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H0"
DRINKS,
MIX
TO
OB
BON-YIYANTS
THE
ooxTAnmra
clear U8XD
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and
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reliable
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BY
PUNCHES,
BTa,
at tha
tabixtt.
MetropolitanHotel,New
TO
WHICH
MANUAL
bbtbraoi
POPULAR
THOMAS,
JERKY
Formerly principalBar-tender
A
bndlxsb
in
Bra,
ths
MOST
THB
SPANISH AND RUSSIAN, JULEPS, COBBLERS,
ITALIAN,
EMBRACING
all
mixing
WITH
TOGETHER
GERMAN,
FRENCH,
BSCIPES,
fob
directions
STATES,
UNITED
COMPANION,
IS
FOB
York,
the Planter*!
and
Honse, Si Low*
APPENDED
MANUFACTURE
THE or
Cortoala, Jaitrj Samp, "t.,"*", ^iqn^rs, AFTKB
THB
MBTHODS
APPROVED
MOST AND
LIQUORS
MANUFACTURERS
AND
GROCERS,
NOW
FOB
DEALERS
IN
THE
SAME
BEING
OF
THB
AND
IN
AND
ADAPTED
TO
USB
OF
SPIRITS,
FRIVATB
UNITED
09
DIBTCLLATTON
TUB
SPECIAL
THB
WINES
AND
TAVERN-KEEPERS,
TBADB
USED
DESIGNED
BEVERAGES,
LIES, FAMITHB
STATES
OANADAS.
with "t#ttllftlVt fttttjSfrftttjfl "$"0ttWitt00. THB
0"VBR
600
BY
WHOLX
CONTAINING
-VJLXjTJJLJBXj^I
RECIPES,
CHRISTIAN
SCHULTZ, "
of
Mantimrtnrer
of Wlnea, Iiqnon, Cordlala, Chemistry,Apothecary,and Ac, etc,from Berne, Switzerland.
^
DIOK
"
NEW
YORK:
FITZGERALD, NO.
18
ANN 1862.
PUBLISHERS, STREET.
HAHVA8D
/V*TJ,
UB"A8Y
COUEGE ../."
1-3,
m
J
Entered
to
aeeoedlng DICE
In
the
Clerk's
Office for
the
Act
"
of
the
of
In
the
year
1862, by
FITZGEEALD, District
Southern
L4l.
Congress,
District
9
of
Court of
New
the
United
States,
York.
7
T4?
m'orxa
A
MILLXB,
8TKBBOTYPIR".
a
Ju
ALTOS*,
PBOmOU
PREFACE.
have
men
dulged in-
in "social drinks." The
ways al-
have
j
ed possessthemselves
of
lar popu-
some
beverage from
apart
and
water
of
those
the
breakfast
and
table.
tea
it ia
Whether
.judicious
that
mankind should
from
all
We
world
which That We or
is
the
exactly not
or
a
the
very
United
to
well
who
who
in
thereunto remember
not
province
to
decide.
We
is
other
any
to
impart
happened
them
to
exist
country
in
drinks
these
public
for to
instruct
somewhat
to
of
benefactor.
a
punch,
ance acquaint-
the
calculated those
public.
the
instance, make
in
the
characteristics
circumstances
propose
drinks
to
little volume
drink,
contend
simply
those
genuine
a
this
man
render
that
;
wholesome
under do
our
moat
never
we
question
abstain
to
the
has
but
to
proposes
any
articles
wiser
in
introducing
persuade
cocktail,
than
States
in
be
philosopher.
susceptible,
object
our
is
it would
is universal
but
made
it
moral
drinks"
relations;
fashions
the
palatable be
whether
or
character,
to
refreshing
relations" daintiest
that
social
propose
julep,
things,
he, therefore,
most
intimate
We
in
may
of those more
"
that
they
do a
for
; and
only
of
question
variety
greater
not
that
relish
a
such
enjoyments
leave
that
in
indulge
to
tinue con-
to
induce timate "in-
whose
fastidious,
in
the
of
the
pertaining. seeing
one
day
in
London,
in
the
rear
4
PREFACE.
Bank
of
England,
small
a
peripateticAmerican, with
within
and
that
It struck
custom.
really
be
of
one
combined
with
various
no
There's
index
exhibits
no
all of
Jerry Thomas
has
in
this
the
been
He
in New
Orleans
has
a
the
composition
in
Persians any
thing that
but
speak eloquently tells
us
and
over
if it
other
"
be
was
nations,
blessing
a
such
Goths
a
and
to
book
at
Vandals,
than
existence
in the
tentot Hot-
a
of
of
one
the
that
is
no
prepared Good
rest
drink
conceive after his wine
Jerry's mixtures
can
that
we
instructions
needs,
no
the
famous
inspiration
the
and
Medes made
be
for may
we
equally
to as
To
indebted them
the owe
saloons
original.
are
we
and
St.
House,
and
among
we
Hotel
is synonymous
name
and
spirit art.
recherche
rare
and
Europe
of the
most
the
alone,
name,
Planter's
inexorable
excellent
materials^we
"
as
the
Metropolitan
very
is
in
concoct
travelled
the
His
The
punches, together
to
the
at
punches,
he
as
principle that
of
has
at
our
slings,shrubs, "c., each how
"Nuremburgh,"
and
of
Cozzens, Esq.,
S.
punch.
fof itself
of
all
valuable
House"
bar
jug
a
; for
volume
in this branch
York.
F.
by
this
education,
deity
with
drinks,
be
the
in
even
teaching by example," of
He
"
drama,
kinds
this
is recondite
celebrated
one
that
would
concise, description of
carefullyeducated
in New
edited
may
America,
of
to
vivant
different
presiding
as
excellent
whatever
drinks
social
; and
a
composition
proprietor
himself,
his
the
"
bar-keeping
perfectionof
of several
Philadelphia Fish Jerry Thomas
is
the
well
particularize the
not
all
"philosophy
eighty-six
all that
the
Press,"
did
it would
sufficient guarantee.
of mixed
lexicon
"Wine
of
the
in
the
was
as
fare, if they
imbibing, with
Tom
of
Jupiter Olympus
been
the
"
credit
reader
of
He
city.
Louis.
in the
is
in search
America
Father
says
the
For
manner.
ers" eye-open-
bouquet of champagne.
extent
the
pared pre-
the
so
of cobblers, juleps, bitters,cups,
which
to be
in
common
of bon
amenities
title of
the
universe
choicest
the
claim
ordinary
to
of
covered
sensation
literature
for
excuse
compounds"
of the
We
no
of
of
a
ulightning-48mashes"
list of
brewing" each,
be
philosophy,"
then,
He
addition
of
more
punch."
of
by the
"
would
know
can
and
mixtures
"villainous
know
a
the
for
There
the
with
of
jovial
board
supposed
the
"by
up
Connecticut
call them
may
set
a
profound
a
of
catalogue
a
we
"
bill
curiosities
processes
mankind."
who
the
practicallyuseful
made
hand,
if
beverages,
been
drinks
a
that
then,
us,
placed
with
Nectarian
the
was
The
"thunderbolt-cocktails,"created
composite
of
establishment.
to peruse
had
mixed
American
fog-cutters," together
assembled
that
which
the
"the
"
of
door
"Alabama
produce
the
limited
saloon
and
crowd
and
at the
titles of the
unique
the
drinking
out
of
ing safe in assert-
are
will
be
able
to
bush," Shakespeare
eulogy is quite as
redundant.
CONTENTS.
Table
TM"
the
of
number tTFAOtUBB
of
Contents For
pages.
COBDIALS,
OF
refers tits
STOUTS,
to
the
Table
Numbeb
of
"0.,"
866
Contents
the"
to
pOQ6
285.
Bottle
of
Recipx,
bach
or
Manual
abd
not
the
foe
XSOIPX
How
Absinthe, A
44
26 67
Punch
w
Brandy
78
216
RumPunch
44
Sangaree.
129
44
44
18'
21T
w
tt
106
Gum Soda
147
Punch
Brandy and
110
Cocktail
"
Flip
Pine,
Cocktail
Champagne
44
44
Apple,
Man-
BXOIPS
210
Punch
Bomain,
Ale
drinks
Punch
Ford,
la
to
the
to
Burnt,
and
6 Peach
199
Champarelle
166
"
44
Toddy...
44
Punch
44
182
Cocktail
107 ,
A
Protestant
Bishop '.
Archbishop. 'Arf-and-'arf Arrack. *
Punch
44
M
Auld
"
72
another
Man's
method.
Milk
Badminton Balaklava
Nectar
Baltimore
Egg
Barbadoes
Punch
Nogg.
"
Fancy
108
188
44
Crnsta.
116
180
44
Fix
140
212
"
Flip
160
60
"
Julep
51
44
Poneyof
62
44
Punch
80
44
'4
89 216 2
foraParty
8
44
Sangaree
127
195
44
Scafta
167
171
44
Shrub
158
84
44
Sling
186
70
44
Smash
68
"
Sour
142
178
44
Straight
218
44
Toddy
94
T.
Bimbo
Punch
Bishop,
a
laPrusse
44
anotherredpe
179
"
aProtestant
188
Brunow,
Decanter
198
Burnt
andSherry
219
Bitters, 44
Black Blue Bottlod
Stripe. Bltzcr Velvet
200
Cafe,
Cup, Brandy
Faivre's
188 a
169
la
and
Pousse
Peach
199
164
197
44
Parisian
168
192
44
Santina's
168
6
CONTENTS.
BECIPE
XKKPE
Capillaire method
another
"
Becipe
Marryatt's
Captain
for
66
44
66
Cup,
Mint 87
Julep
181
Cardinal.
Century-
60
Punch
Club
198
ChablisCup
99
Cobbler
Champagne 44
Cocktail
110
44
Cup
198
u
Cup,
169
Marmora
172
44
Wyndham
178
a
a
la
44
*
44
w
Champagne
169
44
u
Porter
187
Curacoa, English
188
CherryShrub
154
Cider
194
Nectar
44
Shrub tt
Decanter
Cup
186
Draught
44
"
169
Drink
u
"
Punch
Cobbler,
Baltoun
191
14
Dog
87
"*
Effervescing
Hock
101
Egg
and
44
Sauterne
108
Egg
Flip
44
Sherry....'
44
The
44
Whiskey
98 :
97
44
148 method
80,81 Baltimore..
44
106
44
for
a
General
44
Champagne
110
44
Hot
44
Fancy
108
44
Brandy
Eggs,
Gin
Ill
44
**
44
Japanese
118
44
"
44
Jersey
114
English
44
Soda
115
44
44
The
105
44
44
Whiskey
109 54
Punch..
Skin
Copenhagen Cup,
441444
a
la Marmpra
Wyndham
Crusta, Brandy Gin
7
Mulled
86 ,
Wine
without
120
"
with
121
44
with
the
white
Fancy
Pousse
Brandy
44
Drinks
174
44
GinCocktail
172
Fish-house
179
Fixes
116
Fix, Brandy
and
Gin
24 44
44
of 122 188
'
MilkPunch
206
118
85 82
Curacoa
Faivre's
44
88
Harrison's
Sherry
112
Punch
84
Party
44
"Gin
149
EggNogg
104
Brandy
,
218
another
107
Crimean
60
285
Draught
Brandy
Whiskey
method
Sherry.
44
Columbia
60 another
99 102
"
Punch
44
44
44
Gold
288
of Norfolk
Duke
Champagne
44
229
Days.
DryPunch
Claret
44
79 282
Families
44
44
41
44
Thomas's 198
44
of
Jerry
Lemonade for
100
Cocktail, Bottle
"
D'OraayPunch
124
Catawba
169
Own"
44
la Lord
155
for the
Bitters,
102
alaBrunow
156 White
Czar, Noctar
Cobbler
tt
20 285
draught
Effervescing
44
74
Punch
Mulled
191
Saltoun
Punch....
Currant
166
u
la Lord
a
44
Bru-
Ghamparelle, Brandy
a
186
Claret
12
Punch
Claret
198
44
169
now
44
la Brunow.
11
,
Claret
or
44
117
Whiskey
Cup,Chablis.
100
Cobbler
Catawba
105
Crusta, The
48
Pouch
Canadian
another
method.
25
Cafe.
164
Cocktail
108 161
Punch, Sours
."...Ill
Philadelphia
46 189 140 141
CONTENTS.
Fix, Santa
Flannel, Yard
of
Flip,Ale
148
u
14T
Indian
Baspberry
Brandy
160
Irish
"
Egg
148
Italian
u
another
u
Negus
"
and
u
another
144
method
145
Jelly, Punch
146
M
27
Cocktail
Juleps,
Bemarkson
Tansy
"*
Gin.
Wormwood
204
"
Mint,
"
"
tt
"
Crusta."
""
Fix
Fancy
..,".
87 89
Julep, Brandy
90
Captain
Marryatt's
Be87
cipefor
112
u
Mint
88
118
u
Pineapple
92
141
14
Whiskey.
91
"
Julep
90
"
Punch.
10
Kirechwasaer Knickerbocker
"
"
byBoyer.
11
"
"*
for
28
bottling
198
_....
Ill
Cocktail
Bitters"
114
Jersey
208
**
Own
Jerry Thomas's
202
86
Egg Nbgg.
118 "...
Pine
"
6 189
Cocktail
Japanese
Gin
tt
77 69
Lemonade.
Harrison's
"
Punch
Funoh.
Whiskey
General and
Whiskey
West
149
method Shrub
Bum
H
41
Punch,
"
*
Punch
Imperial
.*.... 141
Crux
Punch
78 184
"
Sangaree
128
L'Amour,
Pousse.....
"
Sling
188
La
Punch...
"
Smash
Patria
165 88 v
96
Lemonade
222 *......
Sour
148
"
"
Straight
214
tt
Fine,
tt
Toddy
186
*
Ginger
227
Lemonade.
227
"
Italian
189
Wine
286
""
Orgeat
226
29
**
Plain
228
62
"*
Powders
281
"
Ginger "
Punch,
Glasgow Gothic
Punch Punch.
Grassot and
Gum
44 217
Brandy
282
Draught
Light
Guard
Lion,
White
for Parties
224
Punch
46 176 177
Locomotive ,
Harrison's
Cup,
Marmora,
and
201
Milk
Peach
EggNogg
"*
Milk
""
Bum
"*
Bumrastian
Bum
and
208
207
Punch Scotch
"""""* u
u
and
187
u
Iriflh
for Families
English
24 another
method.
tt
White
w
28 175
Tiger's
Julep
88
tt
87
CaptMarryatt'sBecipefor Punch
Mississippi Sugar-house Mulls Mulled u
and
4 119
Sangarees
Claret,
124 128
Verse
Winein "*
without
"
"
with
u
Saltoun
la Lord
a
"
u
25 22
Hot
"
8 6
172
"
**
9
820
Sherry
Imperial Drink
*
86
u
Mint
...185
Punch
la.
a
u
82 28
Punch
**
**
Punch,
5
Punch.
8piced Bum WhiakeySling
u
Sugar-houso
198
Brandy
"*
Louisiana
Cup.
"
Ice
.
86
;
101
Honey Hot
General.
Cobbler
Hock tt
Hogg,
Egg
u
120
Eggs u
the
white
121 of
Eggs
122
8
CONTENTS.
ncira
National
Guard
Punch
88
Babklaya.
Nectar,
171
44
Cider
44
fortheCfear
44
Punch
*
Soda
.194 169
Negus, Flip 44
and
Port
"
Shrub
Wine
-
"*
another
way......
Soda...
u
Nogg,Egg.
70
Bimbo
68
44
Brandy
foraParty....
228
41
"
and
284
44
Canadian
144
44
Century
151
44
Champagne
182
44
Cider
74
188
44
Claret
14
81
44
Cold
54
"
Baltimore
84
u
*"
foraParty
88
44
General
u
*
"
Nonsuch
6 48 69
Club
12
Whiskey
7
Ouxacoa
20
44
D'Orsay
79
Hot....,
82
"
Dry
87
Sherry
86
44
Duke
47
44
English
60
"
60
44
56
44
"bySoyeT
11
44
"
28
Harrison's
Punch of.
Duke
"
"
......
Hot
Bum,
86
Punch,
Norfolk
2 8
"
44
tt
52
Barbadoes.
*4
*
Arrack,
44
44
44
44
method
another
44
T5
"
Punch
**
another
way.
Punch
Nuremburg
of
Norfolk Milk
"
"
another
?.....
60
:
24
way....
Gin
25 10
bottling
for
Orangeade
225
44
Glasgow
Orange EfferresctDg Draught........
285
44
Gothic
62
44
Grassot
44
"
Hints
19
44
Hot
68
44
44
Punch
14
76
i.....
Orgeat Lemonade 44
226
Punch "
Oxford
29
about
1
Brandy
and
Bum
5
Milk
28
,...
Pousse
Parisian Peach
Cafe
and
Burned
tt
Honey
44
kk.
Brandy
Fish-house
Philadelphia
Punch
Julep.
Pineapple
Punch
44
44
Imperial
163
44
"
199
44
IrishWhiskey
201
44
Jelly
46
44
Kirschwasser..
92
x*
18
La
Raspberry
Whiskey
77 41 6 27 78
Patria
^
88
44
LightGuard
202
44
Louisiana
Pope
182
44
Milk.....
Porteree
180
44
180
44
Mississippi....
151
44
National
152
44
Nectar.
75
44
Nonsuch
47
.
and
Pine
Porter Port
Gin
Sangareo Wine Negus
"
"
"
u
Pousse
*
"
another
16
Punch
Cafe,
method...
"
45
Sugar-house
86 22
Hot
28 4
Guard.
88
Faivres
164
44
Norfolk
60
44
"*
Parisian
168
44
Nuremburg
55
"
"
Santina's
162
44
Orange
76
165
44
Orgeat
19
178
44
Oxford
tt
L'Amour
Bishop,
Prusse, Punch, 44
la Ford.
a u
Bomain
a
la
68
26
44
67
44
Pineapple Port
-Philadelphia Wine....
Fish-house. :
46 18 16
44
Ale
78
44
44
Apple
72
u
Queen
61
44
Arrack
61
44
Raspberry
82
CONTENT*.
Imperial Whiskey
Punch, Baspberry, M
Begent'a....
M
"
44
Rochester
u
Eocky
u
Boman
.-
another
way
;
Mountain.
method
77
Ram
80
Bumfustian
Flip, another
146 185
81
Bum,
208
Hot
40
44
"spiced
207
48
44
Shrub
159
21
44
"
160
English
.
u
Bomain,ala.
67
.-.
*
Boyal
68
"
Euby
57
44
Bam,
44
Saaternc
*
Scotch
44
Sherry
*
Sixty-Ninth
8
Whiskey
18 85
Regiment
44
Spread Eagie
89
St
84
Charles.....
Tea
44
44
Thirty-Second
44
Uncle
*
United
u
Vanilla
Gin
128
44
Porter
180
44
Port
44
Sherry
Santa
119 ...
Fix
141
tt
Sour
148
68
Santlna's
Pousse
49
Sauterne
Cobbler
44
42
Begiment
Toby
Cafe
Service
Scaflh,Brandy
56
Scotch
Victoria
42
Seltzer
69
Seventh
*
Whiskey
9
Sherbet
Cold
7
44
Lemon
Irish
6
44
for
44
"
Scotch
8
Sherry and
44
Yorkshire
Baspberry,
Drink
Punch.
44
Shrub
44
WhfskeyPunch
another
"
Becipe
26
Bitters
219
Egg
218
tt
Ice
220
44
Cobbler..:
98
44
EggNog
86
44
Punch
44
Sangaree
18 126 153 154
44
Currant
156
170
44
EnglishBum
80
44
Negus,
81
44
Baspberry
Seventh
88
tt
Sixty-Ninth
85
44
"
Thirty-Second....
42
Punch,
282
Punch
Cherry..
44
Begiment
88
44
77
Punch
211
Shrub, Brandy
157
Ratafias
Wine
Punch
tt
285 82
Rhine
44
61
44
44
tt
190
Effervescing
8 205
280
"*
Liqueur
and
Begiment
tt
Punch.
Punch Skin
Water
*
71
15 167
tt
44
"
108
Whiskey
44
....17
163
:..
Punch
64
Westlndian
Regent's
126
Mulls
Cruz
44
*
Quince
125
Wine
Sangarees and
44
Queen
127
i
~
Tip-Top
.
129
Brandy....
44
15
44
44
44
5
Hot
Ale
Sangaree,
* 44
and
160
Flip
144 157
Bum
159
White
Currant
155 .
Rhino
Wine
and
Seltzer
Water
Rochester.
Boman
Ruby
Punch
Punch
Romain, Boyal
40
Mountain
Bocky
211
la Punch.
a
Sixty-Ninth
Begiment
Skin, Columbia 44
Scotch
Sleeper
21
Sling, Brandy
67
44
58
Punch
57
Bum
and
Bum
Flip.
Brandy
1*
Punch,
Hot
5 140
44
186
Gin
HotWhisJfcey
Slings and Smash, 44
205 168
"
Punch
85 206
Whiskey
48
Punch
Toddies
188 187 181
Brandy
94
Gin
95
i
1 10
CONTENTS.
UGOT
Smash,
The
tt
98
Whiskey
Soda
and
Whiskey
Brandy
Julep
44
Punch
216
44
**
96
91 9 Cold
7
"
Cocktail
115
44
"*
tt
Nectar
228
44
**
Irish
6
Negua
158
44
*
Scotch
8
142
tt
Skin,
148
44
Sling,Hot
187
Toddy
184
44
Soar,
Brandy
44
Gin
44
^
.*
44
Imperial
SantaCros
148
and
189
White
Spiced
Bom,
207
44
lion
44
Tiger'sMilk
Spread
Eagle
Stone
89
Punch
Fence
Stone St
Hot
Wall
Charles
Punch
Effervescing
Strawberry Sugar-house
Punch,
Tiger's
White
Milk,
TIp-TopPunch
Toddies
Begiment
and
Toddy, *
Slings
tt
Tom
44
"
Champagne.
44
"
Claret
102
44
u
Hock
101
44
"*
Sherry.....
44
Cocktail,
44
Cup, Champagne.
285 86
175
42 181
44
44
Egg
44
Ginger
Nogg,
Sherry
44
Mulled
44
tt
inverse
128
44
tt
withEggs.
121
Claret
124
withoutEggs.
185
with
Whiskey
184
44
Jerry
.174
44
64
44
56
44
It
Bottled
192 42
Punch...
69
Negus,
white
120 of
Eggs...
Port
**
*
Punch,
151 another
method...
Champagne
*
122 ..
158 12
Claret
14
tt
Port
16
44
*
Sauterne
15
44
tt
Sherry
18
Port
128
44
Sangaree,
44
Sherry.
Wine, Indian
80 286
"
Punch
Seltzer
Wyndhsm,
Cobbler
104
44
Cocktail.
109
TardofFlannel
44
Oruata
117
Yorkshire
Whiskey
169 169
u
Punch
98 110
Claret
44
VictorlaPunch
West
tt
44
Punch
99
Champagne
188
Service
Velvet,
100
Brandy.
Toby
Vanilla
Catawba
.
44
United
175
84
Cobbler,
182
and
Uncle
176
Apple
Gin
tt
155
216
49
Thirty-Second
Shrub
Wine
68
Punch
Currant
205
209
208
TansoyandGin Tea
Draught..
Louisiana.
77
Scotch
Boom
Fixes...
Raspberry
126 Water
Crimean
and
Cup,
Ehine.
211
la
118
a
148 Punch
71
HOW
TO
MIX
MINKS;
OB,
THE
BOMVAFFS
COMPAMON.
PUNCH.
1,
To
make of
essence
of
the
of
instead
and the
sojhat
In
before
spirits other
extracted the
of
the
be
or
hot
in
water:
time
to
be
bitter,
cold
you
punch,
it.
using all the
tea
pounds, com-
the
sweet,
the
one
over
the
acquired
punch,
vessels
absorbs
strong,
perceptible
only
lumps
little
amalgamating
neither
shall
toddy,
and
sweet
thoroughly
rubbing
delicate same
ambrosial
the
by
the
at
mixture
secret,
the
perfection,
by
must
practice. put
in
the
"fcc, the
grog,
way.
precise
The
acidity two
hot
in
breaks and
taste
grand
making
be
element,
the
is the
other,
most
the
water,
spirit,- nor
sort
essence,
making
and
This,
any
rind, which
the
contain
that
lemon
the
on
sugar
of
punch
and
persons
of
portions
sweetness, make
can
punch
and
spirit have alike.
no
water,
general
or
rule,
even
as
of
the
scarcely
(Use
do.
2
white
wine-glass
1
do.
1$
1
slices
of
piece
of
Fill
the
top
the
orange,
,
pine-apple. with
3.
gallon
of
8
quarts
of
sugar.
lemon.
berries
1
syrnp.
brandy.
tumbler
with
gl"".)
water.
" small-sized 2
h"r
lirge
-spoonful raspberry
table
1
Punch.
Brandy
2.
water.
brandy,
shaved
in
season;
Brandy
ice, shake sip throngh Punch.
well, a
and
straw.
dress
BRANDT
HOT
" pint of Jamaica lbs. of
2
ram.
6
lemons. sliced.
3
oranges
1
pine-apple, pared,
1
gill of
2
gillsof raspberry add
cut
up.
syrup. in
berries
materials
the
have
you
and
Curacoa.
Ice, and Mix
13
PUNCH.
sugar.
of
Juice
BUM
AND
season.
well
together
in
large bowl,
a
and
splendid punch.
a
4.
Punch.
Mississippi
mm
{Use large
1
wine-glass
of
bar
glass.)
brandy.
"}-
do.
Jamaica
"
do.
Bourbon
|
do.
water.
rum.
whiskey.
"
1| table-spoonful of powdered i of
a
The
above
their
The
through. with
small
linked
glass
a
top
pieces
shaken, and
well
"like
use
ice.
shaved
be
must
draughts them
let
with
tumbler
a
sugar.
lemon.
large
Fill
white
of
or
straw
punch
of orange,
and
to
should
berries
those
long
sweetness
tube this
to
drawn
sip be
in
Hot
(For
1
1
quart of Jamaica do.
Cognac
1 lb. of white 4
and
Brandy ft
of
brandy.
loaf-sugar.
boiling water.
3
quarts
1
teaspoonful
party of fifteen.)
rum.
lemons.
of nutmeg.
Rum
Punch.
the
like
out," nectar
ornamented
season.
i
5.
who
14
COLD
Rub the
the
yellow part
them
the
be
ready
in
making
taken
four
of
is the
one-third
Irish
the
has
sugar
is rubbed added
the
on
before
Irish
is
whiskey
7.
(For
This
beverage
water,
and
before
it is put
get
of cold
allowed
and
rum
Punch," *
best
Irish
cold most
No.
whiskey
whiskey
As
siderably. con-
vary
generally made
It is
in which
boiling water, punch,
the
rind
of
juice
proportion in.
Punch.
be
to
and
table.
water,
to
In
the
this way,
beautiful is
cold
day
a
the
all
or
two
materials and
water
mutual
beyond
boiling
with
for
cool
than
that
made
cold
adaptation praise,being (See
exquisiteachievements.
"
gow Glas-
29.)
is not
for this
for
party.)
always
to
Allow
to.
persons
poured
a
the
capacitiesof
small
concoct
the
on
get.
ever
of Nature's
one
to
success,
Punch.
intenselyamalgamated
more
whiskey
ought
insure
be
Whiskey
Cold
ingredients
If lemon a
portant, im-
must
beverage.
and
will
information
two-thirds
sugar,
the
the
dissolved.
been
punch
rum,
all the
to
this
Whiskey
whiskey,
the
generally supposed
are
genuine
pure
for
/
beverage
6. This
but
persons; sails
the
diligentlyattended
be
must
a
over
pour
said, it is very
that
and,
;
all
into
sugar
; add
and
before
punch,
incorporated
grano
cum
this kind
good
mixing
together
have
absorbed
together,
thoroughly,
we
the
put
well
stir well
As
it has
until
skins, then
; mix
serve.
for
quart
lemons
ingredients
nutmeg
to
of
process a
the
thoroughly
are
the
boiling water,
and
brandy
of
; add
punch-bowl
the
over
sugar
"
PUNCH.
WHISKEY
fit to
purpose
drink
until
is Kenahan's
it is three
LL
yean
whiskey.-
old.
The
am
-
15
punch. *
'
8.
the
Steep
Scotch
thin
whiskeyy which quality; As
it
the
yellow
impertinent Punch?
whiskey wine-glass^ do, to
small
or
a
bar
would
Spread
be
Eagle
glass.)
Scotch).
(Irishor
with
well
sugar
in the
and
whiskey,
taste, and
to
sweeten
water.
taste.
the
pour
"
best
boiling water.
Dissolve then
boiling
it punch',
(See
the
the
Punch.
Whiskey (Use
Sugar
in
in
39.)
No.
2
whiskey
peel
Islay, of
or.
give proportions.
to
lemon
dissolved
be make
to
9.
1
Grlenlivet
should
requires genius
of
shavings
be
should
sugar
Punch.
Whiskey
add
in
put
1
-wine-glassof the
small
a
balance
piece
of
the
water,
of the
water,
lemon
rind,
slice of lemon.
thin
10.
Punch.
G-in
(Use large bar glass.)
1
table-spoonful
2
do.
1
wine-glass
lemon.
2
slices
of orange.
1
piece
of
Shake
the
pine-apple.
tumbler
well, and
Sip through
sugar,
of water.
gin.
" small-sized
Fill
raspberry syrup. white
do.
do.
H
of
a
with
shaved the
ornament
glass
tube
ice.
or
straw.
top
with
berries
in
season.
16
SHEBBY
1 1
PUNCH.
Grin
Punch.
.
(From
a
recipe bj Boyer.)
" pint of old gin.
gillof
1
The
maraschino.
juice
The
rind
Four
of
of half
Ice
of German
Seltzer
water.
well.
12.
Champagne
Punch.
(Per bottle.)
of wine.
quart bottle
1
lemon.
a
of syrup.
ounces
quart bottle
1
lemons.
two
i lb. of sugar. 1
sliced.
orange
juice of
The
lemon.
a
3
slices of
1
wine-glass of raspberry
pine-apple. strawberry
fruits in season,
with
Ornament
or
and
syrup.
servo
in
champagne
goblets. This
of of
wine
made
be
can
the
make
for fifteen
in any
ingredients gallon, and
a
in
persons
punch,
quantity by observing
see
as
given
a
gallon
mixed
a
Sherry
13.
is
portions pro-
Four
bottles
generally
sufficient
For
party.
Mountain
"Mocky
above.
the
Punch"
a
good No.
pagne cham43.
Punch.
(Use large bar glass.)
2
wine-glasses of sherry.
1
table-spoonful of
2
or
slices of "range.
do.
2
Fill with
3
sugar.
do.
tumbler
berries
lemon. with
in
season.
shaved
ice,shake
Sip through
well, and a
straw.
ornament
18
PUNCH.
OBftHAT
(For
4
bottles
1
pint
of
Curacoa.
gill of
1
Juice
of
lemons.
4
pine-apples
4
Sweeten Put
the
with
and
let
add
then Let
champagne. hour,
an
of
ice
in
the
sliced
sugar, Serve
in
the
centre
of
the
champagne
pine-apple
to
is
punch
1"
wine-glass
Juice Shake
port
wine
Place
of
\
well, on
the
of
in
except
for
large
a
in
about block
loaf
it with
season.
made
by
adding
sliced
Orgeat
large
orgeat
Punch.
bar
glass.)
syrup.
brandy.
lemon,
a
ice
ornament
fruits
sometimes
(Use
of
in
Place and
bowl,
soaked
well
ingredients,
stand
glass
a
punch.
brandy
table-spoonful
mixture
other,
is
sugar other
the
in
sugar
glasses.
19,
1\
the
champagne.
and
orange,
Pine-apple
all
this
add
then
until
sugar.
of
pound
one
stand
them
white
pulverized
with
pine-apple
pine-apple,
the
sliced.
taste
to
"he
bowl,
rum.
brandy.
do.
1
party often.)
a
champagne.
Jamaica
of
Punch.
Pine-Apple
18.
ornament
and
fill the with
tumbler
berries
with in
season,
shaved and
ice. dash
top. straw,
as
represented
in
cut
of
mint
julep.
20.
19
PUNCH.
MILK
Punch.
Curacoa
"(Use large bar glass.)
1
table"spoonful of
1
wine-glass
j
1 y
do.
Jamaica
do.
do.
water.
glass
juice of
Fill
brandy.
do.
pony
The
of
sugar.
the
Curacoa.
of
half
lemon.
a
of
fruits
ice,shake
shaved
with
tumbler
with
rum.
the
season
sip the
;
well, and
nectar
ment orna-
through
a
straw.
21.
Punch.
Roman
(Use large bar glass.)
1
table-spoonfulof do.
1
do.
raspberry
1
tea-spoonful of
1
wine-glass
\
do.
The
juice
and
rum.
brandy.
of half
a
lemon.
ice, shake
shaved with
ornament
syrup.
Curacoa.
of Jamaica
do.
Fill with
sugar.
fruits
well, dash
in
season.
with
Imbibe
port wine,
through
straw.
22.
Milk
Punch.
(Use large bar
1
of table-spoonful do.
2
1
wine-glass do.
|
} Tumblerful Fill with
grate
a
fine white
glass.)
sugar.
water.
of
Cognac Santa
of shaved
milk, shake
little nutmeg
on
brandy. Cruz
rum.
ice. the
top.
ingredientswell together,and
a
20
Punch,
Milk
Hot
23.
PUHOH.
MILK
ENGLISH
(Use large tar glass.)
This
hot
that
is
milk
24. Put
the
is made
punch
used, and
ception ex-
Punch.
following ingredients into
the
the
ice.
no
Milk
English
above, with
the
as
same
a
clean
very
pitcher,
viz.: The
juice of
The
rind of
six lemons. do.
two
1 lb. of sugar. 1
pine-apple,peeled, sliced
6
cloves.
of cinnamon.
stick
1
small
1
pint of brandy. do
1
rum.
gillof
*1
arrack.
of strong
1
cup
1
quart of boiling
The
for at
tea.
green
water.
boiling water
be
to
least
six
the
juice
of
bag
; and
when
; then
hours
lemons
two
the
for
;
add
a
mix, has
punch
these
This
and
this down
ingredients of
quart filter
milk
hot
through
passed bright, put punch
to
is intended
a
to
steep and
jelly-
it away
to
be
iced
drinking. 25.
English
Milk
This
seductive
and
the
directions
herewith
given
of water
add
To
two
quarts
Punch.
method.)
(Another
by
last ; cork
allow
tight-corked bottles.
in
added
evaporation, and
prevent
pounded.
seeds.
coriander
20
and
drink
nectareous
*
See
also
be
made
:
one
No.
can
60.
quart of milk.
Mix
one
of old
quart
the
pat
an
to
see
create
through that
hour, bat
for
appetite
the
clarifyit by adding bottle.
The of
above
from
used
following
method
would were
of
that
the
piece a
the
of
and
peel
with
Filter find
you
be, you
may
isinglass to
each half
with
you
a
sugar
then
cut
and
were
upon
Almanac.)
hospitable
most
a
the
was
years
large scale, after
for
he
the
into
had
cells
half
of
essential
an
vessel, and
the
them,
enveloped
in
a
separate
oil.
ing contain-
the first part and
oar-shaped
an
Boiling
the
whole The from
jug, and
general being
thick
;
hour, thereby extracting
squeezed, the juice strained a
placed,
lump-sugar,
completely dissolved. in
ed detach-
together with
nearly
placed
be
completed of
thin
too
large earthen
a
should
are
of
coats
not
were
pounds
two
sugar
the
was
rinds
the
the
lemons,
of the rind
none
the
of
sharp knife
a
in which
and
into
the
many
a
on
whose
added
he
quantity
until
Epicwrfs
kept
dozen
oil ; when
peel
poured
wore
that
care
portion
next
poured
of
of The
for
punch
smooth,
wood,
greater
make
three
process,
these
sight
:
essential
stirred
the
as
Ford.
la
Dover,
at
select
vessel, taking
"
Ford, who
to
he would
the
delicate
should not
and ; let
perfected.
furnish
will
Hill, Esq., author
engineer
board, and
but
E.
Benson
commanding
these
state,
; and
portion
of
one
any
it should
Punch
General
late
which
which
time
short
a
when
bottles
brandy,
punch.
(A redpe
He
into
receipt
26.
The
suffer
punch
small
a
for
in its present
for the
liquid is cloudy,
of French
two
not
melange
distaste
a
21
FORD.
stirring it
do
blotting-paper
the
dozen
with
ram
the milk,
spiritto
it stand
might
Jamaica
LA.
A
PUNCH
aware
mucilage, full
water
stirred,
well lemons the
were
kernels
boiling
;
;
water
the
that
of flavor
was
half
pips the
22
PUNCH
lemon
juice
was
strained
*ras
The
and
sherbet
applied
and
and
I have
cool
old
not
three
in ;
it much
render
of
plenty of
pint
a
the
sherbet
was
Cognac
allotted,the
were
bottlingimmediately
beverage At
thus
punch
to
The
rum
the
more
fruit, and
quarts
sugar
or
kept
was
in
general'stable
the
made,
more
improved
by
than time
six
and
a
atmosphere.
good
a
a
Punch
pint
be
until the
lemon,
converted the
portion of This
acid
punch
so
the
gelatine,that
sex,
have
render
been them
after supper.
of
quarter
a
this into
moulds,
an
pint of
a
the
punch jellyfor
the
a
very
be used
in
making
tempted somewhat
care
the
\
for
so
lowing fol-
omit
to
; the
on
the
plentifullyof or
a
strength
its admixture
waltzing
a
sherbet.
particularlyof
partake unfit
by
are
dinner,
at
evening, by
in moderation
persons, to
they
agreeable refreshment
artfullyconcealed many
quite
set.
used
jelly,not
half
a
whilst that
care
scribed. de-
(about
water
punch
taking
calfs-foot
and
ounce
jelly is completely
prescribed
should
is
add
punch
Ford, already
la
a
directions, only taking
preparation is
night, but
of the
into
above the
or
Jelly.
punch,
of
pour
fill your
disturbed
Orange,
in
full) ;
then
of
bowl
every
tumbler
hot, and
cold
of the
poured
found
dissolved isinglass,
can
Rich
tank, till required.
old ; and
To
not
taken
completed,
frequentlydrunk
Make
half
acid
more
;
Jamaica
as
27.
of
coating, their liquor
care
every
stirred
cellar,or
months
nels ker-
the
as
soon
general's maxim.
of
followed, and, when cold
u
to
pint
a
spirit being well
a
and
the
was
measured,
as
transparent
tasted
now
watery.
sweetness,"
in ; and
added.
was
too
brandy
their
required,
as
lemonade
then
thrown
now
free from
were
JELLY.
with softer it
as
to
quadrilling
regent's
23
punch. *
28.
General
Following for
Ford's
sherbet, add
making
already described,
as
gin, in
good
the
proper
and
kept
an
economical
and
tion proporin
a
cool
excellent
drink.
summer
Glasgow
29.
(From
Melt of
plan,
cistern,will be found
or
(For bottling.)
prescribed ; this, bottled
before cellar
Punch.
Grin
a
in cold
rum
of limes
edge
of
the
delicate
of
in two,
the
jug
acid.
This
done,
the
punch
a
couple
add
sherbet.
old
is maica Ja-
Cut
a
rapidly around some
of
Imbibe.
is made.
Punch.
Regent's
ingredientsfor
bottles
3
of
a
This
bowl, gently squeezing in
(For
The
Then
section
each
run
juice of
hair-strainer.
five
to
Mackenzie.)
the
mingled.
rum
and
or
30.
fine
a
well
part
one
"
the
be
must
with
water,
passed through
sherbet, andr
couple
recipe in the possession of Dr. Shelton
lump-sugar
lemons,
Punch.
party of twenty.)
this
renowned
punch
are
:
"
champagne. Hockheimer. Curacoa.
Cognac. Jamaica
rum.
*
Madeira.
Seltzer, or 4 lbs. bloom
To of
which
water,
icy power
raisins. add
green
of
plain soda-water.
the
oranges, tea
to
Arctic.
lemons, rock taste.
candy,
and
Refrigerate with
instead all the
'
24
NATIONAL
GUARD
SEVENTH
81.
1
J pint, each,
Guide.)
Liquor
and
hot
strong
"
't\
tea, lemon
green
juice, and
capillaire.* 1
pint, each,
1
bottle
For
of
champagne
still another
punch,
No.
32.
1
mix, and of
in the
etc."
Curaijoa. pine-apple into
a
compounding Manual latter
it
this celebrated
for the Manu
part of this work.
Punch.
Raspberry
recipe in the Sofdeatm
a
slice
295, in "The
facture of Cordials^
(From
;
method
recipe
see
arrack, and
brandy,
rum,
Wine
and
Liquor
Guide.)
vinegar.
J gillof raspberry juice, or
J lb. lump-sugar. 3" pints of boiling half
an
pint, each, of
rum
infuse
add
and
A
sweeter.
hour, strain, add
either
sugar,
li
to
if desired
2
to
or
1
pints),
weaker
liqueur of glass of Curac^oa, noyau,
or
chino, maras-
it.
improves National
33.
and
" pint of porter, J
(or
brandy
water
warm
more
water.
and
7th
G-uard
Regiment
Punch.
(Use large bar glass.)
1
table-spoonfulof
The 1 1
juice
of
of
wine-glass do.
Flavor
Fill the
" of
a
lemon.
brJhdy. wine.
Catawba
do. with
sugar. a
raspberry
glass with *
See
syrup.
shaved
ji
recipe.)
Wine
the Bordeaux
PUNCH.
Punch,
Regent's (Another
(From
BEGIMENT
Shake
ice.
recipes Noa.
65
and
and
66.
mix
thorough.
26
PUNCH.
ROCHESTER
1
pint of Jamaica Curacoa.
do.
"
rum.
Juice of six lemons. 1 \ lb. white
Mix
sugar. thoroughly,and
recipefor "Punch lemon juice,if to or four days, and
already described in the d la Ford" adding more sugar and taste. Bottle,and keep on ice for three the punch will be ready for use, but the
longerit stands,the
strain,as
better it gets.
Patria
La
38.
Punch.
(For a party of twenty.)
(From 8 bottles of 1 bottle of
recipein
a
of possession
the
champagne, Cognac.
H. P.
Leland, Esq.)
iced.
6 oranges.
1
pineapple.
Slice the
Cognac
oranges
over
pineapplesin
and
let them
them, and
The
Spread
bowl, pour
steep for
hours,then in with the champagne and 39.
a
Eagle
serve
couple of immediately. a
Punch.
1 bottle of
Islaywhiskey. 1 bottle Monongahela. Lemon water peel,sugar and boiling "
40.
Rochester (For
(From 2 bottles of
a
party of twenty.)
Catawba. sparkling
do.
do.
1
do.
Sauterne.
discretion.
Punch.
of Eoswell zedpe in the possession
2
is-,
a
at
Isabella.
the
Hart,Esq,.}
THIETY-SEOOND
2
glasses of maraschino.
wine do.
2
of
extract
bowl
tranquil
strawberry
of
Curacoa.
do.
Iftll the the
peach
1 bottle
4
do.
drop*
Punch.
Imperial
soda-water.
of
white
sugar.
grated nutmeg.
liqueur glass of
or
few
a
vanilla.
or
table-spoonfulsof powdered maraschino.
| lb. of ice.
