1895 American Bar-Tender by R. C. Miller

SEE PAGES I TO 6

138

in this mixture 15 lbs. of sugar, and add whenluke warm one pint of yeast; let the compound stand for 14 hours, skim and filter; bottle and bind the corks. •188. Hop Beer. 2 ounces of hops boiled for 10 minutes in 10 gallons of water, with 16 lbs of sugar; then skim and strain; let it cool to 80 degrees Fahrenheit; add ika pint of brew ers' yeast, and let it stand for 24 hours; filter, and fill it in an iron-bound and well pitched cask:, and bung it up tight. 189, Huile d'Absinthe. T.y2 lb. of wormwood. I lb. of green anise-seed. T lb. of fennel-seed. Ground; macerate for 10 days in 4 gallons of alcohol, 95 per cent; add 5 gallons of water. Distil from off the water 4 gallons of flavored spirit; mix it with 48 lbs. of sugar, boiled for 3 hours with 3 gallons of water, filling up°asit evaporates; skim, mix, filter while warm. Sweet- oil color. 190. Huile d'Amour. 8 ounces of inoldavique seed. 4 do. sprouts of rosemary with flowers. 16 do. lemon balm. Ground; macerate for 10 days in 4 gallons of alcohol, 95 per cent; add 5 gallons of water. Distilfrom off the water 4gallons of flavored spirit, and mix it with 48 lbs. of sugar boiled for 3 hours, with 3 gallonsofwater,filling up as it evaporates; skim, mix, filter while warm.. Color green.

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