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

184

RECIPES FOR TEN GALLONS EACn.

291. Porter en Cercles,

11 pints of pale malt. 8-J- pints of yellow malt. 4^ pints of brown malt.

Ground; macerate for IE hour with 6 gallons of water at 144° of Fahrenheit (see ISTo. 5); stir and mix it well; let it stand covered for IE hour. Draw off the liquor as clear and as much as possible. Repeat a second or third time the same operation, only with 3 gallons each time. Mix these liquors; boil and clarify with the white of 1 or 2 eggs (see No.6); add 3 ounces ofhops and I- drachm of salt; strain, and cool as quick as possible; add e pint of yeast at 50° ofFahrenheit; fill in cask, and let it ferment.

292. Piliich, Imperial Raspberry Whiskey.

5 ounces ofsweet almonds. 6 do. bitter do.

Infused in boiling water; then skin,and add IJ ounce of powdered cinnamon, e ounce of powdered cloves, and 5 ounces of plain syrup (see No.7); rub them fine; boil in Y gallons of water for 5 minutes; strain, add when cool 2 gallons of whiskey, and one gallon of raspberry.syrup. (See No. 356.)

293. Punch,Kirschwasser. (Essence of.)

53E lbs. of white sugar. 3E gallons of water.

Boil to the crack (see Nos.9 and 17); add If gallons of lemon juice; stir till getting clear, then put it in a clean tub,add when cold 5 gallons of kirschwasser. Filter. (See No.3.)