1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

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93. Cordial,"Celery. I lb. celery seed, and 5 lbs. celery root, boiled for 2 minutes with 7 gallons of plain whitesyrup, then add3 gallons of alcohol, 95 per cent, strain, filter; color with tincture of turmeric. 94. Cordial, Smallage. 3 lbs of raisins, seeded, 5 lbs. of young sprouts of smallage; cut and wash them; boil for 2 minutes in 7 gallons of white plain syrup; strain, then add 3 gallons of alcohol, 95 per cent. Filter. 24 ounces of wormwood 8 do. anise seed }ground fine. Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent, and 3^ gallons of water. Distil from off the water gallons of flavored spirit, and then add a syrup made of 53 lbs. of sugar and 3^;^ gallons of water near boiling heat. Color green with indiao and saffron. 96. Creme d'Angelique. 12 ounces of angelica root powdered; macerate for 24 hours in 3^ gallons of alcohol, 95 per cent, add 3^ gallons of water. Distil over3^ gallons of flavored spirits; then add 53 lbs. of sugar, and gallons of alcohol near boiling heat. 95. Creme d'Absinthe.

97. Creme d'Anise.

24 ounces of green anise seed. 8 do. star anise seed. 4 do. cinnamon.

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