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

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m woll-corTced demijolms and laljolled. Clean spirit, or rectified wliiskey, alcohol of 95 per cent.; sugar coloring for brandies,rum, etc.; tincture ofturmeric,for essence ol ])cppcrinint; tincture of cochineal for red cordials. All otlier colors prepared wlion w.anted. Flavoring essences can be prepared in some larger quantity when wanted,and put up in bottles, labelled for further use. Fruit syrups, such as raspberry, strawberry, etc., are prepared in summer; others, such as orgeat,gum,sarsapa- rilla, etc., at any season. In preparing the following work,the author has had in view brevity and utility. He believes that such a IM.anual is much wanted in the business of distillation, and has spared no pains, which thorough exne'dence and a practical knowledge of the subject could bring to his aid. It con tains four hundred improved recipes of the various prep arations now known,and each one can bo readily referred to from the excellent alphabetical arrangements .adopted. To the liberal patronage and favorable consideration of his friends and the public at large, he most respectfully submits the result of his labors.

New T0R3C, January 2, 1862.

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