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

114

RECIPES FOE TEN GALLONS EACH.

Distil tlie 47^ pints of alcoliol from off the water, and mix the 47|- pints flavored alcohol with 32^ pints of fine white plain syrup. (See No. 7.) rUter if necessary. Color white.

36. ArracE.

21i pints offine Batavia arrack. 58§- do. pure.4th proof rice spirit.' ounce oil of cocoa nuts. Filter. Color white.

37. Beaume Humain, (Balsam of Man.)

23 drops of oil of roses. 54 do. do. cinnamon.

162 do. do. cedrat. 54 do. do. mace. Dissolved in 27 pints of alcohol, 95 per cent., then add 53 pints of fine white jflain syrup. (See No. 7.) Filter. Color white. 38. Bishop. 100 grains of ground nutmegs. 60 do. do. white pepper. 11 ounce of cardamom seed. 11 do. mace. 20 pints ofsyrup (plain wliite, see No. 7). 60 do. claret wine. Mixed and boiled together for 1 minute. Filtered.

39. Bishop Extract;

T-•

101. lbs. ofground orange peel. 21 do. cinnamon. 2^ do. cardamom. 10 gallons of alcohol, 95 per cent.