1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

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made in the principal establishments of gentlemen who have two or three branch shops. By the following receipts any quantity of cordial can be made in a very short time ; with- out presses, vats, or other apparatus.

] 72— ANISEED.

spirit of wine (60 0. P.),

Oil of aniseed, quarter ounce ;

five pints First dissolve the oil in the spirit by shaking both well together in the jar, and then add the syrup, again agitating briskly. Should the mixture be at all cloudy, fine with alum and salts of tartar. ; cordial syrup, eleven pints.

173 -CARR AWAY.

spirit of wine

English oil of carraway, quarter ounce ;

(60 0. P.), three and a half pints ;

cordial syrup, thirteen

Dissolve the oil in the spirit as above, add the syrup,

pints.

and if necessary fine with alum and tartar.

174— CLOVES.

cloves, quarter ounce ;

English oil of

rectified

spirit

(60 O.P.), five pints; coloring, a sufficiency ;

cordial syrup,

eleven pints. Dissolve the oil 4n the spirit as before, add the syrup, shake all together, and if not bright in a few hours, fine with alum and tartar.

175- CINNAMON.

Oil of cinnamon, quarter ounce ; rectified spirit (60 0. P.), five pints; cordial syrup, eleven pints; boiling water, four pints. Color with burnt sugar. The oil and coloring matter should be well shaken with a small quantity of sp'irjt, then added to the remainder and the whole agitated briskly. Add the boiling water to the syrup, and having mixed them let them be added to the jar containing the spirit. If neces- sary, fine down with alum, &c, as with the others. In making the above a considerable saving may be effected by