1895 American Bar-Tender by R. C. Miller

S-EE PACES I to 6.

15°

4 ounces of cinnamon. 64 grains of vanilla.

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; mix with 24 lbs. of sugar dissolved in 5% gallons of water; filter. 236. Liqueur des Braves. 4 ounces 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; add 24 lbs. of sugar dissolved in 5% gallons of water; filter. 237. Liqueur de Cafe. 3 lbs. oflight-brown roasted coffee ground and boiled for 2 minutes with 2 gallons of water; strain,when cool; add 24 lbs. of sugar dissolved in 3^^ gallons of water; add 3 gallons of alcohol, 95 per cent; filter. 238. Liqueur de Cannelle. 2 lbs. of cinnamon, ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3% gallons of water; distil from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5)^ gallons of water; filter; color red. 4 do. cardamom-seed. 8 do. roasted cacao. 4 do. Ceylon cinnamon.

Ml JtA

239. Liqueur de Citron, 3 lbs. of lemon rinds, only the yellow part.

Cut and macerate for 24 hours with 3 gallons of al cohol, 95 per cent, and 3% gallons of water, distil from