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

HYPOCKAS A l'aNGELIQUE.

169

5 oimces ofcarawny-seed 15 oranges, only the yellovr rind.

Cut and ground; macerate for 10 days with 4 gallons of alcohol,95 per cent., and 5 gallons of water(see No.5); distil from off the water 4 gallons of flavored spirit; then add a syru23 made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water,filling up as it evaporates (see No. 7); skim, mix,and filter warm. 239. Huile de "Violettes. (Violet ou.) 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (see No. 7); skim; take from the fire, and add 8 ounces of violet flowers; let it nearly cool,and then add 4 gallons ofalcohol,95 per cent.; strain and filter; color %dolet with tincture of indigo aud cochineal. (See No.94.) 240. Hydromel Yineux (Metheglin), fWine Mead.) 16 lbs. ofhoney, dissolved in 9 gallons of water, heated to 84 degrees of Fahrenheit; add i pint of good brewers' yeast, mix this well and put it in a clean 10-gallon keg,fill it to the bung and put it in a warm 25lace; during fermen- tion keep the keg full -with the balance ofthe liquor. When the fermentation is over keep it well bunged in a cool place. 241. Hypocras a I'Angelique. (Angelica Hippocras.) 10 ounces of angelica-root. 1 ounce of-nutmegs. Ground; macerate for 2 days with 9 gallons of claret wine (see No.5); then add 8 lbs. ofsugar in powder,and ^ gallon ofalcohol,95 per cent. Filter. (See No.3.) 8