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

172 EEOIPES FOE TEN GALLONS,EACH.

6 ounces of Ceylon cinnamon. ■J. do. mace. 8 do. star anise-seed. 8 do. coriander-seed. 4 do. juniper berries; 2 do. anEcelica-seed. 2 drachms of Spanish saffron.

Ground and cut; 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 alcohol, and add a syruj) made of 20 lbs. of sugar boiled with 44 gallons of water; when nearly cold mix in ^ gallon of rose-water. Filter, and color rose. (See No. 93.)

251. Instantaneous Beer.

9^ gallons of water. do. lemon-juice. 1^ ounce of ginger powder. .

10 lbs. of sugar. Dissolve and mix together; continue stirring while bottling (strong bottles) get corks, mallet and string at hand, then add, for each bottle separate, one drachm of bicarbonate of soda; cork and string it quick. 252. Lait de Yieillesse. (MUk of old Age.) 1 drachm of tincture of Peruvian balsam mixed mth 3 gallons of alcohol, 95 per cent.; then add 20 lbs. of sugar, dissolved in 5^ gallons of water ; mix in J gallon of orange- fl.ower water. Filter. (See No. 93.) 253. Lait Virginale. (Tirgm's mk.) 4 ounce of oil of lemon, disolve in 3 gallons of alcohol, 06 per cent.; add 20 lbs. of sugar dissolved in 6| gallons