1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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CANKLIN 1")E COEFOU.

73. Brandy, Strawberry.

4 gallons ofstrawberry juice. 4} gallon of alcohol, 95 per cent. Macerate for 2 days (see No. 5), then add IJ- gjillons of plain white syrup. (See No. 7.) Filter. (See No. 3.)

74. Brandy,"Wormwood.,

24 drachms of oil of wormwood. 14 ounces of hei'b of wormwood, f do. calamus root.

The herb and root must be ground and macerated"(see No.5) a few days, then pressed, and the oU dissolved in 4} gallons of alcohol, 95 per cent.; add a syrup made of 4lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No.90.) 75. Calabre a chaud. 36 gallons of white or red wine must, boiled and skim med down to 8f gallons; to this add I4 gallon of alcohol, 95 per cent. Use: for manufacture of Malaga wine.

76. Calabre a froid. 9 gallons offresh,pure red or white wine must. 1 gallon ofalcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different Avines.

77. Canelin de Corfou. 2 drachms of oil of Ceylon cinnamon. Dissolve in 31 gallons of alcohol, 95 per cent.; then add 61 gallons of Avhite plain syrup. (See No. 7.) Color, yellow. (See No. 91.)