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RECIPES
FOIi
TEN
GALLONS
EACH.
4
ounces
of
cardamom.
Macerate
for
24
hours
(see
'No.
5)
with
3^^
gallons
of
alcohol,
95
per
cent.,
and
4
gallons
of
water
;
distil
from
off
the
water
3i
gallons
of
flavored
spirit,
and
add
24
lbs.
of
sugar
dissolved
in
5
gallons
of
water
;
color
green.
(See
No.
90.)
Filter.
362.
Vespetro.
8
ounces
of
angelica-seed.
4
do.
Ceylon
cinnamon.
1
do.
mace.
40
lemons,
the
yellow
rinds
only.
Macerate
for
24
hours
(see
No.
5)
with
3^
gallons
of
ilcohol,
95
per
cent.,
and
4
gallons
of
water
;
distil
from
off
the
water
3^
gallons
of
flavored
spirit,
and add
24
Ihs.
of
sugar
dissolved
in
5
gallons
of
water.
Filter.
(See
No.
3.)
363. Vinegar,
Raspberry.
30
lbs.
of
raspberries
made
to
a
pulp.
7^
gallons
of
wine
or
cider
vinegar.
Macerate
for
8
days
(see
No.
5)
;
press
and
stram.
364.
"Whiskey,
Irish.*
3
gallons
of
genuhie
Irish
whiskey.
7
do.
best
pure
spirit,
mixed.
*
Without
lar2:e
distilleries
these
whiskeys
—
Irish
and
Scotch
(see
Scotch.
Nos.
364—
3CG)
—
cannot
be
manufactured
with
profit.
It
is
a
hum-
bug
to
make
them
with
essences,
and
a
nuisance
as
regards
health.
The
best
imitation
is
mixing
in
proportion
to
the
price.