1895 American Bar-Tender by R. C. Miller

SEE TAGES I TO 6

228. Lait Virginale. %ounce of oil of lemon, dissolve in 3 gallons of al cohol, 95 per cent; add 20 pounds of sugar dissolved in gallons of water; mix with it gallon of vinegar and gallon of lemon juice. Filter.

229. Lait de Vecchia.

11/2 lb. of roasted cocao, lb. of cinnamon, lb. of carrot-seed.

Ground; macerate for 24 hours with 3 gallons of al cohol, 95 per cent, and 3% gallons of water. Distil from off the water 3 gallons of flavored spirit, then,add 20 lbs. of sugar dissolved in 5 3/^ gallons of water. Filter. 230. Lemonade Effervescing. 10 ounces of powdered tartaric acid. 4 lbs. 6 ounces do. sugar. I drachm of oil of lemon, mixed together; keep it dry; mark it No. i. 10 ounces of bicarbonate of soda. 4 lbs. 6 ounces of powdered sugar. I drachm of oil of lemon, mixed together; keep dry; mark it No. 2. Direction: Vz ounce of No. i in one tumbler of water; dissolve % ounce of No. 2, put in another tumbler mixed, gives a splendid lemonade.

231. Lemonade for Bottling.

10 ounces of citric acid. 15 lbs. of sugar. 160 drops of oil of lemon.

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