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

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230

APrENDEt.

namon,2 drachms; cloves, 2 drachms,and proceed as for raspherries.

450. Ratafia of Mulberries.

Mulberries, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.j mace,2 drachms. Proceed as before.

451. Ratafia of Orange-flowers.

Brandy,3 pints; water, 2 pints; orange-flowers, 1 lb.; and sugar, 1 lb. Put the whole in a jar well stopped; place it irr a bath, almost boiling hot,for a day; the next day filter and bottle it. 452. Tespltro. Brandy,2 pints; anise-seed, 1 ounce ; 2 lemons; sugar, 1 lb.; corianders, 2 ounces; fennel, 1 ounce; angelica, 2 drachms. Break up these ingredients, and put them in a jar with 2 pints of brandy; jieel the 2 leinons, whicli you must add to the mixture, and squeeze in the juice; break the sugar; dissolve it in water, and put it into the jar; let it stand for a fortnight; then strain it through a flannel hacr; filter and bottle it. 453. Yellow Escubac. 1 ounce of saffron; 1 ounce of Damascus raisins; 1 oance of cinnamon; 3 lbs. ofsugar: 1 ounce ofliquorice; 1 ounce of corianders; 3 pints of brandy; 2 pints of water. Pound tliose ingredients, and dissolve tiie sugar in 2 pints of Water; put tbe whole in a jar to infuse for a month, taking care to stir it up every second day, or the thii-d at farthest.