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.

48

this and the rum together; shake well up and set aside to clear ; if not bright in a fortnight fine down with isinglass.

LIQUEURS.

189— ANISETEE.

powdered cummin seed,

Powdered aniseed, nine ounces ;

; powdered orris root, one ounce ; spirits (30 U. P,), two gallons ;

lemon peel,

one ounce

three ounces ;

capillaire,

Macerate the powders and peel in the spirits

three pints.

for about a month, then filter and add the capillaire.

190— AQUA BIANCA.

Essence of lemon, quarter ounce; essence of citron, quart- er ounce ; essence of amber, quarter ounce ; essence of pep- permint, quarter ounce ; essence of bergamot, quarter ounce essence of rose, quarter ounce; proof of spirit, two gallons; capillaire, five pints. Mix all together; shake frequently, and in one month filter through flannel.

191-CORDIALE DE CALADON.

Lemon peel, cut small, half a pound .;

fennel seed, in

cardamoms, quarter ounce ;

coarse powder, half an ounce ;

proof spirit, two

cloves, one drachm ;

aniseed, one drachm ;

Macerate the peel and the

gallons

; capillaire, four pints.

then press and

powders in the spirit for fourteen days ;

filter, and add the capillaire.

192-CITKON,

Lemon peel, twelve ounces; essence of saffron, one ounce ; proof spirit, two gallons ; capillaire, half gallon.