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

202

HECIPES FOR TEN GALLONS EACH.

4 ounces of carclamom. Macerate for 24 hours (see No.5) with 3J- gallons of alcohol, 95 per cent., and 4 gallons of water; distil from oflf the water 3i gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water; color green. (See jSTo. 90.) .Filter.

362. Vespetro.

8 ounces of angelica-seed. 4 do. Ceylon cinnamon. 1 do. mace. 40 lemons, the yellow rinds only.

Macerate for 24 hours (see No.5) with gallons of tlcohol, 05 per cent., and 4 gallons of water; distil from off the water 3i gallons of flavored spirit, and add 24 Ihs. of sugar dissolved in 5 gallons of water. Filter. (See No.3.)

363. Vinegar, Raspberry.

30 lbs. of raspberines made to a pulp. 74 gallons of wine or cider vinegar. Macerate for 8 days (see No.5); press and strain.

364. "Whiskey, Irish.*

3 gallons ofgenuine Irish whiskey. 7 do. best pure spirit, mixed.

* -Without Inrge distilleries these wliiskeys—Irish and Scotch (see Scotch, Nos.3G4-366)-<;aniiot be manufactured with profit. It is a hum bug to make them with essences, and a nuisance as regards health. The best imitation is mixing in. proportion to the price.