1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

Cut them in small pieces, and macerate for 24 hours - with three gallons of alcohol, 95 per cent, add 3V2 ga Ions of water. Distill from off the water 3 gallons of flavored spirit, and add 20 lbs. of sugar, dissolve m 5% gallons of water. Filter. 130. Eau de Cannelle. I ounce of oil of cinnamon; dissolve in 3 gallons of alcohol, 95 per cent, then add 8 lbs. of sugar dissolved in 6V2 gallons of water. Filter. 131. Eau de Carvi. I%lb of caraway seed, ground; and macerate for 24 hours with 3 gallons of alcohol, 9S per cent, and 3V2 gallons of water. Distil from off the water 3 gallons of flavored spirit, and add 8 lbs. of sugar dissolved in 6/2 gallons of water. Filter. ' Cut and m'acerate them for 24 hours with 3 gallons of alcohol, 95 per cent, and 3V2 gallons of water. Distil from off the water 3 gallons of flavored spirits; add 24 lbs of sugar dissolved in 5V2 gallons of water. Filter. .. 133. Eau de Celery. 12 ounces celery seed ground. Macerate for 24 hours with 3 gallo"^ 95 gallons of water. Distil from off the.water the 3 gallons of flavored spirit; then add 24 lbs. of sugar dissolved m 5V2 gallons of water. Filter. 132. Eau de Cedrat. 48 cedrats, the rinds only. 24 oranges, do. "^do.

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