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

n-p.mrp. de ROSES.

141

132. Creme de Mocha. (Coffee Cream.)

32 ounces ofMocha coffee roasted and ground,macerate for 24 hours with 31 gallons of alcohol, 95 per cent., add 3§- gallons of water (see No. 5). Distil from off the water gallons of flavored spirit, and dissolve in it one drachm of essence of vanilla, then add53lbs. of sugar and 31 gallons of water near boiling heat.

183. Creme do Nymphe. C^ady's Cream.^

97 drops of oil ofcinnamon. 49 do. oil of mace. 24 do. oil of roses.

Dissolve in 3^ gallons of alcoholj 95 per cent.,then add 53 lbs. of sugar and 3|gallons of water,near boUing heat. Color rose. (See No. 93.) 134. Creme d'Orange,with Champagne. (Orange Cream.) 1 ounce of oil of orange, dissolve in 21 gallons of alco hol, 95 per cent., add 4 quart bottles of champagne,53 lbs. of sugar, and 3i gallons of water, near boiling heat. 135. Creme de Portugal. (Portugal Cream.) 1 ounce of oil of Portugal; dissolve in 3i gallons of alcohol, 95 per cent., add 53 lbs.ofsugar and 3J gallons of water, near boiling heat. 36. Creme de Roses. (Rose Croam.) Dissolve 1 drachm of oil of roses, in 3i gallons of alco- <»ol, 95 per cent., then add 53 lbs. of sugar and 3J gallons ■of water near boiling heat, and color rose. (See No. 93.) .