1862 The Bartender's Guide price $2,50 by Jerry Thomas

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birop d'orgeat.

bi^

(Symp of Orange

Fleurs d'Oranges.

^'Vv^\3

Flowers.)

5 ^'^..'lona of v')raiige-flower Avater boiled up for 2 minutea with 80 lbs. of is'Tgar ; skim and strain. (See Nos. 7 and 421.)

Sirop de Gomme.

(Gum Syrup.)

350.

20 lbs. of best clear white gum arabic dissolved in 4 gallons of water, nearly boiling hot ; take 60 lbs. of sugar, melt and clarify it with 1 gallon of water (see Nos. 6 and 1) ; add the gum solution, and boil for 2 minutes. (See

No. 421.)

Sirop de LimonS.

(Lemon Syrup.)

351.

5 gallons of lemon juice. 1 ounce of best oil of lemons. Dissolved in | a pint of alcohol, or the rinds of 16 lemons rubbed with sugar to extract the essential oil ; dissolve 80 lbs. of sugar in the juice, and boil for 2 minutes ; skim, then strain. (See Nos. 7 and 421.)

Sirop d'Oranges.

352.

(Orange Syrup.)

5 gallons of orange juice. Take the rinds of 16 oranges, and rub them with loaf sugar to extract the essential oil ; then take 80 lbs. of sugar and dissolve it in the juice ; boil 2 minutes, skim, and strain. (See Nos. 7 and 421.)

Sirop d'Orgeat.

353.

(Orgeat Syrup.)

10 lbs. of sweet almonds. 4 lbs. of bitter almonds.

Cover tiiem with boiling-hot water; let them stand till near cold, and peel them by joressing through your fin-