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

178

EECIPES FOE TEN GALLONS EACH.

gallons of alcohol, 95 per cent., and 4 gallons of water (see Ko.5). Distil over 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter. Color rose. (See No. 93.)

273. Liqueur Stomachique.

6 ounces of orange peels. do. lemon. do. anise-seed.

4 2 H

*•

do. galanga-root. do. cinnamon, do. orris-root, do. basil. do. large camomile flowers, do. lavender flowers, do. rosemary,

H

1 1 h

do. vanilla, do. nutmeg, do. mace, do. •cubebs. ^ do. cardamom.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent.; and 4 gallons of water (see No. 5); distil from off the water 3 gallons of flavored alcohol, add 24 lbs. of sugar, dissolved in 5i gallons of water; color red-yellow, with a tincture of saffron and cochi neal. Filter. (See Nos. 91 and 93.) 274. Liqueur de The. (Spirit of Tea.) 24 lbs. ofsugar and 5^ gallons of water; boil and skim, then add 8 ounces of the best Hyson tea; let it stand till nearly cool, strain, press; mix with it 3 gallons of alcohol,