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

YERDULINO DE TERINO. -

20l

859. Tickle my Fancy.

1 gallon oflemon juice. 2 gallons of calves'-feet jelly, 8 lbs. ofstoned raisins. 4 do. sugar.

Boiled together, with the addition ofa little water, so as to get 24 gallons of liquid; press, strain, and add 4 gal lons of good cider; also macerate for 24 hours (see Ko. 5)8 ounces ofground cloves,8ounces of ground cinnamon, 1 lb. of ground gingei', | ofa pound oflemon peel cut,i of a lb. ofisinglass dissolved in a ofa gallon Of white wine, and 4 gallons of French brandy, 4th proof; strain, press j filter. 360. Usquebaugh.

11 lb. ofcinnamon. 10 ounces of cloves. 10 do. nutmeg. 10 do. ginger. 10 do. allspice.

All ground and macerated for 8 days (see No.5) with 10 gallons of old Irish whiskey; then make another tinc ture consisting of 2§ ounces of,Spanish satfron, 10 ounces of isinglass dissolved in 1 quart of white wine in another vessel; macerate both for the same length of time, say 8 days; then strain both tinctures; then dissolve 8 lbs. of sugar candy in 4a gallon of water ; strain,and mix all these three strained liquids together, and add 5 ounces of tinc ture ofrhubarb. Filter. (See No, 3.)

861. Verduliuo de Turino.

1 ounce of myrrh. 4 ounces of Ceylon cinnamon. 9*