1895 American Bar-Tender by R. C. Miller

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^ SEE PAGES I to 6.

152

245. Liqueur d'Orange. 2 lbs. of Curacoa orange peels, ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 31^ gallons of water; distil from off the water 3 gallons of flavored spirit, add 24 sugar dissolved in 4^ gallons of water, mix with it i gallon of orange flower water; filter. Color green, with tincture of saffron and indigo. 246. Liqueur d'Orgeat. I gallon of boiling water: let them stand together till nearly cold; take the skins off by pressing with the fin gers; grind, and macerate for 10 days, with 3 gallons of alcohol, 95 per cent; strain and press; add ^ gallon of orange flower water and 24 lbs, of sugar, dissolve in 5 gallons of water; filter. 247. Liqueur de Roses. 3 lbs. of sweet almonds. I lb. of bitter almonds.

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5 lbs. of rose leaves. 3 ounces of cinnamon. I do. fennel seed.

The two latter ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 4 gallons of water. Dfstil over 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5V2 gallons of water. Filter. Color

rose.

248, Liqueur Stomachique.

6 ounces of orange peels.

4 do. 2 do. 1V2 do.

lemon, anise seed, galanga root.

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