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

93

INTRODUCTION.

in well-corked demijolms and labelled. Clean spirit, or rectified whiskey, alcoliol of 05 per cent.; sugar coloring for brandies, rum, etc.; tincture of turmeric, for essence of 2^epperinint; tincture of cochineal for red cordials. All other colors prepared wlien wanted. Flavoring essences . can be prepared in some larger quantity when wanted,and put up in bottles, labelled for further use. Fruit syrups, such as rasi^berry, strawberry, etc., are prepared in summer; otliers, such as orgeat,gum,sarsapa- rllla, etc., at any season. In ju'eparing the following work, the author has had in view brevity and utility. He believes that such a Manual is much wanted in the business of distiIi.ation, and has spared no pains,which thorough exi>erieuce and a practical knowledge of the subject could bring to his aid. It con tains four hundred inq^roved recipes of the various prep arations now known,and each one can be readily referred to from the excellent alphabetical arrangements adopted. To the liberal patronage and favorable consideration of his friends and the public at large, he most respectfully submits the result of his labors.

V

New York, January 2, 1862.

41'