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CONTENTS
OF THE
r:
n
, Manual for the Manufacture of Liquors,Syrups,etc.
%
W' '
fh'
This Table of Contents refers to the number of each
recipe,and not to the number ofthe pages. "WhenSyrup
or Coloring are referred to,the recipes in the beginning
ofthe manual,and not numbered, are meant.
RECIPE
•Absinthe Cream
95
Extract of
170
•' Hippocras
223
Oil of
189
Ale, Table
8
•• White
0
Alkernies 'le Florence
10
Amonr f^ans Fiu
11
Anp:llica Brandy
12, 32, 400
Anise-seed Brandy
13, 33
Cordial
14
" Cream
97
Anisette de Bordeaux
15
" de Holland
IC
" de Martinique
17
Fausse
18
Arrack
19
Badiane
351
Balm of Molucca
403
Balsam of Man
tiO
Barbad'ies Cream
98
Barberry Syrup
337
Beaume Humain
20
Boer, Hop
188
Glnser
182
'• Instantaneous
226
*' Spruce
314
•• Spr
313
Bergamot, Oil of
104
" Water
129
Birch "Wine
371
Bishop
21
•• Extract of
22
Bitters, Aromatic
23
Danziger Drops
21
•' Essence of
26
English
25
'* Hamburg...
27
*' Orauge
28
T..
RKIPCE
Bitters,Spanish
29
Stomach
'* Stouahton
31
Blackberry Brandy
24
Syrup...
31s
Wine
367
Blackberries, Ratafia of
Black Currant Wine
3G8
Bottle-wax, Black
!!![ 414
Brandied Fruits.
407 to 411
Brandy, Angelica
12 32, 406
" Anise-seed
13 33
" Blackberry
34
British
] 35
" Calamus
36
'• Carminative
37
'• Caraway
3^;;
•• Cedrata
*. 407
*• Cherrle.s
40s
Cherry
39
'• Cinnamon
40
•* Clo es
4]
Domestic
42
" French
43
" Ginger
44
Grapes
409
•' Gruiiewald
45
" ,Juniper
L
47
*' Melons
410
" Mint
48
" Oranges
411
Orange
49
Peach
40. 50
•• Peppermint
51
*' Raspberry
59
Spice
53
Stomach
.....54, 55
Strawberry
59
'• Wormwood
57
British Brandy
35