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

156 ItECIPES FOB TEN GALLONS EACH. spirit, then add 40 lbs. of sugar dissolved in 3^ gallons oi irater. Filter. (See No. 3.)

187. Eaii de Vie de Danzig.

1 lb. ofcacao, roasted, j do. Ceylon cinnamon, f do. mace. 13 lemons, the yellow rinds only.

Ground and cut; macerate for 24 hours with 3f gallons of alcohol,95 per cent., and 4 gallons of water (see No.5); distil from offthe water 3f gallons of flavored spu-it; mix it with 40 lbs. of sugar dissolved in 3^ gallons of water * filter; color yellow,mixed with gold leaves. (See Nos.91 and 181.) 188. Eau de Vie de Languedoc. 4 ounces of pearl-barley boiled for 2 hours in 4 gallons of water; add 1 ounce of linden flowers, 1 ounce of alder flowers,^ an ounce of blach tea5 boil only for 2 minutes ^ add to this 5|gallons ofalcohol,95 per cent.; add the fol lowing, made into a tincture: 15 grains of crude cassia, 30 grains of Turkey rhubarb,f of a grain of aloe socotrin, J an ounce of oak bark; macerate for 48 hours in 3 pints of alcohol (see No.5); color pale or dark yelloAV. (See No 91.) 189. Elixir de G-arus.

10 drachms ofmyrrh. 10 do. aloes. 15 do. cloves. 15 do. nutmegs.

5 ounces ofSpanish safl5-on. 3|. do. Ceylon cinnamon. Ground and cut; macerate for 8 days with 3} gallons of

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