1895 American Bar-Tender by R. C. Miller

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see pages I to 6. 72 drops of oil of nerol)', and dissolve in 3% gallons of •alcohol, 95 per cent. 105. Creme Imperiale. 4 ounces of carrot-seed. 4 do. Ceylon cinnamon. <5 do. angelica-seed. 8 do. orris-root. Ground; macerate for 24 hours with gallons of alcohol, 95'per cent, and 3% gallons of water. Distil from off the water 3I/3 gallons of flavored spirit; then •add 53 Ib's. of sugar and 314 gallons of water, heated near boiling. 106. Creme de Martinique. 4 drachms of tincture of vanilla. Dissolve in 314 gallons of alcohol, 95 p,er cent; then add 53 lbs. of sugar and 3% gallons of water, near toiling heat, and color rose. 107. Creme de Menthe. 5 lbs. of spearmint. 25 lemons, the rinds only. Cut and macerate for 24 hours with 3j^ gallons of alcohol, 95 per cent, and 3% gallons , of water. Distil from off the water 3I/3 gallons of flavored spirit, and dissolve in it 5 drachms of oil of peppermint; then add 53 lbs. of sugar and 3% gallons of water, near boiling heat. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon.