1876 Bar-Tender's Guide by Jerry Thomas

tio KECIPES FOB TEN GALLONS EACH.

23. Aqua Persioana. (Porsicot"Water.)

6§ ounces ofground common cinnamon. 6£ pounds ofground peach-kernels.

7 junts of alcohol. 20 pints of water.

Distil the 7 pints of alcohol from offthe water,and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., and 14 drops ofotto of roses, then add slowly 53 pints of fine white plain syrup. (See Plain Syrup, No.7.) Filter if necessary. Color white.

24. Aqua E,omana. (Water of Roma.)

6f ounces ofgroruid Ceylon cinnamon. 6§- do. do. aromatic calamus-root. af do. do. nutmegs. 7 pints of alcohol. 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white plain sugar syrup. (See Plain Syrup,No. 7.) Filter if necessary. Color, white.

25. Ale, Table.

n

2 gallons ofground malt. 6 do. water, at 142° (degrees) heat.

"Well stirred together; and let it stand for 1^ hour, draw off the liquid as much as possible; repeat the same operation with 3 gallons more of the same warm water, and the same standing. Di-aw off the liquor again, and repeat the third time with 3 gallons more, as before; mix the liquors together, boU them with two ounces of hops.