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

VEKDULIXO DE TORINO.

201

Tickle my Fancy.

359.

J- gallon of lemon juice. 2 gallons of calves'-feet jelly. 8 lbs. of stoned raisins. ' 4 do. sugar. Boiled together, with the addition of a little water, so afj to get 2i gallons of liquid ; press, strain, and add 4 gal- lons of good cider ; also macerate for 24 hours (see No. 6) 8 ounces of ground cloves, 8 ounces of ground cinnamon, 1 lb. of ground ginger, J- of a pound of lemon peel cut, { of a lb. of isinglass dissolved in a ^ of a gallon of white wine, and 4 gallons of French brandy, 4th proof ; strain, press ;

filter.

360, Usquebaugh.

11 Uf. of cinnamon. 10 ounces of cloves. 10 do. nutmeg. 10 do. ginger. 10 do. allspice.

All ground and macerated for 8 days (see ^^"0. 5) with 10 gallons of old Irish whiskey; then make another tinc- ture consisting of 2^ ounces of Spanish saffron, 10 ounces of isinglass dissolved in 1 quart of white wine in another vessel ; macerate both for the same length of time, say 8 days ; then strain both tinctures ; then dissolve 8 lbs. of sugar candy in ^ a gallon of water ; strain, and mix all these three strained liquids together, and add 5 ounces of tinc- ture of rhubarb. Filter. (See No. 3.)

361. Verdulino de Turino.

1 ounce of myrrh. 4 ounces of Ceylon cinnamon. 0*