1895 American Bar-Tender by R. C. Miller

SEE PAGESI to 6.

117

101. Creme de Chocolat.

8 lbs. of roasted cacao. 12 ounces of cinnamon. 4 do. vanilla. y2 do. cloves. Ground; macerate for 48 hours in gallons of alcohol, 95 per cent, 323 gallons of water. Distil from off the water 3^ gallons of high-flavored spirit; then add S3 lbs. of sugar, and gallons of water, near boiling heat. 102. Creme de Cinnamon. 162 drops of oil of cinnamon. Dissolve in 3J/3 gallons of alcohol, 95 per cent;'then add 53 lbs. of sugar, and 314. gallons of water, near boiling heat. Color yellow. 103. Creme de Cinq Fruits. (Cream of five fruits.)

6 bergamots, the rinds onl}'., 6 bitter oranges, do. do. 6 cedrats, do. do. 6 lemons, do. do. 9 oranges, do. do.

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Cut small; macerate for 24 hours with 3% gallons of alcohol, 95 per cent, and 3% gallons of water. Distil from off the water 3% gallons of flavored spirit, then add 53 lbs. of sugar arid 314 gallons of water, near boiling heat. 104. Creme de Dattes. 8 lbs. of dates pounded, and boiled with 53 lbs. of sugar, 3V4 gallons of water; strain and press; then add