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

SIEOP I)E CANNELLE.

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Cut very smull; macerate tliem -with 4 gallons ofcherry brandy (see No.5),^ a gallon oflemon juice, and 1 gallon of Madeira wine for 8 days; strain and press; then macer- ate in another demijolm,for the same length of time,^ a lb. of grated nntmegs, ^ a lb. of powdered allspice, 2 ounces of ponnded bitter almonds, with 3J gallons of proot spirit; strain, press, and mix the two extracts. Filter'. (See No. 3.)

343. Syrup, Arrack Punch. (For numerous other recipesfor making syrups see Appendix.)

531 lbs. ofsugar. 31 gallons of water.

Boiled to the crack (see Nos.9 and IT); add 1|gallons of lemon jidce (to the boiling sugar), and stir till the liquid is clear; pour it in a clean tub, and, when nearly cool, add 5 gallons of Batavia arrack; then filter. (See No.421.) 343. Syrup, Blackberry. 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberry juice,skimmed and strained boding hot. (See No. 421.) 10 lbs. offresh Java coffee,fresh roasted and ground. 6 gallons ofboiling water. Let it stand, well covered, till cool; strain and press; then dissolve in this infusion 80 lbs. of sugar; bod and skim for 2 minutes, and then strain. (See No.421.) 345. Sirop de Cannelle. (Cinnamon Syrup.) 1 ounce of oil of Ceylon cinnamon. Bubbed and dried up with carbonate of magnesia in a 344. Syrup of.Coffee.