About 3
under, add
or
over,
Should
strawberries.
claret.
of
j- teaspoonful 1
ripe
with
be
season
41.
1
27
PUBTOH.
VICTORIA
OB
BBGIMENT
4
slices of
all the
Put
rind.
cucumber
ingredients
into
bowl
a
pitcher and
or
mix
welL
42.
Regiment
Thirty-Second (For
6
lemons,
the
from
(Recipe
a
Victoria
or
Punch.
party of twenty.)
late
Wm.
H.
Herbert, Bsq.)
in slices.
J gallon of brandy. Jamaica
do.
"
1 lb. of white
1$ quart of 1
sugar. water.
pint of "boilingmilk. add
rum;
the
sugar,
mixed, strain through This
punch
be
may
twenty-four hours
for
lemons
the
Steep and
rum.
a
and
water
milk,
in
the
brandy
when
and
well
jelly-bag.
bottled, and
s
used
afterward
hot
or
cold. Half this
the
recipe
quantity, or
above is for
a
party
even
of twenty.
less,may
be
made,
as
1
38
(For
(From
a
party of twenty.)
mixed
a
Punch.
Mountain
Rocky
43.
"^
GRA8SQT.
PUNCH
recipe in the possession of Major James
punch is compounded champagne.
This delicious 5 bottles
of
1
quart of Jamaica
1
pintof
6
lemons, sliced.
Sugar to Mix
punch
.
top with
on
oranges,
Tear's
for New
(The following recipe Palais
fruits in
and
large punch-bowl, then
a
This
season.
is
a
splendid
Day. Punch
Grassot.
given by M. Grassot, the eminent
was
Royal, to Mr.
a
large square block of ice, sliced rock candy, loaf-sugar,
of the bowl
44.
the
:
rum.
in ingredients
the centre
or
follows
taste.
ornamented lemons
as
Foster.)
maraschino.
the above
placein
t
Howard
Paul, the celebrated
French
comedian
"Entertainer," when
of per-
forming in Paris.)
1 5
wine-glassof brandy. drops of Curacoa. do.
1
acetic acid.
2
of simple syrup. teaspoonfuls
1
teaspoonfulof
j-of
a
The
peel of
Mix,
pintof serve
garnishthe weather
a
up
syrup
water.
small with
top with
this
of strawberries,
lemon, sliced.
"
ice,in largegoblet,and, if possible, slice of
peach
punch is admirable
served
a
or
apricot.In
cold
hc$..
*:
NON-SUCH
45.
bottles
3
of
champagne.
1 1
do.
pale snerry. Cognac.
1
do.
Sauterne.
1
pineapple, sliced.
4
lemons,
lump
do
ice, and
of
a
6 bottles
Leland, Esq.)
1
do.
brandy.
1
do.
sherry.
of green
of three
with
person.
lemons.
this mixture, rum.
cut
white
Keep
i pint of Jamaica
one
tea.
pineapple
Sweeten
for
of claret. soda-water.
make
Q.
Punch.
Non-Such
do.
a
Punch.
water.
6
\ of
large
of mixture.*
47.
Juice
a
sugar.
abo^f^generally sufficient
" pint
with
juice.
2\ pints of cold The
cool
Fish-House
recipe In the possession of Charles
} lb. of white
To
punch-bowl,
immediately.
serve
" pint of lemon
pint
a
Philadelphia
(From
1
in
taste, mix
to
40.
*
party of twenty.)
a
do.
Sweeten
Punch.
Guard
Light (For
29
PUNCH.
for take
up
in small
sugar one
to
pieces.
taste.
month
" pint of peach
before
Strain
a
b-^tle
mediately. im-
using.
brandy, i pint of Cognac Vjrandy,and
30
ARRACK.
This
is
Cool
party.
safe drink
and
delicious
a
before
serving.
48.
Canadian
for
mixed
a
evening
*
Punch.
.
%
of rye
whiskey.
2
quarts
1
pint
6
lemons, sliced.
1
pineapple, do.
4
quarts of
of Jamaica
Sweeten
to
rum.
o water.
taste, and
ice.
49.
Tip-Top (For
of
1 bottle
champagne,
liqueur glass of
^1
Curacoa.
2
of powdered table-spoonfuls,
1
slice of
Put mix
all
well, and
Most
of
from used
in
is very
in
serve
the
arrack
rice, and
America,
champagne
An
tree.
bowl
flowers
of of
for
the
this
volume.
to
flavor
It is much from
imitation a
used
into
Benjamin.
Manufacture
small
grains
punch
punch-bowl,
in
See
of
;
It
is but
the
taste
parts of
is made
of
the
Cordials,
of
very
India,
by adding
36, in "The
etc.,1 in the
it
cocoanut
benzoin, commonly
recipe No.
little
improves
some
juice
is distilled
country
Arrack
punch of
this
Batavia.
toddy, the
of arrack
few
a
goblets. ^jV
this mixture.
in
age.
punch
from
comes
it is distilled
where
in
Arrack.
imported
except
agreeable with
much
sugar.
pineapple,cut up. the ingredients together
50.
a
party of five.)
soda-water.
do.
2
a
Punch.
to
called Manual end
of
COLD
'rack
making
(wine-glasses)of is
sugar to
lemons
for
three
the
limes
of
water"
lemon
tumblers
of
the
and
juice,
in thin lemon
of
hot
the is
a
be
of
six
old
in
loaf-sugar
No.
342,
the
to
Cordials,
etc."
in
is made
cept that
Cognac
in the
pound
of
port
the
to
pretty
very
of
quart
and
Let
this
Bimbo
brandy
and
loaf-sugar,and
Dissolve
one
and
add
to
cool.
This
be
as
such.
See
used the
Manufacture
of
volume.
same
as
way
is substituted
for
the
above,
ex*
arrack.
Punch.
water, the
the
time
Punch.
in the
Cold
cut
it stand
for
of
that
boiling water,
should'
end
of
end
squeezing.
Manual
nearly
wine
At
arrack.
54.
Arrack,
an
glasses
arrack, six lemons
Batavia
one
"The
53. Bimbo
then
method.)
without
delightful liqueur,
recipe
palate, but
six a
left
Punch.
hours.
removed
solution
but have
you
Arrack
quart
slices, for must
pound
one
of
of
punch.
(Another
in
be
all, must
quantity; put five
deal
good
matter
above
e., not
s.
52.
Steep
after
also
are
for
enough
A
glasses
two
put
to
arrack.
of
sweetening,
and
are
equal quantity allow
but
;
ought
you
three
to
Lemons
taste.
two
punch,
rum
required
Punch.
Arrack
51.
In
31
PUNCH.
of
each
juice of eight
two
pints,
lemons.
one
32
BOYAL
55.
Take
of fifteen.)
party
a
recipe in the possession
a
Punch.
Nuremburgh (For
(From
PUNCH,
of
three-quarters
of
upon
it,through muslin, the juice of
sized
oranges
upon
This
of
Batavia
or
white
arrack, and French
is excellent
Dissolve, in of
pound
portion
of
the
the
sugar,
57.
Dissolve,in thereto
three
the
of port
pint
^
"
do.
brandy.
{-
do.
Jamaica
To
two
of a
of
six
of
sugar
pint of
gillof
hot
tea,
lemons,
Jloyal
Punch.
rum.
Curacoa.
limes.
be
drunk
taste.
calf's-foot
warm as
hot
as
age.
rubbed
off,with
lemons;
then
add
arrack.
Punch.
arrack.
to
together.
three-quarters of
four
thiQ slice of lemon.
White
improve by
tity quan-
boiling,
not
Stir
best.
tea,
tea.
green
do.
Juice .of
1
hot
wine-glass do.
and
thin, pour
very
Punch.
wine.
pint of
A
hot
peel
pints of
juiee
1
1
will
good-
more
hot, but
is
red
Ruby
58.
1
of
of
or
part of that
loaf-sugar,having previously
T
add
bottle
Service
pints
two
third
"
United
two
the
Verplanck.)
loaf-sugar, press
peel, cut
cold, and
juice of eight lemons,
the
a
wine
when
56.
a
little of the
a
quart of boiling water,
a
red
; add
of
pound
a
C.
Gnlian
Hon.
jelly.
possible.
one a
pound pint
of
of
sugar;
arrack, and
a a
34
OXFORD
dy, and
white
of
one
for
wine, and
of
quarter
a
bottle
Put
two
Queen
of
ounces
of
parings cold,
sweeten
cork
it
of
cream
into
lemons,
two
with
tight. ; but
time
in such
is
from
bottling,half
a
pint
of
Four
bottles
oranges,
or
this mixture
one
hour
or
the
in
still
then
more,
We
by
following reeipe the
Rub you
of
students rinds
the
finely off
two
the
of
juice
glasses of
lemons six
a
fresh
portion
jeDy
of
and
;
of
in
or
sugar.
ice, for
champagne.
English gentleman
an
of
University
and
claret, three
Punch.
concoction
more,
Taylor, Esq.)
place,
bottle
by
for the
lemons,
calf 's-foot
cold
very one
of three
quantity.
table-spoonfuls of
Oxford
the
extracted
have
a
favored
been
have
one
injurious. Add,
bottle
one
ten
add
63.
very
at
was
whole
possession of Bayard
in
and
party of ten.)
a
Catawba;
stand
When
straining it,bottle
the
and
Punch.
pineapple,
one
Let
till
them
on
close.
cover
become
to
Gothic
recipe
pour
consideration
to
rum
juice
pleasant liquor, and
latter
(For
a
stir and
quantitiesas
a
the
jar;
stone
a
very
the
62.
(From
ed cover-
jelly-bag
a
tartar, and
loaf-sugar,and
This
wholesome drank
then
and
Punch.
quarts of boiling water,
seven
mixed,
pound
one
it.
61.
the
it be
Let
sugar.
milk, and
of
one
twenty-four hours, strain through
clear, then
in
PUNCH.
four
lemons the two sweet
let all be
of
punch
Oxford
drunk
:
with
loaf-sugar till
juice; sweet
as
with
cut
the
Use
oranges.
Add
oranges.
put into
a
peel six
large jug,
UNCLE
and
TOBY
stir well
together.
Pour
in two
hot, and
set
the
upon
the
Strain
the
in
pour
liquor through bottle
a
of
Cognac
of
orange
of
shrub it
quarts of
hob
pint
a
stir
;
requires
of
as
you
and
in the
pour
bowl
;
sherry, a pint
rum,
add
sweetness,
more
minutes.
large
a
of
pint
a
Jamaica
old
well
into
ing boil-
water
for twenty
fine sieve
a
half capillaire,*
brandy,
find
you
jug
35
PUKCH.
quart
a
If
spirit. to
sugar
your
taste.
64.
Uncle
Punch.
Toby (English.)
Take
ripe,and the
part of the
the
acidity of
therefore
a
for
this
the
depends
be
of
syrup, bottles.
see
were,
of this
end
66.
when
milk-
these
simmer orange
the
fine
the
mentioned,
Then
taste.
and, with
wine-glass
of
a
bruiser
glass
a
for
the
of
a
into makes
fair water
punch being
well
very
into
it
pour
the
process
this up Curacoa
together, and
of
flavor
mixing
mix
"Manual
;
posed sup-
till tried, and
known
sugar
Then
in
be
can
by
be
may
juice particularlywell together, for and
well
lemons
be
rubbing
a
the
weight
and
Put
bowl
the
with
pint of clarified
the
sized
proper a
pleasant
Manufacture of Cordials, etc."
eau
the
at
book.
recipefor making
Another
twenty-eight
It with
346
lumps,
richness
tea-spoonful
No.
these
the
them
A
yellow
the
"
shake
all the
and
Capillaire.
65.
absorbed
determined
thoroughly performed. *
Rub
cannot
juice upon
this
on
certain
must
sugar
great deal
no
lemon
sugar.
of
juice
skins, quite
rough
double-refined
into
put
the
a
the lemon
squeeze press
as
require ;
to as
Then
more
of
till it has
lemons
skins.
much
as
the
over
with
lemons
fresh
large lumps
some
sugar
and
large
two
of
pounds add
warm
with
the
Capillaire. "
loaf-sugar; put the
whites
syrup,
flower water
or
skim
of
both
four
it well
or
;
bitter almonds,
To
one
gallon of
fire to
simmer;
over
the
five
eggs,
well
pour
it off,and
then
whichever
you
add
water
beaten
;
as
flavor
prefer.
8fi
PUNCH
put them The
again. taste
best) till
of
quantity
of
punch, including
pound
of
sugar
strength
As
the
the
the is
pulp
strained
be
may
of
lemon
When soften
only the
the
the
some
your four
make
to
half
a
taste, and
on
on
the are
of
the
is used, about
rum
; and
half
mixed
er, togeth-
punch. pint of porter
a
and
rum
richness, and
a
proper, is im-
which
well
both
when
even
strain
Some
in.
sugar,
sugar
sherbet
the
persons,
is put
it' to
richness
used, the porter gives
are
to
and
pulp the
to
punch
much
liquor
they put
much
to
spirit.
before
as, when
together
liquor,with
of
depends
disagreeable
before
it adds
this
bet) sher-
according
be
quart
a
the
well
whole
the
rather
ties, equal quanti-
in
rum
generally enough
are
quarts
the
called
now
liquor must
lemons
; but
is
is
whole
the
and
brandy
it,mixing
to
good
; two
BOMAINE.
(which
taste, take
your
and
is
this mixture
When is to
LA
(softwater
boiling water cool.
A
to
will
brandy a
some
very
pleasant flavor. Bunch
67.
(For
Take
the
dissolve
a
the
an
bowl
of
rum.
recipe
No.
lemons
pounds
of
whites
of
with
the
mixture
briskly
ten
it
another
method
296
in "The
Manual
of
pail,let
bottle
a
of
into
of
making
a
the stir
froth.
it freeze
wine this
and
a
punch,
for the Manufacture
part of this work.
latter
the
ice
add
sieve, and
a
beaten
an
oranges,
and
sugar,
eggs,
For
infusion
sweet
through into
into
Tea
two
powdered
the
68.
an
and
this
run
of Cordials, etc." in the
Make
Romaine.
party of fifteen.)
a
ten
orange,
stir
little,then
bottle see
of
by degrees
Put
of
in it two
thin rind in
juice
la
a
Punch. best
green
tea,
an
ounce
to
a
other
boiling
of
quart
metal
water
bowl,
before
put
;
fire
the
quite hot, and
become
to
37
PUNCH.
YORKSHIRE
silver
a
or
put into it
then
" pint of good brandy, do.
"""
rum.
i lb. of lump-sugar. The
juice of
Set
these
it from for
in
sugar
punch flame
time
a
to
should
be
goes
off
punch
little of the
is to
and
to
be
glass
with
order
may
This
each
pour
time,
"glasses; the
a-light,and
time
some
be
made
in
a
rapidly.
69.
West
add
clove
a
or
the of
lumps
This
peel.
in that
bowl, but
the
case
Punch.
same
brandy punch,
as
of
two
into
few
the' lemon
Indian the
burning
state
flavor, a
the
china
remain
in that
over
more
is made
it will
poured
rubbed
but
preserved ginger,
Barbadoes
glass
of
to
and
a
Punch. add
brandy punch,
of table-spoonful
a
jelly. 71.
Rub
off the
and
an
a
jug,
lemons, with
Pour
two
hearth a
well, then twenty
pint
brandy,
of
and
of a
add
it the
juice
over
the
cover
of
pieces of
on
thin four
of
glassesof dissolved
minutes.
bottle
to
the
water
clarified
Punch.
lemons
and
six
quarts
for
and
orange,
of ten
materials
Yorkshire of three
rind
into
sugar
lemon
add
ladle ;
gradually, mixing
tea
syrup.
each
guava
the
in the
increase
70. To
lemon.
large
a
syrup,
good
jug,
Then
half orange
calTs-foot
whole,
and
keep
a
pint or
of
rind
the each
lemon
one
and
oranges
the
strain
put
sugar,
jelly. the
mixing
it
on
a
warm
mixture, of
rum
shrub.
and
and
88
XTBOTAB
in
china
a
each
of
bottle
it
pour
slices of
bowl
over
the
claret;
cover,
through
muslin
a
73.
A
of mild
quart of
one
bag,
and
Ale
Punch.
capillaire,the
juice
grated
of
send
wine,
of
one
brandy,
of the
roll
a
Then
immediately.
it up
top, and
the
on
filled,a
six hours.
lemon,
a
powdered
is half
bowl
it stand
let
ale, a glass of white
thin, nutmeg
pared
the
nately, alter-
lemons
with
strewed
fruit,when and
and
apples
layer being thickly
Pour
sugar.
Punch.
Apple
72.
Lay
PUNCH.
peel
bit of toasted
a
bread.
74.
On
sherry
; add
lemon, it
rind
thin
the
little
a
of of
quarter
a
grated
half a
a
lemon of
pound and
nutmeg,
of
brandy,
and
a
sugar,
the
bottle
of
the
for
with
three
milk, and and
pints
juice of
the
flannel as
and
of the
rum,
a
add
of
as
two
bottled.
of
a
; mix
before
sent
rind.
then
bottle
it for
of
and
the
close
use.
half
of
water a
half;
boiling-hot
on
strain
a
cold
pint
milk
covered
and
of
quarts the
; pour
loaf-sugar ;
pint
a
the
of
twenty-four hours, half
cider
Add,
quarts
two
with
bag. till quite fine, and soon
in
lemons
exclusive
lemons,
juice
Punch.
grated nutmeg
one
let it stand
pounds
of fifteen
forty-eight hours,
rum
also
peel
pint of
a
of cucumber
pieces
Nectar
75.
Infuse
few
a
half
pour
well, and, if possible, place it in ice.
inr a glass
use
Punch.
Cider
it
above,
; add
two
through It is fit
a
to
d'obsay
76,
From
recipe
a
The
juice
of
The
peel
of
3
4
or
1
W*ne
"Bordeaux
Gwid4.m
Liquor
and
oranges. do.
2
or
Punch.
Orange
the
in
39
punch.
J lb. lump-sugar. of
pints
3"
Infuse
half
pint each, add
and
boiling
and
sweeter.
A
improves
it.
A
For
the
Manual end
instead
recipe the
for
of
this
make
to
of
facture This
recipe
Cordials,
recipe of
This
No.
punch,
Punch,
No.
see
is for
10
in
292
Cordials,
of
etc.?
"
in
The the
gallons.
Punch.
Manual
The
"
etc.?
in
the
D'Orsay in
294
is for
stituting sub-
by
latter
the
for part
of
this
Manubook.
gallons.
10
Cordials,
recipe
in
or
maraschino
made
Whiskey
recipe
293,
be
1
to
pints),
2
to
J
weaker
or
noyau, may
Kirschwasser
79.
See
if desired
1"
;
oranges.
this
This
No.
is for
sugar,
Curaijoa,
Manufacture
work.
recipe
alone
punch
of
porter
either
Raspberry
78.
See
of
lemon
good
Imperial
77.
and
water
liqueur glass
lemons
(or
brandy
warm
more
" pint of
strain, add
hour,
an
rum
water.
etc.? 10
"
The in
the
gallons.
Punch.
Manual latter
for part
the
ture Manufac-
of
this
book.
40
HOT
80.
Egg a
is
Nogg
popularity
almost
it is
is
all
at
In Scotland
NOGG,
of American
beverage
a
that
favorite
NOGG.
EGG
indispensable
a
EGG
Christmas
the
it is
South
time, and
at
the North
seasons.
call
they
At
cosmopolitan. at
it has
origin,but
Egg
81.
"
Nogg,
Egg
marts
auld
milk?
Nogg.
r
large bar glass.)
(Use
1
table-spoonfulof
1
do.
1
cold
Santa
do. of
" tumblerful Fill
the
water,
1
with
egg.
grate
a
they u
rum.
" full with
on
Every
top.
shaker," which
is
gredient in-
together, and
mixed well
a
the
ice, shake
shaved
thoroughly
are
little nutmeg
tin egg-nogg
Cruz
milk.
tumbler until
this
dissolved
wine-glassof Cognac brandy.
i
a
fine sugar,
ordered
great
bar
aid in
has
mixing
beverage.
Hot
82.
Egg
Nogg,
(Use large bar glass.)
This
drink
preciselythe that
you
is very same
must
popular
manner use
as
in the
California,and cold
boilingwater
egg
nogg
instead
is
ma"Je
above,
of ice.
in
cept ex-
42
BHEKRY
85,
teaspoonful
J
2
or
Fill
the
This
of
small
3
is
large
of
with
tumbler
glass.)
ice.
drink,
river.
It
shake
and
cider,
splendid
Mississippi
bar
Nogg,
sugar.
lumps
a
Egg
Harrison's
General
(Use
1
NOGG.
EGG
is
and
popular
very
General
was
well. the
on
favorite
Harrison's
beverage.
86.
1
1
2
sugar.
I of
wine-glasses
of
the
of
broken
a
white
egg-
Dissolve
is
of
table-spoonful
Nogg.
Egg
Sherry
the
egg
ice
thoroughly little
in
nutmeg
sherry. with
sugar a
glass
large fill
;
mixed
on
with
;
the
and
water
in
put
milk,
with
top,
little
a
other
quaff
up
until
nectar
the then
ingredients, the
the
yolk
tumblerful
one-quarter shake
and
break
;
cup.
egg
grate
!
87.
julep
The the
Southern
was
introduced
it
is
the own
as
it
a
and
"I
is,with
the
those
popolar
more
for
his
the
work
on
little npon
a
thermometer
at
be
drunk as
low
composed
with as
of
70".
equal There
100", that
one
ever
satisfaction are
claret, Madeira,
many "c.
ed publishit in
give mint
of the was
when
to
seems
and
the
It
where
Marryatt,
We
in
other.
any
drink,
America.
descant
must
than
gallant captain
nectareous
and
beverage,
by Captain The
favorite.
a
American
insinuating potations
is as
in
an
England
penchant
words:
may
is
into
recipe
and
peculiarly
states
quite
now
had
have
is
JULEPS.
his
julep,
most
lightful de-
invented, the
mometer ther-
varieties, such ; but
the
ingre-
4A
JULEP.
MINT
of the real mint
dients make
to
them, and
about them
upon
put
of
one-third,
pounded lipsof
the
ice.
with
As
them
thing, it
is for
a
her
proving
white
Well,
I
if
next
have
julep I'
mint
good
and
sense
equal
rasped
or
the
pineapple, and
the
with I
tites stalac-
once
heard over-
and
me,
one
for any
weakness amiable
good
portions pro-
rub
to
very
mint,
fill it up
to
take
room a
a
"
and
drink.
melts, you the
of
outside
incrusted
bler tum-
a
shoots
Epicures
fresh
how
into
as
so
Then
of
piece
ice
Put
sugar,
tumbler.
the a
I learned
tender
brandy,
talking in
*
said,
of
often
the
ladies
two
and
fill up
tumbler
the
little less.
a
itself is very
of
of
common
perhaps
ice, and
tumbler
of
spoonful and
follows.
as
pretty well.
sprigs
a
peach or
are
succeeded
dozen
a
julep
one
weakness,
They
taste.
in
are,
_
fact, like the
ladies, irresistible."
American
Mint
88.
Julep.
%
(Use large bar glass.)
1
table-spoonfulof do.
2" Take
three
in the
well
extracted and the
or
; add
sprigs
of
of
sliced
orange
an
emperor.
bouquet on
in
sprigs
of
with
the
leaves
white
in
the
will
be
berries, and
sugar you
on
a
mint
Cognac
ice
is
dy, bran-
draw
out
with
the
above, in the small
dash
top. have
the
ice, then
tasty manner,
cut, and
of
them
press
of
flavor
fine shaved
; arrange a
the
them
spoon.
a
mint, and
wine-glass
insert
that
top in
the
until
sugar.
with
well fresh
half
a
and so
sprinkle
represented
mix
and
mint
shape
a
water,
glass
downward,
pulverized
arid water, one
fill the
and
four
sugar
stems
rum,
white
Place
julep
pieces
with a
that
of
Jamaica straw
as
is fit for
PINEAPPLE
80.
the
brandy
mint
with
the
omitting
(Us*
mint
/-
gin
t
*/v
gi%
whiskey
omitting
all
of
Moselle, ornament
the
as
Julep,
is
julep
fruits
and
slice, and
juice
of
made
and
with
berries
the
Pineapple
same
as
mint
the
julep,
gill a
a
of
old
pound in
of
fire.)
into
ripe pineapple
oranges, a
Julep.
party
a
a
up
two
about
glass.)
berries.
cut
niaraschino,
bar
large
(For
gill
ingredients
same
fixings.
Whiskey
92.
the
fixings.
v.
The
add
as
glass.)
the
fancy
(Use
Peel,
bar
with
the
ingredients
same
Julep.
large
made
omitting
julep,
..*'"
is
julep
the
fancy
Gin
00.
The
glass.)
bar
large
is made
juie|"
julep,
Julep.
Brandy
(Use
The
45'
JULEP,
season,
of
gill gin, pure and
of
a
a
glass bowl,
raspberry of
bottle ice
serve
in
shaves in
flat
syrup,
sparkling ;
mix,
glasses.
a
"
=
.*.*"
AT-
0^'^m
"~^
'
H 46
8MAS".
WHI8KET
93. This
SMASH.
THE
beverage is simplya julepon 94.
a
small
plan.
Smash.
Brandy
(Use small bar glass.)
of white " table-spoonful do.
1
wine-glassof brandy.
1
Fill two-thirds
the
sugar.
water.
same
as
full of shaved
in the
pieces of orange
ice,use
recipefor mint top, and
on
two
sprigsof mint,
julep. Lay with
ornament
two
small
berries in
season.
05.
Smash.
Gin
(Use small bar glass.)
of white sugar. " table-spoonful do.
1
water.
of gin. wine-glass
1
Fill two-thirds
the
same
pieces
as
full of shaved
in the
of orange
on
recipefor
ice,use mint
top, and
two
sprigsof mint,
julep. Lay with
ornament
two
small
berries in
season.
96,
(Use
small bar
of white " table-spoonful do.
1 1
Smash.
Whiskey
glass.)
sugar.
water.
wine-glassof whiskey. full of shaved
Fill two-thirds
mint, the
same
as
in the
ice,and
recipefor
mint
use
two
julep.
sprigsof
BHE2KV
07.
THE
COBBLER.
COBBLER.
Like
the
is
potation
licious de-
this
julep,
ican Amer-
an
it is
invention, although now
favorite
a
compounding,
in
make
it
it
is
glass
is made.
the
We
suit
an
98.
Cobbler.
t*i
of
sherry.
wine-glasses
1
table-spoonful of 3
Fill ="
ed
"
ment
^
gtew.)
tumbler
a
sugar.
slices of orange. with
shav
.
a.
j,
made
when
epicure.
Sherry
or
bler cob-
a
2
2
tration illus-
an
how
look
(L'l* luge
*_
beverage
give
showing
to
display
ornamenting
after
should
the
palate,
to
in
to
to
the
to
as
taste
the
but
necessary
Home
skill
acceptable
well
as
eye,
warm
much
require
not
all
"cobbler"
The
climates. does
in
ice, shake with
Place in
the
a
well^ and berries
straw
wood-eat.
as
in
ornaseason.
represented
i
48
OOKBLKR.
8AETJERNE
'
09.
to four
(One bottle of wine
1 1
of table-spoonful
piece each
Fill the balance in a
or
sugar.
one-third
wine,
large bar glasses.) "*-*
.
i:
lemon
peel.
in
tasty
a
should
beverage
ice,and fill
shaved
full with
ornament
This
season.
and
orange
tumbler
with
Cobbler.
Champagne
with
manner
be
ries ber-
sippedthrough
straw.
Catawba
100.
*"
:
;*
1
Cobbler.
(Use large bar glass.)
teaspoonfulof
dissolved
sugar
in
of table-spoonful
one
crater. 2
wineglassesof
Fill tumbler and
orange in the
wine.
berries
ice,and
shaved
with
in
Place
season.
with
ornament a
straw
as
sliced
described
sherry cobbler. 101.
Hock
Cobbler,
(Use large bar glass.)
j '"
r
, '
*" .
This
the
is made
drink
bier,using Hock
wine
way
same
instead
of
as
the Catawba
cob-
*"
Catawba.,;
*is
4
'ta
102.
Claret
Cobbler.
(Use largebar glass.)
;
"If
This drink
is made
using claret
the
same
way
as
the Catawba
-4
bler, Gob-
instead of Catawba.
wine
103.
Sauterne:
Cobbler,
(Use largebar glass,)
The
same
Catawba.
as
Catawba
cobbler,usingSauterne
instead of
60
CHAMPAGNE
COCKTAIL.
4 dashes
or
of gum
syrup.
bitters
do.
2
(Bogart's).
1
wine-glassof brandy.
1
or
2
dashes lemon
Squeeze with
a
of
bar glass.)
small
(Um
8
CocktaiL
Brandy
107.
Cura$oa.
drink
This
of lemon
peel
-moistened
the
is made it is strained
except that
thrown
bar
with
in
the
as
brandy cocktail,
fancy wine-glass,and
a
top, and
the
edge
of
a
the
piece glass
lemon.
CocktaiL
Whiskey (Use small
4 dashes
of
do.
2
glass.)
same
on
109.
gum
bar
glass.)
syrup.
bitters
(Bogart's).
wine-glass of whiskey,
Fill one-third
red
stir
CocktaiL
Brandy
Fancy
(Use small
1
ice,and
spoon. 108.
3 or
full of
fill one-third
peel ;
and
a
piece
full of fine ice ; shake
of
and
lemon
peel.
strain in
a
fancy
wine-glass. 110.
Champagne bottle
(On*
of wine
CocktaiL
to every
six
large glasses.)
(Per glass.)
i teaspoonfulof sugar. 2 dashes
1
or
1
piece
of
Fill tumbler with
wine.
of bitters.
lemon
peeL
one-third Shake
well
full of and
serve.
broken
ice,and
fill balance
JXB8ET
HI.
4
or
dashes
of gum
small
(Bogart's).
wine-glass of gin.
1 1
2
or
dashes
1 small
shake
of
piece
well, and
Curacoa.
lemon
peel ;
strain
in
that
is
drink
made
it is strained
lemon
peel with
Gin
in
thrown
a
bar
small
the
CocktaiL glass.)
as
same
the
gin cocktail, except
fancy wine-glass
top, and
on
fall of fine ice ;
glass.
a
(Use
This
fill one-third
Fancy
112.
the
edge
and
of the
a
piece
of
ened glass moist-
lemon.
113.
CocktaiL
Japanese (Use
1
glass.)
bar
syrup.
bitters
do.
2
CooktaiL
Gfax (Use
3
61
COCKTAIL.
small
table-spoonful of orgeat
bar
glass.)
syrup*
" teaspoonful of Bogart's bitters. 1
wine-glassof brandy.
1
or
2
pieces of
Fill the a
lemon
peel.
one-third
tumbler
ice,and
stir well
with
spoon.
114.
1
teaspoonfulof
2 dashes
small
bar
glass.)
sugar.
of bitters.
Fill tumbler
top.
CocktaiL
Jersey (Use
on
with
with
cider,and
mix
well, with
lemon
peel
52
OBtfiTA.
WHMSKET
115.
Soda
CocktaiL
(TJso large
The
same
gluts.)
cocktail, rising soda-water
Jersey
as
liar
instead
of
same
as
cider.
116.
Crusta,
Brandy imall
(Um
a
bar
glut.)
Crusta
is made
fancy
cocktail,
lemon of
ingredients take
rub
a
rim
of
sliced
same,
pulverized
white
of
I lemon
I that
the
(all
in
ojj.3 gtrain
the
half
piece)
one
will
fit in in
a
would
yon
shown
as
the
to
Pare
as
in
that
so
adhere
paring
wine-glass,
dip it
sugar,
same
the
around
glass.
the
apple
an
-===
the
'
wine-glass,
and
will
sugar
edge
red
lemon
the
I the l
fancy
a
the
tumbler,
small
a
lump
mix
First, in
little
a
small
a
added.
ice
with
and
juice
then
the
the
so
the
cut,
...
-
BBABCT
-.==,
_~=^'
tumbler
cjktjsta.
117.
"Whiskey
(Die
The craata,
whiskey using
crusta
whiskey
small
tar
is made instead
into
Then
the
smile.
Crusta.
glow.)
the
of
it.
from
crusta
Game
brandy.
as
the
brandy
TONS
HULLED
118.
WITH
G-in
(Use small
Gin
of
small
Sugar
be
until
what
and
strips
the
of
usually and
cinnamon
but
port
or
; and
The
whole
for or
vessel
of
the
to
with are
add
the
sugar, with
spices
cloves, grated nutmeg, of wine
maybe
in
must
mulled,
for the
usually selected
is boiled
would
The
biscuits.
requires a large proportion of wine
sugar
the water
serve
-Any kind
the
spice in
boiling point, then or
those
the
and
mace. are
person
one
wine
wine
latter
that
suit
difficult
like
ingredients
Boil
mulled
claret the
above, it is very
quantity might
crisp, dry toast,
used
the
is extracted, then
flavor
bring
taste.
quite distasteful.
another the
:
proportions
exact
spice,as to
allow
preparationslike
the
Eggs.
without
of water.
spice to
making
and
SANGAEEES,
Wine
wine
tumblerful and
give
to
Hulled
pint of
every
In
stead brandy crusta, using gin in-
AND
MULLS
120.
1
glass.)
bar
brandy.
119.
To
Crusta.
like the
is made
crusta
63
EGGS.
be
pose pur-
sugar.
delicately
clean.
121.
Mulled
Wine
1
quart of wine.
1
pint
1
table-spoonful of allspice,and
with
Eggs.
of water.
nutmeg
to
taste
; boil
54
HULLED
them to
together taste
your
it all the
wine,
few
a
;
careful
1 lb. sugar
and
two
mixture
set
froth, and a
to
with
the eggs,
on
the
pour
sugar
stirring into
eggs
thS
of
eggs.)
pints of
hot
into
fire until
the
the
up them
the hot
of
let the
and
it is almost
whites
which
to
water,
pints of good sherry wine,
beat
pour
Wine.
whites
the
in two
upon
Meantime
boil.
Add
half
a
be
not
Mulled
(With
add
six eggs
up
will curdle.
122.
Dissolve
; beat
boiling wine
the
Be
they
or
minutes
pour
time.
WIKB.
twelve
ready
to
to
a
eggs
mixture, stirringrapidly.
little nutmeg.
Mulled
123.
Wine.
(In verse.)
"First, my Nine
bowl
a
you'lldrop
The
yolks
into
Let
Betsy
beat
Till
they
Another
With
Into A
a
Put
half
Or
it may
And
The
of
bottle
a
while
frothed
beat
will make
them
good wine,
and
But, when
it
too
eggs water
comes
;
do,
take
but
two.
more-
or
pint of water,
wine
sweet
be'U
would
"
you'llpour
next
the
rich
and
must
perhaps,
prove
switch,
with
spoonfuls may
some,
skillet
it.
whites
yolks
"
white,
the
by
quite the
four
or
Though
the
which
sugar,
Three
another
appear hand
take
must
you
carefullyyou'llbreak
which
eggs,
Into
madam,
dear
too,
strong
for you
(by two) may to
be
are
;
beating,
heating
boiling heat,
; **
BRANDY
The
half
With
Mixing And
stir it
it
125.
1
a
fool,
Claret.
la Lord
No.
Saltown.)
191.
Port
Wine
Sangaree.
small
bar
glass.)
J wine-glass of port wine.
teaspoonful
Fill tumbler
Shake
well
of
sugar.
two-thirds and
1
wine-glassof sherry.
1
teaspoonful
of
Sangaree.
small
bar
one-third
with
ice, and grate nutmeg
Brandy (Use small
the
brandy
sangaree
port wine,
so
full of that
No.
ice, and
it will float
on
top.
Sangaree. bar
glass.)
with
is made
brandy toddy (see
Fill two-thirds
glass.)
fine sugar.
127.
The
top.
on
Sherry (Use
Fill tumbler
ice.
with
grate nutmeg
126.
as
it richer.
make
Mulle^
(Use
1
pitcher ;
precious liquorcool."
lets such
recipe see
time.
hot, for he's
(A
this
"
wine,
a
drink
more
the
it off into in to
beat
gently pour
the
124.
For
water
briskly all
nutmeg
Who
of
skillet with
poor
Then
together
well, then
them
the
Grate
pint
a
Into
Then
whites
and
yolks
55
8ANGABEB.
the
ingredients
same
133), omitting dash on
about
top.
a
the
nutmeg.
teaspoonful of
06
BAXraABSB.
PORTER
128.
small
(Us"
"jThe the
gin
gin
two-thirds
wine,
(see
fall
of
it
that
so
is
sangaree
toddy
134),
120.
Ale
of
teaspoonful
1
ingredients
same
the
about
the
on
Fill
nutmeg. of
teaspoonful
a
as
port
top.
Sangaree.
large
(Us"
the
omitting
dash
float
glass.)
with
and
ice,
bar
made
No.
will
Sangaree.
Gin
bar
glass.)
dissolved
sugar,
in
a
taUespoonful
of
water.
Fill
the
with
tumbler
ale,
130.
is
sometimes
beverage called
is
grate
Porter
(Use
This
and
made
porteree.
nutmeg
on
top.
Sangaree.
large
the
bar
same
glass.)
as
an
ale
sangaree,
and
68
SLING.
GIN
135.
small
(Use
1
of
" wine-glass
small
Stir
a
sugar.
of
ice.
spoon.
136.
tk*
brandy
brandy
sling
small
is
toddy,
except
137.
Hot
wine-glass
Fill
nutmeg
small
bar
ingredients
same
a
little
nutmeg
as
top.
on
Sling. glass.)
'
whiskey. full
with
boiling
water,
and
grate
top.
G-in
(Use
gin sling
gin toddy,
the
Whiskey
138.
The
glass.)
grate
you
one-third
tumbler on
of
bar
with
made
(Use
1
Sling.
Brandy
(Use
Phe
glass.)
gin.
lump
with
bar
water.
do.
1 1
of
teaspoonfdl
Toddy.
Gin
except
is
made yon
small
bar
with
grate
Sling.
the a
glass.)
same
little
ingredients nutmeg
on
top.
as
the
tor
139.
FIXES
AND
140.
table-spoonfulof
J of Fill
spoon,
small
and
dress
the
Gin
and
small
bar
the
ornament
"
142.
the
brandy
is made
sour
the
juice of
small
gin
is made
sour
gin fix,omitting the
juice
of which
must
be
Santa
Cruz
fix is made
Cruz
sour
of the
The
gin. In making glass.
is made
fixes and
sours
a
spoon,
season.
the
ingredientsas
same
except
a
pressed
small
piece of
in the
glass.
Sour. glass.)
the
fruits,except
all
of brandy. f The Santa
*
be
bar
with
with
glass.)
with
Gin
(Use
The
bar
must
^143.
water.
Sour.
all fruits
which
a
gin.
Stir
ice.
Brandy
brandy fix,omitting
lemon,
do.
fruits in
(Use small
The
wine-glass of
a
shaved
top with
Stir with
glass.)
1
full of
ice.
Fix
lemon.
Fill two-thirds
brandy.
fruit in season.*
top with
table-spoonful of sugar. a
water.
do.
full of shaved
two-thirds
(Use
" of
wine-glassof
a
1
tumbler
a
glass.)
"
lemon.
a
Fix
bar
sugar.
141,
1
SOURS.
Brandy (Use
1
59
botjb.
pressed
ingredients
same a
piece
small
in the
of
as
the
lemon,
glass.f
by substituting Santa
Cruz
rum
instead
by substituting Santa
Cruz
rum
instead
be
careful
and
put
the
lemon
akin
in
CO
sailors
of "
Dibdin
and
The the
vessels, and
two
first instance
all
; the
and
cured. produce proward for-
and
back
the
beating up
sweetening
be
is, to
sorts
by repeated- pouring
smoothness
between
"flips" of
in
essential
stituting sub-
or
liquor cannot
malt
when
water,
beer,
the
to
rum
beverage
indulge in it)
they seldom
gill of
a
the favorite
as
believe
by adding rum
the
immortalized
has
(althoughwe
is made
Flip.
Hum
145.
Which
SHRUB.
AND
NEGUS
FLIP,
144.
"
FUP.
ALB
well
eggs
in
spices according
to
taste.
Flip.
Rum
146.
(Another method.)
Keep grated ginger peel, rubbed
lemon To tod
make beat a
sugar,
a
up
boil, put
to
into
"c, it is
as
quart of
: flip
three
four
"
or
of
old
as
one
; turn
it
on
the
boil; have
of four, well
Put
eggs
mortar.
a
the ale with
on
the fire to
four or
pitcher,and
ginger,
and
and
rum
pitcher to
one
moist
ale is
the
the
warm,
of
ounces'
When
brandy. it from
little fine dried
a
a
near
eggs, till
another
cream.
147.
Put
in
grated nutmeg
or
it into
another
smooth
rum
with
nutmeg
together
teaspoonful
gill of good
and
fire in
ready beaten
a
Ale
one
saucepan
the whites up
Flip,
of
quart
two
separately ; add
of ale, and
eggs
them
and
the
let
yolks
by degrees
EGG
four
to
table-spoonfuls of When
grated.
all
by degrees, beating it
keeping smooth
and
the
at
raised
jug
one
of
commencement
boil
; in
the
of
two
sugar
and
a
beating
the
quality
good
cold, and, from "
a
its
of
a
two rum.
np,
at
in
a
; add
in
well
pint
This
flip.
the
by degrees, curdling
as
to
;
sel, ves-
possible "
frothing
tial essen-
is excellent
is sometimes
for
a
nated desig-
yard o" flannel."
whites
these
and
fire to
brown
vessel
height
a
fleecy appearance,
a
tumblers
the
time, of
jug, half
four
eggs, and
eggs,
large lumps
boiling
in
pour
when
Cognac
method.)
new-laid
dozen
a
Flip.
Egg
(Another
the
of
from from
smoothness the
149.
Beat
take
four, with
ale
mixture
great
as
of
the
on
repeatedly
the
produces
process to
to
flipix
to
the
table-spoonfuls
the
prevent
hand
another,
to
on
yolks
; pour
forward
and
the
raising
four
nutmeg to
as
back
pour
which
little
pour
other, till the
saucepan the
up
adding
eggs,
; then
good remedy
a
ale
boiling
Flip.
tinned
a
time, beat
so
up,
Egg
in
ale
mean
whites
then
of
quart
a
the is
jug
one
nutmeg
a
cold.
a
148.
Put
from
This
finely frothed.
the
continually
above
high
half
on
pour
mixture forward
and
and
sugar,
mixed,
the
up
backward
rapidly
moist
well
are
61
FUPP,
the
jug
brandy,
is
and
omitting of
sugar,
water,
of
two
and
about
rub half
nearly full,throw one
of
old
Jamaica
in
62
POBT
WINE
150.
teaspoonful
1
wine-glass of brandy.
Fill the tumbler
one-third
cracker
1
glass.)
full ofhot
Port
water,
mix,
and
over
it.
grate nutmeg
Wine
of port wine
pint
every
bar
top, and
on
151.
To
small
of sugar.
1
toasted
Flip.
Brandy
(Use
a
NEOU8.
place
Negus.
allow:
quart of boiling water.
} lb. of loaf-sugar. 1
lemon.
