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

168

EEOIPES FOR TEN GALLONS EACH.

1 lb. oforange flowers, ounce of mace. 2 do. Ravenzara nuts, or allspice.

Cut,and maceratefor 2 weeks with 3J gallons of alcohol, 95 per cent., and 4 gallons of water (see No.5); distil from off the water 3J gallons of alcohol well flavored; add 20 lbs. of sugar dissolved in 5 gallons of water; filter; color rose. (See No. 93.)

194. EliTir de "Violettes.

3 gallons ofsyrup of violets. 2 do. syrup ofraspberries (see No.356). 5 do. spirit, 60 per cent. Mix and filter.

195. Esoubac d'Irelande.

12 ounces ofItalian fennel-seed. 8 do. Ceylon cinnamon.

Ground; macerate for 24 hours with 3i gallons of alco hol,95 per cent.,and 4 gallons of water (see No.5); distil from off the water 3^ gallons of flavored spirit; add 6§ gallons of white plain syrup, filter, and color yellow. (See Nos.3, 7, and 91.)

196. Esprit de Manuel.

ICQ drops of oil of peppermint. 59 do. oil of cloves.

Dissolve in 31 gallons of alcohol, 95 per cent.; add C| gallons of white plain syrup color green with saffron and indigo. (See Nos. 7 and 90.)