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

BIEOP DE CANNELLB.

19T

Cut very small; macerate tliem with 4 gallons ofcherry "brandy (see No..5), ^ a gallon oflemon juice, and 1 gallon of Madeira wine for 8 days; strain and press; then macer ate in another demijohn,for the same length of time,^ a 'lb. of grated nutmegs, ^ a lb. of powdered allspice, 2 ounces ofpounded bitter almonds,with 3i gallons of proof spirit; strain, press, and mix the two extracts. Filter. (See No. 3.) 342. Syrup, Arrack Punch. (For numerous other recipesfor making symps see Appendix.) 531 lbs. of sugar. 3^ gallons of water. Boiled to the crack (see Nos.9 and IV); add 1|gallons of lemon juice (to the boiling sugar), and stir till the liquid is clear; pour it in a clean tub, and, when nearly cool, add 5 gallons of Batavia arrack; then filter. (See No. 421.). 343. Syrup, Blackberry. 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberry juice,skimmed and strained boiling hot. (See No.421.) 344. Syrup of Coffee. 10 lbs. offresh Java coffee,fresh roasted and ground. 0 gallons of boiling water. Let it stand, well covered, till cool; strain and press; then dissolve in this infusion 80 lbs. of sugar; boil and sldm for 2 minutes, and then strain. (See No.421.) 345. Sirop de Canuelle. (CiQnamoa Syrup.) 1 ounce of oil of Ceylon cinnamon. Rubbed and dried up with carbonate of magnesia in a -