Grated Put to
J
skin
the
wine
lb.)on
the
is
when
and
the
invented
rind
lemon
has
also
it is
its
name
be
the
cooled of
made
a
from
Colonel
strain
Port
of
any
port.
wine-glassof port
1
teaspoonfulof
Fill tumbler
Negus, who
Negus.
wine.
sugar.
one-third
fuU with
grated
jug, and
hot
water.
other
This
the
Add
it will be fit for little,
(Use small bar glass.)
1
the
cover
sherry, or
Wine
(equal
it
the
port wine, with
it.
152.
of sugar
yellow part of
juiceand
boiling water,
usually made
more
all the
the
to
lumps
some
until
squeeze
it the
over
beverage
may
wine, but derives
jug, rub
a
lemon-juice
; pour
Negus
into
absorbed, then
the sugar
nutmeg
taste.
to
nutmeg
use.
sweet
beverage
is said to have
CUBBANT
153. A those
who
do
thus made Put
into
a
boil ; pour
and
enough
saucepan
;
it into
and
earthen the
pot
When
acid
cherries
retain
to
in
through Irish
or
the
Monongahela
and
not
Strip
the
fruit,and
the
juice, of which
and
two
of
pounds
them
put
cloth
thick
your
taste.
it to
sweeten
will
By
bottle, it will
each
mixed
with instead
answer
an
; boil till
water a
in
first
keep water.
of
the
good.
as
White
155.
efFer
an
it,sealing the cork.
whiskey
wine
warm
have
through
Itr is delicious
summer.
brandy, though
will
ling, shil-
a
suffer it to
the
pot of
it
into
brandy
cover
not
upon
stem,
iron
an
pulp,
to
sugar,
means.
the
strain
;
of
Shrub.
from
that
the
gill of
a
and
this
by
perfectly clear, bottle
putting
is
supper,
lumps do
Tou
Cherry
extracted
four
well, but
jug,
or
negus
place
;
is
juice
enough
after
grog
with
soda-water.
of
delicious
ripe
it
warm
154. Pick
or
grated nutmeg
bowl
a
bottle
a
vescing
punch
pint of port wine,
a
cloves,
decant
elegant beverage, particularlyfor
take
not
Negus.
:
half
three
Soda
and
refreshing
most
63
6HBUB.
Currant in
prepare
put
two
jar, as
a
quarts
lump-sugar
156.
Shrub,
Currant
to
; strain
for
jelly; strain
gallon
one
through
a
of
rum,
jelly-bag.
Shrub.
1 lb. of sugar. 1
pint of
Boil
it
strained
gently eight
take it off;and to
every
currant
when
pint of shrub.
or
juice. ten
lukewarm, Bottle
minutes, skimming add
half
tight.
a
it well ;
gillof brandy
04
ENGU"H
157.
SHBTJB.
KUM
Shrub.
Raspberry
1
quart of
3
quarts of ripe raspberries.
After
standing of
pound
Put
and
of
strain
skim
it
Two is
water,
in fevers.
day,
wine-glass
a
cool.
shrub, when tumbler
a
and
sugar,
hour.
an
vinegar.
an
it,adding
clear, while of
of
mixed
this
excellent
drink
Brandy
Shrub,
pint
each
to
in
pint
a
half
about
boiling
brandy
spoonfuls
each
to
of
the
with
a
weather,
warm
"
"
158. To
thin
the
add
two
add
a
rinds
of
quarts of brandy
quart of sherry
through
sugar
pints of
three to
for nix
gallon of
a
To
juice, a pint
orange latter
fruit
white
sugar.
Let next
then
these
each
be
day
boil
pour
it
it stand with
cut
for
an
of
best
of
very
lemon
the hour.
pints
Rum Jamaica
it
six
is filled.
add
rum,
of
remain
so
milk, and
;
cork
powdered all
night;
let it get
them a
quart of
a
peels of the
the
pounds
through
blotting-paper, into bottles
it
use.
juice, with
fresh
leave
Shrub.
spiritand juice,mix Filter
it
of loaf-
pound
cask, and
a
ready for
close, and of
then
days,
run loaf-sugar,
one
all into
thin, and
covered
three on
Put
English
gallons
three
juice, and
it will be
160.
five,
Shrub.
orange
weeks, when
of
it.
Rum
rum.
juice
three
of
pounds
bottle
the
it for
cover
two
159, Put
;
and
jelly-bag,and
a
lemons, and
two
Well, and
flannel down
c6ld,
bag as
let
lined
soon
as
165.
Pousse
1'Amour.
This
delightful
French
in
the To
engraving. fill half
full of
then
put
yolk
of
dash l'amoue.
166.
mix
an
the
pure round sur-
egg,
with
yolk
cordial, the
it
top
and
Cog-
with
brandy.
nac
Champorelle.
Brandy (Dm
above
maraschino, in
vanilki
scribed de-
wine-glass
small
a
the
POUSSE
is
drink
mull
wine-glass.)
J brandy. bitters.
J Bogart's
^
Curacoa.
This
is
a
French
delicious
167.
cafe
drink.
Bcafia.
Brandy (Use
wino-glus.)
"J brandy.
j
maraschino.
2
dashes
of
bitters.
.#0-1 To of
a
eggs,
gill of and
old
the
rum
juice
add of
one
half
ounce
a
lemon
of
sugar, ;
boil
yolks
two
half
a
pint
of
cinnamon
whisk
;
A.
CUP,
LA
all
together,
bit of
a
them
strain
and
67
BBUNOW.
cloves, she coriander-seeds, and
six
with
water
CHAMPAGNE
AND
CLABET
into
a
tumbler.
169.
and
Claret
(For
The its
claret
following
excellence,
has
enjoyed
the
Muscovite 3
a
of
nectar
ought,
the
Czar,
for
high reputation amongst
the
in
Proportions
empire. of
bottles
the
cup
Russia, where
highly appreciated
so
la Brunow.
twenty.)
champagne
and
called
be
to
of
party
a
"
Cup,
Champagne
many
from it is
as
years
it
aristocracy of
:
claret.
| pint of Curacoa. 1
do.
sherry.
"
do.
brandy.
2
wine-glasses*ratafia
3
oranges
Some
lemon,
raspberries. in slices.
cut
of
balm, and
green
borage,
small
a
piece
of cucumber. of German
bottles
this
together, and
capillaireor pounded
it stand
; let
fit for
it well ;- it is then
ice
with
sweeten
it ferments
until
sugar,
it, and
Seltzer-water.
soda-water.
do.
3
Stir
1
sprigs of
of rind 2
and
of
hour, strain
one
Serve
use.
in
small
glasses. The claret
; noyau
This For
*
a
smaller
170.
that and
color
liqueur
of
the
is drawn
See
recipe
in the
latter
is for
evening party
an
reduce
spiritis made
off,and No.
306
the
liqueur
Every
fruit
instead
champagne
cup:
of
of ratafia.
number
Ratafias. the
champagne
instead
quantity
is,when
etc."
for
same
steeped
in
part of this
it:
added
sugar u
in
The
Manual
work.
twenty
thoroughly when to
persons.
proportions. by infusions
made
imbibe
to
of
this
the
the
has
it ; it is then
for
is called
ratffia; flavor
aromatic
taken filtered
place, the and
tled. bot-
Manufacture of Cordials,
68
CBJMSXS
171.
Balaklava
and
the
times, then
juice
add
1 72.
lemons, the half of
the
peel,on
;
several
serve.
" la
Cup,
small
claret, 1 of
of
2
ed crusha
it up
toss
soda-water,
together, and
Crimean
fine,and
it
table-spoonfulsof
two
of
shred
lemon,
a
two
bottles
2
stir well
champagne,
of
thin, with
sliced
cucumber
half
add
;
(BySoyer.)
party of fifteen.)
ft
of
punch-bowl
a
sugar,
rind
the
Thinly peel
habuosa.
la,
Nectar.
(For
put it in
Ji
CUP,
Marmora.
*
(From
"
recipe by the celebrated
a
(For
quart of syrup
1
pint of Cognac
brandy.
\
do.
maraschino.
\
do.
Jamaica
2
bottles
rum.
champagne.
do.
2
soda-water. of sugar.
6
ounces
4
middling-sized the
in
of
juice of
the
pour
in
well
with
an
whisk,
add
whole
While
add
the
adding
this will render
into
flavor
till the
the
brandy,
the
champagne,
the cup
creamy
minute
the
lemon.
to rum
mellow.
two, Next
bottles
mixture the
com-
maraschino,
and and
should
or
dissolved;
the
whiten
stir well and
is
bowl
a
two
whip
punch-bowl, which
in
a
sugar
and
order
rind
this, add
upon
in
champagne,
the
from
orgeat,
the
for
well
well
egg-
strain
serving
stir of
Then
place
lemons
syrup
position. the
the
and
soda-water,
and them
the
extract
to
the
squeeze
lemons,
macerate
sugar,
order
lemons.
the
Thinly peel with
party of thirty.)
a
of orgeat.
1
of
Soyer.)
just be
with
well the
before iced. ladle ;
1
" XJXD
TOM
09
JERBT.
Half the this
quantitygiven here,or even leas,may be made recipe being for a party of thirty* 173.
Crimean
Cup, (For
Thinlypeel the with the
;
'
ladle for
a
minute
maraschino, half
orange, put it into
an
crushed
and
sugar,
add
; then
of
one
Wyndhaxn.
party of five.)
rind of half
of table-spoonful
a
a
la
a
Cognac,
of
of
work
with
the
Half
with
Mix
of Curacoa.
one
well
together,pour in two bottles champagne, during which time
bowl,
largewine-glassof
one
half
a
macerate
soda-water, and it up
and
one
down
punch-ladle,and it is ready. pound of pure ice is a great improvement.
a
174.
Tom
and
Jerry.
(Use punch-bowl for the mixture.) 5 lbs. sugar.
12
eggs.
f small
glassof Jamaica rum. 1" teaspoonfulof ground cinnamon.
|
do.
do.
cloves.
"J
do.
do
allspice.
of the
eggs
"
the whites
Beat
yolks and
until
add
To
deal
3fcke
above
they are as spice and
thin rum,
as
a
out
Tom
small bar
mixture, add
glasswith
a
stifffroth,and
water, then
thicken
attains the consistence
mixture
s
the
to
of
a
with
mix sugar
the
together until the
lightbatter.
and
Jerry to customers : of the glass,and to one table-spoonful one wine-glassof brandy, and fillthe
boilingwater, grate a little nutmeg on top. and Jerry,sometimes Adepts at the bar, in servingTom mixture of \ brandy, \ Jamaica rum, and J Santa adopt a 'Cruz instead of brandy plain. This confound is rum,
70
WHITE
mixed
usually is used
K.
to
B.
and
each A
"
carbonate
vent
the sugar drink
Jerry
of Tom
of soda from
bottle, and
a
and
tea-spoonfulof
much
This
in
kept
tumbler
LION.
as
of
tartar,
get
can
settlingto
is sometimes
Jerry.
cream
you
wine-glassful
a
on
a
Copenhagen,
called
as
dime, will pre* of the
bottom
the
about
or
mixture.
and
times some-
Thomas.
White
175.
Milk.
Tiger's
recipe in the possession of Thomas
(From
English, Esq.)
Dtmn
\ gillapple-jack. \ do.
peach brandy. tincture.*
\ teaspoonful of aromatic with
Sweeten The
Pour
in the
The
mixed
"white
is
a
;" if
of
party
the
If you
twenty,
make
to
is
more
milk,
stirringall
the
sprinkle with nutmeg.
sufficient
proportions.
for
stiff foam.
a
to
then
mixed,
tiger's milk
above
to
liquors
recipe
above
beaten
milk.
till all is well
white
taste.
to
sugar
egg
an
quart of pure
1
the
of
white
white
full quart
wanted, you to
want one
use
a
gallon of
increase
can
this
prepare
of
milk
to
erage bevone
pint of apple-jack,"fcc. 176.
White small
(Use
Lion. bar
glass.)
1" teaspoonfulof pulverizedwhite lime
(squeeze out
\
a
1
wine-glass Santa
juice and
Cruz
sugar.
put rind
in
glass).
rum.
\ teaspoonfulof Curacoa. do.
" *
one
close
Aromatic ounce
vessel
;
raspberry syrup.
Rncture. valerian
"
half
fpr fourteen
Take
of
an
ounce,
days,
then
"
ginger, cinnamon, alcohol filter
two
through
orange
peel, each
quarts, macerate unsized
paper.
in
a
71
BISHOP.
Mix
well,
shaved
with
ornament
in season,
cool with
and
ice.
177.
Put
two
honey,
a
Curacoa well
berries
of
yolks little
together,
of of
pint
a
and
into
eggs
essence
add
;
Locomotive.
a
with
goblet
cloves, and
in
hot
serve
liqueur-glass of
a
high Burgundy
of
ounce
an
made
hot, whisk
glasses. "
178.
Bishop. 1*
(A
A
favorite
prepared tillthey
are
and
over
put
three
follows of
glasses
half
claret
till the
the tureen
into
pan
and
run
the remainder
of
the
does
;
with
a
spoon,
burn
not
in
warm
well
but this
is
the
wine
is
at
the
Manual
latter
when
done
for
quart
an
brown of
hot
simmer
orange
for
; then
that
it
serve
as
with
the
of
oranges,
See
is used.
Manufacture
it
purpose
made instead
boil
recipe
of Cordials,
Bishop.
full of
enough, port
oranges
care
the
put
part of this work.
(Another
Stick
the
juice, and
sometimes
and
tureen
sieve
answer
claret
the
179.
When
strained
tureen,
a
for use,
claret, taking
will
"Bishop"
often
not
38, in "The
etc."
of
bottle
the
press a
oranges
loaf-sugar,and
on
juice through
to
in
required
materials, substituting lemons
above
No
cover
boiling water,
the
Port
glasses. claret.
as
of
bitter
pounded
When
day.
it
add
of
It is
port.
or
good-sized
place the
;
next
a
pound
a
claret
color, lay them
pale-brown
a
of
with
four
roast
:
them
let it stand
made
beverage,
as
Prusse.)
cut
cloves, and
an
roast
it in quarters, and
wine, add half
recipe.)
sugar
hour.
to
the
it before pour
over
taste, let the
a
fire. it ture mix-
a
^
78
RUMFU8TIAN.
180. The
same
Archbishop.
claret Bishop, substituting
as
181.
Same
as
as
port.
Cardinal.
above, substituting champagne for claret. 182.
Same
for the
Pope.
above, substituting Burgundy for champagne. 183.
Bishop.
A
(Protestant) 4
of table-spoons
2 tumblers 1
white
sugar,
of water.
lemon, in
slices.
1 bottle of claret. 4
table-spoonsof Santa Cruz
or
Jamaica.
Ice. "
Knickerbocker.
184.
(Use
" and
bar
small
lime, or lemon, squeeze
a
juicein
glass.)
out
the
juice,and put
rind
the
glass. of raspberrysyrup. 2 teaspoonfuls 1 wine-glassSanta Cruz rum. " teaspoonfulof Curacoa.
Cool
with
shaved
with berries in a
little more
ice; shake
season.
If this is not
much from
sweet
ornament
enough, put in
singularname
Rumfustian. bestowed
upon
a
drink very
English sportsmen, after their day'sshooting,and is concocted thus :
in vogue a
well, and
raspberrysyrup. 185.
This is the
up
with
return
74 clarified
with
into and when
well
week
you
mixed,
into
will find
the
equal in flavor
place
in the
add three
alum,
potash it
this,
; pour
in
well, and
Malines,
from
or
a
and
other
any
quarts
Lemonade.
Italian dozen
let it remain
boiling milk,
of
lemons
of
boiling
and
strain
through
it
Quince
a
on
the
morning
good sherry,
well, add
Mix
water.
juice
; in the
night
loaf-sugar, a quart
of
the
; pour
all
them
on
190.
2
liqueur
perfectly .transparent,
imported
two
press
pounds
two
the
universe.
and
peels, and
of
powdered
bottle, shake
the
that
to
of
carbonate
of
of
drachm
a
up
let
spirit,and
the
with
teaeupful
a
Curagoa
189. Pare
Pour
beat
equal quantity
an
it well
days.
and
mortar,
a
shake
syrup,
for three
it remain
and of
quart
a
jelly-bag till
clear.
Liqueur.
quarts of quince juice.
4
do.
12
bruised.
almonds,
coriander-seeds.
cloves.
Grate
sufficient
a
juice, and
all
shake
well
them
liquid through bottle
for
relied
upon, who
them
together,
as
and
jelly-bag
a
is
it is from
is famous
for
quinces
through
day
every
This
use.
of
number
squeeze
ingredients
lady
sugar.
of bitter
ounces
1 lb. of 86
brandy.
Cognac
2^ lbs. of white
of
LIQUETJB.
QUINCE
put for
a
them
ten
make
to
in
a
demijohn, Then
a
recipe
concocting
in
strain
perfectly clear,
delightful liqueur,
a
quarts
Mix
jelly-bag.
days.
till it is
2
the
delicious
and
the and the
and be
can
possession potations.
of
a
Claret
191.
Cup,
Peel
lemon
one
over
sugar ; pour claret
white pounded fine,add to it some one glassof sherry,then add a bottle of
two must
ice it well.
For
la Sir John
mull,
Moselle,half much,
so
a
Bayley.)
the peel of pint of sherry,
to have
as
the flavor
Hock
Champagne,
or
a
predominate;
of sugar ; add a sprigof verbena table-spoonfuls be well mixed, and then strained and iced.
193.
a
Velvet.
Bottled (A
too
taste ; add
soda-water,and nutmeg,
cup, strain and
192.
lemon,not
to
sugar
it hot.
serve
bottle of
of
bottle
one
if you like it. For heat it and
Claret.
Saltonn.)
and (vinordinaire,the best),
sprigof verbena,
A
Mulled
or
la Lord
(A
75
HEOTAB.
GZDSS
Chablis
; all
Cup.
%(Ala Goodrich*)
Dissolve
four
or
five
pintof boilingwater, let it stand above
a
with
quarter of
wines, and
lumps of sugar in an
a
little very
hour
; add
sprig of verbena,
a
a
quarter of
thin lemon one
a
Cider
peel;
bottle of the small
glass of
Mix well,and let stand sherry; half a pintof water. and ice it well hour ; strain, an 194.
half
Neotax.
(AlaHaroldlittledale.)
1
quart of cider.
1 bottle of soda-water. 1 1
a
glassof sherry. small glassof brandy.
"*"*
76
BI.AZKB.
B"UB
of half
Juice and taste
with
This
is
delicious
a
sugar
;
it to
Flavor
verbena.
ice it all welL
only requires to be tasted
and
beverage,
195. half of
Peel silver
and
four
of
fit for
of
powdered When
claret.
in
dissolved, pour
and
cucumber,
ounces
bottle
a
Badminton.
middle-sized
a
with
cup,
nutmeg,
bottle
a
put it into
the
is thoroughly
sugar
of soda-water,
little
\ a
snga
"
it is
and
use.
MISCELLANEOUS
196.
197. (Use
1
of
pineapple. Strain, and
of
extract
sprig
a
;
lemon
a
appreciated.
be
to
taste
to
nutmeg
lemon, peel of quarter of
a
do.
1
Put
Scotch
whiskey
the
will
other,
have
as
the
the
represented in appearance
of
times
five
or
the
gredient in-
both from
one
If well
cut.
continued
a
mug,
one
blazing mix
while
four
them
in
boiling water
fire,and
by pouring this
handles.)
with
whiskey.
and
ignitethe liquidwith to
Blazer.
boiling water.
the
mug
Blue
large silver-platedmugs,
two
wine-glassof
DRINKS.
done
stream
of
liquidfire. Sweeten and
serve
with in
a
one
small
teaspoonfulof pulverized bar
tumbler, with
a
white
sugar,
piece of. lemon
peel. The
"blue
blazer"
does
not
have
a
very
euphonious
or
JEBBY
THOM1B
OWN
nnne,
sounds
to an
upon would
for
it tastes
but
the
A
ear.
Pluto
rather
than
beverage
should
be
proficient the
other,
with
cold
it
will
1
ounces
do.
the
conclusion
Bacchus. careful
throwing be
The not
to
the
the
novice
in
beverage, a
was
from
practise for
nectar
mixing
himself.
scald
of cinnamon. snake-root.
own
Decanter
it
first time
this
that it
liquid to
necessary
Thomas'"
"J lb. of raisins, 2
for
gazing
than
palate
one
this
To
come be-
mug
to
some
water.
"Jerry
198.
in
the
to
artist, compounding to
come
better
beholder
experienced
naturally
BITTEH8.
BLAZES.
ELOT5
classic
DBOiNTTCR
Bitters.
time
?8
PEACH
1 lemon
and
1
of cloves.
ounce
do.
1
As
in slices.
cut
1 orange
allspice.
Fill decanter Bottle
HOITEY.
AJSTD
and
fast
rum.
glasses.
is used
bitters
199.
Cruz
in pony
out
serve
the
as
Santa
with
Burnt
fill up
again
rum.
Peach.
and
Brandy
with
(Use small bar glass.)
drink
is very
it is sometimes
used
This
1 ,
as
t-i
.
3
or
j.
dried
the dried
Place
,
}"burnt
of white
slices of
States,where
)
7*
j*
Southern
for diarrhoea.
cure
a
wine-glass of Cognac
i table-spoon 2
in the
popular
m
a
saucer """".
or v*
J
sugar
plate. j,*"^
peaches.
fruit in
glass and
a
pour
the
liquidover
them.
Black
200.
(Oso
1
wine-glassof
1
of table-spoonful
This in the cool with
drink
season,
shaved
Cruz
bar
rum.
be
mix
made
201.
Grate
Peach (Use
small
a
Honey.
1
wine-glass of peach brandy. spoon.
winter
latter,fill up the
and bar
or
-spoonful of water,
nutmeg
table-spoonfulof honey.
a
summer
little
1
Stir with
in
in 1 table
ice ; if in the
boilingwater.
glass.)
molasses.
either
can
former
with
Santa
small
Stripe.
glass.)
on
:
and
tumbler
top.
if
COLUMBIA.
G-in
202.
79.
SKIN.
and
Fine.
(0se wine-glass.)
Split
splints,about of
the
and
with
to
cedar
a
into
a
pine log
green
take lead-pencil,
2
ounces
fill the
quart decanter, and
a
fine
into
canter de-
gin. pine soak
the
ready
put
of
heart
size of
the
same
Let
of the
piece
a
for two
hours, and
the
gin
will be
serve.
203.
Gin
and
Tansy.
(Use wine-glass,)
Fill fillup in
a
" Ml
quart decanter
a
the
balance
in
pour
Serve
f gin.
to
" tansy
gin
to
customers
to
wine-glass. Gin
204.
Put
three
bar
glass.)
wormwood
into
canter, quart de-
a
gin.
with
drinks
three
above
small
sprigs of
four
fill up
and The
or
"Wormwood.
and
(0se
small
of tansy, and
much
not
are
used
except
in
country villages. 205.
Scotch (Use
1
wine-glass of
1
piece
Scotch
of lemon
Pill the tumbler
whiskey
a
one-half
Boston,
skin.
bar
glass.)
whiskey. full with
Columbia (0se
is
small
peel.
206.
This
Skin.
"Whiskey
small
drink,
boiling water. Skin:
bar glass.)
and
is- made
the
same
as
a
80
WINS
RHINE
SELTZEB-WATER.
AND
A
Hot
207.
(Use
t
teaspoonful
of
1
wine-glass
1
teaspoonful
1
piece
of
of
bar
small
Jamaica
of
rum.
and spices,(allspice
mixed
large
as
with
as
hot
water.
808.
Hot
is made
drink
the
spices,and
the
bar
same
a
chestnut.
glass.)
hot spiced rum,
the
as
little nutmeg
grating a
209.
of
half
cloves.)
Rum.
(Use small
This
glass.)
sugar.
butter
Fill tumbler
Rum.
Spiced
ting omit-
top.
on
Fence.
Stone
(Use large bar glass.)
1
wine-glassof whiskey (Bourbon).
2
or
small
3
Fill up
the
lumps
of
glass with
ice. sweet
Absinthe.
210.
(Use small
1
bar
glass.)
wine-glass of absinthe. water, drop by drop, until the glassis full. Never
Pour use
cider.
a
spoon.
211.
Rhine
Wine
and
Seltzer-Water.
(Use large bar glass.)
Fill balance is not
large with very
bar
glass
half
Seltzer-water.
likely to
be
called
full with This for
Rhine
is at
a
an
wine,
German American
and
fill
drink, and bar.
82
SHEBRY
217.
AKD
Same
brandy
as
small
1
wine-glass
of
dash
bar
gam
syrup,
Egg.
and
small
of
glass.)
Bitters.
and
Sherry
bitters.
of
1
dash
1
wine-glass
of
sherry.
220.
smaU
lamps
of
ice
in
bar
a
Ice.
and
Sherry
(Use
two
glass.)
sherry.
219.
Pat
Ghim.
one
Sherry
(Use
Egg.
bar
with
straight,
218.
1
and
Brandy
(Use
TOE.
glass.)
glass,
and
fill
with
wine.
83
LEMONADE.
221.
TEMPERANCE
DRINKS.
222.
Lemonade.*
(Use large bar glass.)
The
juice of
half
lemon.
a
1" tabje-spoonfulof sugar.
pieces of
three
2
or
1
table-spoonful of raspberry
Fill the
fruits in
one-half
tumbler
with
orange.
; dash
water
add all
ance balwith
ornament
very a
recipe by
a
thin
slices 3
pound
of a
Lemonade.
Plain
(From
together, add
then
port wine, and
syrup.
ice,the
shaved
season.
in
half
strawberry
full with
with
223.
Cut
or
the
celebrated
Soyer.)
them
lemons, put
sugar,
either white
gallon
of
brown
or
and
water,
in
a
basin,
; bruise
stir well.
It is
ready. Lemonade.
224.
(Fine
The
rind
Juice
for
parties.)
of 2 lemons.
of 3
large do.
\ lb. of loaf-sugar. 1
quart of boiling water.
Bub *
See
furs of
some
of the sugar,
recipes Hob.
in
255, 266, and
at Cordials,etc.,1'
the
lumps, 251
in
"
on
The
two
Manual
latter part of this work.
of the lemons for tfotMemufac-
84
LEMONADE.
GINGER
until
they
with
the
remainder
juice (but boiling will be
When
for
ready lemonade of
white with
of the
through
an
it also
; add
the
is
lemon of
quart
a
dissolved, strain when
muslin, and,
of
put it
the
cool,
it
use.
be
with
it ;
beverage
much
beaten
makes
up
this
little
a
sherry
mixed
nicer.
Orangeade. is made
agreeable beverage
for
substitutingoranges
226.
by having the
improved
much
225. This
and
whole
the
sugar
them,
jug
a
over
pour
piece
will
egg
into
sugar
the a
oil from
all the
pips),and
no
water.
lemonade
The
imbibed
have
the
same
ade, lemon-
as
way
lemons.
Lemonade.
Orgeat
(Use large bar glass.)
" wine-glass of orgeat The
juice
Fill the
tumbler
Shake
water.
of
of half
twelve
in
minutes of
six
with
of
eggs.
the
When
ten
well, and
gallons Bruise
liquor, and
weeks.
up
the
cask
of
a
then
a
with
half of
a
balance
berries
lump-sugar clear of
in
with
season.
it upon
day
half
an
the
whites
ginger,
ten
lemons
boil
pared.
table-spoonfuls
two ounce
; it will %
for twenty
it -with
common
cask, with
sliced,and next
;
pound
pour
it in
ice, and
Lemonade.
water
half
the
of
ornament
and
pounds
yeast, the lemons
full
Ginger
quite cold, put
Bung
lemon.
one-third
227. Boil
a
Byrup.
be
of
isinglass.
ready
in two
LEMONADE
85
POWDERS.
228.
Nectar.
Soda
(Use large tumbler.)
of 1 lemon.
Juice
f tumblerful
of water.
Powdered
white
teaspoonful of
I small
well
while
the
A
mixed,
which
229.
Drink
of
soda-water
lemon
a
and
acid,
drachms
of Mix
dry.
stir
a
tartaric lemon.
pound or
of
citric
Mix,
and
of this stirred a
very
whilst
large goblet, in
a
forms be
taken
are
you
deliriously
a
with
some
hot.
very
Sherbet.
soda, six
of
Let
lemon.
tumbler;
briskly, and 231,
One
should
of tartaric
ounces
the
Put
pour
drink
in half
for
pint of
acid, and
twenty
keep
dry.
pleasant glass of
a
cold
Powders.
finely-powdered loaf-sugar, one
briskly in
in
use
off.
Lemonade
very
very
good-sized
two a
three
be
powders
keep them
bottle, closely worked.
teaspoonfuls into
drink
Days.
into
intimately, and
them
nicely.
loaf-sugar (finelypowdered),
of
essence
wide-mouthed
water,
of
Dog
placed,
; but
of carbonate
pounds
two
the
been
positivelyavoided
ounces
whole
soda, stir well, and
poured
230.
Eight
it to the water, the
sweeten
the
for
has
add
and
effervescingstate.
an
refreshingdrink
and
care,
ice
to
in
put is in
of soda.
lemon,
sugar
mixture
bottle
taste.
carbonate
the
white
sufficient
When
cool
juice of
the
Strain with
to
sugar
a
drops Two
tumbler
lemonade.
or
of
three
of water
ounce
of of
essence
fuls teaspoonwill make
If effervescent
lemon-
86
SASPBEBBT
ade
be
desired, one
added
the
to
232.
made
tartaric
sliced,four
One
"
two
of
When
of
into
of citric
drachm
potash, one water
bottle
sugar,
and
shake.
portion of
small
filter
one
it,and
As
well
corked.
in
drop Cork
soon
as
of
sugar.
boiling water.
the
of
bicarbonate Fill the
the
It may
use.
Strawberry,
crystals be
soda-
a
potash
bottle
colored
Currant,
up are
and
mediately imsolved, dis-
with
a
boil
it into
When When
a
syrup,
this add
cold
Orange
or
Draughts.
quart of the juice of either of the
loaf-sugar. To acid.
scruple of
of water,
Effervescing Take
coarse
on
pour
peel
cochineal.
Raspberry,
235.
of
and
sugar, powdered.
is fit for
nectar
juice
pound
a
citric acid.
lastlythe and
the
tartar, the
acid, one
nearly full
sweetening
Nectar.
of white
ounce
lemons,
two
use.
234. One
of
ounce
Families.
for
half
fit for
of
peel
loaf-sugar. The
gallon pitcher, and
a
one
be
may
to taste.
of
cream
it will be
cooL
of tartar,
quart
one
drink
cheaper
Drink
lemons, and
three
these
be
most
Sherbet
lump-sugar,
juice and
more,
Imperial
ounces
A
cream
regulated according
or
Put
acid, the or
of
ounces
of
Lemon
or
fine.
ounce
pound,
238. Two
Very
citric
a
be
must
:
or
half
and
Lemonade,
water.
thus
of soda
above.
lemons
boiling
DBAUGHT.
of carbonate
ounce
Draught
Four of
EFFERVESCING
put
one
with ounce
it into
required
for
a
use,
above
pound
one
and
a
of powdered
half of tartaric
bottle, and fill a
fruits,
keep
half-pintturn
it
GINGEB
bier of
three the
of
carbonate
The
small
color
a
briskly
small
drink
by
the
to
of
teaspoonful
delicious
improved
cochineal
table-spoonfuls
two
a
very
be
may
of
portion
in
and
soda,
add
and
water, stir
Then
syrup.
formed.
of
full
parts
87
WINE.
will
adding the
at
syrup
a
be
very
time
of
boiling.
Put
twelve
hour,
into
cold
it
a
in
it
will
be
a
of
ready
of
water;
the
whites
well
barrel,
In
for
and
gallons
yeast
bung.
loaf-sugar
six
them
into
cupful the
up
mix
and
put
and
put
beat
then
whisk,
of
pounds
ginger
Wine.
Ginger
236,
;
a
half
with let
six it
time
use.
it
dozen
lemons for
you
When
cut
three
may
boil
eggs
liquor.
work
of
ounces
let
a
the
with
week's
immediate
of
six
into
days, bottle
dered powfor
an
with
quite slices, then
it, and
a
OAKD.
Sohultz,
CmaenJjr
Cordials, desire
that
Syrups, trouble
to
he
in
will
tins
"fcc,
begs
to
themselves
furnish
book
of
author
a
with
low
Address
Manual
inform
price,
fir
dealers
with
them
at
the
and
others, their
manufacturing the
concentrated
for
of
Manufacture
(he
who
do
Cordials,
extract
of
any
not
Ac., cipe re-
cash.
CHRISTIAN
Care
SCHULTZ,
of
Dick
IS
"fc
Am
Fitzgerald, Street,
New
TorK
INTRODUCHON.
THE
TO
The
Author
useful
of
favorable A
the
considerations and
close
uniform
well
as
in
as
with Paris for
and many
the
the
the of
Syrups,
so
with under
referred The
used,
and
of
etc.,
that
great
it
are
Author,
and
those this
of
the
the
United
compendium,
is
city,
land, Switzer-
he
all the
quaintance ac-
in
been, flatters
facilities
directions
required,
celebrated
Cordials, book
The
style
comprehended,
order,
the
to
has
economical
most
;
references.
and
most
the
readily
method
in
and
this
furnished the
he
as
introduced.
articles
be
can
heads
proper to
various
the
the
yet
ever
easiest, shortest,
preparing
clear,
has
and
distilleries
best
in
houses he
try, coun-
thorough
a
;
manufacturing,
Manual
recipes
the
in
years
York in
a
large.
at
fifteen
New
used
and
preparations
best
Liquors,
method
wholesale
in this
that
city of
the
;
for
of
claims
strong
public
the
practice
Bordeaux
necessary, for
the
years
himself
of
etc., in this
practical distiller
a
articles, gives him
above
as
tillers, Dis-
Manufacturers,
to
as
it
presenting
Liquors,
Cordials,
long experience
that
thinks,
in
in
work,
practical Manual
Dealers
and
following
the
valuable
and
vender
of
READER.
manner
concise
is
and
alphabetically Measures
tains con-
and
and
its matter,
arranged weights
States. did
not
deem
it
neces-
i "
02
UTTRODUOTTON.
describe
to
sary
and
the
distilling. Such the
enlarge with
little or
but
and
and
only
necessarily un-
the
to
will
reader.
A
well
at
be
able
once
formed into
articles contained
properly furnish, the
in
recipe.
The
first to be.described for
without and
arrangements do
this work,
materials
by
the
The
of
in its
few
the
instruments
should
be
and
gallon
to
follows: copper
first, a
"
of the
tinned
eleventh,
vided, pro-
;
second,
skimmer a
sixth,
;
the process
for
cork-press
from
measures
of
colors
one
scales;
lamps,
bottle
wax;
syphon; twelfth, casks,
and
two
percolator ; fifth,
seventh, weights and
different
of
fourth,
;
ninth, funnels; tenth, alcohol
dishes
a
uses
smallest
eighth, areometer; with
best
certainty of
furnace;
third, a copper
;
various
pailsfor that
the
indispensablein
and filter-bags, filtering-holders,
tabs
costly apparatus,
that
durability,and
deemed
as
boilers of tinned
and
expensive
in
perfection a good product.
instruments
distillingare
articles described
recommends
author
their
The
effected.
be
can
the
an
substantial
most
reason
obtaining
nothing
contemplate
ments" Instru-
"Manufacturing
preparations of
not
and
the
are
these
nevertheless
a
rating mace-
work, thereby increasingthe price,
practical druggist
understand, each
descriptionwould
a
advantage
no
in
generally used
materials
raw
johns, demi-
bottles. Those
wish
who
do
scale, would iron
weU
would
often
is
required
stone
Sieves
must
preparing roots,
Necessary
the
the
the
color
a
brass
of
the
preparation
provided
from
this business
purchase
to
for
in
engage
change
also be
materials and
to
for
a
large
etc., etc., for the
Preparations.
hand, well clarified white
"
and
material
of
There
brown
sugar
of
one
of
coarse
knife
powdered
should
;
one
of orgeat.
syrup the
large
a
mortar;
separating
fine,and
on
for
dered pow-
cutting
state*
always syrups,
be
on
put
up
93
USTRODUCTION.
in
demijohns
well-corked
rectified for
brandies,
be
put
up
in
Fruit
rilla, In
in
at
etc.,
and
of
knowledge four
to
from To
his
the
New
the
Yobk,
and
wanted,
strawberry, orgeat,
as
and
etc.,
are
sarsapa-
gum,
patronage the
public of
2,
his
1862.
author
the
that
believes
business
of
could
recipes each
and
at
labors.
one
his
of
the be
he
has
practical
a
aid.
It
various
tains con-
arations prepreferred
readily
adopted.
arrangements favorable
and
and
to
can
large,
Manual
a
distillation,
bring
in
had
has such
experience
alphabetical
excellent
January
He
improved
known,
result
work,
thorough
subject
the
and
friends
the
which
liberal
the
submits
utility.
hundred
now
such
others,
essences
use.
raspberry,
as
in
pains,
no
when
further
following
the
wanted
spared
for
All
cordials.
Flavoring
quantity
of
essence
season.
any
brevity much
labelled
for
red
wanted.
larger
;
for
or
coloring
sugar
;
turmeric,
cochineal
some
summer
cent.
per
of
when
such
syrups,
preparing
view is
in
bottles,
prepared
of
prepared
prepared
95
tincture
;
tincture
colors
can
etc.
rum,
pepperniint; other
of
alcohol
whiskey,
spirit,
Glean
labelled.
and
consideration most
respectfully
of
1
DESCRIPTION
OF
USED
LIQUORS,
Together
FOE
THE
APPARATUS
MAXU.FACT(JHING
COEDIALS,
Kith
"
8YBUPS,
ideas
z
Aw,
Filtration
Distillation,
on
""*.
and
Clarification,
Thb
first
and
under
accommodations, the
the
can
;
be
the
often
the fail
of
name
a
good
accomplished
whereas,
is the
distiller, and
With
imperfect
work ease
of
operations
often
important
most
with
ordinary of
furnace
furnaces, his
render
fire, and
success.
W
products
and
of
temporary
only prolong
proper
readiness
measures
:
every
very
apparatus,
comparative
day's
periments ex-
The from
5
to
gallons,
10
for
stove
with
Murphy,
above No.
at
The
the
"
smaller
while
Us
give
to
by
up
the
and
top
the
of
coal
the
first
the
in
both
are
the
under
around and
of
of
the
J.
furnace,
tinned
standing
the
after
$5.
the
to
it
bricks, fire-
coal
for
complete
covers
on
continues
the
is formed
enables
with
out
ready-made,
bottom
bottom
lation. distil-
boiler,
the
laid
being
obtained,
the
of
of
ing cook-
or
purposes
moving
and
boilers
heating
(2), belonging
strength
and
the
street,
brick-work,
time
process,
a
for
extinguishing
for
construction
door,
for
liquid, and
of
as
without
be
upper
whole
used
as
air,
boiler
part
the
This
of
Water
or
gallons
10
be
in
can
256
conewrbit,
contains
filled
excellent
most
well
as
fall-grate
a
is
may
draught
The
using.
be
can
good
a
and
families,
Coal
having
(l)
furnace
portable
the
on
of
top beat
bricks, fire-
the
of
nace. fur-
the
and
bottom,
per cop-
coal
rising the
boiler, between
stovepipe.
this
By
saved.
EL Consists a
essentially
close
into
vapor into
(2),
into
by
another
in
converting of
means
cool
accomplish and
rise
Distillation
heat,
a
and
liquid then
into
the
conveying
it is condensed
vessel, where
in
vapor
again,
liquid.
a
To
to
vessel,
2.
when in
vapor
vapor at
this,
heat
is
at
176"
212"
the
liquids
applied
to
are
the
(degrees),
(degrees).
These
and
placed
in
the
boiler
boiler, spirit begins water
vapors
is converted pass
from
the
98
nLTRATfOX.
water,
Now, is
distilled
are
the
as
with
distils
alcohol
perfectly apparent from
off the
flavor
and
taste
to
distil.
begins The the
have
vapors
the
than
three
gallons
cocoa
surface
Scotch
fluid.
filled
a
a
appendage
round
of
holes
inches
4
height
the
still
not
lation distilstood under-
take
more
containing fifty boiler
or
should
above
not
one-
boiler, furnace, "c.,
the
holes, such
as
is used
in
Filtration.
On
consists
of
middle
table, in the
strong
water
provided.
be
filteringApparatus but
still
the
to
small
with
3. The
the
the
possibilityof boiling or spirting over.
the
kitchens, should
with
less the
do
one-half, sometimes
above
skimmer,
copper
of
212", it
principles
they a
spice.
til will all dis-
before
the
these
are
body
at
rapidly does
more
discharge
The
necessary
and
that distillers, to
water
spices
and
well
and
impregnated
become
exposed,
so
cocoa
alcohol
pints of
1
ascend, the and
;
fourth, to prevent As
the
minutes
of
be
never
of
to
proceed by
and
the
greater
176", and
at
that the
water,
of
quantity
a
diameter,
which
of 2
long, high,
a
out
cut
are
distant
feet
row, nar-
from
each
other. On
hooks
placed 4 the
under
the
table
the
around
each
equidistant from
the
holes
are
other, for hanging up
filtering-bags :
For
filtering-bags,cut
three
pieces
square
that
so
open,
of
rings
to
form
you
the
bag
must
hang
the
bag
in the
bag hung
on
table up.
there
In
as
triangle;
a
form to
the
should
connection
; double
can
you
side and
one
Canton
of
yard
a
exact
as
it
pieces, sew
square
hole
of
part
let the
the
soft
the
inner
table
sewed
be with
a
flannel one
other or
cotton
side, with on.
For
of
in the
remain stance subbrass every
correspondent filteringthis
process
there
must
FILTRATION.
provided
be each
pail there
ling in
be
must
hands
cloth
pails
many
prepared
paper,
your
bo
as
as
there
as
follows:
rub
it becomes
until
; then
possible
half
apportioned
as
filterers
are
of
smooth it
place
in
;
of
paper
pliant, as pail
for
of blot'
piece
and the
use
sheet
a
each
in
with
near
little
a
'
water,
until
hands
the
pulpy
matter
continuing similar
When the
with
the
be
the
of
filter.
it
usual
filled,and has
full, and
the
water
Place
funnel,
a
of
the
run
wheu
pass
the
up
the
beating
up
through,
fill up
through,
the
fiv-egallon demijohn
fill another
demijohn
with
substance the
into
the so
as
clear
bag
under the
or
added,
eggs;
runs
and
be
again
water
soft
a
pulpy
thrown
contents
the
of
should
water
with
together
consistency
beating
mode
it
rubbing
more
of
process
and
to
comes
afterward
water
filterer
whole to
;
the
to
then
must
it
constantly beating
is the
pail
filterer.
keep
to
let
the
prepared filterer,
liquor
to
be.
100
JTOTBATTON.
filtered ; let the
mouth
the
top
hole
the
on
neck
of the
bag.
The the
to
and
bright
neck,
the
into
the
as
liquors as
the
way
desire, or
may
wanted.
are
with
largely loaded,
are
fillthe
clear,pure
this
he
as
the
filtering-
just
run
In
filterers
many
different
many
Spiritswhich
essential
oils, such of
of anise-seed, "fcc., usually require the addition
those
as
as
will
will
below.
demijohn
that
so
in the
demijohn
of which
placed (in
bag,
inch
one
upper
product
employ
can
produce
the
liquor from
the
table) in
the
will descend
demijohn
bag
distiller
of
be
down,
of it,turned
spoonful
of
two
or
before
magnesia
will
they
flow
a
quite
clear.
of
kind
The
filtration
for
displacement,
It is first necessary in
ground then
together moisten
in
the
the
require a
one
end
the
neck a
strainer
of
like
partitionpierced of
French
a
substituted, and Maceration
6.
spiritsor the
any
other
strength and
to the
liquid.
