1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

io8

68, Cider, Sweet Procure a cask, pitched inside (like a beer-cask;) then take as many sweet apples as will make juice sufficient to fill it. Press the apples as quickly as pos sible, being careful to let the juice settle a little while; then decant the juice, and put it in the cask in the fol lowing manner, viz: ist. Burn%ounce'of brimstone in the cask (as described in preceding recipe.) 2nd. Bung up the cask and let it stand a while. 3rd. Fill the cask full with the juice, being very careful to shake it well. Go through this process three times, and be very particular to observe the above directions each time After you have put the last of the juice in the cask^ bung it carefully, and put it in a cool place for 69. Citron. I ounce of oil of lemon, dissolved in tki gallons of alcohol, 95 per cent. Then add 6/3 gallons of white plain syrup. 70. Citronelle. 1 lb. of lemon peel, only the yellow part. 2 ounces of orange peel, only the yellow part. I drachm of cloves. t do. nutmegs. Cut in small pieces; macerate with 5 gallons of al cohol 95 per cent, and 5 gallons of water. Distil off 8 gallons of aromatic spirit, and mix it with 2 gallons of white plain syrup. Color yellow. 71. Coquette Flatteuse. Color

24 drops of oil of rose. 48 do. oil of mace.