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

159

EXTEAIT D ABSINTHE.

197. Essence of G-inger.

2lbs. ofground ginger.

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6 gallons of alcohol, 95 per cent. 4 do. of"water. Macerate for 2 weeks(see !N"o. 5); strain,and filter.

198. Essence of Lemon.

2 ounces of oil of lemon dissolved in 6 gallons of alco hol, 95 per cent.; add 4 gallons of water; filter; color yellow. (See No. 91.)

199. Essence of Peppermint,

2 ounces of oil of peppermint dissolved in 6 gallons of alcohol, 95 per cent.; add 4 gallons of -water; color with tinctui'e of turmeric. Filter. (See No.91.)

200. Essence of "Wintergreen.

2 ounces of oil of wintergreen dissolved in 6 gallons of alcohol, 95 per cent.; add 4 gallons of water; color red with tincture ofsanders wood j filter. (See No.3.)

201. Extrait d'Absinthe.

26§ ounces ofItalian fennel-seed. 5 lbs. of green anise-seed. ]3|ounces ofliquorice-root. 3|drachms of calaraus-root.

Ground; macerate for 24 hours "with gallons of alco hol, 95 per cent., and 6^ gallons of "svater (see No. 6); distil over till running 45 per cent. macerate the distilled liquor for 48 hours with 4^ ounces of peppermint and 12 ounces ofPonlic wormwood; press and filter.