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

125

OAUELIN DE COEFOU.

73. Brandy, Strawberry.

4 gallons ofstrawberry juice. 4J gallon of alcohol, 95 per cent. Macerate for 2 days (see No. 5), then add gallons of plain white syrup. (See No. 7.) FUter. (See No. 3.)

74. Brandy,"Wormwood.

2i drachms of oil of wormwood. li ounces of herb of wormwood. I do. calamus root.

The herb and root must be ground and macerated (see No.5) a few days, then pressed, and the oil dissolved in gallons of alcohol, 95 per cent.; add a syrup made of 4lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No.90.) 75. Calabre a chand. 36 gallons of white or red wine must, boiled and skim med down to gallons; to this add gallon of alcohol, 95 per cent. Use; for inanuficture of Malaga wine.

76. Calabre a froid. 9 gallons offresh, pure red or white wine musti 1 gallon ofalcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different wines.

77. Canelin de Corfou. 2 drachms of oil of Ceylon cinnamon. Dissolve in 3^ gallons of alcohol, 95 per cent.; then add 65" gallons of white plain syrup. (See No.7.) Color, yellow. (See No. 91.)