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)

STEWAED AND BARKEEPERS MANUAL.

49

Macerate the peel in the spirit for fourteen days, then add the essence of saffron and capillaire.

— CITRIONETTE

193

Proof spirit, two gallons ;

orange flower water, quarter

; syrup, half gallon; lemon peel, ten ounces; essence

gallon

of saffron, one and a half ounces ;

essence of amber, quarter

; essence of orange, quarter ounce ;

ounce

essence of berga-

Mix altogether, and in one month press

mot, one drachm.

This is greatly improved by age.

and filter.

194— CITRONELLE.

Plain spi'it (14 U. P.), two gallons ;

cloves, one drachm ; lemon peel, ten Macerate the solids

nutmegs, one drachm ;

syrup, two pints ;

; essence of saffron, two ounces.

ounces

in the spirit for one month ;

press, filter, and add the essence

of saffron and syrup.

— CTTRISTOPHELET.

195

Powdered orris root, one ounce ;

powdered aniseed, one

powdered cori-

ounce; powdered cinnamon, half an ounce ;

powdered cardamoms, quarter ounce ;

ander, half an ounce ;

powdered galenga, quarter ounce;

sage, the fresh herb, wine, Burgundy or Bor-

half an ounce ;

saffron, one ounce ;

rectified spirit (11 0. P), one and a half

deaux, half gallon ;

Macerate all the solids in then press and filter, and

gailors

; capillaire, half gallon.

the spirits for about one month ; add ihe wine and capillaire,

196— CURACAO.

cinnamon,

Orange peel, cut small, six ounces ;

one

s iffron, one drachm ;

; mace, bruised, half drachm ;

drachm

spirit of wine (14 U. P.), one and a quarter gallons ; Macerate all together; in about twenty- one days draw off the liquor through a strainer, and press capil- laire. two pints.