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

RECIPES FOR TEN GALLONS EACH.

198

mortar, so as to make it a powder (see latter part of No. 3) ; put it in a filter bag, and pour 5 gallons of water on ; pour the water over and over till it runs clear ; get in this way 5 gallons of clear high-flavored water ; dissolve 80 lbs. of sugar in the flavored water, and boil for 2 min- utes; then skim and strain. (See No. 421.) it

346.

Sirop Capillaire.

(Maidenhair Syrup.)

1 lb. of maidenhair herb. 5^ gallons of boiling water. Macerate till cold (see No. 5) ;

strain without pressing,

take the whites of 3 eggs beaten

so as to get 5 gallons ;

*o froth, and mix them with the infusion ;

keep back a

then dissolve and boil in the above

quart of the liquid ;

80 lbs. of sugar by a good heat ; when the scum rises, put in a little from the quart of cold liquid, and this will make the scum settle ; let it raise and settle 3 times ; then skim, and when perfectly clear add | a pint of orange-flower water ; then boil once up again and strain (See No. 7.)

Sirop de Cerises.

347.

(Cherry Syrup.)

6 gallons of cherry juice. Let it ferment a few days ,

dissolve and boil 80 lbs

of sugar; when clear, skim and strain.

(See No. 1.)

Sirop de Groseilles.

348.

(Red Currant Syrup.)

6 gallons of currant juice, pressed after linving fermented with the fruit for 2 days; dissolve and boil with 80 lbs. of /Sugar; skim till clear; then strain. (See Nos. 7 and 421.)