77 / 96
WEHMAN BROS.' BAR'rE1'DERS' GUIDE.
77
:t.IQUEUES--How to lVIa.ke.
ANISETTE.
Ten ounces of powdered aniseed-
One ounce of powdered cummin' seed
One ounce of powdered orris root, '
Three ounces of lemon peel,
Two gallons of spirit (30 U. P .),
'l'hree pints of capillaire.
Macerate the powders and the peel in spirit for about ,..
month, then filter and add the capillaire.
AQUA BIANCA.
One-quarter ounce of
es~ence
of lemon,
One-quarter ounce of essence of ciLt·on,
One-quarter ounce of essence of amber,
One-quarter ounce of essence of peppermi"\t,
One-quarter ounce of essence of bngamor,
One-half ounce of ess!lnce of rose,
T'vo gallons of proof spirit,
Five pint.a of capillaire. ·
Mix all together; shake frequently, and in °u' l."'nnth fiJ •,er
t,hrough fiannel.
CITRON.
Twelve ounces of lemon peel,
One ounce of essence of saffron,
Two gallons of proof sr.irit,
One-half gallon of cap1llaire.
Macerate the peel in the spirit for fnu teer. days, then add
the essence of saffron and capillairt'·
CITRONETTE.
Two and one-quarter gallons of proof spirit,
One-quarter gallon of orange fiower water,
One-he.If gallon of syrup, ·
Ten ounces of lemon peel,
One and one-be.If ounces of essence of saffron,
One..quarter ounce of essence of amber,
One-quarter ounce of essence of orange, ,
One drachm of essence of bergamot.
Mix all together, and in one month press and filter. This
is grea tly imprO\·ed b y age.