To
with
or
simply
liquid, for
flavor
are
macerate,
a
taken the
that
mix
in
in the
given length the
liquid
them
recipe, and
it
be
can
inserted
the
the
absence
lower
of
such
substance, may
inside
of of
at
the lower
certain time.
be
at
in
holes, like the a
be end
substances
By
this
roots, seeds, Ac., and
should
to
Next
covered.
small
immersing
from
der; pow-
cylindricalform, having
insoluble
any
the
the
well
numerous
coffee-pot;
should
coarse
having inside, near
and
being placed is
of so
a
:
alcohol, allowing it
vessel
a
funnel,
demijohn,
a
soft cotton, partition,
*
a
of
by
manner
upon
itself,and
by
instrument
hollow
shaped
in
roots, herbs,
acted
condition
with
thoroughly hours
be
to
of
process
following
demanded
proportions
for twelve
in the
powder
each
mass
you
the
to
the
from
essence
articles
the
drug-mill
a
weigh
macerate*
end,
that
the
effected
be
to
called
commonly
extracting
seeds, barks, "c., is
be
Displace.
To
4.
blood-heat
in
process
imparted
of the
instrument,
be named
will
is called
instrument
acted
press
them
used
in
should allowed
into
poured
percolator sufficient
the
filtered,to drive in the
before
; the
mass
displaced by
another of
required quantity In
tincture. should into
too
liquid to be
pass
and
thus
and
cause
a
of
the
avoid
weeks,
in every
the
They
little white
of
must
be
careful
it
or
and
other offer
may
of
of
an
to
removed
it should
for
them
a
time,
sufficient
going through
stir
must
subside,
to
have
you
the
unnecessary
powder
If
the
permit
it beneath
the
it
have
to
hand
simply macerating
careful
the
through,
rapidly, you
too
close
parts
not
it will
or
the
on
be
is called
extract
the
up
the
cess pro-
articles
thoroughly
hours.
On
Clarification.
whole, clarificationis preferable for
filtration.
be
again introduce
must
very
the trouble
6, On
into
obtain
first passes
percolation.
being
24
which
and
displacement, by
and
manner
till you
on,
liquor floW
finer
slower
can
be
instrument,
permit
time, you for two
the
so
loosely pressed,
the
powder,
liquid to
in like
must
turbid, you
compact,
Should
it to
return
liquor
quickly,
too
the
other
or
liquor. This
or
fine and
too
resistance.
once
coarse
liquid
the
displace,the liquid contained
introduced
and
slightly
graduallypour
now
filtered
and
have
instrument,
; and
instrument,
the
powder
not
thick
be
the
portion
the
case
we
of
by
alcohol,
it,or
portion
dients ingre-
time
portion
in
must
of the
the
percolator, and
mass
You
let
the
absorbed
not
the
upon
percolate.
to
the
partition. Any
maceration,
the
for
This
strainer.
the
as
Having
macerate
them the
well
as
percolator.
upon,
upon
be
answer
a
introduce
"
101
CLABOTOATlON.
OK
need
only
and
egg, as
soon
then as
be
beaten heated
it becomes
up ;
a
syrups
to
with
while
cold
scum
rises which
consistent, and
a
the
102
until
continued
skimming
of
floating portions easily removed
are
flannel
strainer
7.
To
Take
a
small
of water
to
frothy, and the
on
rise
every
two
of
then
mixture in
throw
mix
in this
in with
ready boil
little of the
a
cold
and
water
rise to
pan
When of
top
the
prevent
the
place
water.
the
to
ten
it is very
until
"Now
rest.
some
Beat
clarifyingabout
are
proportion),
the
pint
added.
be
low al-
to
One
boiling over. may
in
broken
sugar,
sufficiently large
(ifyou
eggs
to
be
of sugar
pounds
have
begins
coarse
a
Syrup.
make
it your
little without
a
mix
fire,and
and
should
two or
through
syrup
put into
and
pan
to
of sugar,
pounds
the
Any
escaped notice,
have
may
Loaf-Sugar
The
whites
the
up
that
clear.
becomes
hoU
pan,
copper
MAKESYBUP.
liquor
by running
Clarify
scum
the
scum
whilst
pieces. the
AND
LOAF-SUGAR
GLAKUT
TO
the
the
pan,
running
sugar
over.
You
to
cold
it
(which
sieve In
order
careful
be
make
to to
and
half.
a
pounds *
it
can
The he
of
scum
case,
pint
Beat sugar need
clarified.
and
the
the
must
be
-now or
very and
a
to
well
up
cold
a
pounds, of
be
thrown
away
; after
a
eggs
a
fine
do.
the or
the
upon
Break
in Stbout
couple
scum*
the
white, you
loaf-sugar.
two
gently
water
will
bag
the
sugar
through
extra
water
by
comes
more
flannel
mencing com-
the
take
to
and Jbeing clarified)
are
not
every
time
strained
sugar
best add
no
before
mixture
fourth
drop
clarified
get the
viz.,a
The
of,
of cloth,
made
cooling
white), until
sugar
previous
in the
time
times
require, continuing
may
is rather
one
"
it, each
completely,
The
surface.
rise three
sugar
just spoken
occasion
as
off
skim
water
rises, ^Tdm in
let the
must
must
it up, same
as
portion, pro-
pounds
two
(supposing ten add
some
quantity
is
ivory collected,
DEOBEES
Uack, about mixed hot
as
the
of
cold
strainer.
The
will
to
have
be
should
rising
need
three
a
flannel
or
it
but
more,
any
four
or
If
ture, mix-
the
cloth,
heated
be
not
strained
melted
fine
a
boil.
to
instantly add
appear,
thoroughly
through
made
be
now
allowed
being
Having
syrup
fine and
and
before
as
mixture
without
water.
strain
extra
The
boiling
of
symptoms
ivory-black is thoroughly
that the
water.
103
SUGAR.
BOILING
see
;
possible, but
as
drop
pound
a
into
FOB
it is
times, until
clear. "
8.
On
again, take
Here, the
does
sugar will
beat
Thoroughly it will
as
and,
in with
egg
Now,
hedge wood, the
previous
Now
over.
the
clear.
will
soon
not, you
be
If
you
keep
moist
As
add
cold
it
be
of
some
pour
the
to
it very
it,as
syrup
perfectly clear
it
a
pocket-
and
mixture
into
in
ning run-
quite black, the
of
out
prevent
until
the
sugar.
made
boils, skim
of all it is with
ted, omit-
off),
the
on
straining it through First
sugar.
skimmed
(that
water
proceeded
on
it
quart
mix loaf-sugar,
charcoal
sugar.
if it is
see
must
the
cloth.
straining must
quite you
of
A
better be
pouring
of
commence
strainer
shaped
of
case
Brown
branches, is the best) ; beat
and
case,
had
and
scum,
in the
pound
stir it into
fine,and
the
of
pounds
allow
to
loaf.
as
(the yolk
before
small
or
Sugar.
large enough
water
six
or
rise with
one
much
egg
water
about
get
five
observed
the
is
pan
so
one
up
only be
must
as
for
Moist
or
immediately boilingover.
require
not
sufficient
be
the
care
rise without
to
syrup
Brown
Clarifying
a
but is
glass,
fine, if it is
straining.
i
9. Ton of
On
should
boiling
sugar
the
Degrees
have after
a
for
Boiling
perfect knowledge it has
been
clarified.
Sugar. of the There
degrees are
nine
104
LARGE
THE
PEARL.
points,or degrees,in boiling They are sugar. Small Thread, Little Pearl, Thread, Large Pearl, The Blow, The Feather, The Ball, The
essential called Large
Caramel.
The
Crack,
10:
The
Small
Thread.
and after being clarified, put it on the fire, finger boilinga few moments, gentlydip the top of your foreinto the syrup, and apply it to your thumb, when, on the sugar forms a fine thread, them immediately, separating which will break at a short distance,and remain as a drop the " Small die fingerand thumb. This is termed on The
sugar
Thread."
11. Boil
a
littlelonger,and
and
syrup,
somewhat the
"
The
apply it to
Thread.
Large
into againdip the forefinger This
the ball of the thumb.
the
time
a
This is termed
longer string will be drawn.
Large Thread."
This
is when
the fine thread
12.
The
Little
you
separate the thumb
Pearl. and
-and finger,
reaches,without breaking,from
to the
one
other.
18. When
the
without
The
fingerand the
thread
Large thumb
Pearl.
spread as
are
this should be considered
guidance.
as
ble, possi-
being broken, it is termed the is sometimes shown, by sign,also,
Large Pearl," Another bubbles the boilingsyrup exhibiting "
far
more
as
a
on
the surface.
hint than
as
a
But
rule fdf
106
CARAMEL.
THE
Boil sugar,
the
syrup
and
if,upon
finger breaks teeth
when
boil
the
then
the
syrup
u
scorched
be
Be
it
few
stick
to
the
Now
into
the
cold
the
water,
again.
water
doing this, it
upon
is
and
the
additional
an
the
cause
stir to
syrup
Caramel* boiled
been
add
now
of
as
is at
syrup
is termed
what
delay, may
The
the
to
the
to
juice,to prevent
drops
boiling
to
cautious,
whiteness, and
must
the
cure.
has
sugar
its
when
minute's
one
loses
You
a
the
produced.
fingerinto
rapidly passes
quick
beyond
the
or
to
not
been
brittle
and
stated, it quickly changes
acid
has
quickly
careful
too
1 8.
rapidly
will
the
as
short
because
fire,or
When
and
adhering
Crack."
Caramel."
be
and
breaks
degree,
the
sugar
Crack"
"
again, dip
syrup,
cannot
of
out, the
slight noise,
a
up
the
Great
You
this
with
sugar
"
taking it
finger into the
the
dip
little more,
very
bitten, the
into
If the
a
Crack.
The
17.
its
the
to
Crack,"
"
The
degree.
next
begins
to
A
graining*
syrup
ed. slightlycolor-
be
few
a
syrup
just
as
of lemon
drops little
pyroligneous acid, will produce
vinegar
or
desired
the
effect. the
Dropping given
the
cold
burning Unless
brown, too
and
two
and
be
then
acid
probably A
pan or
from three
or
black.
to
piece
the of
deep. be
Especially
very
butter
This
graining
it in
careful
put into the
dish
process.
yellow not
spoil the
you
a
low yel-
will prevent
from
this will
a
assume
in this
turn
be
Having
it
place
feared
soon
lemon-juice, for
produce
small
inches
most
to
as
fire and
the
used, it would to
greasing
slight boil, so
circumstance
a care
much
avoid,
the
water, ;
in is termed
another
syrup
color, take of
acid
are
pan
to
to
use
syrup,
trying
to
will pre-
WEIGHTS
the
vent
from
syrup
it, and
smooth
or
graining.
little
A
fire
small
from
pan
and
kept
crusting with
keeping
it from
the
on
point
this time
up
underneath. the
keep
of
a
good
a
A
top edges
might
which
sugar,
grease
All
will
flannel
or
rag
also
candying. be
in
will
cake
soon
burn.
When
boiling
has
syrup
is
within
kept
the
to
; the
good
a
after it has
boiled
been
it is
sugar,
covered
somewhat
plan
it from
wet
acid
of tartar
cream
blaze) should
a
of
piece
of the up
(not
sides,and
the
like the
act
107
MEASURES.
risingover
thus
knife, will prevent red
AND
plan
begun
boil,and
to
Crack."
"
sides
The
top
before
the
by
this
steam
moistened,
are
the
keep
to
and
crust
no
is formed.* With u
regard
Caramel,"
19.
the
of
gallon do.
"
8
"
do.
"4
United
=
do.
=
1
pint
=1
do*
=4
=="}
do.
=
| pint A
large and
the
for
large
halves.
2
quarts.
2
quart
=
Count
a
the
sugar,
Albufage of
this stage
boiling.
Water.) (Distilled
.
pints. gills.
2
gills*
small
pair
weighing
sugar,
a
boiling
States.
2
=
1
2
from
discovered
the
pounds
of
degree
is derived
name
Measures
1
ninth
Nismes, who
of
Caramel,
the
to
of
scales
"c,
the
provided
be
must
smaller
for
;
drugs,
"c, "g. If
*
at
time
any
degree beyond
qualities. and "
no
Some
is
grease
Great
enable
confectioners syrup,
has
sugars
near.
practicewill with
you
laid down
rules
Crack11
what that
Sugar
again.
but
boil
you
you
and none
the
wish
boiling not
would
enable
often
too
adapted the
be
dealers
loses
for
to make
it
produce
or
and
to the
used
successful.
that
grain when
"
there it is
;
and
It is are
good
degrees, when
nothing an
the but
old axiom
twenty
greasy."
a
it up
of its
many
boiling
boil
practitioner to know
uniformly in syrup,
much,
little water
a
must, therefore,be
care
to
well
little too in
for, pour
been are
a
syrup
ways
to
108
AND
WEIGHTS
The
20.
1
pound
J
do.
J.
do.
1
1
16
=
"
"
HEAST7BE8.
Weights
are
follows:
as
ounces.
8
do.
4
do.
8
drachms.
=
ounce
""
drachm
60 =
All
other
funnels,
articles
bung-hammers, and
operations cordials,
must
distilling
"fcc., "fco.
such
bottles,
bung-bores,
syphon, of
utensils,
and
casks,
demijohns,
nails,
grains.
be
and
mortars,
as
labels, boxes,
supplied, preparing
pumps,
cases,
as
mills, ters, areome-
and
hammer
necessary
liquors,
to
the
syrups,
r
RECIPES FOR TEN FOB
21.
THB
DO)SI
GALLONS SEE
PAGE
235.
(Waterof Paradise.)
del PaxadiSO.
Aqua
EACH.
of roast and groundcocoa. 40" ounces do. ground cardamom seeds. 6} do. ground Ceylon cinnamon. 0| 7 pintsof alcohol, 95 per cent. do.
20
water.
Distil the 7
alcohol from offthe water
pintsof
and mix
95 pintsof flavored alcohol with 20 pintsof alcohol, per cent.,then add slowly53 pintsof fine white simple syrup. (SeeSimplqor Plain Syrup,No. 7.)
the 7
Filterit if necessary. 22. of
Color white.
groundCeyloncinnamon.
6| ounces 6f
do.
gum
26"
do.
roasted
7 20
95 pintsof alcohol,
do.
(WrineWater.)
Divina.
Aqua
myrrh. cacao
carac.
per cent.
water.
alcohol from off the water, and mix the 7 pintsof flavored alcohol with 20 pintsof alcohol 95,
Distilthe 7
pintsof
per cent., then add alowly53 (SeePlain Syrup,No. syrup.
Filter if necessary.
kj*.
pintsof
7.)
Color white.
fine white
plain
110
BECTPB8
23,
6f 6
of
Distil the
1
the
7
per
cent., and
of
pints
pints of
of
pints
flavored 14
drops
from
alcohol
with
Romana,
ground
Ceylon
slowly
8yrup,
No.
53
7.)
of
Rome.)
cinnamon.
aromatic
3f
do.
do.
nutmegs.
calamus-root.
pints of alcohol.
7
do.
20
Distil
the
7
water.
sugar
7
pints of
of
flavored
then
add
the
pints
cent.,
per
(See
syrup.
Filter
slowly Plain
Well
liquid
operation with the
same
repeat the
3
plain
7.)
as
liquors together,
and
much
gallons time
(degrees) heat.
142"
standing.
third
white
malt. at
water,
the
fine
of
95
Table.
Ale,
stirred together; off
No.
8yrup,
mix
and
pints of alcohol,
20
pints
53
water,
Color, white.
if necessary.
do.
off the
with
alcohol
gallons of ground
6
from
alcohol
25.
the
Plain
(Water
do.
and
alcohol, 95
add
then
mix
white.
do.
draw
of
pints
20
(See
6|
2
water, and
off the
of roses,
of otto
Color
Aqua of
ounces
alcohol
plain syrup.
if necessary.
24.
6|
ground peach-kernels.
fine white
Filter
cinnamon.
common
of water.
pints
20
(Pereieot Water.)
of alcohol.
pints
7
ground
of
J pounds
EACH.
Persicana.
Aqua
ounces
GALLONS
TEN
FOR
with boil
as
more
Draw 3
them
it
let
for
stand
possible; repeat of
the
off
same
the
gallons more, with
two
1\ the
hour, same
water,
warm
liquor again, as ounces
before of
and
; mix
hops.
r
SAH8
AHOUB
Ill
FIN.
the whole with the white of an egg, filterwhile Clarify and stirin " lb. of yeapt, hot ; cool it as quickly as possible,
letitferment. Devonshire.
Ale, White
26,
of ground malt (barley). gallons | lb. of hops. 2
2 lbs. of Grout's extract.
} lb. of yeast. heat. gallonsof water, at 142" (degrees) as for table ale. Manipulation is made Grout's extract by mixing the malt (ground) with 2 lbs.of water, filling in a bottle covered,and letting it stand in a warm placeuntil the fermentation has evaporated. 12
The
mixture to be of the consistence of
After the fermentation is
complete,and
an
the ale
extract.
settled,
itis to be put in bottles and tied up.
3} drachms
of
dropsof
23
Dissolved
essence
otto
of
of vanilla.
roses.
,
in 27
95 per cent. pintsof alcohol, in cut fine, 13"lbs.of figs,
for five minutes fine
de Florence.
Alkermes
27.
plainwhite
syrup
(seeNo. 7), and
add
; then boil 53
pintsof
the syrup to
the alcohol. Filter.
Color
28. 36
with cochineal.
rose
Amour
dropsof otto
Sans of
(Lovewithout end.)
roses.
81
do.
oil of
108
do.
oil of cloves.
Dissolved in 27
Fin.
(SeeNo. 93.)
Neroly.
95 per cent. ; add slowly pintsof alcohol, 53 pintsof fine plainwhite syrup. (SeeNo. 7.) Filter. Color rose with cochineal. (See No. 93.)
L
112
BEOIPES
FOB
Angelica
29.
4
of
ounces
pimpinella
12
do.
angelica
2*
do.
lavender
Ground 95
made
; add
cent.
per
and
and
gallons of
6
Filter.
} of with
the
Filter.
tincture
to
4
quart
one
of
alcohol,
gallons of the alcohol,
sugar-color.(See No.
with
Anise-seed
do. in
88.)
Brandy.
star
anise-seed.
4} gallons of alcohol, 95 per cent.; then fine white
gallons of
5
tincture, with
of oil of anise-seed.
gallon of
a
flowers.
pale brown
do.
Dissolved
root.
do.
a
30.
"
Brandy.
water.
Color
2" drachms
EACH.
GALLONS
TEN
(see No.
plain syrup
add
7), mixed
water.
Color
white.
S 1
Anise-seed
Cordial.
.
of oil of anise-seed.
drachms
8
2} gallons of
in
Dissolved
gallons of
add
2\
with
4} gallons of Color
Filter.
Anisette
J lbs. of ground
2
J
7
do.
Distil
the
7
the
No.
7),
mixed
de
Bordeaux.
do.
coriandei^seed.
Ceylon
pints of alcohol,95 per
20
(see
anise-seed.
ground
do.
7
syrup
; then
cent.
white.
2
of
white
per
water.
32.
ounces
fine
alcohol, 95
cinnamon.
cent.
water.
7
pints of
pints of flavored
alcohol alcohol
from with
off the water, 20
and
mix
pints of alcohol, 95
114
BECIPES
Distil the mix
the
white
FOB
of alcohol
47| pints
47j pints
(See No.
Filter if necessary.
"
oil of
ounce
53
cinnamon.
162
do.
do.
cedrat.
54
do.
do.
mace.
Dissolved
in 27
pints
fine white
Color
Filter.
Man.)
(Balsam
of
95
cent., then
'
do.
pints of
spirit.
Humain,
do.
54
of
rice
white.
roses.
drops
of
alcohol,
per
7.)
(See No.
plain syrup.
white.
*
38.
grains
100
do.
1"
white
do. of
ounce
Bishop.
ground nutmegs.
do.
60
1\
of
cardamom
pepper.
seed.
mace.
20
pints of
syrup
(plainwhite,
60
do.
claret
wine.
Mixed
and
boiled 39.
together
2\
do.
cinnamon.
2"
do.
cardamom.
gallons of alcohol, 95
see
No.
for 1 minute.
Extract.
Bishop
10J lbs. of ground orange
10
fine
arrack.
oil of
23
pintsof
nuts.
Beaume
37.
32"
and
white.
proof
cocoa
Color
Filter.
4th
pure
with
water,
Arrack.
21" pints of fine Batavia do.
off the
7.)
Color
36.
EACH.
from
alcohol
flavored
plain syrup.
58f
GALLONS
TEN
peel.
per
cent.
7). Filtered.
add
for
Macerate
days (see No.
14
(See
cochineal.
with
red
115
EKGLI6H.
BITTERS,
40.
peel.
lb.
do.
orange
2
ounces
do.
calamus
2
do.
do.
pimpinella
1
do.
do.
cut
for
(seeNo. 5) ;
cent,
dregs, add
Syrup, with
brown
45
per
2" pints of brown
8.)
No.
coloring'. (See No.
88.)
144.)
(See No.
Drops.
Danziger
Bitter
41
root.
gallons of spiritat
10
the
Brown
dark
Color
Filter.
root.
hops.
with
out
press
(See
syrup.
sugar
days
14
apples.
orange
i
Macerate
filter,color
Aromatic,
small
dried
press,
93.)
No.
Bitters,
2} lbs. of ground
5) ;
.
2
of
ounces
of
ounce
myrrh. flowers.
2
do.
cassia
2"
do.
ginger.
1"
do.
nutmegs.
2
do.
galanga
root.
f
do.
gentian
do.
1\
do.
wormwood.
f
do.
agaric, all
Macerate
for
14
proof (see No.
dark
brown
with
6"
do.
press
gallonsof spiritat out
small
the
peels. orange
apples.
45
per
color dregs, filter,
88.)
Bitters, English.
peels.
of orange
ounces
5) ;
10
coloring. (See No. 42,
} lb. of lemon
powdered.
coarse
days with
cent,
6"
v
aloes.
of
3| drachms 1
angelicaroot.
do.
do.
3
centaurium.
ground
116
1"
of calamus
ounce
angelica root.
H
do.
galanga
J
do.
quassia wood.
do.
gentian root.
drachms
3
of
do.
3
Ground
alcohol,
nutmegs.
powder
; macerate
cent., for two
weeks,
coarse
per add
4} lbs. of brown
5| gallons of pure
with
1\
5) ;
and
root.
cloves. to
95
of
ounces
EACH.
root.
do.
J
GALLONS
TEST
1"
2
4
FOfc
KEOIFEB
water
(see
4" gallons of
displace (see Nos.
or
clarified
boiled, and
sugar,
coloring,dark
sugar
with
No.
6) ;
color
(See
brown.
it with
No.
88.)
Filter. 43.
Bitters,
1$ lb. of orange
peel
If lb. of orange
apples.
1$ lb. of gentian lemon
If lb. of Ground
gallons water.
to
of
powder;
alcohol,
95
per
(See
Nos.
44, 2
ounces
Ground
of
to
root.
peel.
coarse
Filter.
Essence.
macerate
or
cent., mixed
3, 4 and
Bitters,
displace with
with
7f
2| gallons of
5.)
Hamburg.
agaric.
coarse
powder
;
macerate
with
4| gallons of
alcohol, 95 per ; add
water
Color
2f
of acetic
ounces
45.
1
orange
peel, macerate
of
water,
cut
the
white, and
alcohol,
95
5) ;
4 and
and
add
lbs. of
16
Filter.
the
a
hours
peel 4f
with
from
off
gallons
displace (see
or
of
24
4} gallons of
of
Nos.
water
sugar.
(See
of
ounces
of the with
weeks, made
syrup
No.
3.)
46. 5
for
them
yellow part
for two
cent,
then
aether.
it fine ; macerate
chop
per
5f gallons of
Bitters, Orange.
6 lbs. of
gallon
with
88.)
No.
(See
brown.
5), mixed
(see No.
cent,
117
8TQMA0H.
BETTERS,
Spanish.
Bitters.
polypody. calamus-root, .
orris
root,
coriander-seed, centaurium.
peel.
orange German *
Ground
alcohol, water,
to 95
and
Filter.
1"
powder
coarse
cent,
per
camomile
(see
; macerate
with
4f gallons of
5) ;
add
5J- gallons of
No.
then
of sugar.
ounce
(See
brown.
Color
flower.
47.
| lb. of cardamom do.
nutmegs.
}
do.
grains
"
do*
cinnamon.
J.
do.
cloves.
I
do.
ginger.
of
88.)
Bitters, Stomach. seed.
|
No.
Paradise.
118
TEN
SUB
RECIPES
GALLONS
EACH.
" lb. of galanga. *
J
do.
orange
do.
lemon
Ground
to
peel. powder;
coarse
alcohol, 95 per 4
peeL
(see No.
cent,
and
J gallons of water,
(See
Filter.
No.
do.
orange
1J
do.
snake
"
do.
American
do.
red
(See
sugar.,
of
made
syrup
No.
7.)
Bitters, Stoughton.
gentian
6
a
3.)
48. 8 lbs. of
lbs. of
12
add
then
5) ;
4f gallons of
with.
macerate
root.
peel.
(Virginia).
root
saffron.
saunders
wood.
j
Ground
to
powder
coarse
proof spirit. (See
4th
;
10
displace with
gallons
of
4.)
No.
m
49.
Brandy,
Angelica.
li
lb. of
2
J
ounces
1
1
do.
lavender
1"
do.
liquorice-root.
angelica
of cinnamon.
Ground
to
50
per
cent.
7),and
No.
6
so
flowers.
powder;
coarse
proof spiritand to
root.
lbs.
of
then
add
rectifier's
; then
mix
3
much
of
water
pints as
to
10
Distil
charcoal.
of white to
get
gallons of over
plain syrup 10
gallons in
(see the
whole. 50.
Brandy,
Anise-seed.
3 lbs. of anise-seed.
seed.
2
ozs.
of caraway
8
ozs.
of orris-root-
Ground
to
a
coarse
powder
;
then
add
to
10
gallons of
50
to
No.
7), and
much
as
do-
cloves.
J
do.
mace.
|
do.
cardamom.
Ground
to
Macerate
and
for
5
gallons.
10
Blackberry.
add of
(see No.
dissolved
52.
in 3f
lbs.
16
to
alcohol,
5) ;
press
gallons
of
95
of blackberries, cent.
per
it ; then
add
Filter*
water.
British.
Brandy,
of catechu,
1
ounce
i
drachm 1
of
vanilla, finelypowdered.
gallon
of fine
proof spirit. Color
and
good Cognac
pale
53.
or
dark
Brandy,
gallons of
9
(see No,
pure
88.)
Calamus.
of oil of lemon.
\ drachm
of oil of calamus.
"
ounce
5
drops^of
Dissolve
oil of coriander.
in 4f
gallons of alcohol,
gallons of water, Flesh-color 91
(see
3).
(seeNo.
Nos.
get
gallons
weeks
two
lbs. of sugar,
1).
to
powder;
coarse
a
mashed,
6
as
plain syrup
over
of cinnamon.
ounce
Add
of white
pints
Brandy,
J-
10
3
water
51.
j
mix
; then
cent.
per
Distil
rectifier's charcoal.
6 lbs. of
proof spiritand
119
CABMrNATIVE.
BBAtfBY,
and
with
16
drops
32
do.
\ gallon white tincture
per
Brandy,
of oil of calamus, of oil of anise-seed. do.
orange.
cent.
; then
plain syrup
of saffron
93). 54,
1 \ drachms
and
95
Carminative.
and
add
(seeNo.
cochineal
(see
120
EECIPES
16
drops
16
do.
of
coriander.
of oil of
ounce
drops
5
in 4}
gallons of (seeNo. 7). 5
gallons
drops
32
do.
plain syrup
Cherry. with
the
5) ;
press
stones.
cent.
per
weeks
; then
(seeNo. in 3$
gallons
of
it ; then
add
Filter
water.
Cinnamon.
Brandy,
of oil of cassia-buds. oil of cloves. in 4 J
J gallons of
1).
Color
per
| gallon of white
brown
(see No.
58.
Brandy,
cent.
; then
add
plain
syrup
(see
; then
add
syrup
(see
88). Cloves.
of oil of cinnamon. in 4}
4} gallons of
7).
and
95
of oil of cloves.
" drachm Dissolve
gallons of alcohol,
water
4} drachms
No.
cent.
per
of oil of cinnamon.
ounce
32
No.
95
3).
Dissolve 4
alcohol,
Brandy,
dissolved
57.
"
of
cherries,mashed
for two
lbs. of sugar,
(see No.
Caraway.
" gallon of white
and
water
black
lbs. of
Macerate 10
(see No.
caraway-seed.
gallons of alcohol, '95
5
plain syrup
add
91).
Brandy,
66. 16
; then
cent.
oil of coriander-seed.
of
Dissolved add
per
of oil of anise-seed.
drops
80
95
J gallon white
yellow (see No.
Color
56.
"
balm.
lemon
and
water
EACH.
GALLONS
TEN
4| gallons of alcohol,
in
gallons of
7).
oil of do.
Dissolve 5
FOB
Color
water
gallons of alcohol, and
dark-brown
" gallon of
(see No.
95
per
white
88).
cent
plain
122
BEOXPfiS
Macerate strained
white
for
and
Color
water.
of
02S.
a
of
add
bitter almonds.
and
strained
a
slices ; 1 drachm
Mix
the
whole, and
0 drachms 4
of
dissolved
J
Brandy,
best
oil of
in
95
4" gallons of
drops
of
oil of
bergamot.
gallons of
dissolved
with
alcohol
in 5"
indigo
and
95
gallons saffron
per of
4" drachms 3
drops
of
of
Brandy,
oil of
oil of
minutes.
in
add
6
lbs.
orange,
neroly.
cent., then
of
Orange,
add
water.
tincture.
90.) 66.
allspice,
spearmint.
3
green
in
cut
Mint.
peppermint.
Color
pint
Filter.
water.
Brandy,
oil of
sugar
of
for two
; then
cent.
per
of
lbs. of
lemon,
juniper, dissolved
drops
in 4*
1
5) ;
Juniper.
80
Dissolve
1
; 1 drachm
boiled
water,
64.
oil of
of
ounce
(see No.
filter.
65.
3
of
1 gallons of alcohol,
sugar,
hours
24
of "f lbs. of sugar;
made
grated nutmegs
pints
5
for
preserved ginger;
ozs.
of
and
powder,
cent.
macerate
syrup,
peach jelly; 2}
in
Peach.
water.
together,
then
4" gallonsof
in
88.)
No.
3f gallons of alcohol, 95 per
Mix
the
to
j gallon of
of
made
syrup
add
then
5);
Imperial
Brandy,
powdered
5" gallons
EACH.
7), dissolved
(See
brown.
63.
4"
tincture
(see No.
syrup
GALLONS
(see No.
hours
24
filtered
plain
TEN
FOE
(See No.
BBAKDT
Dissolve
in 4"
2" lbs. of sugar Filter.
gallonsof
lbs. of
for 24 No.
with
5), and
Strain, press,
(See
No.
of
dark
alcohol,
95
Dissolve
in 4J
4f lbs.- of sugar Filter.
5
Brandy,
pints of
white
plain syrup.
Peppermint. ,
gallons of alcohol, dissolved No.
(See
88.)
in 5
95
per
gallons of
cent., then
cent.,
3.) Brandy,
gallon of
for
macerate
white
Raspberry.
do.
cloves.
J
do.
cardamom.
1
do.
galanga
1
do. .
a
7).
add
95
1\
Filter.
Spice.
cinnamou.
of
to
(see No.
alcohol,
5), then
days (see No.
Brandy,
f
Ground
2
plain syrup
70.
ounces
add
water.
gallons of raspberry juice, 4J gallons of
2\
(see
peppermint (English).
69.
per
cent,
per
coloring. (See No.
yellow with
of oil of
ounce
4
them
the stones, maoerate
of water.
niter ; add
and
68.
10
with
7.)
Color
"
water.
Peach.
gallons
4f
gallons
4
add
cent., then
per
gallons of
Brandy,
peaches mashed
hours
95
3.)
(See No. 67.
18
alcohol
in 5}
dissolved
123
SPICE.
root.
ginger. coarse
gallons of good
powder French
; macerate
brandy.
it for
(See
No.
a
week
5).
with Filter.
124
71.
TEN
FOR
BECIPES
GALLONS
EACH.
Stomach.
Brandy,
(Green.)
i lb. of cubebs.
2"
of centaurium.
ounces
1}
do.
trefolii.
2
do.
cassia
Ground
to
powder
coarse
gallons of alcohol, 95 J drachm
of
Dissolve
in 4*
with
4
(See
per
for
; macerate
cent.
(See No.
one
week
5.) Filter,then
in
4f
add
oil of rosemary.
gallons of alcohol,
lbs. of sugar,
Filter.
buds.
No.
dissolved
3.)
in 5
95
per
gallons
cent.
of water*
; "mixed
OANELIN
73. of
gallons
4
No.
(See
No.
Brandy,
add
2" drachms
The No.
a
and
few
then
with
sugar,
color
(See No.
down 95
per
Use
and
the
gallons of with
green,
;
macerated
add
a
(see
oil dissolved
in
made
of
and
fron. saf-
syrup
water.
of
tincture
Indigo
90.) Calabre
white
chatidL
a
red
or
wine this
to
must, add
boiled
and
med skim-
1} gallon of alcohol,
cent. :
for manufacture
of
76.
gallons of fresh,pure
1
gallon of alcohol, it
Use
:
Malaga
Calabre
9
Let
95
red
For
white
or
2 drachms
Dissolve
in
3"
gallons (See
of
wines.
Corfou.
cinnamon.
alcohol, 95
plain syrup. No.
must.
Decant.
different
de
Ceylon
6f gallons of white
Color, yellow.
of
Canelin
of oil of
wine
cent.
per
manufacture
the
wine.
firoid.
a
clarifyitself by standing.
77.
add
and
cent.
per
8} gallons ;
to
ground
pressed, 95
5
75.
gallons of
be
must
root
alcohol,
Filter, and
36
3.)
root.
days,
4f gallons of 4 lbs. of
syrup.
of wormwood.
calamus
herb
5)
white
plain
days
2
"Wormwood.
Brandy,
of herb
do.
No.
(See
of
for
of oil of wormwood.
ounces
J
Macerate
cent.
gallons
1|
Filter.
74.
1J
Strawberry,
alcohol, 95 per
5), then 7.)
125
OOBFOU.
strawberry juice.
4J gallon of
(see
DE
91.)
per
(See No.
cent.;
7.)
then
126
FOB
BECIPE8
Ganelle.
78.
of oil of cinnamon.
6" drachms Dissolve
in
alcohol,
of
gallons
3"
6f gallons of plain white
add
79.
in
gallonsof
95
cent.
per
(See No.
syrup.
;
then
7.).
Cedrat.
of oil of cedrat.
13" drachms Dissolve
EACH.
GALLONS
TE3T
gallons of alcohol,
3"
white
(See
plain syrup.
Color, yellow. *
(See No.
cent., and
per
No.
6f
7.)
91.) d'Asile.
Champ
80.
95
"
8
of
ounces
4
do.
grains d'ambrette.
1"
do.
Ceylon cinnamon, ground
and
macerate
and
distil with
3" gallons of
Distil mix of
caraway-seed.
the
the 42
3
3
gallons
3
of
to
powder
coarse
alcohol, 95 per
;
cent,
water.
of
gallons
gallons
lbs. of sugar
of
alcohol
aromatic
and
from
off the
spiritwith
4f gallons of
a
and
water, syrup
made
(See No. 7.)
water.
Filter. .
81, 2
drachms
8
drops
of essence of oil of
Christine. of vanilla.
roses.
24
do.
oil of
48
do.
oil of cinnamon. in
Dissolve with water.
a
syrup
3
neroly.
'gallons of of
made
(See No.
42
95
per
alcohol
cent,
lbs. of sugar,
and
7.) 82.
Cbristophelet. .
6" drachms
of
Spanish saffron.
14"
do.
cinnamon.
6$
do.
cardamom.
;
mix
it
4| gallons of
10|
J drachms
10 4
of
ounces
J
figs. of
galanga-root.
of orris-root.
ounces
2"
do.
sage.
4"
do.
staranis.
2|
do.
coriander-seed.
Ground
to
distil with
6
of water.
Distil
add
gallons of alcohol, of
distilled water;
St.
2| gallons of white
of
plain
syrup
gallons of cider, old
10
Put
it in
beer-casks); No.
7) ;
in it
dissolve in
ready
bung
of potassa ;
and
it
white
plain
of tartaric add
7"
ple pur-
well
(see
syrup
acid.
Keep
of
bicarbonate
ounces
quickly,and
as
Color
cask, pitched inside (like
ounces
; then
hand
bung
5
7).
and
clear.
2" pints clarified
add
ambergris,
92).
(see No.
iron-bound
strong
a
then
1| gallons of
wine;
(see No.
gallons
1J
spirit;
aromatic
of
5),and
Champagne.
Cider,
83.
the
tincture
tincture of elderberry
with
cent., and
per
Julieii Medoc
drops
13
95
gallons of
off 5
(seeNo.
Macerate
powder.
coarse
a
gallons
H
127
STRONG.
CIDER,
the
possible.
as
0
Take
fill
a
them
as
cask.
strong
through
a
large surface, Press cask
the
to
up
is
fermentation
for that
the
on,
clean
drachm
through it in
a
cool
the
and
cask
this
keep
it for
24
is
previous in
bung-hole.
Bung
long
as
on
fill the as
the aside
ended, draw
to
fillingthis
it,by hanging it up
a
hours.
juice kept
some
of brimstone
place.
out
it full
to
passing
pulp
fermentation ; but
by
possible,and
as
by adding the
them,
leave
air,and
bung-hole,
another 1
Spread
open
going
of
pulp
a
cider-mill.
When
cask, burn
keep
Make
purpose.
it off in
vessel
in
juice sufficient
will make
as
juice as thoroughly
the
out
apples
many
Strong.
Cider,
84,
an
iron
and carefully,
128
RECIPES
TEN
FOS
85. Procure
take
many
sweet
Press
the
as
fill it.
let
to
the
juice, and
a
"
84).
shake
to
times, and
be
each in the
for
cask
in
After
time.
cask, bung
it
put
described
let it stand very
process
three
above
tions direc-
last " of the
it in
cool
a
juice place
Citron.
of oil of lemon,
ounce
3" gallons of alcohol, Then Color
yellow (see No.
1 lb. of lemon ounces
1
drachm
Cut
8
91).
(see No.
7).
the
yellow part.
peel, only
the
yellow part.
nutmegs.
pieces ;
cent., and
gallons
white
plain syrup
Citronelle.
peel, only
in small
per
cent.
per
of cloves.
do.
1
95
in
91).
of orange
2
dissolved
6f gallons of white
add
87.
of
the
:
use.
1
off
observe
carefully, and
viz.
juice,being
this
put the
the
manner,
(as
to
ful care-
decant
and
through
have
you
86.
95
the-
particular to
very
cask
" full with Go
it well.
the
cask
up
sufficient
; then
the
Bung
cask
in
then
possible, being
as
following
the
brimstone
Fill the
juice
little while
a
beer-cask);
a
make
quickly
as
2d.
(like
will
as
settle
of
ounce
3d.
while.
careful
apples
juice
recipe No.
in
apples
put it in the
Burn
1st.
Sweet.
Cider,
cask, pitched inside
a
EACH.
GALLONS
of
plain
5
gallons
aromatic syrup
macerate
of
with water
spirit,and
(see No.
7).
5
gallons
(see No. mix
Color
it with
of
alcohol,
5). 2
Distil
gallons
yellow (see
No.
130
COQUETTE
91.
Color,
I lb. American
Mix
of alcohol, 95
place, and
let it stand
bottle
use.
for
turmeric
and
A
instead
put it in
;
for 8
same
of
place
for
8
95
per
days
of
1 ounce
" drachm
be
also
may
quart warm
a
filter,and
press,
the
of
made
proportions,
same
Purple. to
a
Macerate
cent.
; then
press,
pulp, with
(see No.
and filter,
1
5)
bottle
in
for
quart of a
warm
use.
Red.
Color,
finely-powdered cochineal of calcinated
Boiled
then
Observe
Color,
93.
1
days;
\ lb. elderberries, mashed
alcohol,
jar, in
covered
a
1
way.
92. Mix
fine,with
very
yellow coloring
of saffron.
in the
make
Yellow.
saffron, cut
cent*
per
FLATTEUSE.
with
alum. in
quart of water,
a
quart of alcohol, 95 per
earthen
an
cent., press,
dish;
and filter,
bottle
add for
use.
Color, Violet.
94. of blue
1
pint
2
pints of
Mix
color. color.
red
together. 95.
24
drops of
a
oil of
rose, mace.
48
do.
oil of
32
do.
essence
in 3
Dissolve syrup
(see No.
made
7).
of
Flatteuse.
Coquette
of
gallons 42
Color
ambergris.
of
alcohol,
lbs. of rose
sugar
(see No.
then
95
per
cent.
and
4$
gallons of
93).
;
add
water
Cordial.
96.
oil of cinnamon.
of
82
drops
24
do.
oil of cloves.
24
do.
oil of
mace.
48
do.
oil of
peppermint.
Dissolve
in
(see No.
7).
Filter
candied
do*
lemon
3
do.
candied
4
do.
raw
for
the
4
strained
a
gallons of water, strain it,and
in 2
almonds
1
do.
almond
2
do.
St
1
do.
conserve
1
do.
ginger powdered.
1
do.
cinnamon
1
do.
mace.
boiled press
with and
one
per
of
4} gallons of
gallon
water.
"
white
mashed.
and
roses.
"
covered
of
take
water, a
of
2 fourth-proof spirit,
in water
; then
through
; add
broken.
bread, broken
;
put this together in
6 lbs. of
and
flannel
mix
while
Malaga
with
the
raisins
above
;
hot.
Cordial, Caraway.
of oil of caraway cent.
dients. following ingre-
the
"
"
juice, 7 gallons
98.
95
bitter,
John's
filter it
6 drachms
and
blanched
isinglassdissolved
pot well
stone
of
add
jelly.
do.
of
(Jelly.)
Pearl.
ginger.
2
ounces
water
ginger.
currant
J pint of lemon
a
3).
liquor a jelly made
of
ounces
; -add
peel.
minutes
20
cent.
per
lemons.
2
Boil to
of
ounces
(see No.
05
4} gallons of
and
sugar
Cordial, Bright
97. 2
lbs. of
42
alcohol,
of
gallons
3
of
made
syrup
131
OAKAWAY.
OOHDIAL,
a
dissolved
syrup
(See
No.
made
7).
in 3
of 42 Filter.
hol, gallons of alco-
lbs. of sugar
and
132
'
KEOTPES
FOB
Cordial,
99.
lbs. of
30 to
cherries, red
and
pulp
a
of Bugar
and
5) ;
without
3" gallons of
make
stems,
4" gallons of alcohol,
and
press,
EACH.
Cherry.
sour,
with
macerate
(see No.
cent,
GALLONS
TEN
add
a
made
syrup
No.
