1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

Ground; macerate for 2 weeks with 4^ galloiis of alcohol; 95 per cent; then add 5% gallons of water. Filter. 167. Elixir de Neroly. ounces of myrrh, ground; macerate for 8 days in SH gallons of alcohol, 95 per cent; add 97 drops of oil of neroly; mix it with 20 lbs. of sugar dissolved in 5 gallons of water. Filter. 168. Elixir des Troubadours. 4lbs. of musk roses. 1 V2 lb. jasmin flowers. 1 lb. of orange flowers. % ounce of mace. 2 do. Rawenzara nuts, or allspice. , Cut, and macerate for 2 weeks with 3^ gallons of alcohol, 95 per cent, and 4 gallons of water. Distil from off the water 7,3/^ gallons of alcohol well flavored; add 20 lbs. of sugar dissolved in 5 gallons of water, filter, color rose.

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169. Elixir de Violettes.

3 gallons of syrup of violets. 2 do. do. raspberries. 5 do. spirit, 60 per cent. Mix and filter.

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170. Escubac d'Ireiande.

12 ounces of Italian fennel seed. 8 do. Ceylon cinnamon.

Ground; macerate 24 hours with 3^ gallons of alcohol, 95 per cent, and 4 gallons of water; distil from off the water 3^ gallons of flavored spirit; add

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