1864 Bar Tender's Guide price $2 00 by Jerry Thomas

110 EKCIPES rOE TEN GALLONS EACH.

23. Aqua Persicana. (PorsicotWater.) ounces ofground common cinnamon. 6^ pounds ofground peach-kernels.

7 pints of alcohol. 20 pints of water.

Distil the 7 pints of alcohol from offthe water,and mix the 7 pints of flavored alcohol "vvitli 20 pints of alcohol, 95 per cent., and 14 drops ofotto of roses, then add slowly53 pints offine white iflain syrup. (See Plain Syric^), No.7.) Filter if necessary. Color white.

24. Aqua R-omana. (Water ofEome.)

6|ounces ofground Ceylon cinnamon. 6a. do. do. aromatic calamus-root. *do. do. nutmegs. 7 pints of alcohol. 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of flue white plain sugar syi'up. (See Plain Syrup, No. 7.) Filter if necessary. Color, white.

25. Ale, Table.

2 gallons ofground malt. 6 do. water, at 142° (degrees) heat.

Well stirred together; and let it stand for 1^ hour, draw off the liquid as much as possible; repeat the sarne operation with 3 gallons more of the same warm water, and the same standing. Dj-aw off the liquor again, and repeat the third time with 3 gallons more, as before; mix the liquors together, boil them with two ounces of hops.