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

184

EECIPE3 FOE TEN GALLONS EACH.

291. Porter en Cercles

11 pints of pale malt. 8^ pints of yellow malt. 41 pints of brown malt.

Ground; macerate for 1^ hour with 6 gallons of water at 144° of Fahrenheit (see No.5); stir and mix it well; let it stand covered for IJ- hour. Draw off the liquor as clear and as much as possible. Repeat a second or third time the sajmc operation, only with 3 gallons each time. Mix these liquors; bod and clarify with the white of 1 or 2 eggs (see No.6); add 3 ounces ofhops and 1 drachm of salt; strain, and cool as quick as possible; add 1 of yeast at 60° ofFahrenheit; fill in cask, and let it ferment. 292. Punch,Imperial Raspberry "Whiskey, 5 ounces ofsweet almonds. 5 do. bitter do. Infused in boiling water; then sidn,and add li ounce of powdered cinnamon,i ounce of powdered cloves, and 5 ounces of plain syrup (see No.7); rub them fine; boil in 7 gallons of water for 5 minutes; strain, add when cool 2 gallons of whiskey, and one gallon of raspberry syrup (See No. 356.) J J

293. Punch,Kirschwasser. (Baaence of.)

53t lbs. of white sugar. 31 gallons of water.

Boil to the crack (see Nos.9 and 17); add If gallons of lemon juice; stir till getting clear, then put it in a clean tub,add when cold 5 gallons of kirschwasser. Filter. (Se« No. 3.) ^