1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

121

118. Culotte du Pape.

I ounce of nutmegs. Vz do. Ceylon cinnamon.

Vz do. cloves. 14 do. vanilla.

Macerate for 24 hours with 3% gallons of alcohol, 95 per cent, and 314 gallons of water. Distil from off the water 3 gallons flavored spirit; add 42 lbs. of sugar boiled with 4% gallons of water. Color pale yellow. 119. Curacao d'HolIande. 1 lb. of Curacoa orange peel. 14 do. Ceylon cinnamon. Let them soak in water, boil them for 5 minutes with the juice of 16 oranges and 7 gallons of white plain sjrup; then add 3 gallons of alcolol,95 per cent; strain, filter; color dark yellow. 120j Danzigrer Drops,

2 ounces centaurium. 3 do. angelica root.

2% ounces ginger. 1% do. nutmegs.

Vz drachm aloe socotrin. 2 do. Vz ounce myrrh. ^ do. 2 ounces cassia buds. iVz do. % do. agaric.

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Galanga root, gentian root, wormwood.

Grind and macerate with 4% gallons of alcohol, 95 per cent, and 514 gallons of water; strain, press, filter, and color dark yellow. 121. Eau d'Abricots. 80 apricots; very ripe. Cut in small pieces; and boil them up with 4 gallons of white wine; strain, and add gallon of white plain

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