1876 Bar-Tender's Guide by Jerry Thomas

114 KECrPES FOE TEN GALLONS EACH.

Distil tlie 47A jDints of alcohol from olf the "water, aud mix the 47^ pints flavored alcohol "with 32^ pints of fine white iflain syrup. (See No. 7.) Filter if necessary. Color white.

36. Arrack.

21A pints offine Batavia arrack. 68§- do. pure 4th proof rice spirit. ^ ounce oil of cocoa nuts. Filter. Color white.

37. Beaiime Hmnain. (Balsam of Man.)

23 drops of oil of roses. .14 do. do. cinnamon.

162 do. do. cedrat. 54 do. do. mace. Dissolved in 27 pints of alcohol, 95 per cent., then add 53 pints of fine white plain syrup. (See No.7.) Filter. Color white. 38. Bishop. 100 grains of ground nutmegs. 60 do. do. white pepper. 1} ounce of cardamom seed. 1^ do. mace. 20 pints ofsyrup (plain white, see No.7). 60 do. claret wine. Mixed and boiled together for 1 minute. Filtered.

39. Bishop Extract.

1011'bs. ofground orange peel. 21 do. cinnamon. 21 do. cardamom. 10 gallons of alcohol, 95 per cent.

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