1876 Bar-Tender's Guide by Jerry Thomas

AMOUE SANS FIN.

Ill

Clt^ify the whole with the white of an egg, filter while hot; cool it as quickly as possible, stir in i lb.of yeast,and let it ferment.

26, Ale,"White Devonshire.

2 gallons ofground malt (barley). ^lb. of hops.

,

2lbs. of Grout's extract. J lb. of yeast. 12 gallons of water, at 142°(degrees) heat. Manipulation as for table ale.

Grout's extract is made by mixing the malt (ground) with 2lbs.of water, filling in a bottle covered, and letting it stand in a warm place until the fermentation has evapo rated. The mixture to be of the consistence of an extract. After the fermentation is complete, and the ale settled, it is to be put in bottles and tied up.

27. Alkermes de Florence.

3f drachms of essence of vanilla, 23 drops of otto of roses.

Dissolved in 27 pints of alcohol, 95 per cent.; then bod for five minutes 13ilbs. of figs, cut fine, in 53 pints of fine plain white syrup (see Mo. 7), and add the syrup to the alcohol. Filter. Color rose with cochineal. (See Mo. 93.) 28. Amour Sans Fin. (lovo without end.) 36 drotjs of otto ofroses. 81 do. oil of Neroly. 1OS do. oil of cloves. Dissolved in 27 pints ofalcohol,95 per cent.; add slowly 53 pints offine jfiain white syrup. (See Mo. 7.) Filter. Color rose w>th cochineal. (See Mo.93.)