(See
water.
of
7.)
them 95
per
42
lbs.
Filter.
"
100.
"
of oil of
ounce
alcohol,
95
; then
3" gallons of
.
of
ounces
orris-root.
2
do.
cinnamon.
"
do.
cardamom.
powder
coarse
gallons
of
alcohol,95
gallons
of
water.
aromatic
Color
per
Distil
and spirit,
and
sugar
then
brown
3
add
filter,and
and
4f gallons of water*
(See Red red
No.
then
42
of
lbs. of
Filter,
a
5), and
5
J
gallons
of
4 and
of
made No.
5
24
lbs. of
1).
Ginger.
5
drops
alcohol made
syrup
(See
J
cloves.
of
ginger,
5
water
syrup
(See
displacewith
No.
of oil of 95
with
7).
per 42
Color
bergamot
cochineal*
same
as
the
above, except
;
cent., press lbs. of sugar,
pale yellow.
91.)
ginger is the
with
add
a
Nos.
off the
from
gallons of
and
or
(see
cent,
Cordial,
ground
it with
macerate
of
7.)
No.
; macerate
tincture
with
of
ounces
gallons
3
made
syrup
(See
3" gallons of water.
102.
10
a
in
cloves.
do.
to
add
water.
3
Ground
dissolved
Cordial, Cloves.
1 01
12
Cinnamon.
cinnamon,
cent.
per
and
sugar,
Cordial,
it is colored
CORDIAL,
103.
lbs. of
8
ripe
; boil
water
and
take 4
Cordial,
them
from
tender
the
4
do.
dates,
4
do.
ounces
42
lbs.
and
make
of
juice.
do.
calfs-foot
jelly.
of candied
lemon.
do.
cinnamon.
1
do.
cloves.
2
do.
ginger.
1
do.
nutmeg.
1
do.
pimento.
coarsely powdered add
gallons
2
to
palp, skim
a
do.
wine.
1
and
them
*
1
5),
4f gallons of
sugar,
pieces.
figs,do.
sherry
All
of
:
in small
cut
do.
ounce
add
Gage.
jelly.
3
1
Green
fire,then
of currant
ounces
J pint of orange
for
; macerate
of
alcohol,
95
per
week
one
(see No.
oent.;
strain, press
with
5" gallons of
filter.
and
2
lbs. of fresh
104.
Cordial,
lemon
peel.
"
do.
roasted
J
do.
cinnamon,
alcohol, Distil add
and 24
and
small
Cut
bread,
wheat
95
per
from to
this
for
30
lbs. of sugar,
water
drops and
Color, pale yellow.
one
week
5" gallons of
cent., and the
crusts.
do.
macerate
off
Lemon.
crushed.^
of nutmeg,
"J ounce
of
and
gages
133
LEMON.
5
gallons
of oil of
No.
of
lemon,
3" gallons of
(See
water.
water.
91.)
aromatic and
a
spirit,
syrup
(See
No.
made
7.)
134
BECIPE8
105. 22
Cordial,
do.
cinnamon.
1J
do.
cloves.
1J
do.
cardamom.
Ground
to
off the
Distil from it with
a
of water.
7.)
No.
(See
of oil of
ounce
Dissolve a
made
syrup No.
(See
of
and spirit,
3" gallons
Cordial,
Mint.
spearmint. of
alcohol,
lbs, of sugar
42
with
green,
tincture
95
per
cent., then
4f gallons of
and
add
water.
and
of
indigo
Cordial,
Noyau,
saffron.
(See
90.) 107.
1} lb. of
apricotkernels.
"
do.
peach
"
do.
prune
The
cent., and Distil
for 3
do.
do. oranges,
24
it with
a
pieces. of
gallons
alcohol, 95 per
water.
3
syrup
made
of
108.
Dissolve
in 3"
water
(See
in small
cut
off the
of water.
1 ounce
hours
J gallons of
from
'
.
of 12
rinds
Macerate
mix
water.
Filter.
gallons
3
aromatic
with
7.)
Color No.
in
gallons of
of 24 lbs. of sugar,' and
made
syrup
week,
one
5" gallons of
cent., and 5
water
for
; macerate
per
106,
i
French.
Maccaron,
powder
coarse
5J gallons of alcohol, 95
mix
EACH.
of bitter almonds.
ounces
J
1
GALLONS
TEN
FOB
No.
7.)
gallons of 42
flavored
lbs. of
sugar,
spirit,and and
lons 4f gal-
Filter.
Cordial,
Orange,
of oil of orange. in 3
gallons of alcohol,
95
per
cent., then
add
a
of
made
eyrup
(See
No.
lbs. of
42
yellow, with
tincture
a
109. lbs. of
them 1
Color
eight days,
of white
plain syrup.
95
of oil
ounce
per
1.)
(See
to
pulp ;'let
a
boil for 2 minutes No.
in
1.) Strain, then
cent.
91.)
gallons of alcohol
in 3
dissolved
*J gallons of white
(See No.
plain syrup.
Filter.
peach kernels.
6
of
ounces
lemon
peel.
2
do.
cinnamon.
"
do.
cloves.
"
do.
nutmegs. for
24
gallons
of flavored
syrup.
(See
Color
No.
3| gallons of alcohol, 95
in
hours
off the
Distil from
water.
then spirit,
add
3
water
gallons of white
7
per
plain
7.)
peaeh-blossom
(See No.
color, with
tincture
cochineal.
of
93.) 112. of
ounces
gallons
.
3" gallons of
cent., and
Persicot.
Cordial
3 lbs. of
Macerate
of
gallons of-
Cordial,
quinces, grated,
alcohol
Distil from 1
91.)
Peppermint,
Cordial,
111.
48
then
(See No.
peppermint
; add
cent.
mashed
and
per
filter.
and
yellow,
95
(See No.
Peach.
kernels
for
110. i
and
gallons of alcohol,
3
saffron.
of
Cordial,
peaches
ferment
gallons
add
4f gallons of water.
and
sugar,
7.)
Color
12
135
QUINCE.
OOEDIAL,
off the white
95
per
water,
Quince,
cent., and 3
gallons
plain syrup.
for
macerate
(Sse
days
gallons
3" of
8
flavored
No.
7.)
of
in
3
1
water.
add spirit,
136
RECIPES
113, 2 drachms 1
do.
32
drops
Dissolve 7
of
wormwood. roses.
oil of
in
gallons Color
oil of
of
drachm
1
peppermint*
do. of
hyssop.
gallons
3
white
white per
of
lbs.
7) ;
of
add
3
gallons
6" gallons of alcohol
of
95
cinnamon.
1
do.
Jamaica
pepper.
1
do.
nutmegs
; all
Macerate
for
5) ;
(see No. Color
8
add
days
in 3
oil of
do.
tincture
24
do.
oil of
of rose
in 3
with
of
white
coarse
alcohol,95
plain
(See No.
Cordial,
powder.
syrup.
93.)
cent,
per
(See No. Filter.
Rose.
of iriusk.
orange.
gallons
white
gallons
a
roses.
40
Dissolve
to
cochineal.
116.
of
ground
gallons of
7
with
red
drops
Water.
cloves.
do.
Color
juice with
Red
Cordial
1
gallons
7.)
Filter.
cent.
1 ounce
40
No.
add
then
cent,
Raspberry.
boil the
(see No.
115.
7.)
per
94.)
raspberries;
plain syrup
95
(See
Cordial
114.
12
alcohol
of
plain syrup.
(See No.
lilac
Railroad.
Cordial
oil of
of
EACH,
GALLONS
TEN
FOB
of
alcohol,
plain syrup. cochineal.
95
(See
(See
per
No. No.
cent., then
7.)
93.)
add
7
t^
138
BEOTPES
Ground;
then
TEN
POB
for
macerate
Creme
Barbadoes.
de
Ceylon,
5"
of cinnamon.
ounces
3 drachms
of
53
lbs.
(BarbadoesCream.)
do.
mace.
of cloves.
1" drachms 11
do.
coriander-seed.
11
do.
bitter almonds.
1"
do.
nutmegs.
Ground
and cut ; macerate
alcohol,95
per cent., and
for 24
3f gallonsof
3" gallonsof flavored
of sugar, and
3} gallonsof water,
123. 5 lbs.
Creme
of roasted
de
in
hours
off the water
of
Ground
; macerate
Distil from
water.
spirit ; then
add
53
lbs.
boilingheat.
near
(CocoaCream.)
Cacao.
in 3"
for 24 hours
3| gallons of
water.
gallonsof alcohol, Distil from
then add 3" gallonsof flavored spirit, 3
of J gallons
Ceylon cinnamon.
per cent., and
water
3
cacao.
1 ounce
and
; distil from
water
lemons, the rinds only.
4 oranges,
95
gallonsof
then add gallonsof flavored spirit, boilingheat. 3} gallonsof water, near
and
122, 4
in 3}
hours
24
3*
water
of sugar
EACH.
3| gallonsof
alcohol,95 per cent., and off the
OAIXOHS
J gallonsof water,
near
boilingheat
53
off the
lbs. of sugar
; add
one
ounce
of tincture of vanilla.
124,
Creme
de
Cedrat
with
Champagne.
(Cedrat
Cream.) 1 95
ounce
per
sugar,
of oil of cedrat,dissolve in 2"
cent, add and
4
quart bottles
3" gallonsof water,
of near
gallonsof alcohol,
champagne, 53 boilingheat.
lbs. of
OBEtfE
8 lbs. of 12
roasted
cacao.
of cinnamon.
ounces
4
do.
vanilla.
i
do.
cloves.
Ground 95
from
gallons of alcohol,
in 3"
No.
(See
water.
Distil
5.)
3" gallons of high-flavored spirit; then
water
lbs. of
53
hours
of
gallons
cent., 3|
off the
add
for 48
; macerate
per
(ChocolateCream.)
Chocolat.
de
Creme
125.
139
DATTK8.
DE
3} gallons of water,
and
sugar,
boiling
near
heat.
126,
drops
162
of oil of cinnamon.
gallons of alcohol,
in 3"
Dissolve
lbs. of sugar,
53
Color
6
*
(See de
Creme
bergamots,
6 bitter
the
Fruits.
Cinq rinds
oranges,
do.
do.
do.
do.
6
lemons,
do.
do.
do.
do.
9 oranges,
alcohol,
95
Distil then
add
for
macerate
per
off the
53
lbs. of sugar
add
; then
boilingheat.
near
(Cream
Fruits.)
of Five
3"
water
3| gallons of
with
hours
24
3| gallons of
cent., and
from
cent.
only.
cedrats,
small;
per
91.)
No.
6
Cut
95
3} gallons of water,
and
yellow.
127.
(Cinnamon Cream.)
Cinnamon.
de
Creme
(see No.
water
gallons
of
flavored
3} gallons of water,
and
near
5).
spirit, ing boil-
heat.
Creme
128, 8 lbs. 3
of dates
J-gallons of
de
pounded,
water
; strain
Dattes, and and
boiled press
(Date Cream.) with
53
; then
lbs. of sugar, add
72
drops
140
of
BEOTPES
oil
of
FOB
neroly,
and
in
dissolve
3| gallons of alcohol, 95
cent.
per
4
carrot-seed.
of
ounces
cinnamon.
4
do.
Ceylon
8
do.
angelica-seed.
8
do.
orris-root.
Ground 95
off the lbs. of
then
add
near
boiling.
53
Creme
130. drachms
4
water
sugar
of
32
drops
of
oil of
neroly.
14
drops
of
oil of
roses.
24
drops
of
oil of
cinnamon.
Dissolve
in 3"
and.
lbs. of sugar
color
and
and
95
Distil and add heat.
Creme
lemons, the
Cut
heated
alcohol,
95
percent.
water,
near
; then
add
boilingheat,
93.)
de
rinds
(Mint Oream.)
Mentha,
per
cent., and
from
lbs. of
only.
for
macerate
dissolve 53
No.
water,
spearmint.
5 lbs. of
25
of
of
spirit;
(Martinique Cream.)
J gallons of
3
(See
rose.
131.
hoi,
gallons
flavored
5.)
vanilla.
of
tincture
of
gallons
3"
Martinique.
de
(See No.
water.
gallons
3" and
hol, 3" gallons of alco-
with
hours
24
3f gallons of
cent., and
from
Distil
for
; macerate
per
(imperial Cream.)
Imperiale.
Creme
129.
53
EACH.
GALLONS
TEN
24
water
in
drachms
sugar
with
3| gallons of
off the it 5
hours
and
3"
(See
water,
gallons of
3" gallons of alco"
oil
of
of
No.
flavored
peppermint
3" gallons of water,
near
5.) spirit, ; then
boiling
CREME
132. 32
hours
with
3f gallons of drachm
of
ground,macerate 95 per cent., add alcohol,
(seeNo.
water
133.
5).
then vanilla,
Distil from dissolve
in it
53 lbs. of sugar
one
and
(Lady'sCream.)
Nymphe.
de
oil of cinnamon.
49
do.
oil of
mace.
24
do.
oil of
roses.
Dissolve
add
off the
boilingheat.
near
Creme
drops of
97
of
essence
J gallonsof
53
3" gallonsof
and
and 3" gallonsof flavored spirit,
water
3
Cream.) (Coffee
coffee roasted
water
141
BOBES.
Mocha.
de
of Mocha
ounces
for 24
Creme
DE
95 per cent., then add gallonsof alcohol, and 3 J gallons of water, near boilingheat. (SeeNo. 93.)
in 3"
lbs. of sugar Color rose.
,
134*
Creme
d'Ora^ge,
with
Champagne.
(Orange
Cream.) of oil of orange,
1 ounce 95
per
cent., add
of sugar, and
1
of oil of
ounce
quart bottles of
3} gallonsof water,
Creme
135.
4
de
Portugal ;
hol, gallonsof alcochampagne, 53 lbs. boilingheat.
Cream.) (Portugal
dissolve
in 8"
lbs. of sugar and
53
gallonsof of 3 J gallons
boilingheat.
near
36.
Creme
Dissolve 1 drachm 95 per
-of water
near
Portugal.
alcohol,95 per cent.,add water,
dissolve in 2"
de
(RoseCream.)
of oil of roses, in 3"
cent.,then add
near
Roses.
lbs. of sugar boilingheat, and color rose. 53
hol, gallonsof alcoand 3| gallons (See No.. 93.)
-pJM""--
142
RECIPES
137, 4
FOB
Royale*
Creme
4
do.
cinnamon.
8
do.
carrot-seed.
oranges, the rinds Macerate for 24 hours
cent., and
of sugar
and
3
J gallonsof
Creme
water
of
truffles,ground;
of
alcohol, 95 per
add
lbs.
53
of sugar,
and
(Oream
lbs.
53
Truffles.)
of
for
(see No. 3
add
boilingheat.
macerate
cent,
Distil from
then spirit,
near
Truffles.
de
5).
(see No.
water
3f gallons of flavored
138.
and
3" gallons of alcohol,95 per
with
3f gallons of
water
gallons
(Royal Cream.)
only.
10
1 lb.
EACH.
of cloves.
ounces
off the
GALLONS
TEN
days
8
with
3"
5) ; Btrain,press
J gallons of water,
near
boilingheat. Color
dark
139.
of vanilla
bean,
cut
3" gallons of alcohol, 95
add
lbs. of
53
sugar
88).
"Vanille.
de
Creme
2 drachms
in
(See No.
yellow.
and
3
per
(VanillaCream
Cordial)
fine ; macerate cent,
for 2
(see No.
J gallons of water,
5);
days then
boiling
near
heat. 140.
If gallonsof do.
If Dissolve
in
alcohol, 95 per
Creme
orangerflower water. it
53
cent.
"
n
",-.
Cuckold's
,^gal^i*if IwHite plain ""*!"*"!".
.
"".*
O
*
"
*
"
"
then
add
3" gallons of
Filter.
Comfort.
proof spirit(see No. *4^gallonSBOf
-"*
*
lbs. of sugar,
A\ lbs.,of fresh poppies mashed,
*
...
(Virgin'sCream.)
rose-water.
141.
.
Virginal.
syrup
macerate
one
week
5); strain,press,
(see No.
7); flavor
with
add with
one
\
of
ounce
in
2
alcohol, 95
of
ounces
Culotte
142. 1
of
ounce
vanilla,24 drops of oil of
of
essence
do.
Ceylon
J
do.
cloves.
J
do.
vanilla. for
cent., and
from
lbs. of
off the
pale yellow.
J- do.
juice No.
(see
boiled
Ceylon
cinnamon.
of
16
1) ;
144.
ounces
do
3
" drachm
add
alcohol, 95 No.
(See
Drops.
(See
41.)
No.
do.
Galanga
$
"io.
gentian
do.
wormwood.
socotrin.
buds.
-'
1
J
cent.
88.)
2
root.
per
ginger.
ounces
root. root.
agaric. and
filter,and
yellow.
with
plain syrup
nutmegs.
cassia
and
of
white
do.
ounces
cent.,
gallons
of
1"
2
Grind
gallons
minutes
5
angelica
myrrh.
do.
dark
for
them
2"
ounce
Color
water.
centaurium.
^
"
3
7
Danziger
aloe
add
(Holland Curacoa))
; boil
and
oranges
; color
of
gallons
4"
spirit;
peel.
in water
then
5.)
flavored
gallons
d'Hollande.
orange
soak
No.
per
91.)
Cura"oa
strain, filter
2
with
No.
(See
-Let them the
(See 3
water
Curacao
lb. of
1
3.)
(Pope's Breeches.)
3" gallons of alcohol, 95
with
hours
24
sugar
143,
No.
cinnamon.
3" gallons of water!
Distil 42
Pape.
dU
(See
Filter.
cent.
per
dissolve
roses,
nutmegs.
"
Macerate
143
DBOPS.
DANZIOER
5
with
macerate
J gallons of
color
dark
water
yellow.
4J gallons of
(see No. (See
No.
5)
alcohol, ;
88.)
95
per
strain, press,
;
144
FOB
RECIPES
145.
Cut
in small
white
wine;
syrup
(see
and
boil
strain, and
1) ; \ of
gallons
4$
(Apricot Water.)
ripe.
pieces, and
No.
EACH.
d'AbricotS.
Eau
apricots,very
80
GALLONS
TEN
them
add
alcohol,
95
white of
tincture
of
plain
cinnamon,
; filter
cent.
per
of
gallons
4
gallon of
1|
ounce
pn
with
up
after
two
weeks.
22
of wormwood.
ounces
Macerate
the
3" gallons of
gallons
3
water
dissolved with
with
hours
24
and
cent.,
(Absinthe Water.)
d' Absinthe*
Eau
146.
in
gallons
6"
tincture
of saffron
Eau
147.
(see No.
5).
and spirit,
add
water
of flavored of
water
and
of
gallons
3
Distil
of
from
color
(See No.
(Water
95
per off
8 lbs. of sugar
filter,and
;
indigo.
d'Anis.
alcohol,
green
90.)
Anise-seed.)
*
"
1
of oil of anise-seed
ounce
95
gallons
148.
; then
cent.
per
of water,
lbs. of
8
filter.
and
d'Anis
Eau
add
dissolved
(See
in 3 sugar
No.
hol, gallons of alcodissolved
in
Water
of Anise-
8.)
(Compound
Compose.
6"
seed*) anise-seed.
" lb. of green " lb. of
star
anise-seed.
" lb. of angelica seed.
Grind; 95
from of
per
cent., and
off the sugar
(See No.
for
macerate
water
dissolved
3.)
hours
gallons
3" 3
24
gallons in
6"
of
with water
flavored
gallons
of
3
gallons of alcohol, (see No.
5)
spirit,and
add
water
;
then
; distil 3
lbs.
filter.
146
BECIPBS
FOB
Eau
152*
2f drachms 12 8
of
in 3
153.
in 5f
bergamots, lemons,
(see No.
do.
do.
alcohol,
95
5).
Distil
add
from
(See
Eau
de
sugar,
No.
per- cent., then
95
gallons of
Eaai
1554
1 J lb. of caraway
gallons
3
of
(see No. 6).
flavored
spirit,and
of water.
add
8
lbs. of
(See
95
Distil
from
Filter.
in 3 sugar
No.
Carvi.
alcohol,
8
in 5}
water
flavored
gallons
of
dissolved
hol, alcoin
6
J
(Caraway Water.) ; tod
off
the
3.)
for 24 hours
macerate
cent., and
per
No.
gallons of
3.)
lbs. of sugar
(See
Water.)
(Cinnamon
; dissolve
seed, ground
add
gallons of
3
dissolved
"3^nnelle.
de
J gallons of
3
with
3.)
Filter.
water.
for 24 hours
macerate
off the water
of oil of cinnamon
1 ounce
(Bergamot Water.)
cenj;. ; add
per
lbs. of
20
Filter.
154.
water
do.
of
spirit,and water.
do.
pieces, and
gallons
lbs.
20
only.
in small
them
; add
93.)
Bergarnotte.
the rinds
cent,
per
df water.
No.
(See
de
10
gallons
rose.
Eau
oranges,
with
Dames.
gallons of alcohol, 95
10
Out
"
Belles
of vanilla.
essence
of sugar dissolved Color Filter.
8
de
EACH.
drops of oil of neroly. drops of oil of roses.
Dissolve
5
GALLONS
TEN
3
water
dissolved
j-gallons of 3
gallons of in 6 J
lons gal-
EAU
156, 48
cedrats,the
24
oranges,
Cut I
Eail
and
alcohol,95 Distil
only.
do.
do.
(See No.
for
them
off the
lbs. of sugar
24
rinds
{Oedrat Water.)
with
hours
24
3" gallons of
cent., and
per
from
Cedmt.
de
macerate
147
GHASSEUB8.
BE
gallons of
dissolved
in
Eau
Celery.
5"
(see No.
water
flavored
of
gallons
3
water
gallons of
3
5).
spirit; add Filter,
water.
3.)
157.
de
(Kirechwasser.)
V
12
with
(see No.
flavored
in
seed
5) ;
then
off the
add
24
Fiker.
water.
the
Water
lbs.
of
(See No.
hours
24
3" gallons of
cent., and
per
distil from
spirit;
5" gallons of
95
for
Macerate
ground.
gallons of alcohol,
3
water
of
celery
ounces
3
gallons
dissolved
sugar
3.)
*
158. Take a
stones
;
for 2 and
this
put
months
3
or
of
pulp
add
Cerises,
them
;
pulp
in
;
keep
a
off
water
distil
proof),and
159,
Eau
to to
over
fillit in
de
(Cheny
Water.)
cherries, without
break
sufficient
; then
above
de
of- black
bushels
9
make
Eau
handfuls
two
air
prevent
the
by
its
demijohns
55
cover,
when
burning
strength of
cherry
fixed
good
a
of
and
let it ferment
and
large cask, the
stems,
per
cent.
tilled dis-
(10
bottles.
or
(Hunter's Dew.)
Chasseurs,
.
145
Dissolved 8
lbs.
oil of
do.
48
'
of oil of
drops
of
(See No.
in 3
sugar
3.)
peppermint. mace.
gallons of alcohol, 95 dissolved
in "ty
per
gallons
of
cent. water.
; then
add
Filter.
148
BECIPES
FOB
EACH,
GALLONS
TEN
/
160. 21
Cologne,
de
Eau
(Cologne Water.)
pure,
of oil of orange.
ounces
21
do.
oil of
bergamot.
2f
do.
oil of
neroly. .
6^
do.
oil of lavender.
3f"
do.
oil of rosemary. of oil of
drops
63
oil of cloves.
do.
126
Dissolve
161.
roses.
in 10
Eau
gallons
of
alcohol, 95 per
Cologne,
de
cent.
l'Ambregris,
a
(Ambergris
logne Co-
Water.} 21 21
do.-
oil of
bergamot.
2f
do.
oil of
neroly.
6^-
do.
oil of lavender.
J$
do.
oil of rosemary.
8
of oil of
drops
63
"
of oil of orange.
ounces
roses.
126
do.
oil of cloves.
200
do.
essence
Dissolve
162. 21
in 10
gallons of alcohol,
Cologne
de
Eau
of amber.
au
MUSC.
21
do.,
oil of
bergamot.
2
f
do.
oil of
neroly.
6^
do.
oil of lavender.
8ff
do.
oil of rosemary.
drops
126
"
of oil of
do
ounce
Dissolve
per
cent.
(Musk
Cologne Water.)
of oil of orange.
ounces
63
95
roses.
oil of cloves. essence
in
10
of muek.
gallons of alcohol,
95
per
cent.
EATJ
163.
1
of
ounce
cinnamon.
4
do.
cardamom.
cent., and
per
over
of
in 6"
alcohol, 95 per
water
(see No. add
then
5) ;
lbs. of
8
(See
Filter.
hol, alco-
No.
3.)
Cumin, in 3
dissolved
add
Filter.
water.
of
water.
seed
then
gallons of
spirit ;
de
caraway
cent., and
6J gallons of
in
Eau
oil of
of
ounce
flavored
3
with
gallons
gallons of
164.
1
(Cordial Water.)
hours
24
3"
gallons
3
dissolved
sugar
for
; macerate
95
149
myrrh.
do.
distil
Cordiale.
Eau
4
Ground
d'oRANGES.
FLEUES
DE
8 lbs. of sugar
(See No.
gallons of dissolved
3.)
"
1| lbs. of fresh
Divine.
Eau
165.
peel, the yellow only.
lemon
"
lb. of coriander-seed.
~
1
of
ounce
mace.
do.
1
Ground
off
drachms
2
bergamot in 5"
per
from
Distil add
cardamom. ; and
alcohol,-95
; after
gallons of
166. 162 95
and
cent,
water
of
oil of
neroly
drops
of
oil of
cent., then
mix
d'
and 24
1"
Oranges.
Filter.
in 3
lbs. of
sugar
(See No.
3.)
8
No.
sugar
of
5).
spirit, oil of
dissolved
3.)
(Orange-Flower
neroly, dissolve add
No.
gallons of
flavored
drachm
lbs. of
(See
3
(see
water
gallons of fine
3
Filter.
water.
with
hours
24
J gallons of
dissolution
Fleurs
water.
3
the
de
gallons of
for
macerate
Eau
per
'
gallonsof dissolved
Water.) hol, alcoin
6"
150
RECIPES
167.
FOE
Eau
6
lbs. of strawberries
8
lbs. of sugar.
Boil
for 5 minutes
then
add
No.
3.) 1 68.
Eau
6 lbs. of
with and
(See
then
add
No.
3.)
drachms 95
do.
Ground; 95
from 20
off
Color
95
Qenievre,
add
8
strain, press, Filter.
cent.
per
(Juniper Water.)
lbs, of
in 3
gallons of dissolved
sugar
hol, alcoin
6"
de
Grirofle.
(Glove Water.)
mace.
for 24
macerate
the
lbs. of
for 5 minutes
boil
gloves.
cent., and
per
pnlp,
a
alcohol,
of
(See
(Raspberry Water.)
juniper,dissolve
Eau
of
Filter.
cent.
per
strain, pressy
Filter.
170.
1"
de
water.
ounces
to
;
6" gallons of water.;
cent., then
per
95
water
Fraillboises.
of oil of
gallons of
10
alcohol,
and
Eau
pulp.
a
gallons of
gallons
3
(Strawberry Water.).,
to
raspberries made
169. 3
of
de
lbs. of sugar
8
made
in 6|
gallons
3
Fraises.
de
EACH.
GALLONS
TEN
brown
171
with
3" gallons of water
water
sugar
hours
gallons
3
dissolved with
Eau
in 6f
coloring
de
of
3
gallons of alcohol,
(see No.
flavored
gallons of
and
5).
spirit,then
add
water.
filter (see Nos.
G-roseUles.
DiBtil
3 and
88).
(Currant Water.)
.
6
with
lbs. 8
ot red
lbs.
of
currants
sugar
and
made
to
a
pulp, boil
6^ gallons of water,
for 5 minutes
strain, press,
r
EAU
then
add
No.
3.) 172.
4 lbs. of 4
the
off the
for
No.
of the
in
dissolved
with
hours
24
gallons of
3
lbs. of sugar
cinnamon.
gallonsof
3*
water
Cote, St. Andrd.
yellow parts
macerate
cent., and
per
la
(See
Filter.
cent.
per
kernels.
Ceylon
of
oranges,
Cut;
de
151
MALTE.
alcohol, 95
Eati
peach
ounces
27
of
gallons
3
DE
rinds
gallonsof alcohol, 95
3
(see No.
water
fine flavored 5
of them.
5).
Distil from add
spirit,then
J gallons of
water.
Filter.
20
(See
3.) Eati
173-
drops
64
of oil of cinnamon.
32
do.
oil of cloves.
146
do.
oil of cedrat.
Dissolve
in 3
lbs. of
20
(See
No.
gallons
alcohol, 95 in 5 J
per
gallons of
cent., then
add
Filter.
water.
3.)
of
ounces
Eati
de
Ceylon
|
do.
castoreum.
1
do.
mace.
Cut
and
ground
of
alcohol,95
5)
; distil
add
20
Filter.
of
dissolved
sugar
174.
4
Lucrece.
de
per
from
lbs. of
Malte.
cent., and
off the
(See No. 3.)
of
Malta.)
cinnamon.
for
; macerate
sugar
(Water
water
24
hours
with
3" gallons of water 3
dissolved
gallons of in
5}
8
gallons
(seeNo.
flavored
gallons of
spirit; water.
152
EE0IPE8
Eau
175.
"
of
ounce
alcohol, 95 in 6 J
FOB
gallons of
then
;
1 lb. of
angelica root.
1 lb. of
juniper berries.
95
cent., and
No.
gallons
sugar
No.
of
dissolved
3.)
Mdre.
with
hours
of
gallons
in the
liquor
gallons
3
(see
water
of sugar.
8 lbs.
MillefleurS.
Eau.de of orange
ounces
do.
9
(See
3
of No.
hol, alco-
5) ;
Filter.
3.)
177. 12
lbs. of
8
de
24
6J
; dissolve
strain, press
(See
for
; macerate
per
add
Eau
in
dissolved
Filter.
water.
176.
Ground
(Mint Water.)
peppermint
cent.
per
EACH.
Menthe.
de
oil of
GALLONS
TEN
(AU-Flower Water.)
flowers. blossoms.
quincy lavender
flowers.
orris-root.
peppermint. lemon
balm.
cinnamon.
thyme. cloves. Ground 95
lbs. of with
green Nos.
3
cent., and
per
distil from 20
and
off the
3" 3
water
tincture
of
hours
gallons
with of
gallons
3
(see
water
gallons of flavored in
5$
indigo
and
dissolved
sugar
gallons
unripe
Eau
walnuts
de
of
saffron, and
Noix.
pounded
to
(Water
a
pulp.
of
of No.
and spirit, water
Walnuts.)
hol, alco-
5) ; add
; color
filter.
90.) 178.
54
for 24
; macerate
(See
154:
3
do.
Ground
off the
20
mix
in 2 sheets
dissolved
in 5 J
gold
leaf
with water
of
flavored
flower
183.
Color
Filter.
water.
Eau
of
lbs.
20
add
Quatre
de
i
lb. of
i lb. of
6-).
then spirit,
G-rece.
and
per
cent., and
off the
it "
G-raines.
lons 3" gal-
water
gallon
No.
(See
for
macerate
dissolved
sugar
i lb. of fennel-seed.
No.
hol, alco-
bottle.
; cut
to
red.
(see
de
from
Distil
5).
spirit,and
and
water
each
Pacificateurs
(see No.
of
of
flavored
gallons of alcohol, 95
3
gallons
gallons of water, filter,
to
lemons, the yellow rinds only
hours
3
water
of
gallons
3
des
of
gallons
3"
pure
Eau
182.
of
of
with
hours
24
water
lbs. of sugar,
add
24
for and
cent,
per
Distil from
24
EACH.
d'ambrette.
grains
; macerate
95
GALLONS
of cardamom.
ounces
3
TEK
FOB
RECIPES
in
of
3
lons gal-
orange-
5" gallons
93).
(Water
of
Seeds.)
Four
,
""""'*
celery-seeii. star
anise-seed.
J lb. of dill-seed. Ground 95
from add
per
(See
lbs. of sugar,
No.
Eau
hyson
95
per
fine
gallons
(seeNo.
flavored
5" gallons of
of
hol, alco-
5). Distil
spirit; then water.
Filter.
and
The.
de
(Tea Water.)
tea.
" lb, of souchong
Ground;
water
3
3). 184.
1 lb. of
in
dissolve
with
hours
gallons of
3
water
24
3^ gallons of
cent., and
off the 20
for
; macerate
r
tea.
macerate
cent., and
^
for 8
days with
4" gallons of
water
3
hol, gallons of alco-
(seeNo.
5) ; strain,
EAU
185. 3
2" gallons of white
Eau
Verte
1"
do.
star
3
do.
angelica seed.
IJ
do.
cloves*
drachms
of
anise-seed.
Spanish
6
So.
Peruvian
3
do.
mace.
1"
of
ounce
6 drachms
nuts.
of
6
the
oranges,
rosemary.
yellow rinds only.
6 lemons.
95
do.
from
off
with
20
the
da
with
3" gallons of water
gallons
3
water
lbSi of sugar
Color
do.
for 2 weeks
; macerate
cent., and
per
balsam.
Ceylon cinnamon.
6 drachms
Ground
saffron.
of carrot-seed.
accajou
18
Stomaohiqne.
of coriander-seed.
ounces
3
plain syrup.
1.)
No,
(See
155
p'A10"AYE.
VIE
add
filter ; then
and
press
BE
dissolved
(see No.
green
of
gallons of alcohol,
3
(see
No.
5). Distil
high-flavoredspirit,mix
in 5f
gallons of
water.
ter. Fil-
89.) "
Eau
186* of star
4 ounces
de
do.
coriander-seed.
4
do.
green
4
do.
orris-root.
Ground of
No.
the
oranges, and
alcohol, 5.)
95
Distil
cut
d'Andajre.
anise-seed.
8
18
Vie
anise-seed.
yellow
rinds
for 24
; macerate
per from
cent.,
only.
and
off the
4 water
hours
gallons 3*
with of
3}
water.
gallons (See
gallons of flavored
156
RECIPES
then spirit,
add
FOB
40
Filter.
water.
lbs. of
lb. of cacao,
Eau
\
do.
mace.
13
lemons, the yellow rinds
alcohol, 95
it with
lbs. of
sugar
Danzig.
3
hours
24
gallons of
4
with
dissolved with
in
gold
3
3} gallons
(see No.
water
J gallons of flavored
mixed
yellow,
mix
spirit;
J gallons of
5) ;
water
(See Nos.
leaves.
; 91
181.) 1 88.
4
of
ounces
of water
add
to
an
this
an
of
Vie
de
of
ounce
of
into
Turkey of
linden
black
15
rhubarb, J of
oak
bark
for
boil 95
grain
a
for 48
pale
or
; add
aloe
hours
dark
alder
for 2 minutes
crude
of
gallons of
ounce
cent
grains of
; macerate
color
1
only
per
in 4
hours
2
flowers,
tea;
tincture:
a
(see "No. 5) ;
alcohol
Languedoc.
de
5f gallons of alcohol,
ounce
No.
1 ounce
made
grains
Eau
pearl-barley boiled
; add
flowers, \
of
for
cent., and
per
water
and
de
only.
; macerate
cut
off the
filter ; color
3} gallons of
cinnamon.
distil from 40
in
roasted.
Ceylon
of
dissolved
Vie
de
do.
and
EACH.
3.)
\
Ground
\
GALVXETS
sugar
(See No.
i 87. 1
TEN
the
;
lowing, fol-
cassia, 30 socotrin, in 3
yellow.
pints
(See
91.) 189. 10
drachms
of
Elixir
do.
aloes.
15
do.
cloves.
15
do.
nutmegs. of
ounces
3" Ground
do. and
Garus,
myrrh.
10
5
de
Spanish saffron. Ceylon cut
cinnamon.
; macerate
for 8
days with
3} gallons of
per-cent., and
alcohol,95 distil from
off the water
gallons of
white
190, 1
Elixir
(See
gallons
3f
water;
alcohol,
strain,
press,
(See
plain syrup.
2
of
ounces
95
for
cent., and
per
2
of
8
,
days
gallons of
gallons
4*
of white
Life.
Long
of
Elixir
Zedoary
root.
agaric.
do.
2
J
7.)
No.
191.
4
gallons
2
; macerate
filter; add
and
and
(Elixirof Juniper.)
G-enievre.
de
of
spirit;add
91.)
No.
i lb. of juniper berries, ground
with
7)
(see No.
plain syrup
5) ;
(see No.
gallons of water,
4
3$ gallons of flavored
yellow.
; color
water
157
TROUBATOtfRS.
DES
ELDOB
gentian
root.
theriak.
Venetian
Turkey
rhubarb.
angelica root. ginger. Ground 95
per
(See No.
192. 2
of
ounces
gallons
of
of water.
myrrh,
alcohol,
; mix
neroly
Filter.
If
do.
de
ground
; macerate
20
lbs. of
(See
add
5
1 gallons of
No.
flowers.
des
Neroly,
; add
cent.
per
roses.
jasmin
then
hol, 4f gallons of alco-
3.)
Elixir
193.
5);
with
Elixir
95
it with
4 lbs. of musk
No.
(see
cent,
Filter.
water.
2 weeks
for
; macerate
sugar
for 97
drops
dissolved
3.)
Troubadours.
8
days of
in 5
in
3"
oil of
gallons
158
RECIPES
1 lb. of orange
"
of
ounce
da
2
from
for
macerate 4
off the water
color
"
nuts, or allspice. 2 weeks
with 3$
gallonsof
dissolved
in
194.
Elixir
de
3
gallonsof
syrup
of violets.
2
do.
syrup
of
5
do.
60 per spirit,
; macerate
gallonsof Nos. 3,
59
Escubac
d'lrelande.
for 24
with
hours
3J
hol, gallonsof alco-
gallonsof water (seeNo. 5); distil gallonsof flavored spirit ; add 6$ and color yellow. (See plainsyrup, filter,
white
7, and 91.)
196. 100
cent.
per cent.,and 4 off the water 3^
95
from
raspberries (seeNo. 356).
Ceylon cinnamon.
do.
Ground
Violettes.
of Italian fennel-seed.
ounces
8
; filter;
water
Alter.
and
195. 12
gallonsof
5
; add
(SeeNo. 93.)
rose.
Mix
water
of alcohol, gallons (seeNo. 5) ; distil
8} gallonsof alcohol well flavored
lbs. of sugar
20
EACH.
mace.
cent., and
per
GALLONS
TEN
flowers.
Ravenzara
Cut,and 95
FOB
Esprit
de
ManueL
drops of oil of peppermint. oil of cloves.
do.
Dissolve
in
3" gallonsof alcohol,95 per
gallonsof white plainsyrup \ color indigo. (See Nos. 7 and 90.)
green
cent.
; add
6J
with saffron and
197. 2 lbs. of ,
6
of
ginger.
for
weeks
2
198.
cent.
per .
of
ounces
oil of
alcohol,
95
tincture
of turmeric.
cent.
alcohol,
95
tincture
with
cent.
per
5
lbs. of green of
ounces
3} drachms Ground 95
distil
ounces
gallons
; add
of
4
wood
Extrait
6
gallons of
; color
water
with
91.)
(See No. of
in
"Wintergreen. in
dissolved
gallons of ; filter.
gallons of
6
red
; color
water
(""eeNo.
3.)
d' Absinthe.
anise-seed.
liquorice-root.
of calamus-root.
for 24 and
6
till running
45
cent.,
per
liquor for
4
wintergreen
; macerate
over
; filter ; color
of Italian fennel-seed.
ounces
13}
; add
of sanders
201.
26}
water
dissolved
peppermint Filter.
oil of
of
ounces
hol, gallons of alco-
Peppermint,
of
Essence
200. 2
of
gallons
Essence
per
in 6
91.)
1 99.
2
Lemon.
dissolved
4
filter.
5)5 strain,and of
lemon
add
;
(See No.
yellow.
(see No.
Essence
of oil of
ounces
95
cent.
of water.
Macerate
2
Ginger.
of
alcohol, 95 per
do.
4
Essence
ground
gallons
159
d'aBSINTHE.
EXTEAIT
48
hours
of Pontic
hours
J gallons
with
wormwood;
per
4"
cent. ounces
press
with of
7f gallons water
(see
; macerate
of and
the
peppermint filter.
of
hol, alco-
No.
5) ;
distilled and
12
160
BBOTPES
Fining
202.
| of with
pint of good mflk,
a
gallons of liquor ;
10
203.
whites
2 egg
it with
GALLONS
TEN
FOB
boiled
settle it
soon
with
Eggs.
; add
it will
gallons of liquor ;
10
again,mixed
cooled
and
it will
froth
to
Milk.
with
Fining
beaten
EACH.
a
; mix
little alcohol settle it.
soon
4
204. 1
"
of
ounce
mixed
water,
with
drachms
of
alcohol, and settle
gallons
10
do.
zedoary.
1J
do.
ginger.
3"
do.
dried
Ground
;
4
to
6
in No.
settle it.
soon
alum
of
dissolved
liquor,will
in soon
Drops,
5
for
(see
ounces
apples.
No.
days in
8
gallons
5
5) ; strain, press,
of alcoholic
gallons of alcohol, 80
per
cent.
alcohol,
filter ; then
and
of Peruvian
extract
of
bark
Filter.
solved dis-
(See
-3.)
Dose
3
to
4
teaspoonfuls
207.
"
of
Alum.
gallons
Fever
orange
macerate
cent,
per
add
pint
% lbs. of calamus-root.
If
80
10
in 1
it.
206. 5
liquor,will
calcinated
powdered with
of
with
Fining
mixed
Potash.
potash, dissolved
of
carbonate
205. 3
with
Fining
ounce
of oil of
cloves
a
day.
Gerofline. dissolved
in 3
gallons of alcohol,
162
FOE
BECEPES
lemons
10
stand
until
this
mixture of
pint
let
yeast;
the
2
of
ounces
with
water, cool
let it stand
yeast, and Iron-bound
and
10
lb. of
minutes
in
skim
and
; then
hours
24
hours
skim
;
.strain ; let it
filter,and
and
d' Absinthe.
gallons of
10
1" pint of brewers'
add
;
pitched cask,
well
Hull"
214,
H
for
for 14
one
Beer.
degrees, Fahrenheit
80
to
lukewarm,
in
corks.
for
of sugar
lbs.
16
when
them
Dissolve
them.
stand
Hop
boiled
hops
add
and
the
213.
together; let
press
compound
bind
and
EACH.
boiled and
lbs. of sugar,
15
filter ; bottle
and
; strain
cool
nearly
GALLONS
siloes and
in
cat
TEN
bung
fill it in
it up
an
tight.
(oaofAbainthe.)
wormwood.
1 lb. of green
anise-seed.
1 lb. of fennel-seed.
Ground 95
cent.
per
from
;
off the
add
fillingup Sweet-oil
4
of
ounces
Htule
do.
sprouts
16
do.
lemon
per
cent.
off the
gallons
(see No.
water
flavored
spirit;
with
of
mix
gallonsof
hours
;
skim, mix, filter,while
3
alcohol,
5).
3
; macerate ; add
water
"T Amour,
moldavique
4
Ground
4
Distil it with"^
water, warm.
color.
