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BARTENDER'S GUIDE.
65
Caramel. .
T ako seven pounds of loaf sugar.
One pint of water.
Crus h and dissolve the s ugar in the water; boil It in a
fi ve-gallon coppe r lrnttle, stirring occasionally, until it gets
brown; whe n It begins to burn, r educe th., fire; let it bur11
unW t h e s mok e becomes ofTunsive to the eyes ; t hen try it
by
c.l
pping
n.
r od iuto it, and letting a few drops fall into a
g lass of cold wate r ; if it settles at t he bottom and crysw1-
1i:lus, so that it w ill crack, It is clone. Then take about half
gallon lukewarm water a n d pour It In by degrees, st.irrinir
a ll tho t ime . When thoroug tily mixed, filter it while hot.
through a coarse flannel filter.
Solferino Coloring.
Take one ounce of solfe rino.
One gaJlon of a lcobol (95 per cent.).
Put t hem in a bottle, shake well, and
in
twenty-foUl
h our s it will be ready for use.
Essence of Cognac.
Take on e ounce
c•f
oil of Cognac.
Half a gallon of spirits (95 per cent.).
One gallon of spirits (70 per cent.J.
Two ounces of strouj? ammonia.
On e pou11•l of fine 1.Jlack tea.
Two pounds of pru nes.
Dissolve t he oil of Coµ 11no in tbe 95 per cent. s pi rite
i
cork 1t. tightly i11 a J,ott.lu a11d let it stauc.l thrnt1
c.la~d,
fro·
quc11tly s hakin g it, then udd t he ammonia.
1\lash t he prunes (breaking the 1rnrncls) autl put them
with the t ea and t he 70 per cent. s pirits into
a.
stone jar of