1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

119

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108. Creme de Mocha. 32 ounces of Mocha coffee roasted and ground, macer ate for 24 hours with 3% gallons of alcohol, 95 per cent, add 3% gallons of water. Distil from off the water 3% gallons of flavored spirit, and dissolve in it •one drachm of essence of vanilla, then add 53 lbs. of sugar and 3% gallons of water; near boiling heat.

109. Creme de Nymphe.

97 drops of oil of cinnamon. 49 do. do. mace. 24 do. do. roses.

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Dissolve in 3% gallons of alcohol, 95 per pent, then add 53 lbs, of sugar and 3% gallons of water, near boil ing heat. Color rose. , no. Creme d'Orangre, with Cham pagne. I ounce of oil of orange, dissolve in 2% gallons of alcohol, 95 per cent, add 4 quart bottles of champagne, 53 lbs. of sugar, and 3% gallons of water, near boiling heat. 111. Cream de Portugal. I ounce of oil of Portugal; dissolve in 31/^ gallons of alcohol, 95 per cent, add 53 lbs. of sugar and 3:^ gal lons of water, near boiling heat. 112, Creme de Roses. Dissolve I drachm of oil of roses in 3% gallons of alcohol, 95 per cent, then add 53 lbs. of sugar and 3% gallons of water, near boiling heat, and color rose.

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