215. 8
for
it evaporates
as
of
gallons of
boiled
in
days
10
gallons
5
water
lbs. of sugar,
48
for
; macerate
5
4
(oa
of
Lov"")
seed.
with
of rosemary
flowers.
balm.
for 10
gallons of gallons
of
days water
in 4
gallons of alcohol,95
(see No.
flavored
5).
spirit,and
Distil from mix
it with
r HUILE
boiled for
lbs. of sugar
48
filling up Color
it
as
evaporates
lbs. of of
Huile
alcohol,95 and
boiled
it
aa
No.
3
gallonsof water,
skim, mix, filter while
warm.
(Pineappleoa)
d' Ananas.
per
filter; add
a
with
3
them
macerate
cent., for
for 3 hours
one
syrup
with 4
lons gal-
No.
5).
week
(see
made
of
48
lbs. of
gallonsof water, filling up
skim, mix, filter if necessary.
evaporates;
(See
1.)
12
of
ounces
angelica-root.
Ceylon cinnamon.
do.
2
Ground
lbs. of sugar
gallonsof
5 4
water
days water
gallonsof alcohol,95 (see No. 5). Distil from in 4
gallons of flavored spirit ; mix
boiled for
3 hours
it evaporates ;
as
up
for 10
; macerate
cent., and
off the
(Oflof Angelica.)
d' Angelique.
Huile
217.
per
;
pineapples,grated ;
Strain, press sugar
with
3 hours
(See No, 90.)
green.
216. 4
163'
BERGAMOT.
DE
with
skim, mix
3
it with
48
gallonsof water, filterwarm.
and
ing fill-
(See
/No.1.) Huile
218. drachms
3
Dissolve syrup
made of
of oil of anise-seed. of tincture
J-ounce
in
4
of 48 lbs. of sugar boiled for
water,
219.
\
ounce
1 drachm
of vanilla.
gallons of alcohol,95
filling up
if ^necessary.
warm
Anise-seed.^
d'AniS^(Oaof
Huile of oil of
as
per
cent.
3 hours
it evaporates ;
; add
with
Bergamot.
bergamot.
of oil of orange.
lons gal-
skim, mix, filter
(See No. 7.) de
3
a
(On of Bergamot)
164
EECOTES
Dissolve
in
made
of
syrup
of
gallons
FOB
lbs. of
48
95
Huile
cent.
per
boiled
for
3
evaporates; No.
for
a
with
hours
3
it evaporates
as
5 add
cent.
per
{See
3
7) ;
No.
if necessary.
Cannelle.
de
add
;
a
hours
with
skim,
mix,
in 4 of
made
syrup
gallons
3
(Cinnamon
dissolved
cinnamon,
of oil of
ounce
95
boiled
sugar
fillingup
skim, mix, filter warm
"
EACH.
gallons of alcohol,
4
water,
220.
GALLONS
TEN
filter
gallons of lbs. of
48
of water,
on.) hol, alco-
sugar
fillingup
as
if necessary.
warm
it
(See
7.) 221.
Huile
de
(Celery Oil.)
Celery. r
$ lb. of 4
celery seed, ground
gallons of alcohol,
5.)
(See No. spirit;
add
with
hours
3
made
gallons
off the
of if
drops
of oil of
12
do.
oil of
spearmint.
8
do.
oil of
neroly.
120
do.
oil of
peppermint.
Dissolve syrup
made of
in
of 48
water, Color
warm.
223.
"
ounce
4
flavored for three
it evaporates
No.
;
7.)
mace.
gallons
of
alcohol,
lbs. of sugar
fillingup green.
Huile
of oil of
water.
(Hunter's Oil.)
Chasseurs.
20
as
(See
necessary.
dea
Huile
boiled
sugar
fillingup
water,
of
gallons of
4
with
days
gallons
5
water
lbs. of
of 48
skim, mix, filter warm
222.
cent., and
per
Distil from
syrup
a
95
for 10
; macerate
as
it
(See de
boiled
95
7 and
Citron.
lemon, dissolved
cent.
for 3 hours
evaporates
Nos.
per
;
; add
with
3
a
lons gal-
skim, mix, filter
90.) (Lemon
in 4
Ofl.)
gallons,of alcohol,
HUILE
96 per
; add
cent.
3 hours
with
a
Hnile
50
drops 95
for
3
evaporates
;
boiled
oil of
boiled
95
of
made
them
oi v
48
(see lbs. of
(See
%rm.
227. 8
mix,
ounces
of
lbs-, of
48
hol, alcosugar
fillingup
water,
as
it
7.)
(Oil of Cloves.)
dissolved
gallons of
in 4 of
made of
48
water,
filter warm;
color
No.
Jasmin.
de
weeks
for
2
No.
5) ;
lbs. of
sugar
fillingup dark
hol, alco-
as
it
yellow.
(Oilof Jasmin.)
with
strain
boiled
sugar
and for
gallons
4
3
alcohol,
of
pros
; add
hours
with
a
3
syrup
gallons
skim, mix, filter
it evaporates,
as
1.)
Huile
of Italian
(oa
of
Jove.)
fennel-seed.
do.
cinnamon.
8
do.
roasted
4
do.
orris-root. ; macerate
Jupiter,
de
8
'Ground
91.)
flowers.
fillingup
water,
of
gallons
(See No.
gallons
7 and
91.)
jasmin
cent,
per
in 4
made
syrup 3
Huile
226.
Macerate
a
with
skim,
1 and
lbs. of
dissolved
G-erofle,
de
Nos.
;
(Oilof Orange Flowers.)
gallons of
3
; add
hours
3
evaporates;
4
with
for
it evaporates
as
yellow. (See
syrup
oil of cloves
cent.
per
(See Nos.
a
Huile of
for
filling up
skim, mix, filter warm.
drachms 95
neroly
boiled
lbs. of sugar
d'Orange.
; add
hours
225. 3
Fleurs
cent.
per
Color
warm.
de of
of 48
gallons of water,
3
skim, mix, filter
224.
made
syrup
165
JUPITER.
DE
cacao.
for
10
days with
4
gallons of alcohol,
166
BECIPE8
95
cent., and
per
from
off the
of
filling up
(See No.
warm.
228.
"
"
an.
aleohol, 95 per boiled
;
|
of
alcohol, 95 boiled
per
evaporates
;
of
2 ounces
do.
4
Ground 95
made
per
'
in 4
dissolved made
fillingup
in
gallons
of 48
ot
lbs. of sugar
filling up
(See No.
Myrrhe.
it
7.)
4
gallons of water,
de
as
(Oilof Mace.)
made
warm.
gallons of
lbs. of sugar
of 48
dissolved
filter
7.)
Mint.)
(See No.
syrup
lbs.
as
it
7.)
(Oilof Myrrh.)
myrrh. cinnamon. for 10
; macerate cent,
of 48
a
3
Huile
of
(oa
warm.
mace
of 48
(See No.
warm.
Mttscade.
; add
with
syrup
filter
de
skim, mix,
231.
gallons
3
made
syrup
gallons of water,
oil of
cent.
for 3 hours
a
3
Huile
ounce
an
with
skim, mix,
230.
syrup
gallons of water, filling
3
peppermint
; add
cent.
for 3 hours
evaporates
with
a
skim, mix, filter
;
Mentha
de
of oil of
ounce
with
a
skim, mix, filter
;
Hnile
229.
hours
(Oilof Erschwasaer.)
; add
for 3 hours
it evaporates
as
for 3
it evaporates
as
add
spirit;
Eirschwasser.
de
boiled
flavored
; distil
5)
(see No.
7.)
Htdle
of sugar
EACH.
water
boiled
gallons of Kirschwasser
4
up
gallons of
4
lbs. of sugar
water,
GALLONS
gallons of
5
water
of 48
made
TEN
FOX
(see No. lbs. of
days with
5) ; strain,press
sugar
boiled
4
gallons of alcohol,
; then
for 3 hours
add
with
a
3
syrup
gallons "'
HUILS
of water,
fillingtip
(See
warm.
No.
de
skim, mix, filter,
;
Grains,
Sept
of green
6 ounces
it evaporates
as
7.)
Huile
233.
167
BOTAXK.
of Seven
(oa
Seeds.)
anise-seed.
dill-seed.
coriander-seed, feiinel-seed. anise-seed.
star
,
caraway-seed. celery-seed. Ground 95
and
5
water
4
cent,
per
from
off the
made
of 48
water,
lbs. of
fillingup
(See No.
95
skim, mix,
in 3 filter
of
de
No.
spirit;
5) add
in 3
hours
3
skim, mix,
; distil
a
syrup
gallons of
filter warm.
gallons
Huile
ground cinnamon.
4
do.
myrrh.
8
do.
carrot-seed. the for
10
in 4
of
48
lbs. of
; fill up
water rose.
Royale.
gallons
as
(See
of
alcohol,
sugar
boiled
it evaporates
Nos.
7 and
yellow days
rinds with
(Royal on.)
only. 4
gallons
of
alcohol, 95
;
93.)
cloves.
do.
oranges,
of
; color
warm
(Oil of Rosea.)
Rose.
made
syrup
4
Macerate
;
dissolved
roses
a
234.
10
for
boiled
gallonsof alcohol,
(see
gallons of flavored
Huile
; add
cent.
ounces
4
water
it evaporates
of oil of
for 3 hours
4
of
with
1.)
drops
per
days
10
gallons
sugar
as
233.
50
for
; macerate
per
*
168
BEOIPES
TEN
FOB
GALLONS
EACH. "
cent., and
5
the
4
water
of
gallons
lbs. of
48
No.
(seeNo.
water
of
flavored
boiled
sugar
fill up
water;
(See
gallons of
spirit ;
for
a
with
off made
syrup
of
gallons
3
skim, mix,
it evaporates;
as
add
hours
3
distil from
5) ;
filter
warm.
1.)
235.
Huile
Bhum.
de
*
2}
of maidenhair.
ounces
do.
2f Ground
and done:
with
gallons
No.
take
1) ; skim,
Jamaica
of
of
lbs. of
95
filter ; then
per
cent.
drachms ; add
boiled
tea
;
hours
3
(see
evaporates
gallons of good
4
warm.
Huile
de
of
cent. 3
hours
Huile
ounces
do.
of carrot green
(Oilof Tea.)
for
strain,press
3
and
; add
in
3
add
rubbed,
a
syrup
gallons
Venus.
flowers. anise-seed.
4
gallons
7);
add
gallons of
with
dissolve
1) ; skim, mix,
de
No.
3
8
hol, alco-
(Vanilla Oil)
oil of roses;
; then
with
hours
(see
Vanille,
.
5
add
evaporates
; filter
(see No.
238.
it
drops
for
it evaporates
6
it
as
The.
boiled
vanilla, cut
of 13
de
be
as
imperial
alcohol, 95 per
sugar
and
to
sugar
237.
of
fillingup
when
syrup
it for
boil
sugar,
water,
Huile
fill up
of
ounces
sugar
of
following
rum.
water;
2
the
to
lbs.
48
press,
236.
48
add
cut;
nearly 3
cinnamon.
Ceylon
of
ounce
in 4 of 48
made
of water, and
1
gallons lbs. of
fillingup
filter
warm.
(Oilof Venus.)
as
170
BECEPES
242.
FOB
TEN
Hypocras
EACH.
GALLONS
Cedrat,
au
(Oedrat Hippocras.)
^
cedrats, the rinds
40
hoi,
95
for when
2
Filter,
dissolved.
Hypocras
8 lbs. of sugar
in
gallons
of
claret
Hypocras
245.
apricot stones.
240
peach kernels
wine, and
No.
dissolve
(See No.
filter.
(Juniper Hippocras.)
of
2 drachms 1
do.
Ground;
for
macerate
days
2
" gallon of alcohol, 95 8 lbs.
add
and
of powdered
(Noyau Hippocras.)
NoyatLX.
for
the
2
kernels
days
with
" gallon of alcohol, it in 8 lbs. of
powdered
stones
; macerate 9
gallons
95
per
sugar.
of
^hite
cent,
Strain
(see and
3.) "
Hypocras
246.
ounces
3.)
(See No.
-
5
Dissolve
cent.
per
"
-
gallons of
filter.
touching
together
French
5) ;
9
do.
without
Broken
add
;
Filter.
Dissolve
aux
480
and
and
; strain
sugar
pulp
a
wine, and
5.)
powder;
(Raspberry Hippocras.)
juniper berries;
(See No.
cent.
it.
in
ate ; macer-
3.)
Genievre.
an
2" lbs. of* ground
per
No.
to
in
powder
wine
8 lbs. of sugar
Framboise.
Hypocras
9
(See
" gallon of alco-.
claret
good
" gallon of alcohol, 95
claret wine, and
244.
of
add
raspberries made
lbs. of
with
5) ;
; add
cut
gallons
9
days (see No.
243. 3
and
cent,
per
of them
Simple.
cinnamon. of cloves. Mace.
macerate
for
2
days with
" gallon of alcohol,95
IKPEEIAL
(see No.
per
cent,
and
dissolve
wine
in
alcohol,95
Hypocras
9
gallons of
claret
(Vanilla lbs.
8
of
solve Dis-
sugar.
; add
wine
claret
Hippocras.)"
gallon
"
of
Filter*
cent.
per
of
of amber,
essence
3.)
with
powdered
gallons
9
in
sugar
Vanille.
la
a
of
drachm
one
(See No.
filter.
of vanilla
them
add
powdered
Hypocras
ounce
248.
lbs. of
and
; strain
247. 1
8
5) ;
171
NECTAB.
"P Absinthe,
Vin
an
(Absinthe Hippo-
eras.)
2\ lbs. of fresh
gallons of
white
wormwood
40
lemons, the thin yellow rinds
40
cedrats.
5
of
ounces
do.
"
do.
do.
cut;
macerate
alcohol, 95
per
cent.
; add
(See
1\
of
ounces
do,
1
Ground
wine
No.
and
do.
the 8
with
whole
lbs. of
powdered
of
; strain
sugar
cloves. for
; macerate
2
days with
\ gallon of alcohol, 95 per
essence
powdered of
250.
10
gallon
(VioletHippocras.)
laViolette.
a
amber,
sugar and
cent, ;
40
9
Imperial
lemons, the yellow rinds oranges.
do.
do.
do.
(see No.
drops
Neotar.-
only.
gallonsof
strain, filter
musk.
8
"
orris-root.
in it 8 lbs. of
drops of
do.
5.)
Hypocras
249.
only.
cloves. and
filter.
this
to
anise-seed.
Ground
and
in 9
hours
12
5),filter; add
(see No.
.wine
for
; macerate
of
claret
solve 5). Dis; add
essence
40
of
172
BECIPES
FOB
GALLONS
TEN
EACH. "
of
6 ounces
Ceylon cinnamon, mace. ~
anise-seed.
star
coriander-seed,
juniper berries, angelica-seed. of
2 drachms
and
Ground
alcohol,
95
from
add
syrup
a
of
cut
off the
Filter,and
nearly
color
of
1"
ounce
10
lbs. of
(See
dissolved
flower
of
in 5}
95
per
of
of cent.
de
95
mix
and
of
gallonsof
together
; add
; continue
(Milk
add
water
; mix
in i
No.
lbs. of sugar
of
separate,
Old
one
Age.)
mixed
balsam
; then
(See
mallet
string it quick.
cent.
lemon, disolve 20
bottle and
Peruvian
Virgiaale.
Lait oil of
soda; cork
Vieillesse.
per
Filter.
water.
ounce
rose-water.
Beer.
add, for each
then
tincture
alcohol,
253.
"
J gallons
bottling (strong bottles)get corks,
Lait
drachm of
of
4
93.)
No.
Dissolve
of bicarbonate
gallons
alcohol, and
with
gallon
5).
water.
sugar.
252. 1
in "
Instantaneous
string at hand,
drachm
flavored
of
ginger powder.
stirring while and
mix
gallons
(see No.
water
boiled
sugar
4
lemon-juice.
do.
i
cold
rose.
251.
9" gallons of
gallons of
lbs. of
with
days
10
gallons of
5
4
water
of 20
made
; when
water
for
; macerate
cent., and
per
Distil
saffron.
Spanish
20
lbs. of
gallon
with
3
sugar,
of orange-
93.)
(Virgin'sMilk.) in 3
gallons of alcohol,
dissolved
in
9\ gallons
LEMONADE
of water
; mix
with
lemon-juice.
173
BOTTLING.
it "
gallon
de
Vecchia,
of
vinegar
and
| gallon
01
Filter.
254.
Lait
lb. of roasted
1"
FOB
of
Qdk
Teoohia.)
cacao,
I lb. of cinnamon. i lb. of carrot-seed.
"
Ground 95
Distil add
and
cent,
per
off the
from
4 lbs. 6
of
10
of
gives
a
"
"
:
of
ounce
keep
it
dry
;
dry
;
sugar.
lemon
mixed
together
;
keep
of
in
2, put
in
Lemonade
tumbler
one
another
of
water
tumbler
mixed,
Bottling.
for
citric acid.
15
lbs. of sugar.
drops
No.
1
lemonade.
ounces
citric
;
of soda.
of No.
ounce
splendid
the
together
2.
10
Rub
acid.
mixed
lemon
oil of
256.
1 60
ter. Fil-
water.
sugar.
powdered
of
Direction dissolve
do.
oz.
it No.
mark
tartaric
of bicarbonate
drachm
1
spirit,then
1.
ounces
4 lbs. 6
gallons of
5).
No.
(see
flavored
hol, alco-
Effervescing.
powdered
of oil of
it No.
mark
gallons of
water
of
in 5$
dissolved
oz.,
drachm
1
gallons
3
Lemonade
255.
ounces
of
gallons
3"
3
3.)
No.
(See
with
hours
24
water
lbs. of sugar
20
10
for
; macerate
of oil of lemon.
sugar
with
acid, dissolve
the the
oil of lemon whole
in
; mix 9
in the
gallons
ed powderof
water,
;
174
KEOIPEB
filter and drachm
FOB
S57.
of soda
Lemonade,
acid
in
lbs. of sugar
1" drachm Rub 1
in
and
drachms do.
drops
4
of oil of
makes
do.
(See
pint of
lemonade.
Man.
alcohol, 95 in
cent.
per
gallons of
5"
; then
water
add
; filter ;
93.)
No.
", la
Cambron.
hours
with
vanilla.
per
cent., and
ofF the
(See
water
dissolved No.
ounces
do.
for
24
3
(see No.
3" gallons of water 3
gallons of
in 5"
flavored
gallons of
gallons
Water
spirit;
Liqueur
of orris-root. of
myrrh.
des
Amis
of
hol, alco-
5) ;
til dis-
add
24
; filter ; color
93.)
260.
1
of
Liqueur
; macerate
lbs. of sugar
8
of
a
orris-root.
Ground
red.
|
of cinnamon.
ounces
from
Gallons.)
Ten
mace.
dissolved
rose.
grains of
95
Life
gallons
sugar
dark
4
(For
powder.
powder
259. 64
Powder,
string.
oil of cloves.
in 3
lbs. of
color
and
"
of oil of lemons.
Dissolve 24
cork
bottle
powder.
258.
27
each
it well;
mix
of this
1J
pieces ;
to
of oil of lemons.
ounce
2
in
in
Plain,
" lb. of tartaric 16
bottles; add
fillit in soda-water of bicarbonate
EACH.
GALLONS
TEN
Reunis.
4
of cinnamon.
ounces
grains
64
of vanilla."
Ground;
macerate
95
cent,
per
distil from with
off
4
3"
dissolved
sugar
gallons of
3
in 5"
water
spirit;
flavored
of
of
gallons
hol, alco-
gallons
of
;
mix
water;
3.)
Braves.
des
cardamom-seed.
8
do.
roasted
4
do.
Ceylon
(Spiritof Mara.)
cacao.
cinnamon. for
; macerate
cent., and
per off
the
3
with
hours
24
J gallons of
3
water
dissolved
lbs. of sugar
gallons
in 5"
of
gallons of
3
(see No.
water
gallons
of water
til dis-
5) ; add
spirit;
flavored
hol, alco-
; filter.
24
(See
3.)
262.
lbs. of
3
for
5), and gallons
3
do.
from
2
add
light-brown with
lbs. of
24
2
sugar
gallons of alcohol,
Liqueur
2 lbs. of
gallons
(see No. spirit; water
of
5) add
cinnamon, alcohol,
dissolved 95
de
lbs.
; filter ; color
per
of red.
;
gallons
Cannelle.
per
sugar
for 24
3.)
hours
3" gallons of 3
gallons of
dissolved
(See No.
No.
(Spiritof Cinnamon.)
cent., and water
; add
of water
(See
; macerate
off the
cool ;
strain, when
; filter.
cent.
boiled
and
ground
water
in 3"
ground 95
(Spiritof Coffee.)
coffee
roasted
gallons of
; distil from 24.
Cai".
de
Liqueur
minutes
263.
3
No.
4
No.
with
of carrot-seed.
ounces
95
hours
24
water
Liqueur
Ground
3
the
(See No.
261.
for
(see
of
lbs.
24
filter.
175
CANNELLE.
DE
LIQUEUR
93.)
in
5
J
with water
flavored
gallons of
176
FOB
BEOIPES
and
Cut 95
from
for
macerate
cent., and
per
off the
of sugar
water
dissolved No.
(See
265.
of Lemon.) (Spirit
rinds, only the yellow part.
lbs. of lemon
3
EACH.
Citron.
de
Liqueur
264.
GAIXONS
TEN
of
3"
gallons
3
gallons of
in 5 J
with
hours
24
gallons of alcohol,
3
(see No.
water
spirit; add
flavored
gallons of
distil
5) ;
low. yel-
; filter ; color
water
lbs.
24
91.)
Fleurs
de
Liqueur
(Spiritof Orange
d'Oranges.
Flowers.)
gallon of orange-flower
1
of
lbs. of
24
with
gallons
3
266, lbs.
syrup
made
water
;
made
of
(See
of
made
Nos.
3
Nos.
3
3
and
7.)
Strain, and (See Nos.
de
3
add
3
and
1.)
; filter.
for
5
made
water
; mix
No.
(See
dissolved of
minutes in 5 J
alcohol,
1.)
95
with
gallons
a
of
cent.
per
;
of Raspberries.) (Spirit
for 5 minutes
dissolved of
in 5J
alcohol,
G-roseilles.
currants, boiled
lbs. of sugar,
24
of
Framboises.
gallons
Liqueur
gallons
syrup
7.)
sugar,
add
a
(Spiritof strawberries.)
gallons
raspberries,boiled
lbs. of red of
3
and
de
lbs. of
24
268. 10
add
sugar,
to
cent.
per
Fraises.
lbs. of
24
Liqueur lbs. of
95
strawberries, boiled
of
Strain, and
(See
de
strain, and
267, 10
alcohol,
Liqueur
10
filter.
of
in 4"
dissolved
sugar
added
water
of
a
syrup
gallons of per
water.
; filter.
cent.
(Spiritof Currants.)
for 5 minutes
dissolved
gallons
95
with
in 5"
alcohol,
95
with
gallons per
a
of
cent;
syrup water.
filter.
178
BEC3PJE8
gallons (see No. lbs.
24
5). of
Color
alcohol,
of
Distil
of
ounces
gallons
3
over
(See No.
rose.
cent., and
per
gallons
4
flavored
of
5" gallons of
in
dissolved
sugar
273.
6
95
EACH.
GALLONS
TEN
FOB
of
water
spirit; add ; filter.
water
93.)
Stomaohique.
Liqueur
peels.
orange lemon.
anise-seed.
galanga-root. cinnamon. orris-root basil.
flowers.
camomile
large
lavender
flowers.
rosemary. vanilla.
nutmeg. mace.
cubebs. cardamom.
Ground 95
distil add color
cent.
per
from 24
off
lbs.
red-yellow,
Ibd. of sugar add
8
ounces
gallons
water
a
Nos.
Liqueur and of
of
in
tincture 91
with
and
de
of
nearly cool, strain,press
best
; mix
(see
5" of
gallons saffron
of
hol, alco-
No.
5);
alcohol,
flavored of
and
water
;
neal cochi-
93.)
Th6.
of Tea.) (Spirit
5" gallons of water; the
gallons
3
water
gallons
3
dissolved
with
(See
hours,
24 4
sugar,
274.
then
; and
the
of
Filter.
24
for
; macerate
Hyson with
tea
it 3
boil
and
skim,
; let it stand
till
gallons of alcohol,
r"
Filter.
95 per cent.
275. Holland
gallons of
8
a
syrup,
tincture
made
for 24
hours
macerate
out, and
dissolve of oil of
drachms
of
fron Spanish saf-
Lovage.
gin
mixed
are
of 4 lbs. of
with
press
drachms
6
with
gallonof
one
finelycut celeryroots
gallon of alcohol,95
one
5) ; strain,and
(seeNo.
cent,
of tincture
(One ounce
welL)
do
may
179
FRAMES.
DE
KASASQUIH
oil of
of
caraway-seed ;
the
filter.
alcohol
per
well
very
cinnamon
;
and
2
(See No. 3.)
Macaroni
276. 4 lbs. of bitter almonds. 8
of cinnamon.
ounces
da
8
Ground 95
nutmegs.
per
hol, gallonsof alco(seeNo. 5). Distil 3
3.) Marasquin
277. 48
of
cent., and flavored
3
kernels
peach
for 24
Macerate
Goings.
hours
broken.
in 3|
J gallons of water.
alcohol, and
add
7
95 per gallonsof alcohol, Distil over 3 gallonsof
gallons of the whitest
plain
(See No. 7.)
syrup.
278. 10
de
quincesgrated.
1 ounce
24
with
3" gallonsof water and add 24 3 gallonsof flavored water spirit, Filter. (See dissolved in 3" gallonsof water.
lbs. of sugar,
No.
hours
24
cent., and
off the
from
for
; macerate
Marasquin
lbs. of strawberries
hours
with
made
de
to
Fraises,
a
pulp ;
macerate
3" gallonsof alcohol,95 per cent., and
for
3"
180
NSEOIPE8
of
gallons whitest
flavored
plain
TEN
GALLONS
5).
Distil from
(see No,
water
of
gallons
FOB
(See
syrup.
279.
and
alcohol, No.
EACH.
ad4
off the 7
3
water
of
gallons
the
7.)
de
Marasquin
Framboisea t
lbs. of
10
hours
with
of water
raspberries made
of flavored
alcohol, and
(See
hours
24
of
gallons
(see
water
flavored
of
whitest
plain syrup.
95
cent., and
per
from
off the
gallons
24
whitest
gallons
3
plain
whitest
red
lbs. of orange
pulp
and
3"
water
3
cent,
off the
gallons
7
for
macerate
per
add
of
the
Peches.
de
pulp
a
with
hours
3"
syrup.
;
only
a
5).
alcohol, and
(See
di
few
stones
gallons of alcohol,
(see No.
water
of flavored
Marasquino
sour
95
;
7.)
to
plain
6 lbs. of
a
No.
gallons
3
raspberries.
to
the
distil from
3" gallons of
9 lbs. of
Made
3" gallons
water
pulp
a
alcohol,
5) ;
made
for
282.
3
to
Marasqtdn
water
of the
No.
(See
peaches
; macerate
of
24
G-roseilles.
alcohol, and
281.
broken
of
gallons
3|
lbs. of
off the
de made
currants
gallons
12
cent., and
gallons
7
Marasquin
red
with
add
for
; macerate
7.)
No.
lbs. of
from
Distil
5).
280. 10
pulp
a
3" gallons of alcohol, 95 per
(see No.
syrup.
to
No.
Distil
add
7.)
Zara.
cherries.
flowers. with
8" gallons of alcohol, 95
stones
per
for
; macerate
cent., and
3"
24
hours
gallons of
with water
7
NOEDHAEUSEB
(seeNo.
Distil
5).
alcohol, and
(See
No.
add
do.
Italian.
Mirabolanti,
for 24
3
284,
with
hours
gallons
3
gallons
dissolved
sugar
of
of
flavored
do.
coriander-seed.
\
do.
fresh
4
do.
styrax
4
do.
benzoin.
Ground
and
of
alcohol,
No.
5);
cut
95
(Nectar
of
24
(See
off
lbs. of No.
3.)
Olympus.)
8
drops
for and
cent., off
the
30
lbs.
Nordhaeuser
6f drachms
3J
orange
; filter ; color
of oil.of star
2
water
of
ounces
vanilla, and
water
285.
*
; macerate
per
add
of
do.
add
; filter.
water
from
distil
per
calamita.
distil from
spirit,and
$ drachm
5) ;
95
peel.
lemon
of cloves.
ounces
ounces
alcohol,
honey.
1
gallons of
of
and spirit,
Dieux.
des
lbs. of
tincture
gallons
(see No.
gallons of
in 5 J
Nectar
3
water
2
1
syrup.
.
water
1
plain
cardamom.
cent., and
45
whitest
the
flavored
ground mirabolanti.
Macerate
2
gallons of
7.)
1 lb. of
the
3
water
of
gallons
1
283.
"
off the
from
181
BBANNTWBOT.
KOBN
of
deep
Horn
weeks
with
gallons 3
of
gallons
water, sugar red.
1"
3" gallons
of
dissolved
(See No.
Branntwein.
anise-seed.
of
Spanish
gunpowder
bread saffron. tea.
flavored
drachm
of acetic, ether. of St. John's
(see
water
(Johannisbrod).
of in
5|
93.)
182
KBCIPE8
6 drachms
FOB
the
color
and
dissolve
alcohol, 95
purest
tartaric
grains
22"
acid
Nos.
do.
graines d'ainbrettes.
J
do.
cinnamon,
j- do.
the
oranges,
95
from lbs. of
yellow
cent., and
per
off the
3 3
water
dissolved
sugar
; filter.
No.
of water
;
91.)
for
5) ; ;
add
J gallons of
the
24
yellow in 3
10
lbs. of sugar.
gallons of
Dissolved oranges,
gallons of
3
(see No.
water
water
the
add
; sweet
til dis24
oil
Nectar.
rinds.
sugar
dissolved
(See
No.
95
per
in 5"
91.)
Orangeade.
only,powdered
with
water.
and
hol, alco-
5) ;
alcohol;
gallons of alcohol,
lbs. of
the rinds
oranges,
with
5" gallons of
filter;color yellow.
40
"*
gallons of flavored
Orange
days
8
of.
3.)
288.
80
water
neroly.
only
oranges,
Macerate
8
gallons of
add
(OUofYemw.)
hours
24
in
(See No.
of oil of
ounce
rinds
for
; macerate
287.
(see
then
myrrh.
Ground
40
and
Venere.
I
1
in 5
5) ;
gallons
5
lb. of cardamom.
H
color
3
with
hours
(see No.
cent,
dissolved
di
Oglio
for 24
per
yellow; filter. (See
286.
16
EACH.
of cinnamon.
Out, macerate, of
GALLONS
TEN
mixed
together
juice only.
in
a
boiler
or
tub.
cent,
gallons
183
POSTER.
Mix
juice only.
the
lemons,
40
of cedrat
ounces
do.
lemon
"J-
do.
cloves.
95
from
for
off the
and
dissolved
in 5| Nos.
(See
of
molasses.
3}
do.
liquorice. of
extract
7J
do.
coculi
22J
do.
ginger,
3
do.
heading, half-burnt
water
for
let stand
2d the
and
3d
white
Fahrenheit casks
when
the
time of 1
or
the
be
off the
these
6)
; add
fermentation
stir well
with
3
as
quick
them as
over.
together,
gallons
for
;
lons gal-
6
as
sible. posthe
clarifywith
possible to
" lb. of yeast, and is
add
much
liquor as
liquors,boil
; cool
; then
ground
Fahrenheit,
operation
2 eggs
(see No.
to
are
of
same
; mix
88.)
; draw
1" hour
Repeat
malt.
coloring.
144"
at
burned
of dark
extract
or
articles
substantial of
93.)
indici.
" pint of coloring (see No.
All
deep
Spanish liquorice.
of
do.
do.
; color
water
30
pimentum.
24
"
alcohol; add
hops.
do.
grains
til dis-
Porter,
2"
6
flavored
hol, alco-
5) ;
(see No.
water
of
malt.
2" gallons of brown ounces
gallons
8
gallons of and
3
290.
3}
with
hours
gallons of
3
water
filter.
24
3^ gallons of
cent., and
lbs. of. sugar
red,
rinds.
; macerate
per
(PerfectLova)
Amour,
peels.
4
Ground
; filter.
first mixture
the
to
Paxfkit
389. 8
add
and
together,
50"
of
fill up
in
184
RECIPES
of
pints
pale
EACH.
GALLONS
Porter
291. 11
TEN
FOB
Cercles.
en
malt.
8| pints of yellow malt. J pints of brown
4
Ground;
clear
and
time
the
Mix
these
2
much
6)
salt ;
strain, and
yeast
at
5
of
ounces
do.
gallons
cool
No.
of
No.
off the
liquor
; as
or
third
gallons
each
time.
and
hops
Raspberry
1 or
of
J drachm
\ pint of
add
cask, and
of
white
the
let it ferment.
Whiskey.
do.
}
; then
of
ounce
(see No.
for 5 minutes and
powdered
1) ; ;
rub
them
strain, add
gallon
one'
add
skin, and
of
1J
of
ounce
cloves, and
5
fine ; boil in when
cool
raspberry
2
syrup.
356.)
the
juice ; 3.)
it well
almonds.
whiskey,
Punch,
3" gallons of
tub, add
water
mix
possible ;
as
; fill in
boiling water
53" lbs. of white
to
3
of
ounces
Imperial
sweet
water
293.
Boil
with
of
second
a
clarifywith
quick
as
plain syrup
of
gallons
lemon
3
cinnamon,
of
ounces
(See
; add
bitter
in
Infused
powdered
7
and
Punch,
5 '
boil
of Fahrenheit
50"
Draw
possible. Repeat
as
liquors ;
292.
1" hour.
gallons
6
stir and
5) ;
operation, only
same
(see No.
eggs
for
covered
as
with
1" hour
(see No.
Fahrenheit
it stand
let
for
macerate
of
144"
at
malt.
when
Kirschwasser.
(Essence of.)
sugar.
water.
crack
(see No".
stir till cold
5
9
and
11) ;
getting clear, then gallons
add
If gallons of
put
it id
of kirschwasser.
a
Filter.
clean
(See
186
RECIPES
Boiled
then of
GALLONS
TEN
(see Nos.
crack
the
to
of lemon
FOB
tub, and
clean
a
good Jamaica
when
Filter.
rum.
298. 1 lb. of
lb. of orange
cent.,
per
(See
No.
(see
No.
in
5
with
hours
24
5}
;
gallons
5"
3.)
of
gallons
of
gallons
3
strain, press
;
; add
hol, alco-
lbs.
32
Filter.
water.
Ratafia
(See
(Ratafiaof Apricots.)
d' Abricots.
8" lbs. of apricots,the juice of them 20
lbs. of
gallons
of
12
of
20
(see No.
cent,
dissolved
8
minutes
(See
No.
add
4
3.)
(Ratafiaof Angelica.)
Angelique.
days
Filter.
Ratafia of green
ounces
Ground
5
; then
water
Filter.
cent.
with
do.
star
; macerate
(see
No.
in 4 J
4
gallons of alcohol,
dissolved
lbs. of sugar
5),
01.
13"
of
for
angelica-root,cut.
for
cent., and
per
"T
gallons
4\
; boil
juniper berries, ground.
do.
Macerate
6}
95
Ratafia
ounces
8
and
sugar,
alcohol*
00.
per
clear
3.) 299.
in
getting add
cool
near
If gallon
Quatia.
for
dissolved
sugar
No.
; stir till
add
peel.
; macerate
95
11) ;
quassia-root.
Ground
of
and
9
juice (to the boiling sugar)
put in
1
EACH.
(See
No.
d'Anis.
in
4
J gallons of
95
per
water
3.)
(Ratafiaof Anfee-seed.)
anise-seed. anise-seed. for
8
days
in 4
5) ; strain, press
gallons of
water.
gallons of alcohol,
; add
Filter.
20
lbs. of
(See
No.
95
sugar
8.)
BATAFIA
302.
lb", of roasted
10
Ground
(see
in 4
303.
J gallons of
minutes
with
then
add
No.
3.)
4
Ratafia
for
and
Currants.)
gallons
4"
for
of
5
water,
Filter.
cent.
per
3.)
boiled
currants,
(See
(Ratafiaof Quinces.)
CoingS.
5) ;
J gallons of
water.
(see
Ratafia
days with
8
No.
305.
black
No.
Black
solved dis-
sugar
quinces, grated.
Macerate
4
(See
(Ratafia of
sugar,
de
lbs. of
20
Filter.
gallons of alcohol, 95
304.
cent,
of
of
lbs.
20
; add
GaSSiS.
lbs.
12
gallons of alcohol, 95
in 4
days
8
water.
de
juice of
coffee.
strain
5) ;
No.
Ratafia
The
49
Mocha for
(Ratafiaof Coffee.)
Cafe.
de
; macerate
cent,
per
Ratafia
187
FEAMBOISES.
DE
press
4
; add
Fleurs
lbs. of
20
Filter.
de
gallons
(See
No.
of
alcohol, 95
per in
dissolved
sugar
3.)
d'Oranges.
(Ratafia
of
Orange
Flowers.)
4| lbs. of fresh Macerate cent,
(see
for
12
Ratafia lbs. of with
strain, add No.
3.)
and
water
of water.
306.
days with
8
4
5) ; strain,press
No.
orange-flower gallons
flowers.
orange
20
Filter.
de
gallons of alcohol,95
; add
lbs.
(See
" of
No.
of
4
gallons
of
dissolve
in
4
3.)
Framboises.
lbs. of sugar;
of double
dissolved
sugar
(Ratafiaof Raspberries.)
raspberries,the juice of them
20
gallon
a
per
in
alcohol, 95 per *
boiled
for 5 minutes
4J gallons of water; cent.
Filter.
(See
188
FOB
RECIPES
307.
de berries.
lbs. of
juniper
"
ounce
of
GALLONS
EACH.
G-eni"vre.
Ratafia
2
1
TEN
(Ratafia of Juniper.)
cinnamon.
do.
coriander.
do.
mace.
'
" Ground 95
for 8
; macerate
(see No.
cent,
per
Ratafia
308. 105
de
of
add
lbs. of sugar
20
alcohol,
No.
(See
95
dissolved
of
ounce
Ratafia
do.
cloves.
j-
do.
mace.
Ground 95 5
(see No. in 4 J
8
in
days
4
5) ; strain,press,
gallons of
ter. Fil-
water.
de
Grenoble.
cherries. for
; macerate
5) ;
(see No.
cent,
per
for
cherry-leaves.
of
lbs. of black
8
3.)
cinnamon.
Ceylon
i
l|lb.
No.
(See
solved dis-
3.)
309.
"
sugar
macerate
cent,
per
lbs. of
(Ratafia of Pomegranates.)
ripe, cut;
gallons
20
Filter.
water.
Grenades.
pomegranates
gallons of alcohol,
4
5) ; strain,add
4} gallons of
in
days with
gallons of
black
8
with
days
add
gallons
4
lbs. of sugar
20
wild-cherry juice. Filter.
of
alcohol,
dissolved
(See
No.
in
3.)
.
310.
12
lbs.
minutes water
Ratafia
de
of red
currants,
with ;
(See No.
20
strain,add
3.)
lbs. 4
Qroseilles.
of
the sugar,
juice
(Ratafia of Currants.)
of
them
dissolved
gallons of alcohol,
95
boiled
in 4 J per
for
5
gallons
of
cent.
Filter
BATAFIA
Ratafia
311.
Boil
de
juice of
the
add
No.
3.)
of
312.
25
lbs. of
10
lbs. of
Made
to
with
weeks
2
10
to
420 4
and
unripe
walnuts
do.
Ceylon
and
of alcohol,
mashed 95
per
(see No.
of water.
of
and
syrup
water
August.)
1).
cent., and add
de
gallons of alcohol, then
add
Filter.
20
gallons
3" 2
ground; per
3.)
water
white
lons gal(see
plain
3.)
for 2 weeks
macerate
cent,
lbs. of sugar
(See No.
of
4
(Ratafiaof Noyau.)
NoyatlX.
95
with
J gallons of
(See No.
Filter.
Ratafia
for 2 weeks
; macerate
J lbs. of apricot kernels
press, and
(see No.
cent,
cinnamon.
and
5) ; strain, press
4
pei*
of cloves.
4"
with
95
for
of Walnuts.) (fcatafia
NOIX.
(inmonth
mace.
3
(See
; macerate
stones
gallon of
one
de
do.
*
Filter.
gallons.
Ratafia
314.
strain,
stems).
small
breaking
add
4"
syrup
;
Neuilly.
gallons of alcohol,
4*
J drachms
No.
de
water
cent.
per
(red with
without
313.
Ground
95
gallons of
pinks.
5) ; strain, press, up
Ratafia
pulp
a
in 4|
minutes,
cherries.
black
lbs. of red
5
for 5
blackberries
alcohol,
cherries
sour
(Ratafia of Blackberries.)
lbs. of
dissolved
gallons
4
189
NOYAUX.
Maxes.
12
^with 20 lbs. of sugar and
DE
(see No.
dissolved
5) ; strain,
in 4}
gallons
190
BEOTPES
315.
1
816.
Let add
it
to
minutes
817.
4
gallonsof alcohol,
(see No.
5) ; strain, Filter.
plain syrup.
(Batafiaof Peaches.)
peaches (the juice of them).
a
of
; break
20
lbs. of
water
; then
the
sugar add
stones, and boiled
for 5
gallons of
4
Filter.
cent.
Ratafia
days
8
gallons of
4}
per
for
made
syrup
with
alcohol, 95
water
Peaches.
de
liquidferment
the
with
weeks
2
3" gallons of
Ratafia
lbs. of
12
for
2" gallons of white
add
press, and
cinnamon.
macerate
cent., and
per
only.
cloves.
Ground; 95
Ceylon
do.
1
(Ratafiaof Pinka.)
pinks, the flower-leaves
of
ounce
EACH.
OilletS.
de
Ratafia
lbs. of
16
GALLONS
TEN
FOB
de
Fruits.
Quatre
(Ratafiaof
Pour
Pruits.) black
1
gallon of
1
do.
red
1
do.
black
1
do.
J
an
"
currant
do.
do.
do.
raspberry
do.
of
ounce
for
(see
No.
boiled
with
"
818,
Ratafia
cent,
3 ounces 8
do.
ground
cloves.
coriander-seed.
do.
Macerate
cherry juice.
1
5) a
week ; add
gallon of
de
Sept
with 24 water
4
gallons
lbs. of ; mix
G-raines.
of dill-seed.
angelica-seed.
of
sugar
alcohol, moistened
boiling hot.
(Ratafia of
Seven
95
per and
Filter.
Seeda.)
191
BOSOLIOt
of fennel-seed.
8 ounces 3
do.
coriander-seed.
3
do.
carrot-seed.
3
do.
caraway-seed.
3
do.
green
Ground 95
per
of white
plain
roses,
65~
do.
tincture
of musk.
Dissolved
in
dissolved
lbs. of sugar
in 5f
of oil of
40
drops
40
do.
tincture
24
do.
oil of orange. in 3
Dissolved
lbs. of sugar
20
(See
rose.
gallons
93.)
of
drachms
drops of
oil of
57
do.
essence
Dissolved 20 rose.
lbs. of
in 3 sugar
(See
No.
gallons
of
95
per
cent.
1.)
; add
20
Filter.
of water.
(Red Rose.)
alcohol,
in 5f
Filter.
95
per
cent., and
gallons of water,
(See
No.
and
add color
3.)
Rosolio.
of vanilla.
essence
13
and
of musk.
321.
