ground. 6 gallons of boiling water. Let it stand, well covered, till cool ; strain and press then dissolve in this infusion 80 lbs. of sugar ; boil and skim for 2 minutes, and then strain. (See No. 421.)

Sirop de Cannelle.

345.

(Cinnamon Syrup.)

1 ounce of oil of Ceylon cinnamon. Rubbed and dried up with' carbonate of magnesia in a