1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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OANELIN DE COEFOTJ.

73 Brandy, Strawberry.

4 gallons ofstrawberry juice. 4J gallon of alcohol, 95 per cent. Macerate for 2 dayi ,Bee No. 5), then add gallons of plain white syrup. (See No. 1.) Filter. (See No.3.)

74. Brandy,"Wormwood,

drachms of oil of wormwood. 1r ounces of herb of wormwood. i do. calamus root.

The herb and root must be ground and macerated (see No.5) a few days, then pressed, and the oil dissolved in 4J gallons of alcohol, 95 per cent.; add a syrup made o' 4lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No.90.) 75. Calabre a chaud. 36 gallons of white or red wine must, boiled and skiin med down to gallons; to this add 1^ gallon of alcohol, 95 per cent. IJse: for manufacture of Malaga wine.

76. Calabre a froid. 9 gallons offresh, pure red or white wine must. 1 gallon ofalcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different wines.

77. Canelin de Corfou. a drachms of oil of Ceylon cinnamon. Dissolve in 3i gallons of alcohol, 95 per cent.\ theq add 6|gallons of white plain syrup. (See No.7.) Color, yellow. (See No. 91.)