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

KECIPES FOR TEN GALLONS EACU.

156

Spirit, then add 40 lbs. of sugar dissolved in 3}gallons of water. Filter. (See No.3.)

187. Eau de Vie de Danzig.

1 lb. ofcacao, roasted. ^ do. Ceylon cinnamon. ^ do. mace. 13 lemons,the yellow rinds only.

Ground and cut; macerate for 24 hours with 3a gallons of alcohol,95 per cent.,and 4 gallons of water (see No.5); distil from offthe water 3J gallons of flavored spirit; mix it with 40 lbs. of sugar dissolved in 32 gallons of water; filter; color yellow,mixed with gold leaves. (Sec Nos.91 and 181.) 188. Eau de Vie de Languedoc. 4 ounces of pearl-barley boiled for 2 hours in 4 gallons of water; add 1 ounce of linden flowers, 1 ounce of alder fl^owers,^ an ounce of black tea; boil only for 2 minutes; add to this 5|gallons of alcohol,95 per cent.; add the fol lowing, made into a tincture: 15 gi-ains of crude cassia, 30 grains of Turkey rhubarb,f of a grain of aloe socotrin, J- .an ounce of oak bark; macerate for 48 hours in 3 pints of alcohol (see No.5); color pale or dark yellow. (See No.91.) 189. Elixir de Garus.

10 dractmis of myrrh. 10 do. aloes. 15 do. cloves. 15 do. nutmegs.

5 ounces ofSpanish saffron. 81 do. Ceylon cinnamon. Ground and cut: macerate for 8 days with 3f gallons qf