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

137

CEEME D ANISE.

117. Covdial, Celery J lb. of celery seed, and 5 lbs. of celery root, boiled for 2 minutes with 7 gallons of white plain syrup (see No.7) then add 3 gallons of alcohol, 95 per cent., strain, filter color with tincture of turmeric. (See No. 91).

118. Cordial Smallage.

3 lbs. ofraisins, seeded,5 lbs. of yoimg sprouts ofsmall age; cut and wash them; boil for 2 minutes in 7 gallons of white plain syrup (see No. 7); strain, then add 3 gal Ions of alcohol, 95 per cent. Filter.

119. Creme d'Absinthe. (Absinthe Cream.)

24 ounces of wormwood 8 do. amse-seed )®

Macerate for 24 hours in 3i gallons of alcoholy 95 per cent., and 3|gallons of water. Distil from off the water 31 gallons of flavored spirit, and then add a syrup made of 53 lbs. of sugar and 3^ gallons of water, near boiling heat. (See No. 7.) Color green with indigo and saffron. (See No.90.) 120. Creme d'AngeliClue. (Angelica Cream.) 12 ounces of angelica root powdered;macerate for 24 hours in 3f gallons of alcohol 95 per cent,(see No.5), add 3| gallons of water. Distil over 3^ gallons of flavored spirit; then add 53 lbs. of sugar, and 3J gallons of alcohol near boiling heat.

121. Creme d'Anise. (Anise-seed Cream.)

24 ounces of green anise-seed. 8 do. star anise-seed. 4 do. cumamon.