1895 American Bar-Tender by R. C. Miller

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Sl.E I'AGES I to 6.

145

of the liquor. When the fermentation is over keep it well bunged in a cool place. 216, Hypocras a I'Angrelique. 10 ounces of angelica-root. I ounce of nutmegs. Ground; macerate for 2 days with 9 gallons of claret wine, then add 8 lbs. of sugar in powder, and %gallon of alcohol, 95 per cent. Filter. 217. Hypocras au Cedrat. 40 cedrats, the rinds of them cut; add% gallon of alcohol, 95 per cent, and 9 gallons of good claret wine; macerate for 2 days, add 8 lbs. of sugar in powder, when dissolved. Filter. 218. Hypocras Framboise. 3 lbs. of raspberries made to a jjulp; add 9 gallons of claret wine, and%gallon of alcohol, 95 per cent. Dis solve 8 lbs. of sugar in powder in it. Filter. 219. Hypocras au Genievre. 24^ lbs. of ground juniper bei'ries; macerate for 2 days with 9 gallons of claret wine,and%gallon of alco hol, 95 per cent. Dissolve and add 8 lbs. of powdered sugar; strain and filter. 220. Hypocras aux Noyaux. 4S0 apricot stones. 240 peach do. Broken without touching the kernels; macerate stones and kernels together for 2 days with 9 gallons of white French wine, and % gallon of alcohol, 95 per cent. Dissolve it in 8 lbs. of powdered sugar. Strain and filter.