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

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181

NOEDHAEUSER KORN BRANNTWEIN.

(see'No. 5). Distil from offthe water 3 gallons offlavored alcohol, and add 7 gallons of the whitest plain syrup. (See No.7.)

283. Mirabolanti, Italian.^

1 lb. ofground mirabolanti. ^ do. cardamom.

Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3 gallons of water (see No.5); distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5J gallons of water;filter. (See No.3.)

284. Nectar des Dieux. (Nectar ofOlympua.)

2lbs. ofhoney. 1 do. coriander-seed. ^ do. fresh lemon peel. 2 ounces of cloves. 4 do. styrax calamita. 4 do. benzoin.

Ground and cut; macerate for 2 weeks with 3i g.allons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); distil from off the water 3 gallons of flavored spirit, and add 8 ounces of orange water, drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5^ gallons of water j filter; color deep red. (See No.93.) 285. Nordhaeuser Korn Branntwein. 46 drops of oil ofstar anise-seed. 6§- drachms of acetic ether. 7 ounces ofSt. John's bread (Johannisbrod). 4 drachm ofSpanish saffron. 1 do. gunpowder tea.