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

AMOUR SANS FIN.

Ill

Ck^ify the -whole -with the -white of an cfcg, filter -nfifile hot; cool it as quickly as possible, stii- in i lb.of yeast,and let it ferment.

26. Ale, "White Devonshire.

2 gallons ofground malt(barley). ■Jib. of hops. 2 lbs. of Grout's extract. f lb. of yeast. 12 gallons of water, at 142° (degrees) heat. Manipulation as for table ale.

Grout's extract is made by mixing the malt (ground) with 2 lbs. of water, filling in a bottle covered, .and letting it stand in a warm place until the fermentation h.as ev.apo- rated. The mixture to be of the consistence of .an extract. After the fermentation is complete, and the ale settled, it is to be put in bottles and tied up. 87. Alkermes de Florence. drachms of essence of vanilla. 2-3 drops of otto of roses. Dissolved in 27 pints of alcohol, 95 per cent.; then bod for five minutes 134 lbs. of figs, cut fine, in 53 pints of fi ne plain white syrup (see No. 7), and add the syrup to the alcohol. Filter. Color rose with cochineal. (See No. 93.) 28. Amonr Sans Fin. (i-ove witiiout end) 30 drops of otto of roses. 31 do. oilofNcroly. 108 do. oil of cloves. Dissolved in 27 pints 5f alcohol, 95 per cent. ; add slowly *53 pints of fine plain white syrup. (See No. 7.) Filter, Color rose with cochuieal. (Sec No. 93.^ '