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

COLOE, GREEN.

129

88. Coloring. Take 100 lbs. of white sugar, and mix -with it 3 gallons of water, in a copper or iron boiler ofrSO gallons capacity. It is necessary to liave the boiler this size, as in manufac- turhig coloring the liquid is apt to run over when made in a smaller vessel. Put the boiler on a smart fire, and stir the sugar constantly, so as to prevent its burning on the bottom. Keep it boiling until it gets as black as tar when dropped on a cold stone. Then add slowly 6^ gallons of boiling water—atfirst., only a little, at a time, and increas- :ng the quantity gradually—constantly stirring as the whole is dissolved. Pass it through a flannel. Take 3 ounces ofsulphuric acid (smoking) and put it m a one-gallon glass jar; add,in very small portions,1 ounce of the finest powdered indigo, being very careful to stir the ingredients constantly during the process of mixing them. Let the jar stand in a warm place for several days, and then add,very slowly,3 quarts of water; after which add, in small quantities, -i lb. of chalk powder,and con tinue stirring it as long as a froth rises from the mixture. After having done this, let it stand for 24 hours,then de cant, filter, mix IJ pint of alcohol with it, and bottle for use. ^ 90. Color, Green. By mixing the tincture of saffron and the tincture ofin digo together in different proportions, you can obtain any shade ofgreen you desire. For a light-green, increase the saffron; for a dark-green increase the indigo. 6* 89. Color, Blue.