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

142 EECIPES FOR TEH GALLONS EACH.

137, CremG Royale. (Ro7al Cream.)

4 oonces of cloves. 4 do. cinnamon. 8 do. carrot-seed. 10 oranges, the rinds only.

Macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5). Distil from, off the water 3^ gallons of flavored spirit, then add 53lbs. ofsugar and 3^ g.allons of water near boiling heat. 188. Creme de Truffles. (Cream of Truffles.) 1 lb. of truffles, ground; macerate for 8 days with 3-^ gallons of alcohol, 96 per cent, (see No. 5); strain, press and add 53 lbs. of sugar, and 3| gallons of water, near boiling heat. 'Color darjc yellow. (See No.88). 189. Creme de Vanille. (Vanilla Cream Cordial.) 2 drachms of vanilla bean, cut fine; macerate for 2 days in 31 gallons of alcohol, 95 per cent, (see No. 6); then add 53 lbs. of sugar and 3|gallons of water, near boiling heat. If gallons of rose-water. If do. orange-flower water. Dissolve in it 53 lbs. of sugar, then add 3f gallons of alcohol, 95 per cent. Filter. 141. Cuckold's Comfort. 41 lbs. offresh poppies mashed,macerate one week with 4 gallons of proof spirit (see No.5); strain, press,add one gallon of white plain syrup (see No. 7); flavor with ^ 140. Creme Virginal. (Virgin's Cream.)