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

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172 EKCIPES FOB TEN GALLONS EACH.
1
8
8
4
2
6 ounces of Ceylon cinnamon,
do. mace,
do. star anise-seed,
do. coriander-seed,
do. juniper berries,
do. angebca-seed.
2 drachms ofSpanish saffron.
Ground and cut; macerate for 10 days with 4 gallons of
alcohol, 95 per cent., and 5 gallons of water (see No. 5).
Distil from off the water 4 gallons of flavored alcohol, and
add a syrup made of20 sugar boiled with 4^ gallons
of water; when nearly cold mix in i gallon of rose-water.
Filter, and color rose. (See No. 93.)
251. Instantaneous Beer.
gallons of water.
i do. lemon-juice.
IT ounce of ginger powder.
10 lbs. of sugar. Dissolve and mix together; continue
stirring while bottling (strong bottles) get corks, mallet
and string at hand,then add,for each bottle separate, one
di-achm of bicarbonate ofsoda; cork and string it quick.
252. Lait de "Vieillesse. (Milk of Old Age.)
1 drachm of tincture of Peruvian balsam mixed ^vith 3
gallons of alcohol, 95 per cent.; then add 20 lbs. of sugar,
dissolved in 5t gallons of water; mix in i gallon of orange-
flower water. Filter. (See No. 93.)
253. Lait Virginale. (Virgin's Milk.)
A ounce of oil of lemon, disolve in 3 gallons of alcohol,
95 per cent.; add 20 lbs. of sugar dissolved in 5T gallons