1885 New Guide Hotel Bar Restaurant

LIQUEURS.

65

gallon of pure spirit, frequently shaking the contents of the jar during the first week. Of course it must be closely corked. At the end of the fortnight, strain and filter, and mix with J gallon of clear syrup. N.B. This is used in cases of low fevers, exhaustion, and as a "pick me up," after wine parties, &c. Another of the same type is

Liqueur de Coca.

Take 4 oz. of coca leaves ;

infuse in i a gallon of 0. p. spirit

strain and filter; add to it 1 oz. of essence of

for 14 days ;

and 2 ozs. of

; and J oz. of esssence of vanilla ;

rosemary

Mix with i a gallon of clarified syrup.

spirit of juniper.

It

is then ready for bottling. This is a "pick me up" greatly used by authors, accountants, and persons of sedentary and studious habits.

Liqueur de Sante.

Take J a gallon of white rum ;

50 young bay leaves ;

oz.

1

Let all the

of red sage leaves ;

2 ozs. of juniper berries.

Steep them in the

leaves be as freshly gathered as possible.

white rum for a fortnight ; strain, and add to the liqueur, after passing through the filter, J oz. of essence of pepper- mint ; and 1 gallon of clarified white sugar syrup. Colour with saffron. Mix well with brush mixer; leave three days to settle and bottle. N.B. This is a capital liqueur for pains in the back, sides, colds, and kidney affections, while at the same time it is a popular dinner accompaniment.

Liqueur de Cannes.

Take 6 lbs. of raspberries; bruise them in a mortar; place in a jar. Pound 3 lbs. of Bordeaux bottled plums (prunes) in a mortar, breaking each kernel ; grind 1 oz. of orris root, E