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.

51

rectified spirit (60 0. P.), two and a half

megs, one ounce ;

gallons j distilled or rain water, one and three-quarter gal- Macerate the solids for ten days in the spirits, and decant as much liquor as can be got off clear. To the marc add the water and capillaire ; stir well up and set aside for fourteen days ; then press, filter, and add the liquor first withdrawn. Another method, and we think a better one, is to mix all the ingredients together and stir them well up every other morning for about a month, and then to press and filter. lons ; capillaire, one gallon.

201— EAU D'AMIS.

Figs, dates and raisins, of each, four ounces ;

essence of

saffron, one ounce ; of citron, ten drops ;

essence of bergamote, six drops ;

essence

proof spirit, one and a half gallons ;

brown sugar, ten pounds ; Beat up the figs, dates, &c,, with a part of the sugar until they form a smooth paste ; place this in a wide mouthed jar, and having previously mixed together the liquids, add a quart at a time, stirring well between each addition ; lastly, add the balance of the sugar, and in one month press and filter. distilled water, six pints.

202— EAU DE BAT AVE (Dutch Water).

lemon peel, cut

Juniper berries, bruised, three ounces ;

small, two ounces ;

powdered cinnamon, six drachms ;

pow-

dered nutmegs, ninety grains , proof spirit, two gallons ; Macerate the solids in the spirit for a month, shaking well every morn- ing ; then add the essence of cloves and capillaire, and in a day or two press and filter. ^ 203— EAU DE CLARET. essence of cloves, one ounce ; capillaire, half gallon.

and

Oarraway, coriander, fennel, daucus creticus,

dill

refined lump sugar, three

aniseed, of each, three ounces ;

; proof spirit, one and a half gallons.

pounds

Macerate for

a month, then filter.