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

CEEME DE DATTE8.

139

125. Oreme de Chocolat. (Chocolate Cream.)

8 lbs. of roasted cacao. 12 ounces ofcinnamon. 4 do. vanilla, do. cloves.

Ground; macerate for 48 hours in gallons of alcohol, 95 per cent., 3| gallons of "water. (See No. 5.) Distil from offthe water 3i gallons of high-flavored spirit; then add 53 lbs. of sugar, and gallons of water, near boiling heat.

126. Creme de Cinnamon. (Ciimamon Cream.)

162 drops of oil ofcinnamon. Dissolve in 3i gallons of alcohol, 95 per cent.; then add 53 lbs. ofsugar, and 3} gallons of water, near boiling heat. Color yellow. (See No.91.) 127. Creme de Cinq Fruits. (Cream of rivo Fruits.) 6 bergamots,the rinds only. 6 hitter oranges, do. do. 6 cedrats, do. do. 6 lemons, do. do. 9 oranges, do. do. Cut small; macerate for 24 hours with gallons of alcohol, 95 per cent., and 3§^ gallons of water (see No. 5). Distil from off the water 31 gallons of flavored spirit, then add 53 lbs. of sugar and 3J gallonsof water,near boil ing heat. 128, Creme de Dattes, (Date Cream.) 8lbs. of dates pounded, and boiled with 53lbs. ofsugar, gallons of water; strain and press; then add 72 drops