1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

362. Vespetro.

8 ounces of angelica-seed. 4 do. Ceylon cinnamon. I do. mace. 40 lemons, the yellow rinds only.

Macerate for 24 hours with 3y2 gallons of alcohol, 95 per cent, and 4 gallons of water; distil from off the water 31/2 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water. Filter. 363. Vinegar, Raspberry.

30 lbs. of raspberries made to a pulp. VVa gallons of wine or cider vinegar. Macerate for 8 days; press and strain.

364. Whiskey, Irish.*

3 gallons of genuine Irish whiskey. 7 do. best pure spirit, mixed. 365. Whiskey, Monongahela. 3 gallons of Monongahela whiskey. 7 do pure spirit. Color yellow. 366. Whiskey, Scotch. 3 gallons of best genuine Scotch whiskey. 7 do. best pure spirit. Mix. 367. Wine, Blackberry. ounce of ground cinnamon. 14 do. do. cloves. *Withotit large distilleries these whiskej's—Irish and Scotch—can not be raanufactrircd with profit. It is a humbug to make them with, essences, and a nuisance ns regards health. The best imitation is mixing in prox^ortion to the price.