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

186 EECIPES EOE TEN GALLONS EACH. Boiled to the crack (see Nos. 9 and 17); add I§- gallon oflemon juice (to the boiling sugar);stir till getting clear; then put in a clean tub, and when near cool add 5 gallons ofgood Jamaica rum. Filter. (See Ko.3.)

298. Quatia.

1 lb. of quassia-root. 1 lb. oforange peel.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent.,(see No.5); strain, press; add 32 lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.) 299. Ratafia d'AbricotS. (Ratafia of Apricots.) lbs. of apricots, the juice of them; boil for 5 minutes in 20 lbs. of sugar, and 4^ gallons of water; then add 4 gallons ofalcohol, 95 per cent. Filter. (See No.3.) 00. Ratafia d'Angelique. (Ratafia of Angelica.) 12 ounces of angelica-rpot, cut. 8 do. juniper berries, ground. Macerate for 8 days with 4 gallons of alcohol, 95 per cent., and 20 lbs. ofsugar dissolved in 4f gallons of water (see No.5). Filter. (See No.3.)

01. Ratafia d'Anis. (Ratafia of Aniso-seed.)

6^ ounces of green anise-seed.

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13^ do. star anise-seed. Ground ; macerate for 8 days in 4 gallons of alcohol, 95 per cent,(see No.5); strain, press; add 20 lbs. of sugar dissolved in 4J gallons of water. Filter. (See No.3.)