1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

180

gallons of good cider; also macerate for 24 hours 8 ounces of ground cloves, 8 ounces of ground cinnamon, I lb. of ground ginger, 14 of a lb. of lemon peel cut, of a lb. of isinglass dissolved in %of a gallon of white wine, and 4 gallons of French brandy,4th proof; strain, press; filter.

V.

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360. Usquebaugh.

iV4 lb. of cinnamon. 10 ounces of cloves. 10 do. nutmeg. 10 do. ginger. 10 do. allspice.

All ground and macerated for 8 days with 10 gallons of old Irish whiskey; then make another tincture con sisting of 2V2 ounces of Spanish saffron, 10 ounces of isinglass dissolved in i quart of white wine in another vessel; macerate both for the same length of time, say 8 days; then strain both tinctures; then dissolve 8 lbs. of sugar candy in a gallon of water; strain, and mi.x all these three strained liquids together, and add 5 ounces of tincture of rhubarb. Filter.

361. Verdullno de Turino.

I ounce of myrrh. 4 ounces of Ce)don cinnamon. 4 do. cardamom.

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Macerate for 24 hours with 3% gallons of alcohol, 95 per cent, and 4 gallons of water; distil from off the water 3% gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water; color green. Filter.