2
2\
roses.
dissolved
No.
3
add
(White Boae.)
Rouge.
Rose
320.
5) ;
(See Nos.
gallons of alcohol,
3
gallons of alcohol,
(see No.
water
Bianca.
Rosa
4
Filter.
syrup.
of oil of
drops
days with
3" gallons of
319.
40
for .8
; macerate
cent., and
gallons
anise-seed.
roses.
of amber.
gallons of alcohol, 95 dissolved
93.)
Filter.
in
5"
cent., and
per
gallons
of
water
add
; color
192
KECIPE8
FOB
322. drachms
2
16
drops
24
do.
of
add
dried
for
minutes
5
in
gallonsof
5$
dissolved
the
and
essence
Filter.
(See
No.
Macerate 95
or
cent.
in 5 J
dissolved
mixture
gallons
in 35 80"
at
gallon
of
per
cent.,
having
lbsi
20
strain, and
previously-
(See
rose.
No.
(Rue.)
5) with and
of water.
add
20
of alcohol,
lbs. of
sugar
(See Jf o. 3.)
Jamaica. from
scum,
refineries.
molasses.
gallons of
hot
water
; add
fermentation
is
(see No.
syrup
gallons
3
Filter.
Rum,
(degrees)heat
plain
1
get the
to
gallon of good with
color
ers' brew-
add
distil and
over
1) ;
enough
oak
| of bark
yellow. 325.
*l lbs. of
Macerate 95 of
press,
(see No.
India
When
yeast.
dark
; then
strain, press,
;
West
do.
Dissolved
a
water
Ruga.
hours
gallons of sugar
7
containing
and
3.)
324. 85
boiler
a
juice
orange
rue.
for 24
per
the
oils in it ; color
323. 2 lbs. of ruga,
; boil
figs,cut
gallons of alcohol, 95
3
93.)
roses.
juice of.
the
and
sugar
Breslau.
oilofneroly.
figstogether of
EACH.
of vanilla,
essence
lbs. of
4
de
Rosolio
of oil of
9 oranges,
Add
GALLONS
TEN
common
per
Jamaica,
Rum,
fragments (see No.
of sugar
salt ; distil
4
canes.
hours
with
gallons of
water
5) for
cent., and
Imitation.
over
24
6
gallons of
6
gallons of
; add
13
flavored
hol, alco-
ounces
spirit;
194
BECIPES
330. 2
Sherbet
FOB
de
EACH.
GALLONS
TEN
Fruits.
Quatre
(Sherbet
of Four
Fruits.)
i gallons of cherry juice.
2
do.
fresh calves'-feet
jelly.
5
do.
ratafia
de
quatre
fruits.
(See
No.
3).
Filter
warm.
331.
Sherbet,
Raspberry.
2\ gallons of raspberry juice. 2
do.
fresh
5
do.
ratafia
de
(See
No.
Filter
warm.
jelly.
calves'-feet
framboises
3.)
Rum.
Sherbet,
332.
2" gallons of lemon
juice.
2
do,
freslr calves'-feet
2
do.
rum
2
do.
Jamaica
24
lbs. of sugar
Filter
rum.
with
(See No.
5f gallons of red
the
lemon
rinds.
3.)
Shrub,
333.
40
jelly.
shrub.
rubbed
warm.
(raspberry).
Currant.
juice.
currant
lbs. of sugar.
Boiled
together
gallons of good
for
do.
H
do.
Filter..
minutes;
brandy.
Filter.
834.
-Shrub,
Lemon.
do.
cordial.
juice.
plain syrup
(See
10
or
French
5} gallons of lemon 8J
8
No.
3.)
(see No.
7).
let
cool; add
(See No.
3.)
1\
835.
195
-SFBIH"
BBfiB.
Shrub,
Raspberry.
8" gallons of raspberry juice. do.
2
vinegar.
lbs. of sugar.
48
Boiled
skimmed
and
1" gallon of good
for
gallons of proof
If
do.
plain
.Jf
do.
lemon
|
do.
water.
(See
Filter.
gallons of of
ounces
No.
in
quick; shake
Soda
lumps
a
acid
fountain ; add
of
do.
do.
winter
3
do.
do.
sassafras.
3
do.
do.
prince pine.
3
do.
do.
spice wood.
8
8 or
gallons
two
of water
; strain
extract
gallons the
-
of
; 4
boiled
the
on
pipe
or
green.
down
gallons
decoction, with
extracts
screw
bonate bicar-
fern.
sweet
sarsaparilla.
""do.
of
ounces
8"
Beer.
Spring
do.
3
8"
crystals;
or
receiver; add
dissolve.
it to
bunches
small
Water.
filled in
838. 3
7).
3.)
water
soda
3.)
"(See No.
juice.
crystallizedcitric
of
add
rum.
(see No.
syrup
337. 10
Filter.
cold
Rum.
Shrub,
Jamaica
when
hour;
an
brandy.
French
336. 4
half
|
decoctions
of a
6
to water
lb.
of
gallons of boiled
hops
together
;
decoction
down
to
strain
; dissolve
;
mix
in them
3
196 1
BEOIPES
gallon
heat, 1"
mix
with
it,and
roasted
lb. of
it the
bottle
white
when
of
one
brewers'
fresh
in
is
fermentation
when
beaten
egg
(degrees)
80"
to
soaked
bread
10-gallon keg;
a
BACH.
cooled
molasses, and, when
of
fill up
yeast;
GALLONS
TEN
FOB
bung
froth ;
to
over
clear.
339.
Spruce
Beer,
'
9} gallons of water
heat, and
then
mixed add
with of
pint
1
brick
froth
; mix
9
it 1
lbs. of
brewers'
good
and
powder with
the
the
of
essence
of
white
beer, and
2
add
till
in
a
ful hand-
a
beaten
eggs
let it stand
it
pour
; then
over
viously pre-
; then
spruce
and
yeast, is
(degrees)
80"
in it,having
sugar
of
ounce
till fermentation
10-gallon keg of
dissolve
it cool to
let
boiled;
to
a
clear, then
bottle.
340. 10
gallons
of
10
ounces
of
15
do.
10
lemons,
;
cut
and
and
ginger.
in slices.
(see
No.
strain, press,
lukewarm skim
of tartar.
cream
rubbed cloves
"
5) together
and
dissolve
together ounce
an
add
Beverage.
boiling water.
ground
Macerate cold
Stomachic
1
pint
with
of the of
; let
in it 15
"
an
yeast;
" lb. of canned I
do.
do.
lemons. oranges.
lbs. of
sugar,
ounce
let
it stand
careful
well.
Strong
till
oil of cinnamon
filter;bottle, and.be
341.
it stand
Sangaree.
to
of
the
nearly viously preoil of
; when
nearly
for
hours;
bind
14
the
corks
SSSOT
Out
small
very
of Madeira in lb.
wine
another
of
of
a
for
days
8
"
mix
of
length
ate macer-
time, "
a
allspice,2
powdered
3" gallons of proof
with
the
; then
press
of
lb.
a
gallon
juice, andSl
same
almonds,
and
press,
the
gallons of cherry
4
; stramand
for
bitter
pounded
with.
of lemon
gallon
nutmegs,
spirit; strain,
two
Filter.
extracts.
3.)
No.
(See
6), "
demijohn,
grated
ounces
them
; macerate
(see No.
brandy
197
OANKEIXE.
DB
343. (For
Arrack
Syrup,
recipes for making
other
numerous
Punch. syrups
Appendix)
see
lbs. of sugar.
53|
3" gallons of water. Boiled of
juice (to
lemon
is clear
liquid
cool, add
9
and
17) ;
add
it in
clean
a
tub, and, when
nearly
filter.
; then
arrack
Batavia
of
If gallons
stir till the
boiling sugar), and
the
; pour
gallons
5
(see Nos.
crack
the
to
(See
421.)
No.
of
lbs.
80
343.
Syrup,
crushed
sugar
gallons
minutes
with
strained
boilinghot.
5
344. lbs. of fresh
10 6
gallons
Let
dissolve
skim
for
2
345. ounce
Rubbed
in
covered,
and
of
Coffee. and
roasted
till cool 80
then
strain.
de
Cannelle.
Ceylon
dried
and
421.)
infusion
minutes, and
of oil of
2
ground.
water.
this
Sirop
No.
coffee, fresh
boiling
stand, well
it
then
1
of
for
blackberry juice, skimmed
Syrup
Java
boiled
and
moistened
of
(See
Blackberry.
up
; strain
lbs. of
sugar
(See
No.
and
press
; boil
;
and
421.)
(Cinnamon Syrup.)
cinnamon.
with
carbonate
of
magnesia
in
a
198
BECIPE8
mortar,
so
3) ; put
it in
it ; pour
the
this
5
way
water
; then
of
and
skim
346.
Slrop
to
to
froth, of
quart
lbs. of sugar
80
in
a
the
by
little from
and
when
the
boil
347.
5
gallons
Let
of
sugar;
good
heat of
quart
the
fruit skim
clear
Sirop
de
for
utes min-
2
of
boil
and
the
cold
liquid, and
and
settle
"
again
beaten
eggs
back
infusion; keep
; when
add
3
pressing,
a
and
in
of
pint
above
rises, put
scum
will
this
times
3
the
a
make
; then
skim,
orange-flower
strain.
(See
No.
7.)
80
lbs.
(Cherry Syrup.)
Cerises.
cherry juice. few
a
days
clear, skim
de
Sirop
gallonsof
with
dissolve
up
when
348.
boil
without
strain
the
then
once
it ferment
of sugar;
5
a
perfectly
; then
water
; dissolve
water
421.)
whites
the
with
settle ; let it raise
scum
in
get
;
(Maidenhair Syrup.)
5) ;
take
them
liquid ;
the
No.
(see
mix
and
(See No,
on
water.
gallons ;
5
get
as
clear
runs
and
water,
water
herb.
till cold
so
of
gallons
5
Capillaire.
part of No.
latter
high-flavored
flavored
5^ gallons of boiling Macerate
(see
till it
over
clear
BACH.
pour
strain.
lb. of maidenhair
1
and
and
in the
sugar
GALLONS
powder
a
bag,
over
gallons
lbs. of
80
filter
a
TEN
it
make
to
as
FOB
currant
for till
2
and
dissolve
;
strain.
G-rOSeilles.
juice,pressed days
; dissolve
clear; then
strain.
(See
(Red
after and
boil
and
No.
7.)
Currant
Syrup.)
having
fermented
boil
with
(See Nos.
80
7 and
lbs. of
421.)
d'obgeat.
sibop
849.
de
Sirop
Flours
199
*
d'Oranges.
of
(Syrap
Orange
Flowers.) 5
gallons
with
of
orange-flower
lbs. of sugar
80
350. lbs.
20
melt
of
best
and add
No.
421.)
the
gallons of
1
ounce
then
lemon
of best
Dissolved
5
sugar
sugar
in
Take sugar
to
sugar
and
and
rinds
the
dissolve
(See
353. 10 4
near
them
cold, and
(see Nos. 2
tf and
(See
minutes.
(Lemon Syrap.)
of 16
lemons
essential oil ; dissolve
the
boil
for
minutes
2
;
80
skim,
421.)
(Orange Syrup.)
d'Orailges.
16
Nos.
and
oranges,
essential
it in
lbs. of sweet
Cover
lbs. of sugar,
60
alcohol, or the rinds
7 and
the
7 and
Sirop
lbs. of bitter
for
boil
in 4
juice.
of
extract
of
Nos.
of orange
strain.
dissolved
water
Limons.
juice, and
the
Sirop
the
; take
gallon of
extract
to
(See
gallons
arabic
juice. pint
a
with
352.
421.)
oil of lemons.
in J
strain.
1
de
Sirop
5
lbs. of
with
7 and
(GumSyrup.)
gum
solution, and
gum
351-
white
for 2 minutes
up
(See Nos.
Gromme.
nearly boiling hot
clarifyit
7) ;
rubbed
clear
strain.
and
de
Sirop
of water,
gallons
; skim
boiled
water
rub
oil; then
juice ; boil
them take
2
with 80
loaf
lbs.
of
minutes, skim,
421.)
d'Orgeat.
(Orgeat Syrup.)
almonds. almonds.
with
boiling-hot water;
peel them
let them
stand
by pressing through your
till fin-
200
BBdPES
gers ; beat them with
some
linen
so
with
for
For
Sirop
2 minutes
days
sugar
;
dissolve
of
in the
to
strain.
it and
strain
80
fruit for
2
lbs. of sugar
; boil
; then
up
strain.
fermenting lbs. of
80
this syrup,
boil
; then
for
;
filter.
(See
Raspberry
and
421,)
see
No.
7.
fermented 80
No.
for lbs. of
7.)
Vinegar.
(See
; boil
No.
for
2
363.) minutes
; skim
421.)
7 and
Syrup,
Strawberry.
; dissolve
skim, and
7 and
minutes
2
strawberry juice, after days
sugar,
Nos.
(See
days
2
Raspberry,
lbs. of sugar
(See Nos.
of
a
Plain.
make
Syrup,
358.
gallons
through
sugar
water
after
juice
Syrup,
Syrup,
in it
strain.
fine paste
(Pineapple.)
gallons of raspberry vinegar.
Dissolve
very
liquid resembling
lbs. of
d' Ananas.
355.
in
and
; skim
357.
80
; press
a
gallons of raspberry juice, after having
5
the
slowly
orange-flower
and
356.
6
to
liquid 80
; skim
descriptionhow
a
mortar
421.)
fruit ; dissolve
the
boil
and
of
EACH.
gallons
5
gallons of pineapple juice,
5
5
water
in this
854.
2
brass
or
get
pint
1
1 and
Nos.
stone
so
GALLONS
TEN
adding
as
add
and
(See
a
; dissolve
milk
once,
in
sugar,
cloth,
rich
FOB
in it and
then
strain.
fermented
having boil
for
(See
2 minutes
No,
7.)
202
4
alcohol, off the
for 95
cent., and
gallons of
5
add
water
;
24
color
of
from
; distil
water
spirit,and
flavored
gallons
3"
lbs.
green.
Filter.
90.)
No.
in
gallons of
4
3" gallons of
dissolved
5) with
No.
(see
hours
24
per
water
sugar
(See
EACH.
GALLONS
TEN
of cardamom.
ounces
Macerate
of
FOB
RECIPES
Vespetro.
362. -"
8
of
ounces
angelica-seed.
4
do.
Ceylon
1
do.
mace.
40
lemons,
Macerate 95
off the
water
No.
cent., and
lbs. of
30
of
flavored
3J
gallons of
; distil from
water
spirit,and
gallons of
Vinegar,
add
Filter.
water.
24
(See
Macerate
for
or
best
do.
'Without
Scotch, Nos. to
best
make
large
them
imitation
Irish
5) ;
and
strain.
Irish.*
whiskey.
these be
cannot
essences,
mixing
press
spirit,mixed.
pure
with is
vinegar.
cider
distilleries
364-366)"
pulp.
a
Whiskey,
gallons of genuine
*J
to
4"ys (see No.
8
364.
8
Raspberry.
raspberries made
1" gallons of wine
The
with
3.) 863.
*
of
in 5
dissolved
5)
No.
gallons
4
gallons
3"
only.
(see
hours
24
per
lbs. of sugar
rinds
yellow
the for
dcohol,
cinnamon.
in
whiskeys
"
manufactured and
proportion
a
with nuisance
to the
and
Irish
profit as
price.
Scotch It Is
regards
a
(see bug hum-
health.
WINE,
Whiskey,
865. 3
do.
Color
spirit.
pure
yellow. (See No* 366.
8
gallons of
*l
do.
best
of
ground
cinnamon. cloves.
nutmug.
gallons of blackberries, made
gallons
of
lbs.
sugar
of
heated
water
have
atmosphere
warm
;
then
fine.
filter or
add
gallons
with
a a
gallons
5
which
of
10
lbs. of
and
the
gallon
of
Filter
a
keg constantlyfull of
alcohol,
or
heated
but
then fine.
been
have
keep back it
add
ended
has
currants,
sugar
Mix
95
5
10
fill up
from
a a
this
strain
and
cent., and
per
202, 203, 204, and
205.)
Currant made
to 100"
to
a
pulp;
mix
Fahrenheit,
dissolved; .previously "
a
gallon ; put
constantly full from 1
with
place it in
gallon,and
Black
water
place ; keep
warm
"
fermentation
Wine,
10-gallonkeg,
strain,press, and cent
keep
black
pulp.
Fahrenheit, in which
(See Finings,Nos. 368.
5
back
1
a
previously dissolved;
keep
after
gallon,and
press
;
to
100"
at
been
but
10-gallon keg,
in
Blackberry.
of cardamom.
do.
5
whiskey.
Mix.
spirit.
Wine,
do.
\ drachm
up
Scotch,
genuine Scotch
367.
do.
1
91.)
Whiskey,
best pure
ounce
J
\
Monongahela.
gallons of Monongahela whiskey.
7
i
203
CURKANT.
BLACK
the
205.) ...v.;i"
202,
fill
the
keg " gallon;
gallon of good alcohol,95
(See Finings, Nos.
in
203.
per
204,
204
BECTPES
FOB
369.
Wine,
do.
6
the
to
shade
same
370.
do.
Color
(See
Bordeaux,
Wine,
the
shade
and
88
with
of
gallons
birch
March
and
in
it
and
Nos.
202
have
you
(See No.
205), and
to
previously
in
gallons
Rhine rock add
wine,
a
of
light
well
carbonic
is
and
of
strip
in it ; ; then
of
with
lemon
pint of
1
it
keep
fine it
or
put in another a
holes
ounces
; filter
over
stantly con-
(see
in which
keg,
brimstone
paper.
a
of
in
wine
\\
wine,
of
Sauterne
as
lbs. water
of
the
; to
all
this
and
\\ drachm
is
whitest syrup
any
other
perfectly clear
impregnate of
or
this
(bon gout), or
apparatus,
(forfamily use
such 3
pint
alcohol
flavor; when
soda-water
acid
white
Champagne.
clarified; add
gallon of
perfectlyfree fill it in
burnt
Wine,
candy, dissolved \
2
keg,
a
ary Febru-
418.)
372. 10
add
fermentation
ingredients
of
Fahrenheit
100"
to
sugar,
month
by boring
tree
full till fermentation from
in the
it down
produce
the
put
;
of saffron.
tincture
or
Birch.
birch
the
lbs. of
9
coloring
Wine,
cool
peels, finely cut; gluten
wine.
juice, drawn
from
skim, and
dissolve
White.
91.)
371,
or
of alderberries.
plain wine.
to
Nos.
wine.
tincture
with
gallons of high-flavored white
6
boil
Bed.
Bordeaux,
plain wine.
Colored
9
EACH.
GALLONS
gallonsof high-flavoredreel Bordeaux
4
4
TEN
citric
it with
acid,and
p
"
"llfl
WINE,
1" of bicarbonate
IMITATION
OTPBtJS,
205
OF.
soda); bottle,cork, wire,
of
and
cap
label.
378. 5
gallonsof
5
do.
English,
Champagne,
Wine,
juice.
currant
water, in which
have
lbs. of sugar
15
been
dissolved;let the liquidsettle for 3 days, decant, and then add 1 J gallon of pure free of flavor ; put it in a spirit, keg, and let it stand unbunged for 6 weeks; bung up tight,let it
stand
for
year, and
a
374. Take
it
lbs. of sugar
5
; then
fermentation
fillin
a
8 lbs. of 10
filter
fine it
or
tight or
and
to
202
to
Currant, Red.
Wine,
water
; clarified with
boiled
strain; then
205); put
in
If gallon of red
add
a
the white
in
a
keg, and keep
; filter
clean
or
fine
1 gallonsof
Wine,
Cyprus,
water.
8| pintsof alderberries.
7f lbs. of sugar.
currant
it full of
pitched keg, and
Imitation
of 1
(seefrom
bottle.
376. 8
Nos.
of
sugar.
skim
202
process
bottle.
or
juice,and 1 pint of yeast; put the liquid during fermentation Nos.
(seefrom
keg, and
a
liquidduring the
of the
solve dis-
honey.
fy gallonsof vgg;
put this juice in
;
pitchedkeg
375.
do.
Cherry.
Wine,
constantlyfull
205),and
bottle.
cherryjuice,and gallonsof fresh-pressed
10
it in
keep
then
of.
bung
206
RECIPES
of
1 drachms
Boil
10
cloves.
J
full with
keg
the
fermentation
balance
877.
of the
contains
keg,
be
careful
1
keep
and
filter
liquid ;
add
and
the
to
fine it
or
205.)
"Wine,
Damson.
lbs. of damsons.
80
for
Macerate water
;
liquid ;
stand
"
; fill up
202, 203, 204, and
(See Nos.
the
10-gallonkeg which
a
raisins
during
and
cooled
strain when
skim;
;
put in
mashed
of
ounces
pint of yeast, the
1 hour
for
together
Fahrenheit, and
100"
EAOH.
GALLONB
ground ginger.
do.
3"
TEN
FOB
then
with
5)
dissolve
ground
be
ing boilin
sugar
brandy, and
each
to
sugar
lbs. of
25
filter,bottle, and
;
gallons of
10
2" pints of French
add
days of
ounce
an
and
strain, press,
few
a
days (see No.
2
let it
careful
and
add
bottle;
cork
and
dissolved
and
stringit. 878.
Wine,
4" gallons of red
wine.
4^
do.
white
1
do.
4th-proof spirit. Mix.
wine.
370.
gallons of
12
boiled
to
syrup
water
Ginger.
Wine, and
(see No.
lbs. of
19
7), 9
a
pulp,
lemons
pat aH the
Malaga raisins,3 1
of
ounce
in
cut
in
process
a
keg, of
and
1
keep
fermentation
the
in "
pint
of
good
it full with for
3
weeks
and
washed
till cold
macerate
lbs. of Muscat
isinglasssoaked
slices,and
sugar of
ounces
ginger, J a gallon of boiling water ; No. 5) ; strain, press, and mix with 6 lbs. of
of.
Frontigna.ii
syrup raisins a
pint
; then
\
(see add
mashed of
brewers' the
cut
water,
to 4
yeast;
liquid during at
the
end
of
which
time
bottle
brimstone
some
fill
or
gallons
of
10-gallon keg and
it off in
draw add
the
lift the wine
clear
but
during the
to
; when
red, fine with
in
isinglasssteeped mixed the
white
a
mixture
with
as
white
in
the
pint
a
brimstone
a
381. Take make
a
10
days
ten
sufficient
a
fire until
quantity the
it attains
sea-salt ; take
then
out
it from
juice
the the
12" gallons of hot -J ounce
5
is over,
and
to
of
1
in
In
then
if the
froth,
a
of
ounce
beaten
wine, and
the
off.
begins,
beaten
egg
first,and
and
pitched keg,
a
bung tight.
Greek. of
perfectly ripe
expose in
them
to
boiler, and
a
boiling point ;
then
let it stand
fire,and
to
grapes the
sun
keep
it
add
5
for 8
for over
ozs.
of
days,
bottle.
of
lbs. of
ground
coriander-seed. and
sugar.
the^liquid
pint of good
water.
ground juniper berries
lbs. of brown
When
Juniper.
Wine,
382.
65
1
settled
drawn
composed
Wine,
gallons of juice, and ; press
of
of
keg,
it has
of the
been
put the red wine
;
egg
has
place,
warm
a
fermentation
second
the
white, with
when
in
dregs
fill a
grapes;
fermentation
second
the
sweet
; after
; filter the
liquid that the
burned
418.)
; let it stand
fermentation
keg
March
bung
is
bung
clean
a
montfhof
the
the
to
has been
Grapes.
Wine
lightly-pressed juice of
it full
keep
in which
keg
a
bung tight. (See No.
;
380.
11
307
JUNIPER.
WINE,
brewers'
is cooled
to
yeast, and
100"
Fahrenheit*
put all in
a
keg
add
with
1
the
208
BEOTPBS
; fix the
out
top
and
filter the
TEN
GALLONS
as
tight
top again
is
fermentation
FOB
and
over,
clear, draw
it in
put
possible,and
as
wine
the
balance, and
EACH.
a
off; press
pitched
clean
new,
when
keg. 383. Take them
together
skim
and
of
with
liquid,and lemons,
add
then
"
; then to
100"
sjices,and
and
bung,
fermentation of
boil
a
it full
strain,press, and
;
good
keep
1
in
10-gallon keg
a
the
cooled
thin
in very
to
gallon
a
it has
when
yeast ; put
the
and
sugar,
perfectly dissolved
cut
fill it full
liquid during
lbs. of
15
is
sugar
brewers' and
and
water
the
50
fresh
the
filter ;
the
add
place,
warm
until
strain
Fahrenheit, quart
of
gallons
11
Lemon.
Wine,
Madeira
sherry, or
wine. 384. Take
Wine,
sufficient
a
pressing in
juice mix
of
grapes
them
;
as
95
well, bung
it,and
to
the
they
soon
as
and
fill it up
cent., and
per
sweet
them
expose
10-gallon keg,
a
alcohol,
(CordiaL)
quantity
gallons of juice, and before
Liqueur.
1
of
ounce
sun
to
make
for
10
with
3
ground
the
gallons
of
cinnamon
settling (say 1 month)
after
days
pressed put
are
7
;
tle bot-
it.
385.
4
gallons of good Madeira, do.
6
Color
(See
to
Nos.
plain
88
and
with
6
gallons do.
of
flavored.
coloringor
tincture
of saffron
91.) 386.
4
high
wine.
shade
same
Madeira,
Wine,
"Wine,
Malaga wine, plain wine
;
Malaga.
best
and
quality.
for
sweetening
add
210
9
RECIPES
gallons ;
mix
with and
add
in
1
times
i gallon of
the
of
ounce
and, after
fermentation Filter.
is over,
fruits,add be
; then
it "
to
Filter.
a
add
1
of
(See No.
1
1|
quart of yeast,
4th-proof
quart
from
the
ripest
breaking
them
solve ; dis-
of
put it in
keg,
liquid till
the
which
tion fermenta-
cloves, strain, and
ground pure
a
alcohol,
95
per
cent.
Plain.
Wine, 86"
at
Fahrenheit,
raisins, mashed.
do.
of tartaric
acid.
3
ounces
1
pint of strong vinegar.
1
quart of brewers'
Mixed
and
place,
warm
per
cent.
;
yeast.
dissolved
together
and
it
fermentation
until
keep is
over
; fill up
constantly ; then
strain, press, and
393. 4
add
lbs. of sugar.
4
95
from
3.)
i gallons of water,
10
full with
good
392. 9
the
let
1) ; skim, strain, and
without
ounce
gallon
solve dis-
Peach.
juice,and
the
kept constantly
ends mix
in
and
3.)
but
stones,
lbs. of sugar
5 must
the
lon, gal-
boil,and
gallons of peach juice,pressed
10
a
"
out
almonds, ;
add
Wine,
391. To
; then
(See No.
take
raising by adding
stop the
Fahrenheit
to
froth, m"
to
eggs
sugar
liquid (seeNo.
cool
cool down
Cogpac.
lbs. of
25
3
bitter
bruised
; then
100"
EACH.
it is cool
; when
decoction
the
rise 3
scum
decoction
GALLONS
liquid,beat
the
out
press
the
TEH
FOB
full
add
filter,
Wine,
gallonsof high-flavoredport
Port. wine.
a
1
keg, put it with
gallon
(See No.
a
liquid
the of
in
alcohol,
3.)
gallons of plain wine.
5f
do.
f
Colored
with
pulp
Fahrenheit
the
quinces
keg,
brewers'
395. Take
them
pulp through of
pulp
rock 1
of
of the
French
10
sugar,
skim,
boiled
strain, and
brewers'
it
6
when
so
4
to
to
wash
and
with
keep
rub
11
get
out
powdered 2
oranges,
almonds,
10
; pass
as
of
ounces
then
stones
used
of
with
1
lemons, of
quart
it full with
strain,press,
and
add
brandy.
fresh
and
lons 2" gal-
3.)
5) ;
the
slowly,
; then
Raspberry.
Wine,
gallons of
No.
macerate
hurt
to
10-gallon keg,
a
396, Take
(See
water
bitter
fermentation
best
not
as
rinds
the
add
over
1
keg with
the
(see No.
cool
in
bruised
; fill
yeast
liquid during
quart
add
and
ounce
brewers'
of
when
the
with
dissolve
then
;
candy,
and
1
and
sieve; press
a
liquid
the
so
add
Raisin.
until
hands
the
Hbetween
gallons
the
; fill up
wine.
dissolve
place ;
warm
raisins,and
Malaga
lbs, of
80
a
make
let it cool to 86"
well
Wine,
gallons of boiling-water
the
put it in
and
Madeira
or
boiling ;
near
skim, strain,and
yeast ; mix
good sherry
it
:
in slices and
them
cut
liquidduring fermentation, of
the
as~follows
heat
juice;
in it ; then
; fill a
of
quart
the
out
; press
lbs* of sugar
10
Quince.
Wine,
off the
wiping
7.)
of alderberries.
tincture
gallons of quince juice,made
After a
(See No.
plain syrup.
304. 8
211
RASPBERRY.
WINJS,
raspberry jujce, and
clarified
with
nearly
cool
the add
yeast ; fill a 10-gallon keg, and
white 1
add of
pint
hang
fy 2
eggs
of
in it
lbs.
a
;
good little
212
bag with
ground
of
1 ounce
until
fermentation
wine.
Filter.
gallons of
30
lbs. of sugar.
H
gallon
Boil it in
for
a
with drachm
of
cent., and with
pint of yeast
add
liquid
till fermentation
of
otto
it with
tincture
1
in
roses
the
of
fill
lukewarm
; when
place ;
mix
the
Hose.
leaves.
rose
2 minutes
the
port
water.
of red
warm
juice
1" gallon of good
add
"Wine,
397. 10
the
3.)
No.
(See
with
; fill up
mace
and
is over,
BACH.
GALLONS
TBN
FOB
BEOIPES
2
of
wine
keg
ly constant-
dissolve
alcohol, 95
(See
put
;
Nos.
" per
; strain ; color
Filter.
cochineal
a
; fill up
ceases;
ounces
above
up
rose
3
and
93.) 398.
5
gallons of
5
do.
dark
Wine, red
George.
St.
claret. 0
Mix
piquepouil.
; add
gillof spiritof raspberries, 1 gill of spirit
1
of lemonbalm,
and
gillof spiritof
1
4 6
gallons of high-flavored sherry do.
Colored
with
coloring.
gallons of tokay,
6
Sugar
wine.
plain wine.
do. and
plain color
to
(See
Wine,
400. 4
Sherry.
Wine,
399.
orris-root.
best
No.
Tokay.
quality.
wine. suit the
88.)
taste.
r^
BOTTLE-WAX,
213
BED.
APPENDIX.
CONTAINING
ARTICLES
DIFFERENT IN
LIQUOB
401. 1 lb. of over
fire ; add
so (Tarnish),
it loses
when
as
its brittleness
stirred in until all
1
dish
oil
chrome
green,
dish
over
oil cold
or
stone
of
ounces
lumps
are
as
lb. of
1
tin dish
of boiled
linseed oil
out
cold stone
on
a
of
ounce
lamp-black,
Green.
transparent about
when
a
"
an
drop
; melt
it in
tin
a
of boiled
ounce
is taken
out
on
seed lincold
a
slow
and
fire ; add
varnish, so it loses chrome
as
transparent; melt about when
its brittle
of
Yellow.
Bottle-wax,
\ a
an
ounce
drop is
it in
tin
a
of boiled taken
character; then
yellow,finelypowdered
seed lin-
out
mix
on
a
in
4
; stir until
all
dissolved.
404. 1
add
a
quality; then mix in 4 ounces stirred until the lumps are dissolved.
rosin,white a
is taken
it in
; melt
its brittle
403. lb. of
ounce
Bottle-wax,
so (varnish),
it loses
stone
1
are
fire ; add
slow
a
USE
dissolved.
lb. of rosin, white and over
an
; then
lumps
402.
"
drop
a
FOB
Black,
transparent
about
KEPT
STORES.
Bottle-wax,
rosin,white and
slow
a
USUALLY
rosin,white
Bottle-wax, and
Bed.
transparent; melt
it in
a
tin
214
APPENDIX.
dish
over
oil cold
fire ; add
slow
a
varnish,
or
cinnabar
; stir until all
lumps
over
varnish,
or
stone
zinc
white
rub a
it loses
so
cold and
nice
some
all
to the
and
at
once
in the
; when
take the
syrup
the
syrup
take
to
they begin
as
them
again, the
keep
; then
arrange
to
cover
out
of the
and
jars
mixed
with
with
syrup,
3
an
and
with
sieve
egg
(see No.
it
boiling hot stand
put them
and
of
for 24
in
in very of water
all the
earthen
an
balance
cork
a
with
boil the
syrup
apricots
the
mer skim-
of the
pressure
in
parts white
and
a
of
them
equal parts
down
them
; let them
The
on
ounces
lay them
apricots ;
them
throw
syrup,
them.
take
fruit in
of
and
them
then
get soft under
white
seed lin-
perfectlyripe,
prick
boiling throw
gently out, lay the
out
in 4
becoming
cloth, and
them
with
boiled
dissolved.
are
the
the
tin
a
Apricots.
cover
to
mix
; then
time
and
of
is taken
drop
places ;
when
prepared
it in
; melt
ounce
an
a
linen
same
as
syrup,
squeezing
up
the
regular thickness, so
when
apricots before
boiler, and
copper
"
Brandy
plain syru{", so a
its
at
of
ounce
of
ounces
a
on
White.
about
in different
stone
3
ont
in 1
mix
transparent
lumps
a
is taken
seed lin-
dissolved.
are
as
slightlywith
wate/,
in
with
of boiled
ounce
; then
its brittleness
; stir until
them
pin
drop
and
406.
Take
a
fire ; add
slow
a
cold
when
Bottle-wax,
rosin, white
1 lb. of
oil
an
vermilion, mixed
or
405.
dish
as
"
it lpses its brittleness
stone
chalk
so
about
to
ger, fin-
drip
off
dish, clarify
V), boil on
the
it to
cots apri-
hours, then
out glass jars,with-
syrup
is clarified
4th-proof brandy; seal them.
fill
BRANDY
407.
Take of
leaves
pieces of
for
several
them
in
between
gently
water
lay
; then
out
them
then
on
sieve
a
again boil the
fcK
and
jars,and
with
cork
2
and
seal
sharp knife, white
the
;
take
rinds
the
(thisis
water
boil
then
in
enough
take
earthen
dish
24
take
hours
mix
2
;
to
syrup
them
out
some
cork
and
rinds);
add
up'th
-W
them, without
for
by
of
use
color
skimmer
a
with
fresh
;
put
clarified
dish, and
put
1
part of the
syrup
fruit ;
the in
of the
fire,and
slow
a
very
cordials, "fcc. ;
little while
a
a
touching
touching
natural
the
off,with
alum
fruit); soft
when in
them
; after
syrup them
; fill up
an
in
jars ;
before
the
jars,
seal.
6 lbs. of red cover
and
hours;
24
4th-proof brandy (macerated
them
sour
Cherries.
Brandy
409.
last ;
get all the
for
; cut
the
them
of the
out
parts of white
with
of
for
with
them
them
; press
thickness, clarify it,
rinds
part
retain
plain
cover
skimmer,
plain syrup,
syrup
;
Cedrats.
thick
rinds
off; put done
boiler
again to
as
in
in 4 parts, without
rind
white
splitthe
very
the
keep
the
out so
; boil
them.
outside
the
cloth,
Brandy
with
cedrats
in fresh
the
pa^white 4th.pro,f brandy
408. Take
them
its former
to
syrup
with
off the
; make
them
cover
;
thoroughly drip
to.
cloth
boiling water
out
linen
them
put
out
; take
the
boil
and
fire go
water
linen
a
in
them
take
cold
with
put them
free the stems
and
; cut
length,
; let the
hour;
1
them
put
in
; Ithen
times
for
macerate
and
washed
stems
clean
1" inches
to
be
to
water
np
1
them
wipe
;
Angelica.
Brandy,
thick, fresh angelica
the
215
CHEBRIES.
cherries with
1
with
gallon
of
short
stems
; take
4th-proof white
off the
brandy
;
216
APPENDIX.
macerate
them
then
4
add
of water
; this
cloves,
with
the
1
of of
and
2
times
the
water
in
them
and
seal the
jars ;
rind
plain
off
(see
fresh
drip syrup
white up
to
with
the
jars;
with
prick
water; in
linen
a
and
soundest
them
sieve
a
to
cloth, and
the
range ar-
of
juice
the
4th-proof brandy, and
filter ; cork
taste, and
to
syrup
other
the
inside
off
7);
No.
when in
off the
syrup
again
; when
the
;
boil
syrup,
and
of
j cork
its and
them
gently
after
24
mix own
with
volume;
seal.
in the
p]ain mer, skimwith
them
hours' in
sieve
a
on
off with
them
arrange
ing contain-
water
cover
or
covered
stand
them
dish ;
for 2
up
empty
them
necessary,
parts
melons
cool
earthen
an
cold
other
soft take
boiling clarified
of .2
in
then
;
them
boil
slices;
in water
them
fire; let them
the
in
them
cut
parts off; put
let them
them
place
melons;
them
water
Melons.
and juice,,
pour
the
brandy, cover
or
juice,and
and
the
place
Brandy
them
; then
lemon
then
in
cold
parts of white
2
little lemon
a
hour
drip
and
take
times;
the
mixed
brandy
the
out
in
them
cover
with
musk
some
containing
syrup
grains
36
jars.
the
to
them
pin, and
a
411.
1
pick
wipe dry
;
with
sweetened
for
4 drachms
and
cherries
of
Grapes.
put
with
fruit,mixed
smaller
3
the
pint
1
of 1 drachm
4th-proof white
grapes;
wash
3
or
off
take
with
cinnamon,
Brandy
Muscat
some
largest fruit;
Get
boiled
liquor ;
seal.
Take
drip
the
coriander,
ground
filter; cover
410.
them
decant
tincture
a
ground
of
quart
above;
and
done, make
drachms
4
with
mace,
(seeNo. 5) ;
moistened
anise, 2 drachms
of star
cork
weeks
2
lbs. of sugar,
; skim
ground of
for
standing
jars it
;
;
clarify
4th-proof
fill the
jars
918
APPENDIX.
in cold water
; at the
time take equal parts of
same
water
plainsyrup (seeNo. 7) in quantitysufficient to cover the peaches in a copper boiler ; when the syrup boils throw in the peaches; keep them down with the skimmer, until soft ; take them sieve to drip off the on a out, lay them and
it to the proper an
earthen
to
cover
dish,and throw ; Jet them
them
jars,without the
then
it with
mix
fillup the
it
boilinghot
stand
squeezing;
and
syrup,
brandy ;
syrup with the white of eggs; boil thickness,and then arrange the peaches in
the clarify
next
syrup;
cork
jars;
-
for 24
hours
so
; fillthem
as
in
the balance of again clarify 3 parts of 4th-proofwhite and
Brandy
415,
them,
over
seal them.
Pears,
Take
small,highly-perfumed pears, skin them, taking not to damage the stems ; cut off the ends of the and lay the fruit in iron-free alum water (by this
care
stems
.
; let them you retain the natural color of the fruit) remain in for " an hour ; take them out, and put them in
means
boilingwater; and
lay them
few
lemons
as
soon
in cold water ; when
soft take
they get
as
contains the
which
the water
becomes
them
juiceof it must
warm
out, a
be
cold ; when
perfectlycold arrange them in jars,without breaking the stems ; take, in the beginning of the operation, 1 part of boiling hot syrup, and throw it changed with
over
the skins ; let it cool ; then
white
brandy
jarsup;
made
Brandy
the precisely
417. flub
it with
the
parts of 4th-proof
2
syrup ;
and filter,
fillthe
cork and seal. 416.
Are
; mix
add
the
Prunes, same
Brandy
quinces with
a
way
or as
Plums, the
peach.
Quinces,
linen
cloth,and
take
off the
MUBTAKD,
21$
FRENCH.
\
skin
delicately,and
very
them
in 4
parts
iron-free alum the
retain
natural
the
2
skimmer;
syrup
; throw
hours'
24
until
the
parts
with
Brimstone
lb. of brimstone
40
50
to
9 inches
laid to
"
strong
drawn
; when
all
iron
an
strips,of J
paper
long, are
aside
in
melted
through
get the thickness
of
parts mixed
together,
were
add
ated macer-
seal.
jars previously
Kegs,
to
vent pre-
inch
in breadth
and
brimstone
and
second
third
time
some
take
and
good-sized pasteboard
which
; after
cover
and
coriander-seed, anise-seed, and
ground
out
pan.
an
a
in
them
the
the melted
done, repeat it
"%
you
them
fill up
smoking sour. getting
t
dish; clarify
in which
filter,and
i
in
them
clarifyit,and
;
i
cut
means
; take
for
Paper,
this
fruit to
syrup
brandy,
Wine
1
an
quinces; cork
the
lay
earthen
the
on
the
off
fruit ;
o" the
arranged
in
water;
throw
get soft
to
boiling hot white
(by
and fruit),
the
them
arrange it
cold
; then
minutes
they begin
4th-proof
skins
the
418.
of
standing drip of
few
a
color
hearts
the
out
for
water
boiling syrup with
take
;
in
them
lay
;
fennel-seed, equal after
they strew,
last
the
ping, dip-
,
the
on
in
packed
ends, and
;
red
into
for
bring
let it burn for
brought it to
1 hour
wine
as
long
; then
would
J
a
lb., with
bunghole
it
as
can
;
put
; let the
it out, and
strip; light
1
the
cask
put
in
lose its color.
do.
;
they
strings
on
are
both
market.
the
take
1" lb. of ground da
a
of
60-galloncask
a
419,
1^
strips while
paper
of
Take
"7se." match
brimstone
bundles
hot
Mustard,
black
French,
mustard-seed.
yellow,
do.
do.
bung stand the
it with
a
loosely in ; untouched white
wine
;
220
APPENDIX.
3
thoroughly together;
Mixed
of
ounces
Wax
2
lbs. of
4
do.
tallow.
8
do.
yellow
12
do.
solid
The
above
the
an
; add
consistence.
required
Casks,
"
3
Corks,
Bungs,
wax.
turpentine. add
; when
tallow
the
fire ; then
the
melted
turpentine are
solid
and
wax
off from
ginger,
cinnamon,
with
1"
spiritsof turpentine.
fire ; then
slow
Leaky
for
Putty,
get the
to
as
add
hours;
ground
ground
it well
; mix
vinegar
more
of
ounce
of
vinegar.
12
macerate
an
ounce
cloves
ground
much
420.
allspice,"
sea-salt, 1"
of
ounce as
ground
of
ounce
cider
good strong boiling hot
of
quarts
together
melted
a
on
it far
take
spiritof turpentine, and
stir in the
let it cool.
421. The
best
of
liquid
thread"
"small
of
13) that
extracted
10)
decoction
earthenware
or
place
it in cases
a
pan
the
ready, Care
the
should
The
it be
essences
; close
be
securely, and taken
to
or
boil
the
both
with
bottled
the
may be
placed down,
this vessel
stand
virtues
should
sugar
infusion, and
not
it is from
syrup-making
The
with
"large pearl" (see
fire surrounded
should
syrup cork
or
vessel on
the
for
ties quali-
mixed
preserve,
to
infusion.
the finest
degrees,
produced.
simple
this
glass
place.
is
to
Syrups.
fruit,flowers, vegetables,
of
the
to
No.
