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,

56

220— JASMIN.

Proof spirit, ten pints; capill aire, five pints; essence of jasmin, enough to flavor; mix.

221 -LIQUEUR DE MENTIIE.

Peppermint leaves, one pound; powdered aniseed, one ounce ; capillaire, half gallon ; proof spirit, two gallons. Macerate for one month, then press and filter.

222— LIQUEUR D'ORANGE.

Orange peel, fresh, eight ounces ;

orange flower water, proof spirit, one and

capillaire, half gallon ;

quarter gallon ;

Proceed as above.

three-quarter gallons.

223— LIQUEUR DE ROSE.

Red rose leaves, one pound ; fennel seeds, two drachms ;

cinnamon bark, six drachms

capillaire, half gallon ;

spirit

(11 U. P.), two and a quarter gallons.

Proceed as for

liqueur d'orange.

224— LUFT WASSER.

Cinnamon bark, cummin seeds, sweet fennel, lavender flowers, camomile flowers, powdered orris root, and rose- mary leaves, of each, one ounce ; sassafras and sage, of each, quarter ounce ; figs, eight ounces ; water, seven pints capillaire, half gallon ; rectified spirits (63 0. P), one and a quarter gallons. Macerate the leaves, seeds, &c, in the spirits for twenty-one days, shaking frequently ; then drain off the liquor into a bottle. Over the residue from which the spirit has been withdrawn pour the water, shake up well every morning for other seven days, then press and filter. Now mix together the two liquors and the capillaire, and if not bright filter through a little magnesia.