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

170

HECIPIiS FOE TEN GALLONS EACH.

242. Hypocras au Oedrat, (Cedrat Hippocras.) 40 cedrats, tlie rinds ofthem cut; add i gallon of alco hol,95 per cent.,and 9 gallons ofgood claret wine; macer ate for 2 days (see "N"©. 5); add 8 Ihs. ofsugar in powder; when dissolved. Filter. (See No. 3.) 243. Hypocras Framboise.'(Easpberry Hippocras.) 3 lbs. of raspberries made to a pulp; add 9 gallons of claret wine,and i gallon of alcohol, 95 per cent. Dissolve 8 lbs. ofsugar in powder in it. Filter. (See No.3.) 244. Hypocras au G-enievre. (Juniper Hippocras.) 2^ lbs. of ground juniper berries; macerate for 2 days with 9 gallons of claret wine, and ^ gallon of alcohol, 95 per cent. (See No. 5.) Dissolve and add 8 lbs. of pow dered sugar; strain and filter. 245. Hypocras anx Noyaux.(Noyau Hippocras.) 480 apricot stones. 240 peach do. Broken witliout touchmg the kernels; macerate stones and kernels together for 2 days with 9 gallons of white French wine, and ^ gallon of alcohol, 95 per cent, (see No.5); dissolve it in 8lbs. ofpowdered sugar. Strain and filter. (See No. 3.) • 240. Hypocras Simple.

6 ounces of cinnamon. 2 drachms of cloves. 1 do. Mace.

, ^ Ground;macerate for 2 days with igaUon of alcohol,95