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

1Y5

LTQUEUE DE CANNELLE.

4 ounces ofcinnamon. 64 grains of vanilla.

Ground ;■ macerate for 24 hours with 3 gallons of alco hol, 95 per cent, (see No. 5), and 3|- gallons of water; distil from off the water 3 gallons of flavored spirit; mix ■with 24 lbs. of sugar dissolved in 5^ gallons of water; filter. (See No. 3.) 261. Liqueur des Braves. (SpiritofMars.) 4 ounces of carrot-seed. 4 do. cardamom-seed. 8 do. roasted cacao. 4 do. Ceylon cinnamon. Ground; macerate for 24 hours -with 3 gallons of alco hol, .95 per cent., and 3^ gallons of water (see No. 5); dis til from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter. (See No. 3.) 262. Liquetir de Caf6. (Spirit of Coffee.) 3 lbs. of light-brown roasted coffee ground and boiled for 2 minutes with 2 gallons of water; strain, when cool; add'24 lbs. of sugar dissolved in 3i gallons of water; add 3 gallons of alcohol, 95 per cent.; filter. fSee No. 3.) 263. Liqueur de Cannelle, (Spirit of Cinnnmon.) 2 lbs. of cinnamon, groimd; macerate for 24 hours "with 3 gallons of alcohol, 95 per cent., and 3^ gallons of -u-ater (see No. 5); distil from off the water 3 gallons of flavored spirit; add 24 Ib^. of sugar,dissolved in 5^ gallons of water; filter; color red. (See No. 93.)