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.

45

using oil of cassia ; the true cinnamon flavor is, of course, wanting, but is so well represented by that of oil of cassia that none but the mcst experienced can detect the differ- ence.

— CAPILLAIRE.

176

Best lump sugar, twenty pounds ;

water, ten pints ;

acetic

Boil the sugar in the water till

acid, strong, one drachm.

it is all dissolved ; add the acetic acid and allow it to re- main ten or fifteen minutes on the fire; remove and allow it to cool; then decant it 3 clear into a bottle or jar.

— LEMON.

177

lemon juice, three refined sugar, six

Essential oil of lemon, three drops ; lemon peel, fre^h, six ounces ;

pints ; pounds

; Add the oil to the juice, and in it boil the peel, which should be cut very small ; strain ; add to the strained liquor the sugar ; dissolve by aid of gentle heat, and when cool, mix in the spirit by brisk agitation. — GINGER. Bruise half a pound of the best new Jamaica ginger in an iron mortar, and put it into a bottle containing one pint of spirit of wine (60 0. P.), and one pint of water, allow it to macerate for ten or twelve days, shaking it well up each morning. After the twelfth day transfer it co a funnel con- taining a paper filter ; when all the liquid has run through, pass two pints of sherry over it, and lastly, one pint of boil ing water. This will yield rather better than half a gallon of liquid. When all are mixed, dissolve in this one ounce of burnt sugar, and having added twelve pints of syrup, shake the whole well up, and fine with alum, &c. rectified spirit, two pints. 178

179— GINGER GIN.

Take of best Jamaica ginger, bruised

small, half a