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

138

EECIPES FOE TEN GALLONS EACH.

Ground; tlien macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and"3§^ gallons of water; distil from off the water 3i gallons offlavored spirit, then add 63 lbs. ofsugar and 3|gallons of water, near boiling heat.

122. Oreme de Barbadoes. (Barbadoes Cream.)

4lemons,the rinds only. 4 oranges,Ceylon, do. 5L ounces of cinnamon. 3 di'achms of mace. drachms of cloves.

11 do. coriander-seed. 11 do. bitter almonds. IL do. nutmegs.

Ground and cut; macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3|gallons of water. Distil from off the water 3l gallons of flavored spirit;then add 53lbs. ofsugar,and 3i gallons of water, near boiling heat.

123. Oreme d© Cacao. (Cocoa Cream.)

5 lbs. of roasted cacao. 1 ounce of Ceylon cinnamon.

Ground; macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3|gallons of water. Distil fi-om off the water Sigallons offlavored spirit, then add 53 lbs. ofsugar and 31 gallons of water,near boiling heat; add one ounce of tincture of vanilla.

124. Oreme de Oedrat -with. Champagne.^ (Codrat Cream.)

1 ounce of oil of cedrat,dissolve in 2i gallons ofalcohol, 95 per cent., add 4 quart bottles of champagne,53 Ihs. of sugar, and Sf gallons of water, near boiling heat.