1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

110 EECIVES FOE TEN GALLONS EACH.

23. Aqua Persicana. (Persicot'Water.)

6§ ounces ofground common cinnamon, pounds ofground peach-kernels.

V pints of alcohol. 20 pints of water.

Distil the V pints of alcohol from offthe water,and mix the 7 phits of flavored alcohol with 20 pints of alcohol, 95 per cent.j and 14 drops ofotto of roses, then add slowly 53 pints offine white plain syrup. (See Plain Syrup,No.7.) Filter if necessary. Color white.

24. Aqua Romana. (Water ofRome.)

ounces ofground Ceylon cinnamon. 6| do. do. aromatic calamus-root. 3f do. do. nutmegs. 7 pints of alcohol. 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix he 7 pints of flavored alcohol with 20 pints ofalcohol, 95 per cent., then add slowly 53 pints of flue white plain sugar syrup. (See Plain Sy9-U2}, No. 7.) Filter if necessary. Color white.

25. Ale, Table.

2 gallons ofground malt. 6 do. water, at 142°(degrees) heat.

Well stirred together; and let it stand for 1^ hour, draw off the liquid as much as possible; repeat the same operation with 3 gallons more of tbe s;imo warm water, and the same standing. Draw off the liquor agaiu, and repeat the third time with 3 gallons more, as before; mix the liquors together, boil them with two ounces of hops.