1895 American Bar-Tender by R. C. Miller

.SEE PAGES I to 6.

153

1V2 ounces of cinnamon. 1% do. orris root. 1% do. basil. i}4 do. large camomile flowers. . I do. lavendar flowers. I do. rosemary. V2 do. vanilla. do. nutmeg. % do. mace % do. cubebs. % do. cardamom.

Ground; macerate for 24 hours with 3 gallons of al cohol, 95 per cent; and 4 gallons of water; distil from off the water 3 gallons of flavored alcohol, add 24 lbs. of sugar, dissolved in 514 gallons of water; color red yellow, with a tincture of saffron and cochineal. Filter. 249. Liqueur de The. 24 lbs. of sugar and 5% gallons of water boil and skim, then add 8 ounces of the best Hyson tea; let it stand till nearly cool, strain, press; mix with it 3 gallons of alcohol, 951 per cent. Filter. (One ounce of tinct- ttre of Spanish saffron may do well.) 250. Lovage. 8 gallons of Holland gin are mixed with i gallon of syrup, a tincture made of 4 lbs. of finely cut celery roots; macerate for 24 hours with i gallon of alcohol, 95 per cent; strain, and press the alcohol very well out, and dissolve 6 drachms of oil of cinnamon and 2 drachms of oil of caraway-seed; filter.