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

RECIPES FOIi TEN GALLONS EACH.

4 ounces of cardamom. Macerate for 24 hours (see 'No. 5) with 3^^ gallons of alcohol, 95 per cent., and 4 gallons of water ; distil from off the water 3i gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water ; color green. (See No. 90.) Filter.

362. Vespetro.

8 ounces of angelica-seed. 4 do.

Ceylon cinnamon.

1 mace. 40 lemons, the yellow rinds only. Macerate for 24 hours (see No. 5) with 3^ gallons of ilcohol, 95 per cent., and 4 gallons of water ; distil from off the water 3^ gallons of flavored spirit, and add 24 Ihs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.) do.

363. Vinegar, Raspberry.

30 lbs. of raspberries made to a pulp. 7^ gallons of wine or cider vinegar. Macerate for 8 days (see No. 5) ;

press and stram.

364. "Whiskey, Irish.*

3 gallons of genuhie Irish whiskey. 7 do. best pure spirit, mixed.

* Without lar2:e distilleries these whiskeys — cannot be manufactured with profit. It is a hum- bug to make them with essences, and a nuisance as regards health. The best imitation is mixing in proportion to the price. — Irish and Scotch (see Scotch. Nos. 364— 3CG)