(see
juice
desire
boiling
syrup
by in
When
with
made
fruits, "fcc.,suitable
most
some
be
you
In
sugar.
for
is the
Syrup
whatever
Directions
only
can
syrups
sugar.
or
No.
General
water.
till it in
syrup
be solved dis-
in
a
and In
quite
cold.
a
cool
dry
to
the
pre-
BE0TPE8
cise point.
If not
become
to
thus
tinned
or
from
syrups color
to
red dead
a
not
fruits,as these
act
(See
pints of
Nos,
of
when
a
tin,
making the
turn
7.)
and
6
grain
made
tin,and
the
on
Raspberry
filtered
used
be
it is apt
it will
Saucepans
inside, should
.blue.
time
a
much,
too
candied.
422. 2
if boiled
become
the
on
221
QUANTITIES.
boiled, after sufficiently ; and
mouldy
and little,
SMALL
FOB
Syrup,
raspberry juice.
4j-lbs. of sugar. Select them
fruit, either
the
place
until
about else
fermentation
three
through in the
days.
would
they
the
carefully,but
the
crusting
is
and
burning.
pearl" (seeNo. when
cold
tie down
very
12) take ;
pints
4
of currant
be powdered.
in
of
pan
off; strain through
a
tissue-paper dipped
a
water
the
to
skim
the
prevents
dissolved
sugar
glass on
sides "little
tle cloth; botin
brandy,
bladder.
a
423.
2
a
for
juice
it heats mix
may
in
add
better as
and
way,
When it
fire,and you
warm
filter the
; this had
or
a
require this, or
Now
place
clean
with
cover
with
boil;
jar, and
This
a
the
on
let it
earthenware
or
fire.
and
don't
fruits
picked
it stand
blotting-paper,and
or
above
syrup
in
put Let
bottled.
bag,
Having
which
pan,
mucilaginous
mentioned
proportion
vessel
All
red.
or
commenced.
has
close flannel
a
a
jelly when
Place it
in
them
mash
over,
white
Syrup.
Currant
juice.
J lbs. of sugar.
Take
red)
as
over.
making
as
you Now
many
currants
think mash
raspberry
(which
sufficient and syrup
(about
ferment,
(see
be
can
as
'No.
6
in
mixed, white
and lbs.), the
422).
pick
instructions This
done,
and them for add
222
.APPENDIX.
raspberries,and
some
of
stoned
before
mashing)
The
together. is
is
entirely a it is
cloth, or
essential
of
cherries
raspberries of
good
plan
the
will admit
that
keep
the
the
cover
syrup with
pan
air
a
is
(which
dust.
the
out
all
introduced,
Whilst
taste. to
ferment
be
to
a
wax
(properly
and
mix, mash,
fermentation), but
to
of
pound
; then
thing
please. Sore*
70a
matter
a
any
as
a
quantity
fermenting,
coarse
and
raspberries
pound
however,
flavor
"
424.
2 lbs.
3"
of sweet
3
pints of
6
or
and or
clean
a
of
pint
of
pieces spring
milk
clean
the
into
looks
left ; then
other
strainer
good
strainer
held
caught
by
in
a
two
like
thick
add
another
basin
it
again, adding
over
then
strain
it,and
done
mix
it with
first,however,
be
mix your
with
a
the
sugar
clarified
and
(about boiled
pint
of
the
as
they twist of
mortar,
the
and, ;
milk; this
lbs.)which a
a
is to
spring water
almond
to
no
through
the
the
6
oughly, thor-
plan ;
into
pour
milk, and
; whatever
little of
former
lemons,
; mash
common
a
bronze),
two
mash
white :
them
almonds,
mortar
persons
clean
of
the
the
squeeze
than
the
pound
yon
water
are
be
as
juice
are
into
ready put
is better
in the
they them
drop
; when
marble
of
mixture
Now
may
them
them,
drop them
and
them,
is left in the cloth put it back
almonds mash
of
water.
large
peeled
squeeze
acid, and,
almonds
hair-cloth, or a
; next,
bitter) and
and
blanches
wash
(one
mortar
little a
This
which
them
a
(sweet
Having
water, in
until
the
water.
water.
skinned.
add
have
almonds.
almonds
boiling
mash
part
fresh
your
easily into
Syrup,
6| lbs. of sugar.
Take
cold
Almond)
(or
almonds.
of bitter
ounces
into
Orgeat
"crack55
mast
(see
No.
U);
whilst
hot
sugar
be
up;
then
and
least
the
or
mixture
keep the
shake
from
syrup
for
2 lbs. of Morello
the
few
a
the
syrup of
tincture of
essence
cloth;
a
boil
another
neroly,
give
the
days afterward;
it
parting,
Morello
425.
of
drop
of
of
pan
stir the
the fire,and
portion
the
let
give
again through
occasional
an
mixed
small
a
milk
almond
from
pan
223
QUANTITIES.
fire ; when
in
pour
the
pass
bottles will
the
remove
flowers,
orange
the
adding
off the
cold;*
until
SMALL
FOB
fEEOTPES
Cherry
Syrup.
cherries,
4 lbs. of sugar.
that
See
in
them
mash
into
; let
through
a
then
strain
your
clarified
the
juice in, in
lbs. of
give it
it
or
with
pints
of
on
for
until
crack"
"
(see No.
of
pint
one
stoned
a
a
day
ofi^or
put
juice two,
or
clear
; boil
17),and
pour
of
to
juice
skimmer,
rises take
scum
them,
the
out
very
the fire with
bottle
cool ; then
tie down
bag
; if any
boils
426. 2
flannel a
stand
juice
proportion
the
two
thoroughly
jars, and
the
to
sugar
sieve, pressing
or
; stir it well
sugar one
colander
a
ripe,and, having
are
basin
or
pan
a
cherries
the
2
and
it off; let in
them
deep
bladders.
Mulberry
Syrup.
mulberry juice.
2f lbs. of sugar. Mulberries
(see No. cherry
do
422). syrup
not
Mash
(see No.
require the
so
much
sugar
mulberries,
425).
See
and
that
the
as
raspberries
proceed
as
mulberries
with are
uniformly ripe. *
This
bottled.
is done
to
keep
it from
separating
and
splittingup
after
being
224
APPENDIX.
427. be
May 422).
made
Select
Strawberry
the
same
for
of
method
Barberry
(see No.
syrup
Syrup.
this is
making
Morello
making
raspberry
as
way
fruit.
large
428. The
Syrup.
cherry
preciselythe (see No.
syrup
same
that
as
425).
*
429.
4
Capillaire
of
oz.
The
capillaira
best
ponds
capillaireis found
running
or
careful
obtain
to
the
whichever little the
pieces ; over
pan
of 4 eggs a
"
close.
mixing
are
cool, add
Ordinary
it,is often
sold
13) ;
430.
pint of
Let on
the
the
top
lemon
ripe plums.
Be
Cut
capillaireinto
the
clarifywith above
the
through
whites
of
a
; then
water
tive, na-
covering
proportion
off
pour
or
boil
er strainbottle
orange-flower
in
article.
Lemon
Syrup.
(or 2 pints of syrup). juice.
juioe settle ; then
grow
foreign
tincture
genuine
and
whether
in the
with
syrup,
near
grows
boiling water,
and
then
and green,
of
orange-flower
some
for the
2 lbs. of sugar
in
sugar,
pearl" (see No.
; when
them
are
color
require.
you
the
; if you
of the
and
infuse
; add
leaves
genuine sort,
kind then
America,
in
The
streams.
double, the stalk long,
1
Syrup.
J-lbs. of sugar.
4
to
Maidenhair)
(or
; clear
strain
off the
through
a
thin
skin, which
fine sieve
or
cloth
forms ; boil
S26
APPENDIX.
435,
1" pint of
water.
do.
i
Syrup.
Grape
sherry.
I lb. of elder
flowers.
lbs. of sugar.
3
Made
the
*
same
Baspberry
436.
(see No.
violet syrup
as
way
Vinegar
434).
Syrup.
3^ lbs. of sugar. of
pint
2
pints of vinegar.
As
in
the
discolor
in
a
the syrup.
ferment
again;
add
Another
in
put
; strain
the
plan is
vinegar, and and
stand
10
days.
At
add
the
sugar,
white
Clean
the
boil
gently.
the
fruit,which
sugar,
take
to 2
and
the
boil
whole
lbs. of
This
sugar), and
are
not
day
so
them
two,
vinegar
not
as
mash
or
quire re-
until
; strain
"pearl" (seeNo.
put in
jar, well-covered,
mode
a
in the
the
to
vinegar,
raspberries;
pour
this time
place the jar
and
or
13).
raspberries(say 2 lbs.,1" pint
expirationof
the
wine
place, for
them, and
white
raspberries,however,
and
warm
a
422)
(see No.
syrup
White
loaf sugar
and
pan,
used.
be
best
to
they
raspberry
making
fruit may
red
of
raspberry juice.
1
in
preserves
a
them a
in the
gar, vine-
shady place
filter the
pan
of hot
the
finest
for
mixture
water,
and
qualitiesof
partiallylost by boiling,as in the
previous method. "
437. 1
pint of
2
pints of syrup.
Make
a
Coffee
Syrup.
cofiee.
strong
decoction
of Mocha
;
coffee,very
clear,to
EECIPES
the "
of
amount
ball"
the
pint ; take
a
16), and
(see No.
fire ; boil
through
it to
on
13), tend strain it
Syrup,
,
1
a
cold
Wormwood
438.
"
put it again
;
pearl" (see No.
cloth; bottle it when
a
it to
; boil
syrup
coffee
the
add
"
a
pints of
2
2SMF
QUANTITIES.
SMALL
FOB
of wormwood.
ounce
1 lb. of sugar.
Make
nearly
loaf
it 1 lb. of
to
boil to
sugar
small
2
of
ounces
pint
in 1"
it, and
add
them
in
roots
to
finishing it
sugar,
;
into
them
cut
boil
and
mortar,
a
till reduced
of water,
lb. of
1
Syrup.
marsh-mallow
bruise
pieces ;
7),and
cold, bottle it.
when
18) ;
; add
6 and
clarifyit (see Nos.
Marsh-Mallow
439. Take
;
of wormwood
infusion
the
pearl" (see No.
"
a
of
pint
a
clear
pint ; then
a
in the
lows mal-
th$
same
as
way
429).
capillaire(see No.
440.
Pinks.
of
Syrup
" lb. of pinks. 1
lb. of sugar.
Pick
put of
off all the
the
in
flowers
boiling
; strain
water
the may
16), and
also
be
through
the best
it to
made
with
them it
boil
fire,and
a
it to a
cloth.
decoction
"
sugar
The
the
6) ;
through boil
pearl" (see No. ; when
the
it to
pinks ; a
pint
a
cloth
a
"ball"
put it again
13).
This
;
on
syrup
ing flowers, only boil-
done, skim
dark-red
with
them
decoction;
pounding
of
pound
a
pound
(see No.
without
the
for syrup.
the
sugar
add
half
and
mortar,
a
clarify 1 lb. of loaf (see No.
parts from
green
it,and
strain
velvety single-pinkis
228
APPENDIX.
441
Ratafias. .
is, when
the
spiritis
flavor has
taken
the
place
fruit
steeped
liquor is drawn
off,and
and
filtered
drachms
2
2 lbs. ;
4
strain
the
to
and
whole
"in
every
sugar
; let
it steep
443. Juice
brandy, sugar, your a
pan
To
jar.
for
14
pints; cinnamon,
;
the
on
the
measure
cherries,
Crush
lbs.
and
pound
fire, and
juice;
and
;
draw
it
put
the
oif,and
444. Morello
in
a
bottle
into
;
you
put
a
sieve
a
them
bottle
the
for
1
lb. ;
pulp
of
altogether
in
boil ; when
one
have
15
the sugar
jar ;
of
ounces
cloves, 1 drachm;
cloves, which
mortar,
whole
4
the
Cherries.
through them
when and
of
stones,
infuse
it,and
drachms;
stones
give
peach leaves, cinnamon, previously bruised
3
the
add
juice
and
the fruit ;
pints ; peach leaves,
15
strain
the
Crush
pound
; filter
Ratafia
Morello
cherries
added
month
a
Another
of
pint
berries, straw-
4 ounces,
separately,and
mace,
of
8
to
mon, lbs. ; cinna-
pints ;
8
corianders,
sieve, and
a
corianders, cinnamon, a
brandy,
pint of juice.
every
juice through
;
lbs. ;
raspberries,2
of sugar
ounces
added
sugar
cherries,1 0
drachms
2
; mace,
this
in it ; when
Cherries.
of
lbs. ; Moreflo
cherries,10
matic aro-
bottled.
Ratafia
442. Wild
thoroughly the
imbibe
to
of the
color
and
it ; it is then
made
ratafia; that
is called
by infusions
made
Every liqueur
leave
pints add
your
have
beeu
must
and
cold
brandy being
it for
a
month
;
it.
Ratafia
cherries, 8 lbs.
from ; wild
four
Fruits.
cherries,0 lbs. ; raspber-
EECIPES
ries,4
drachm
1
mace, to
lbs. ; red ;
lbs. ; black
8
currants,
cloves, 1 drachm,
pint of juice. Proceed
every
229
QUANTITIES.
SMALL
FOB
and
in the
4
of
ounces
sugar
manner
same
lbs. ;
4
currants,
for
as
cherries.
445. Black rello
Ratafia
cherries,
lbs. ;
2
Steep
lbs.
10
sugar,
lbs. ; black
4
currants,
cloves, them
Brandy,
1
lb. ; 1 lemon
1
sugar,
Break
ounce.
lemon
peel, the
infuse
for
then
month
a
filter the
1
China
pint
brandy and
for
strain
days
2
for
15 a
10
drachms
days;
bag
and
449.
Currants,
6
; melt
10
as
cloves
3
a
1 lb. ;
cinnamon,
;
jar
with
pints of flannel
the
water
bag,
and
pints of brandy,
and
a
;
Orange. 4
sugar,
your
; infuse
sugar
the
in the
rind cold
in the
water,
above.
Raspberries.
of
lbs.; sugar, ;
almonds,
it into in
fine oranges
Ratafia
Raspberries, cinnamon,
of
lbs. of
filter it
and
448.
through
2
pints ;
10
it.
Ratafia
;'peel
15
put
through
bottle
liquor and
of water
;
it
; strain
oranges,
y six
being melted
447. 6
bitter
pints ;
3
whole
the
sugar
brandy,
above.
peel, rasped
up
;
lb. ; Mo-
1
Badiane.
pints ; water,
3
leaves,
currant
drachm
1
as
446.
Currants.
Black
of
cloves,
stir the
4, 1
lbs.; brandy,
drachm
mixture
; infuse
every
10
the
day;
pints; cles artistrain
filter it.
Ratafia
lbs.; brandy,
of
10
Currants.
pints;
sugar,
4
lbs.; cin-
93Q
APPENDIX.
drachma;
3
namon,
doves,
proceed
and
drachms,
2
aa
for
raspberries.
Mulberries,
Proceed
451.
Brandy, and
place it
in
Put
lb.
1
sugar,
of
the
day filter and
1
corianders,
lb. ;
Break
drachms.
jar with add
must
the
bag
ounce
ounce
of
a
of
at
ounces
;
these
brandy
fennel, 1
and
it in water,
453.
Yellow
saffron
;
1
these
the
the
;
next
in
juice ;
a
you break
it
through
a
flannel
Escubac.
of
1
whole
stir it up
ounce
of
brandy;
ingredients,and the
raisins ; 1
Damascus
of
pints
to
them
put
in the
strain
:
put
angelica, 2
;
put it into the jar; let
and
ounce
3
; sugar,
lemons, which
2
3 lbs. of sugar
corianders;
ounce
squeeze
then
it
cinnamon;
farthest
day
; 2 lemons
1 ounce
peel
;
bottle
care
a
ingredients,and
fortnight;
taking
for
stopped ;
Vespitro.
mixture,
pints of water;
month,
third
a
Pound
water. 2
for
of
ounce
of
dissolve
and ; filter
1
in
the
to
2
up
pints
sugar;
it stand
1
2
well
jar
a
1 lb. ;
it
bottle
pints ; anise-seed,
2
in
whole
452.
Brandy,
pints ; orange-flowers,
boiling hot,
bath, almost
a
lbs.;
4
sugar,
Orange-flowers.
2
water,
pints;
10
before.
as
Ratafia
pints;
3
Mulberries.
lbs.; brandy,
10
drachms.
2
mace,
of
Ratafia
450.
in
every
2
dissolve a
jar
second
liquorice;
to
pints of
the
sugar
infuse
day,
or
for the
RECIPES
Ratafia
454.
SHALL
FOfi
of
381
QUANTITIES.
Walnut
Green
Shells. "
walnuts,
2Q0 drachm
of nutmeg, so
with
in
them
pound
the
strain
mixture
the
infuse
and
through
month
a
; after
flannel
a
in the
them
nuts wal-
200
them
through
go
1
sugar,
Choose
easily
may
of
lbs.
4
cloves.
cloves, for
and
nutmeg
of
pin
a
mortar,
a
brandy,
drachm
1
that
young
of
pints
10
;
brandy,
that
time
bag, niter, and
tle bot-
it. 455. 4
of
ounces
2 angelica-seed,
pints of brandy,
10
cinnamon,
dissolve
mixture;
infuse
through
a
bag
the
pinks,
10
of
cloves,
1
from
for
a
in the
1 ounce 1
gallon
88), and
gallon
of pure
of
brandy,
Balm
the
of
4
it to
the
strain
it
sugar,
1
lbs. of Pick
cinnamon.
of
leaves, and
the
cloves
off the
infuse
and
them
cinnamon
;
filter it.
liquor and
Molucca.
shreded*
for
a
spirit(22 in
week
frequently shaking ^see No.
add
cloves,bruised.
of clean
Macerate
ingredients
month;
a
of
Pinks.
Bed
brandy, with
of mace, of
of
drachm
457. 1 drachm
for
brandy
pints
off the
after this draw
and
ica, angel-
1 drachm
the
in water,
pinks,pound
your
month
the
cloves,
Pound
sugar.
Ratafia
lbs. of
green
of
of
roots
filter it.
and
456.
drachm
of the
ounces
sugar
it in
Ratafia.
drachm
1
of
pounds
4
coarsely ;
3
Angelica
add
4"
a
No.
lbs. of
soft water.
under
proof).
well-corked
5); lump
color sugar
demijohn with
or
jar,
coloring (see
dissolved
in \
a
232
APPENDIX.
458. Same
Tears Balm
as
(shreded), "
mace
of the
spoonful a
of
with
coloring.
orange-flower
(See
No.
6 lbs. of sugar,
gallon of
of
(see No.
A
93).
ambergris
460. 1
gallon
4" lbs. of white "
do.
ambrette
J
do.
safflower;
double
day
for
in
the 2
a
ounces
1
pint
minutes
and
add
which
(not more) it.
the
This
color
of the is
a
add
1
pint
pale pink essence
of
dial. pleasant cor-
Mandarins.
proof).
(crushed small).
carboy
musk
or
quantity (see
No.
seed, bruised.
stone
jar capable of holding
5), and
agitate well
every
weeks.
of gum
Elephant's
and in
1"
a
add
spiritsof wine. 2" pints of boiling water;
strong
lb. of
Milk.
benzoin.
of rectified
Dissolve 6
421),to
produce
water.
or
461. 2
slightlycolored
Chinse, bruised.
"
Macerate
of
under
sugar
of anisum
ounce
tea-
add
Some
sufficient to
proof spirit;
improves
soft
pure
of two
or
spirit(22
It is
a
of
Love.
of
7 and
pints
drop
flavoring.
soft water
Delight
of
do.
"
7
vanilla
or
for
water.
Sighs
(see Nos.
and
water
rose
drachm
88.)
said pure
syrup
1
(bruised),and
cloves
of vanilla
459.
a
of
ounce
essence
J of
pint
an
employing
but
Molucca,
of
Malabar.
of
Widow
the
of
lump
corked sugar.
bottle, and
when
agitate for cold
strain
CONTENTS THE
OF
THE
OP
PART
SECOND
BAR-KEEPER'S
GUIDE,
CALLED
of %.tpnrs, % graps,tic. -pmtfaxtarc
fat %
% Ipral
rtfm
TM"TdbU.cf
to
fh*
Rtoebxr
of
Baom,
kagb
asd
to fh*
not
of ih6 pogu.
number
neap's
Extracfcof
"
tt
Oilof
44
Water
Apparatus,
Description
301
and
248
Apricots, Brandy
,.
Hippocras
44
XBOTEI
119
Cream
Absinthe
.214
Syrup
44
of, Liqueur
Manuiacturing
1 ....
406 ,.
Batafiaof
299 ..
Paradiso
del
Acqua
21
Aromatic "
Persicana..,
28
Arrack
Bomana.
24
Divina
44
de
Florence.....
Syrup
157 86
44
Punch,
Syrup
of
843
Sans
26
Badiane.
27
Bags, How
446 to make
424
Balm
161
"Ball," How
of
Filtering...
Molucca
8 457
"
Cologne
Ambergris Amour
40
Water
26
White
Almond
145
Bitters
.
Ale, Table
Alkermes
Water..*
M...
"
41
Apricot
22
44
44
146
Water....
Fin...
28
Balsam
29
Barbadoes
40
Barberry
to boil
Sugar
to the....
of Man
16 87
.................
Angelica
Brandy
44
122 ...,
" .....
44
Cream
.
407
"
Syrup
Beaume
428
Humain.
87
44
Cream
120
218
44
Hippocras
241
"
Ginger Instantaneous.
251
Beer"Hop
212 ,
44
Oiiof
217
44
44
Batafiaof.
800
44
Spruce
889
455
44
Spring..
888
"
a
u
"#i#
Anise-seed
80
Brandy
44
Bergamot,
50
"
44
"
44
Cordial
44
Cream
121
Birch
44
00
of...
218
Bishop
44
Batafiaof.
801
44
Water....*
147
44
Anisette
"
de
81
(Compound).......
Bordeaux....
44
d'Holland
44
de
u
Fausse..*..,...*.
Martinique
..."
Beverage,
44
Oil of
219
Water
158
Stomachic
88 89
Bitters, Aromatic. Danziger
82
44
Essence
88
44
English
84
u
85
871
Extractof
44
148
840
Wine
40 "
Drops
41 48
of
42 %,
Hamburg....,
44
Orange
45
236
CONTENTS.
BXOXPS
46
Bitters, Spanish u
Stomachic B to
44
ugh
Blackberry
ton
Brandy
Blackberry Syrup Wine
Blackberries, Ratafia Black "
*
of
Bottle-wax of
Currants, Batafla
"*
"
44
"
Blow,"
Bine
"*
*"
How
to boil
Sugar to the.
Bottle-
Black
wax,
"
47 48
44
Spice
51
44
Stomachic
.
u
"
86T
44
Strawberry
811
44
Wormwood
401
Brimstone
445
British
Coloring
14
Brown
Green
402 408
44
Bed
404
44
White
405
Sugar
Bordeaux
J4 418
for or
97
Brandy,
Ac
Syrup,
How
83 to 8
Wine, *
44
Calabre
406
Calamus
407
CaneHn
"
49
Canelle
**
"
29
Caraway
(Bed).
869
(White)
870
Ohaud
a
75
Froid
76
Brandy
58
44
44
77
Corfou
de
78
Brandy
55
CordiaL
98
Water
50
44
44
"
80
44
44
Blackberry
51
44
44
British.
52
Carminative
44
Calamus
53
Capillaire Syrup.
44
Carminative;
54
Cedrat
44
Caraway
55
44
Cedrats
44
Cherries
44
44
44
.
78
Clarify
Angelica
Anise-seed
72
52
Bright
Yellow
White
CordiaL
Brown
44
71
Brandy
868 .
Green
Paper
Pearl
44
44
70
848
401
Brandy, Apricots
69
Raspberry
89
Coloring
417
Quinces
44
..808
Wfne
Brandy,
How
CarameV
155 to
boil
Sugar to the
18 54
Brandy
429 79
44
Cream
124
408
44
Hippocras
24$
409
44
Water
156
Cherry
56
Cedrats, Brandy
408
Cinnamon
57
Celery, Oil of
221
Cloves
58
44
Domestic
59
44
French
60
44
Ginger
61
44
Grapes
M
Grnnewald
44
Imperial
44
Juniper
44
Melons.
44
Mint
44
Mirabelles.
44
Nordhaas
44
Oranges
44
Orange
410
Peach
157
Water
88
Cidor
Champagne
872
Wine
44
80
Champd'Asile
56
Cherry
Brandy
62
Cherry
Cordial
68
Cherry, Morello, Syrup
64 411 65 412 Corn
44
99 425
44
Syrup
847
44
Water
158
44
Wine
874 409
Cherries, Brandy
235
44
418
44
Batafla 44
Cream
442
of "
(another)
448 125
66
Chocolate
Peaches
414
Christine
81
Pears
415
Christophelet
82
Prunes
416
Cider, Champagne
*
41
44
44
44
Peach
67
44
Strong
84
41
Peppermint...
68
44
Sweet
85
88
237
CONTENTS.
BXCTPE
Cinnamon
Brandy
BECIVB
67
Cordial, Bospberry.
114
tt
Cordial
100
44
Bed
44
Cream
126
44
Eoses
tt
Oilof
220
44
Celery
117
44
Spirit of
262
44
Smallago
113
44
Syrup
846
Cordial
w
Water
164
44
.'.
Citron
86
Citronelle
87
Clarification
of
Brown
44
tt
Loaf
"
"
Syrup
Clove
163
Crack," How
Cream
to
of Five
44
"
Boil
to
tho
Fruits
17 127 136
Eoses
8
Creams
of various
44
7
Cr6me,
(V Absinthe
Flavors.
119-140 119
44
d'Angelique
120
44
d'Anls
121
......
6 68
Cordial
101
44
de
44
Oil
226
44
"
Water
170
44
"
Cream
128
44
44
182
44
Coffee
116
".
Water
44
Cocoa
115
Sugar
Brandy
u
Water..
of
w
Barbadoes
122
Cacao
128
Cedrat....'.
124
Chocolat
125
"
Cinnamon
126
Cinq Fruits
127
Dattes
128
44
Bataflaof
802
44
tt
44
Spiritof
262
44
44
44
Syrup
437
44
Imperiale
44
de
160
44
44
(Ambergris)
161
44
"Mocha..
182
(Musk)
162
tt
w
188
Cognac
60
Brandy Water
Cologne
44
"
44
.
Coloring, Sugar
129
Martinique
180
Menthe
131
Nymphe
88
44
d'Orange
184
dePortugal
185
Blue
89
44
Green
90
44
u
Purple.
92
44
Eoyale.
187
u
Bed
98
44
de
Truffles
188
44
Violet
94
44
Vauille
189
tt
Yellow
91
44
96
Cuckold's
96
Culotte
81
Curacao
97
Currants, Batafia
u
Coquette,
Flatteuse
Cordial 44
Anise-seed
44
Bright
PearL
tt
"
186
Eoses.
140
Virginal Comfort du
141 142
Pape
d'Hollande
148 445
of
Caraway
98
44
Cherry
99
44
Cinnamon,
44
Cloves
101
Sherbet
327
44
44
Shrub
888
44
100
"
"
44
tt
44
*"
Currant
810 449 Black
808
Ginger
10*
44
Greengage
108
44
Spiritof
268
44
Lemon
104
44
Syrup
848
44
Maccaroon
106
"
"*
428
44
Mint
1061
44
Water
44
Noyaux
107
44
Wine,Black
*...108
44
44
Orange
;..
"
44
Peach
109
tt
Poppermint
110
Damson
44
Persicot
Ill
Banziger
44
Quince
112
44
Bailroad
118
Bed
Wine
44
Date
171
Cream
876
877 144
Drops 44
868
Bitter.
41 128
oo:
RBCrPK
for
Degrees
Boiling Sugar
Displace, How Distil, How
460
Mandarin*
of the
Delight
9
to to
Brandy
Domestic
Gin
"*
Elephant's Elixir
4
44
8
44
461
Milk
189
Garus.
de
190
"Genievre
Juniper
190
"LongLife
191
of
69
44
906
44
deNeroly
44
des
44
deViotettes.
192 193
Troubadours
Eau
d'Abrioots
145
"
d'Absinthe
146
English
u
"TAnia
14T
44
Champagne
44
Gin
209
de
195
Comp
148
*
tfAirchiepiscopale
149
44
d'Argeat
150
*
Aromatique.
151
Esprit
*
de
152
Essence
M
u
Bergamottes
158
44
"
tt
Ganelle
154
Oarvi Cedrat
"
tt
'Dames
Belles
Escubae
Irelande
458
Yellow.
44
of
89
Bishop
48
Ginger
197
155
44
Kirschwasser
156
44
Lemon
198
Celery
157
44
Peppermint
199
Bum
297
Wintergreen
200
......
Cerises.
158
"
Chasseurs.....
159
44
Cologne
160
"
44
"
"
Cordlate
tt
de
Extraitd1
161
Muse
162
"
168
Fever
164
Fflter,Howto
Cumin
165
d'Qranges
Finings, Various Five
u
Framboise*
168
Four
44
Genievre.
169
"
"
44
Gerofle
170
'*
u
44
Lucretie...
178
44
Maccaroon
u
Malta
174
44
Mustard
Mentha
175
des
8
127
pf
444
of
817 880 188
of
Seeds, Water
60
Brandy
French
105
Cordial
419
176
General
Mfflefleurs
177
Gerofilno
207
Noix,
178
G*in, Domestic
208
Mere
44
make.
8herbet*of.
Groseilles
44
to
**
la Cote
44
15
202-205
Fruits, Ratafia
u
u
How
Fruits, Cream
44
It
to the
8
Filtering Bags,
167
172
Sugar
206
166
171
to boil
Drops
Fraises.
Andre....*
298
201
Feather," How
44
St
Punch
Absinthe
iPAmbre. an
Fleurs
de
"
179
Noyaux 4'Oettlets
;
d'Qr Pacifleateure
Qnatre
41
The
44
Verte
44
44
44
196
Manuel
de
44
Divine.
u
42 878
Bitters
u
de
194
Bitters
de
Greoe
44
English
180
44
Holland
181
44
London
182
Grains
Ginger
188
44
184
*
for
Directions
Making
Syrups
421
209 210 Cordial
211 212
Beer
Brandy
61
Cordial
102 19T
1
Vied'Andaye
186
44
Danzig
187
Golden
Water
181
Languedoe
188
Grape
Syrup
485
Wine
880
Effervescing
Lemonade
255 ."
44
Essence
of
185
Stomaohique
flyrap.
482
239
"oontbkis.
BBOTPX
-Green
Bottle-
"
402
wax.
Greengage Green
71
Brandy
Walnut
Gum
"
d* Absinthe
248 249
alaViolette
196
Cordial
Stomaohfo
Green
Vin
Hypocraft, au
90
Coloring
Shells,
Ratafia
of
Syrup
85
of Anisette
Imitation
454
"
Cyprus
860
"
Jamaica
876
Wine
825
Rum
Imperial Cream Hamburg
44
Bitters
Hippocras,
129
"
Nectar Peach
Absinthe
848
**
"
250 68
Brandy
*
Angelica
241
u
Juniper
244
Indigo, Solution
"
Noyan
245
Instantaneous
"
Baspberry
248
Irish
"
Vanilla
24T
tt
Violet
249
tt
Holland
Hop
210
Gin
Hnile "
195 864
Jove, Oil of
216
Juniper
"
d'Anis
deBergamot Cannelle
"
u
"
"Celery
*
u
"-
"Citron
M
"
.-:
Oil of
Elixirof
218
"
Hippocras.
219
"
Ratafia
220
"
Water.i
.244 807
of
169
221 222
Chasseurs
JTeurs
d'Orange.
Klrschwasser
228
"
224
"
158 Oilof
220
Lady's
"
"Jupiter.
227
LaitdeVieillesse,
"
"
Eirschwasser
228
*"
"
Monthe
229
"
281
"Myrrhe Roses
*
252 258
Pearl," How
"Large
boil
to
Sugar to 12
the.
Thread,"
"Large
to
How
"
Eoyale
284
Late
"
deBhum.
285
Lemonade,
boil
Sugar 11
tothe*
288
298
188
Cream
Virginale
...280
"Muscade.
228 of.....
Essence
Punch,
225
"
190
"
"Geroflc..
"
64
Brandy
217
"Jasmin
"
226 227
"
"
825 824
""
"
oft
"
"*
Jasmin,
;..
Imitation
Bum,
Jamaica
215
tfAnanas
251
Whiskey
214
d'Angeiique..
89
of Beer
d'Amour
w
Whiskey
292
Escubac
^Absinthe.
tt
"
"
218
Beer
Baspberry
Punch.
254
di Vecchia
25T
Plain
282
"
Effervescing.
255
"The
286
"
For
256
"Vanille
287
"
"Venus
288
"
"
"
Violettes
289
"
Dew
159
"
Oilof
228
222
"
Sherbet
828
240
"
Shrub.
884
241
"
Spiritof
264
"
"
'*"
Hunter's "
SeptGrains
..
Oil
Hydromel
Hypocras
Vineuz a
l'AngoUque
Lemon
Balm,
Bottling Spirit
CoTdial
Essenceof
of
269 104 198
"
auCederat
242
"
Syrup
851
"
Framboise
248
"
"
480
"
auGonievre
244
"
"
"
anx
Noyaux
" la
Simple
Vanille
Wine
888
245
Life of Man.
258
246
Liqueur
a
la Oambron.
259
240
CONTENTS,
Bsczn
Liqueur,
des
44
tt
44
Reunia.
460
Braves
261
deGafe
Brandy
65
Cordial
106
262
44
Cream.
181
268
44
Oil
229
264
44
Water
175
*tt
"
tt
"Citron
44
u
FleurajTOranges
265
Mlrabelles, Brandy
412
*"
u
Fraises
266
Mirabolanty
288
44
"
Framboises
267
Mixed
"
"
Groseilles
268
Monongahela,
269
Morello
Mulberries, Ratafia
Canelle
"Mellisse
Wine
"
d'Orangea.
270
d'Orgeat
271
44
de
Boses
272
44
Stomachique
278
Mustard,
44
deThe
274
Myrrh
18
Nectar
Little
How
Peary1
to
boil
Sugar
to
Thread,'1 How
Little
to boil
Sugar
to
the Loaf
10 How
Sugar,
London
to
Cordial
Clarify.
Gin
Life, Elixir
Long
7
of
Lo vage End
without
Love
44
Whiskey..
of
450
:
426
'.
Wine.
865 425
Syrup
Syrupof
Muscat
888
French
419
Oil
281
Dieux
284
44
Imperial
des
250
44
of
284
Olympus
44
211
Orange Neroiy, Elixir
191
Nordhaeuser
275
Noyau
28
Cordial
Macaroon
867 Bourbon
or
Cherry
44
the 44
Mint
44
44
44
Amis
287 of Korn
192 Branntwein
285
Cordial
107
44
Hippocras
245
44
Batafia
814
of
105 Oil of Absinthe
214
Macaroni
276
Mace
280
44
Angelica
217
885
44
Aniso-seed
218
429
44
Bergamot
219
846
44
Celery
221
886
44
Cinnamon
220
174
44
Cloves Jasmin
226*
Oil
Madeira
Wine
Syrup
Maidenhair
".
' "
44
Wine
Malaga Maltose
Water.
225 ,
Coings.
277
44
44
Praises
278
44
Jove
227
44
Framboises
279
44
Kirschwasser
223
44
Groseilles.
280
44
Lemons
228
44
Peches
281
44
Love
215
282
44
Mace
261
44
Mint
489
44
Myrrh
180
44
Orange
44
Pine-apples.
216
44
Boses
288
44
Bum
285
411
44
SevenSeeds
282
Menthe
106
44
Tea
Metheglin
240
44
Vanilla
MilkofOldAge
252
44
Venus
de
Maraaqnln
di Zara
Marlsqnlno
Mara, Spirit
of
Marsh-mallow
Syrup Cream
Martinique
How
Macerate,
Measures
44
240 of the
Melons,
44
5
to
Wine
Mead,
44
,
Brandy
Vecchia
United
States
19
Vanilla
462
Virgin1*
258
44
281 Flowers.
224
*
286
44
254
280
'229
Violets
Oglio di Venere
;
287 288 286 289 286
242
CONTENTS.
BXCIPB
Bataflede
Caffi
802
u
Cassis
806
"
Oolnga
804
Bus.
805
Buga Bum,
*
JHenn
u
Frambeises
806
"
Genievre
807
"
Grenades
tfOrangce.
Boyal Cream. 44
.'...808
187
Oil
284 828 828
Jamaica
44
M
44
Ottof
824
(Imitation).
825 285
,
*
Grenoble*
809
*
GroseUles
810
*
Mures
811
Sangaree, Strang.
841
H
NeuiUy.
812
Santa
Bum.
820
*
Noix
818
Scotch
Whiskey
866
*
Noyaux
814
Celery
CordiaL
117
Seven
"
*
d'QOleta
815
*
dePechca
816
*
Quatre
*
SeptGraines.
*
of Four
Fruits.
817
Fruits.....
"
*
Green
Walnut
Shells
*
8t
Croix
Cruz
826
Seeds, Oil of
44
tt
14
Four
444
44
Lemon
817
44
Marasquino
454
44
Quatre
Raspberry Bum
Juniper
807
*
Mulberries
450
44
*
Noyau
814
Sherry
**
Oranges. Orange Flo
447
Shrub, Currant
*
tt
451
44
Lemon
Raspberry
805
*
Peaches
816
44
*
Finks
815
Sighs of Love
456
Silver
808
Sirop d'Ananas
"*
Bed
Fruits
880 828 829
Fruit
880 881 883
Wine
H
*
827
818
44
were.
813
Sherbet, Currant
*
*
282
Bataflaof
899 883 884 885 ...
Bum
.886 459 150
Water ...
*
Pomegranates
*
Quinces
*
-
,....
854
deCannelle
804
44
Easpberries
448
44
Capillaire.
tt
806
44
Cerises
456
44
Fleurs
818
44
Gomme
850
818
44
Groseffles.
848
845 846 847 ,...
Bed
tt
Bed
tt
Seven
44
Walnuts
Pinks Seeds.
Coloring...
98
Bottle-wax
"
404
M
d'Oranges
852
44
d'Orgeat
853
44
delimons.
44
Bordeaux
44
Ginger Cordial
102
SmaUage,
tt
Boae
820
44
44
Water
Wine.
869
Cordial
Thread,"
Small
115 819
Soda
821
Spanish
822
Spice Brandy
Bose
Cordial
44
Cream
44
44
:
116
How
boil
Sugar 88T
Water
Spirit
to
10
to the
BosaBtanea
deBreslau
851 116
CordiaL
Bosalio 44
849
d'Grangee
46
Bitters
70
of Cinnamon
208
186
44
Coffee
262
Bouge
820
44
Currants
268
Wine
897
44
Lemons
288
41
Lemon
44
Man
261
44
Oranges
270
,
Boaea,Oil 44
Borne,
of.....
Spiritof Water
of
272 24
264
Balm.
.-269
243
CONTENTS.
Orgeat
271
44
Mulberry
426
Baspberries....
267
44
Orange
852
44
"
481
Bomb
272
Strawberries
266
44
tt
Orange
Tea.
2744
44
"
Orgeat
*
**
889 44
St
Croix
St
George
Pink
44
Plain
tt
Brandy "
H
*
"
a
"
a
44
Strawberry
858
"
14
78
"
427
44
Violet
484
44
Wormwood
488
427 167 84
Cider
841
Clarify Brown
Sweet
8
Degrees
of
Boiling.
.
44
86
Cider...
Spiritof
44
Water..,
184
Thread, Large,"
How
*
* M
u
842
Sugar 10
Small,"
Thread,
boil
How
to
toil
Sugar U
tothe ...428
Barberry
Sugar Capillaire Brown
8 846
w
429
my
Tokay
Wine
400
...188
of
Truffles, Cream
860
Usquebaugh.
847
Cherry Morello
*
44
859
Fancy
Tickle 848
Blackberry.
44
"
Punch.
Arrack
to
,
424 44
u
.
274
tothe
Syrup, Almond
...
286
44
.9-18 .
458
Tea, Oil of
7
White,
"
the
of Malabar..
Widow
of the
88
Coloring
On
"
25
TableAle
"
Sangsree
44
9mtt
868
Water
To
857
" m%
Tears
Sugar
486
Vinegar
48
44
Strong
422
"
278
Syrup
u
856
47
Brandy
u
T
'
Baspberry
72
Bitters
Strawberry
M
U
44
BtomachiqueLiqueur Stoughton
855
White
71
(Green) (White)
Bitters
44
488 854 440
44
840
Beverage
"
858
"*
898
Wine.
44
424
826
Bum...
Stomachic
,
Pine-apple
44
SpruoeBeer
849
Flower
**
888
Beer
Spring
425
Cherry
Syrup,
44
44
Morello
265
Flowers..
Splritof Orange
425
189
Cordial
Cream
Vanilla
14
Cinnamon
845
44
Hippocras
249
**
Coffee
487
44
Milk
462
44
Currant
848
44
Oilof
"
"
44
428
General
Directions
for
Making
M
U
U
MM
421 rj
Venus, Verdulino
Ginger
482
44
Grape
485
44
44
Gam
850
Violet
44
How
*
44
""
u
"
'4
Clarify.: Boil
"
6 9-18 480
Lemon
851
"*
Maidenhair "
Marsh-Mallow
429
286
m
m
*
to
287 288
u
de
861
Turin
862
Vespetro
452 94
Coloring
249
Hippocras
44
484
44
Syrup Violets, Oil of
"
289
Virgin's Cream 44
.*...
140
258
Milk
846 489
Walnut
Shells,Batafla
of Green
454
944
CONTENTS.
bjboipx
Walnut
178
Water.
Water
of
Paradise Borne.
"
Waters
Various
of
Wax,
Flarors
Whiskey,
Greek
881
24
"
Juniper
882
tt
Lemon
888
"*
liqueur
884
tt
Madeira
885
20
States,
880
"
420 United
Wcightaofthe
Grape....
21
145-188
Ac
Putty,
Wine,
Irish
864
"
Malaga
886
u
Monongahela
865
"
Mead
240
u
Punoh,
292
41
Mixed
887
*
Muscat
888
u
Orange
889
Imperial
Baspberry
Scotch
"
White
866 26
Ale
870
"
Parsnip
890
405
tt
Peach
891
819
tt
Plain
892
"*
Port
898
869
"
Quince
894
870
**
Jtalrin
895
Biroh
871
"
Baspberry
896
"
Blackberry
867
*
Bose
"
Blaok
868
**
St
871
"*
Sherry.
872
"*
Tokay
"
Bordeaux
M
Bottle-wax
Wine. "...
"
Bose
M
Stomachie
Wine,
Red
"
Brandy
Bordeaux.
White
"
tt
Currant
"
de
"
Boolean
Champagne
72
897 898
George
899 400 ,....
"
"
English
878
Wlntorgreen, Wormwood
"*
Cherry
874
"
Ourrant,Bed
875
" "
"
"
"
Cyprna,
(Imitatton)
876
Yankee
Damson.
877
ofFrontignan
878
"*
Ginger.
879
M
Essence
Brandy
Punch Bottle-wax
Yellow
Coloring. Sacubae
of
200 74
464 408 91 458
tfHE
MANUFACTURE OF
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"
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Perfect
The
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ORE Arranged the
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