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

14:0

EECIPES FOE TEN GALLONS EACH.

of oil of neroly, and dissolve in 3^ gallons of alcohol, 95 per cent.

129. Creme Imperiale. (imperua Cream.)

4 ounces of carrot-seed. 4 do. Ceylon cinnamon. 8 n do. angelica-seed. 8 do. orris-root.

Ground; macerate for 24 hours with 3l gallons of alco hol,95 per cent., and 3|gallons of water. (See No. 5.) Distil from off the water 3i gallons of flavored spirit; then add 63 lbs. of sugar and 3^ gallons of water, heated near boilincr.

130. Creme de Martinique.(Martinique Cream.)

4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon.

Dissolve in 3-^ gallons of alcohol,95 per cent.;then add 63 lbs. of sugar and 2^ gallons of water,near boiling heat, and color rose. (See No.93.)

131. Creme de Menthe. (Mint Cream.)

5 lbs. of spearmint. 25 lemons, the rinds only.

Cut and macerate for 24 hours with 3i gallons of alco hol, 95 per cent., and 3|gallons of water. (See No.5.) Distil from off the water 3L gallons of flavored spirit, and dissolve in it 5 drachms of oil of peppermint; then add 53 lbs. of sugar and 3^ gallons of water, near boiling heat.