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

liO EECIPES FOE TEN GALLONS EACH. of oil of neroly, and dissolve in 3i gallons of alcohol, 95 per cent.

129. Creme Imperiale. (Imporial Cream.)

4 ounces of carrot-seed. 4 do. Ceylon cinnamon. 8 do. angelica-seed. 8 do. orris-root.

Ground; macerate for 24 hours with gallons of alco. hoi, 95 per cent., and 3a. gallons of water. (See No. 6.) Distil from oif the water 3e gallons of flavored spirit j then add 63 lbs. of sugar and 3i gallons of water, heated' near boiling.

130. Creme de Martiniq,-ae.(Martinique Cream.)

4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon.

Dissolve in 3i gallons of alcohol,95 per cent.; theu add 53 lbs. ofsugar and 3i gallons of water, near boiling heat, and color rose. (See No. 93.)

131. Creme de Mentlie. (Mint Cream.)

5lbs. of spearmint. 25 lemons, the rinds only.

Cut and macerate for 24 hours with 3i gallons of aloo- hoi, 95 per cent., and 3§. gallons of water. (See No.5.) Distil from ofi" th^ water 3i gallons of flavored siiirit, and dissolve in it 5 drachms of oil of peppermint; then add 53 lbs. of sugar and 3^ gallons of water, near boiling heat.