1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

tio EECffES FOK TEN GALLONS EACH.

23. Aqua Persicana. (Pcrsicot"Water.)

6§ ounces ofground common cinnamon. CJ- pound.s ofground peach-kernels.

7 pints of alcohol. 20 pints of water.

Pistil the 7 pints of alcohol from offthe water,and mix the 7 pints of flavored .alcohol with 20 pints of alcohol, 95 per cent., and 11 drops ofotto of roses, then add slowly 53 pints of fine white plain syrup. (See Plain Syrup, No.7.) Filter if necessary. Color white.

24. Aqua Romana. (W.ator of Rome.)

6|ounces ofground Ceylon cinnamon.

do. aromatic eahamus-root.

<3o.

do. nutmegs.

7 pints of alcohol. 20 do. water.

Pistil the 7 pints of alcohol from off the w.ater, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 63 pints of fine white plain sug.ar syrup. (See Plain Synqy, No. 7.) Filter if necessary. Color, white.

25. Ale, Table.

- 2 gallons ofground malt. C do. water, at 142°(degrees) heat.

Well stirred together; and let it stand for li hour, draw off the liquid as much as possible; repe.at the same ojieiation with 3 gallons more of the same warm water, and the same st.anding. Pi-aw off the liquor again, and repeat the third time with 3 g.allons more, as before; mix* tie quois togethei, boil them with two ounces of bops.