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

176 EECIPE8 FOE TEN GALLONS EACH.

264. Liqueur de Citron. (Spirit ofLemon.)

3Its. oflemon rinds, only tlie yellcw part. Cut and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3A gallons of water (see No.5); distil frpm off the water 3 gallons offlavored spirit; add 24 lbs. ofsugar dissolved in 5a gallons of water; filter; color yel low. (See No. 91.) I 265. Liqueur d© Fleurs d'Oranges. (Spirit of Orange Flowers.) 1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4^ gallons of water; mix with 3gallons of alcohol, 95 per cent.;filter. (See No.7.) 266. Liqueur d© Fraises. (Spirit of Strawberries.) 10 lbs. of strawberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 54 gallons of water; strain, and add 3 gallons of alcohol, 95 per cent.; filter. (See Nos. 3 and 7.) 10 lbs. of raspberries, boiled for 5 rainiitos with a syrup made of 24 Ibj. of sugar, dissolved in 5^ gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter. (See Nos.3 £ind 7.)' 268. Liqueur de G-roseilles. (Spirit of Currants.) 10 Ib-s. ofred currants,boiled for 5 minutes with a syrup made of 24 lbs. ofsugar, dissolved in gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter. (See Nos.3 and 7.) 267. Liqueur de Framboises. (Spirit of Raspberries.)