1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

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113. Creme Royale.

4 ounces of cloves. 4 do. cinnamon. 8 do. carrot seed. lo oranges, the rinds only.

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 and 3% gallons of water, near boiling heat. 114. Creme de Truffles. r lb. of truffles, ground; macerate for 8 days with SVs gallons of alcohol, 95 per cent. Strain, press and add 53 lbs of sugar, and 3%gallons of water, near boil ing heat. Color dark yellow. 115. Creme de Vanilie. 2 drachms of vanilla bean, cut fine; macerate for 2 days in 3% gallons of alcohol, 95 per cent; then add 53 lbs. of sugar and 314 gallons of watei', near boiling heat. 116. Creme Virginal. gallons of rose water. 1% do. orange flower water. Dissolve in it 53 lbs. of sugar, then add 3% gallons of alcohol, 95 per cent. Filter. 117. Cuckold's Comfort. 4% Ihs. of fresh poppies mashed, macerate one week with 4 gallons of proof spirit; strain, press, add one gallon of white plain syrup; flavor with ^ ounce of essence of vanilla, 24 drops of oil of roses, dissolve in 2 ounces of alcohol, 95 per cent. Filter.

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