1876 Bar-Tender's Guide by Jerry Thomas

126

KECIPES FOE TEN GALLONS EACH.

78. Canelle.

CJ draclims of oil ofcinnamon. Dissolve in 3^ gallons of alcohol, 95 per cent.; then add Of gallons of plain white syiTip. (See No. 7.)

79. Cedrat.

13L drachms ofoU of cedrat. Dissolve in 31 gallons of alcohol, 95 per cent., and CJ gallons of white plain syrup. (See No.7.) Color, yeUow. (See No. 91.)

80. Champ d'Asile.

8 ounces ofcaraway-seed. 4 do. grains d'ambrette.

1^ do. Ceylon cinnamon,ground to coarse powder; macerate and distil with 3 gallons of alcohol, 95 per cent, and 34 gallons of water. Distil the 3 gallons of alcohol from off the water, and mix the 3 gallons of aromatic spirit with a syrup made of 42 lbs. of sugar and 4f gallons of water. (See No.7.) Filter.

81. Christine.

2 drachms of essence of vanilla. 6 drops of oil of roses. 24 do. oil of neroly. 48 do. oil of cinnamon.

,

Dissolve in 3 gallons of 95 per cent, alcohol; mix it with a syrup made of 42lbs. of sugar, and 4a gallons of water. (See No. 7.)

82. Christophelet.

6|- drachms of Spanish saffron. 144 do. cinnamon. 64 do. cardamom.