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

I3i

EECrPES FOK TEN GALLONS EACH.

105. Cordial, Maccaron. French

22 ounces of bitter almonds, do. cinnamon, do. clones. 1^ do. cardamom.

Ground to coarse powder; macerate for one week,with 51 gallons of alcohol,95 per cent.,and 5i gallons of water. Distilfrom offthe water 6 gallons ofaromatic spirit, and mix it with a syrup made of 24lbs.ofsugar,and 3i gallons of water. (See No. 1.) Filter. J ounce of oil of spearmint. Dissolve in 3 gallons of alcohol, 95 per cent., then add a syrup made of 42 lbs. of sugar and 4f gallons of water. (See No. 7.) Color green, with tincture of indigo and saffron. (See No.90.) 1J lb. ofapricot kernels. ^ do. jjeach do. ^ do. prune do. The rinds of12 oranges, cut in small pieces. Macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3^ gallons of water. Distil from offthe water 3 gallons offlavored spirit, and mix it with a syrup made of 42lbs. of sugar, and 4J gal lons of water. (See No. 1.) Filter. 106, Cordial, Mint. 107. Cordial, Noyau.

108 Cordial, Orange.

1 ounce of oil oforange. Dissolve in 3 gallons of alcohol, 95 per cent., then add a