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

^ HI III \

126

BEOIPES FOE TEN GALLONS EACH.

78. Canelle.

6J drachms of oil ofcinnamon. Dissolve in 3^ gallons of alcohol, 95 per cent.; then add G§ gallons of plain Avhite syrup. (See No. 7.)

79. Cedrat.

131 drachms of oil of cedrat. Dissolve in 3i gallons of alcohol, 95 per cent., and 6§- gallons of white plain syrup. (See No.7.) Color, yellow. (Sec No. 91.)

80, Champ d'Asile.

8 ounces ofcaraway-seed. 4 do. grains d'ambrette.

do. Ceylon cinnamon,ground to coarse powder; macerate and distil with 3 gallons of alcohol, 95 per cent.* and 3^ gallons of water. Distil the 3 gallons of alcohol from off the water, and mix the 3 gallons of aromatic spirit Tj^dth a syrup made of 42 lbs. of sugar and gallons of water. (See No. 7.) Filter.

81, Christine.

2 drachms ofessence of vanilla. 8 drops of oil of roses. 24 do. oil-of neroly. 48 do. oil ofcinnamon.

Dissolve in 5 gallons of 95 p3r cent, alcohol; mix it with a syi-np made of 42 lbs. of sugar, and 4a gallons of water. (See No. 7.)

82. Christophelet.

6|drachms of Sjjanish saffron. 14^ do. cinnamon. 6^ do. cardamom.