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

in KECIl'ES FOK TEN GALLONS EACH.

Distil tlie .4'7^ pints of alcohol from, off the water, and mix the 47i joints flavored alcohol with 32-J pints of fine white jflaia syruiD. (See No. 1.) Filter if necessary. Color Avhite.

36. Arrack.

21i pints offine Batavia arrack. 58| do. pure 4th proof rice spirit. ^ ounce oil of cocoa nuts. Filter. Color white.

87. Beanme tLumain. (Balsam of Man.)

23 drops of oil of roses. .14 do. do. cinnamon.

162 do. do. cedrat. 54 do. do. mace. Dissolved in 27 pints of alcohol, 95 per cent., then add 53 pints of fine white plain syrup. (See No. 7.) Filter. Color white. 88. Bishop. 100 grains of ground nutmegs. 60 do. do. white pepper. IJ ounce of cardamom seed, li do. mace. 20 pints ofsyrup (plain white, see No. 7). 60 do. claret wine. Mixed and boiled together for 1 minute. Filtered.

89. Bishop Extract.

10}lbs. of ground orange peel. 2} do. cinnamon. 2} do. cardamom. 10 gallons of alcohol, 95 per cent.

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