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

172 EEOIPKS FOE TEN GALLONS EACH,

0 ounces of Ceylon cinnamon. 1 do. mace. 8" do. star auise-seed. 8 do. coriander-seed. 4 do. juniper berries. 2 do. angelica-seed. 2 drachms ofSpanish saffron.

Sround and cut; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored alcohol, and add a syi-up made of20 lbs.of sugar boiled with 4l gallons of water; when nearly cold mix in gallon of rose-water. Filter, and color rose. (See No.93.)

251. Instantaneous Beer.

91 gallons of water.

do. lemon-juice. lA ounce ofginger powder.

10 lbs. of sugar. Dissolve and mix together; contmue stirring while bottling (strong bottles) get corks, mallet and string at hand,then add,for each bottle separate,one drachm of bicarbonate ofsoda; cork and strmg it quick. 252. Lait de Vieillesse. (Milk of Old Age.) 1 drachm of tincture of Peruvian balsam mixed with 3 gallons of alcohol, 95 per cent.; then add 20 lbs. of sugar, dissolved in 5a gallonsof water; mix in a gallon oforange- flower water. Filter. (See No.93.) 253. Lait "Virglnale. (Virgin's Mhk.) I ounce of oil of lemon, disolve in 3 gallons of alcohol, 95 jier cecl.; add 20 lbs. of sugar dissolved in 5|gallons