1895 American Bar-Tender by R. C. Miller

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156

SEE PAGES I~TO 6.

! gal- Ground and cut; macerate for 2 weeks „ _ Ions of alcohol, 95 per cent, and 3!^ gallons of water- distil from off the water 3 gallons of flavored spirit, and add 8 ounces of orange water, lYs drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5% gallons of water; filter; color deep red. 260. Nordhaeuser Korn Branntwein. 45 drops of oil of star anise seed. 6yi drachms of acetic ether. 7 ounces of St. John's bread, (Johannisbrod). 14 drachm of Spanish saffron. I do. gunpowder tea. 6 do. cinnamon. Cut, macerate, and dissolve for 24 hours with 5 gal- ons of the purest alcohol, 95 per cent; then add 22 grains tartaric acid dissolved in 5 gallons of water; color yellow; filter. 261. Oglio dl Venere. iV^ lb. of cardamom. % do. graines d'ambrettes. 14 do. cinnamon, do. myrrh. 16 oranges, the yellow rinds of. 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 alcohol; add 24 lbs. of sugar dissolved in 514 gallons of water; sweet oil color; filter. 262. Orange Nectar. I ounce of oil of neroly. 40 oranges, only the yellow rinds.