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.

58

— Apricot and peach kernels, of each, four ounces ;

No. 2.

capillaire, two pints ;

proof spirit, one gallon.

Proceed as

above.

— PAEFAIT AMOUE.

229

— Orange peel, cut small, quarter ounce ;

No. 1.

powdered

brown sugar, ten pounds ;

cloves, quarter ounce ;

distilled

proof spirit, two gallons,

water, one gallon ;

Dissolve the

sugar in the water by the aid of a gentle heat ; macerate the peel and cloves in two pints of the spirit for three or four weeks, then filter and add all the liquids together. No. 2. — Proof spirit, two gallons ; capillaire-, half gallon ; lemon peel, cut small, eight ounces 5 cinnamon bark, one and a half ounces; orange flowers, one ounce; rosemary leaves, half ounce ; powdered cloves, half ounce ; powdered cardamoms, half ounce ; powdered mace, quarter ounce saffron, one ounce. Macerate the solids in one gallon of the spirit for a month, shaking the mixture frequently ; then filter and add all the liquids together.

230— PEKSICOT.

cinnamon bark, one-eighth

Bitter almonds, six ounces ;

of an ounce ;

essence of cochineal, quarter ounce ;

proot

Ma-

spirit, one and a half gallons ;

capillaire, two pints.

This is sometimes made with-

cerate ten days ;

then filter.

out the cinnamon or the essence of cochineal.

231— PERSICOT (Dutch),

Bitter almonds, bruised, one pound ;

cinnamon bark, half powdered cloves,

lemon peei, cut small, two ounces ;

ounce ;

pow T dered nutmegs ;

one-eighth of an ounce ;

one-eighth of

proof spirit, two and

an ounce

sixty grains ;

saffron,

;

capillaire, three-quarters of a gallon.

three-quarter gallons ;

Macerate three weeks, then press and filter.