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

172

EKCIPES FOB TEN GALLONS EACH.

1 8 8 4 2 do. star anise-seed, do. coriander-seed, do. juniper berries, do. angebca-seed. 2 drachms ofSpanish saffron. 6 ounces of Ceylon cinnamon, do. mace,

Ground and cut; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored alcohol, and add a syrup made of20 Ihs.of sugar boiled with 4^ gallons of water; when nearly cold mix in i gallon of rose-water. Filter, and color rose. (See No. 93.)

251. Instantaneous Beer.

gallons of water. i do. lemon-juice. IT ounce of ginger powder.

10 lbs. of sugar. Dissolve and mix together; continue stirring while bottling (strong bottles) get corks, mallet and string at hand,then add,for each bottle separate, one di-achm of bicarbonate ofsoda; cork and string it quick.

252. Lait de "Vieillesse. (Milk of Old Age.)

1 drachm of tincture of Peruvian balsam mixed ^vith 3 gallons of alcohol, 95 per cent.; then add 20 lbs. of sugar, dissolved in 5t gallons of water; mix in i gallon of orange- flower water. Filter. (See No. 93.) 253. Lait Virginale. (Virgin's Milk.) A ounce of oil of lemon, disolve in 3 gallons of alcohol, 95 per cent.; add 20 lbs. of sugar dissolved in 5T gallons