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

198

EECIPES FOR TEN GALLONS EACH.

mortar,so as to mate it a powder(see latter part of'No. 3); put it in a filter bag,and pour 5 gallons of water on it; pour the water over and over till it runs clear; get in this way 5 gallons of clear liigh-flavored water; dissolve 80 lbs. of sugar in the flavored water, and boil for 2 min utes; then skim and strain. (See No.421.)

346. Sirop Capillaire. (Maidonliair Syrup.)

1 lb. of maidenhair herb. 5i gallons of boiling water.

Macerate till cold (sec No.5); strain without pressing, so as to get 5 gallons; take the whites of 3 eggs beaten to froth, and mix tliem Avith the infusion; keep back a quart of the liquid; then dissolve and boil in the above 80 lbs. ofsugar by a good heat; Avhen the scum rises, put in a little from the quart of cold liquid, and this will make the scum settle; let it raise and settle 3 times; then skim, and when perfectly clear add ^ a pint of orange-flower water; then boil once up again and strain. (See No. 7.)

347. Sirop de Cerises. (Cherry Syrup.)

5 gallons ofcheiTyjuice. Let it ferment a few days; dissolve and boil 80 lbs. ofsugar; when clear, skim and strain. (See No. 7.)

348. Sirop de Groseilles. (Red Cunant Symp.) 5 gallons ofcurrantjuice,iiressed after having fermented with the fruit for 2 days; dissoiyc and boil with 80 lbs. of sugar; skim till clear; then strain. (See Nob.7 and 421.)