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

134

RECIPES FOR TEN GALLONS EACH.

105. Cordial, Maccaron,French.

22 ounces of bitter almonds. 1-^ do. cinnamon. 1^ do. cloves. do. cardamom.

Ground to coarse powder; macerate for one week,with. 5A gallons of alcohol,95 per cent., and gallons of water. Distil froni oflf the water 5 gallons ofaromatic spirit, and mix it with a syrup made of 24lbs.ofsugar,and 34 gallons of water. (See No. 7.) Filter. ^ounce of oil of spearmint. Dissolve in 3 gallons df alcohol, 95 per cent., then add a syrup made of 42 lbs.of sugar and 4f gallons of water. (See No. 7.) Color green, with tincture of indigo and saffi'on. (See No.90.) lilb. ofapricot kernels. A do. peach do. A do. prune do. The rinds of12 oranges, cut in small pieces. Macerate for 24 hours in 3a gallons of alcohol, 95 per cent., and 3a gallons of water. . Distil from offthe water 3 gallons offlavored spirit, and mix it with a syrup made of 42 lbs. of sugar, and 43^ gal lons of water. (See No.7.) Filter. 106. Cordial, Mint. 107. Cordial, Noyan.

108. Cordial, Orange.

1 ounce of oil of orange. Dissolve in 3 gallons of alcohol, 95 per cent., then add a