1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

225. Imperial Nectar.

8 lemons, the yellow rinds only, lo •oranges, do. do. 6 ounces of Ceylon cinnamon. V d a o. mace. star anise seed, coriander seed, juniper berries. angelica seed. 2 drachms of Spanish saffron. 8 4 2 do. do. do. do.

Ground and cut; macerate for lo days in 4 gallons of alcohol, 95 per cent, and 5 gallons of water. Distd from off the water 4 gallons of flavored alcohol, and add a syrup made of 20 lbs. of sugar boiled with 4V2 gal Ions of water; when nearly cold mi.x in%gallon of rose water. Fiter, and color rose.

226. Instantaneous Beer.

9% gallons of water. % do. lemon juice. ^ounce of ginger powder.

10 lbs. of sugar. Dissolve and mix together; con tinue stirring while bottling, (strong bottles), get coiks, mallet an,d string at hand, then add, for each bottle separate, one drachm of bicarbonate of soda; cork and string it quick. 227. Lait de Vielllesse. I drachm of tincture of Peruvian balsam mixed with .3 gallons of alcohol, 95 per cent; then add 20 lbs. of sugar dissolved in 5V2 gallons of water; mix in Vi gallon of orange flower water. I'ilter.

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