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3

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POPULAR

THOMAS,

JERKY

Formerly principalBar-tender

bndlxsb

in

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ths

MOST

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SPANISH
AND
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JULEPS,
COBBLERS,

ITALIAN,

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TOGETHER

GERMAN,

FRENCH,

BSCIPES,

fob

directions

STATES,

UNITED

COMPANION,

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York,

the Planter*!

and

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APPENDED

MANUFACTURE

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or

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AND

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SAME

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OF

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AND

IN

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TO

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OF

SPIRITS,

FRIVATB

UNITED

09

DIBTCLLATTON

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DESIGNED

BEVERAGES,

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FAMITHB

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OANADAS.

with "t#ttllftlVt
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THB

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-VJLXjTJJLJBXj^I

RECIPES,

CHRISTIAN

SCHULTZ,
"

of

Mantimrtnrer

of Wlnea, Iiqnon, Cordlala,


Chemistry,Apothecary,and
Ac, etc,from Berne, Switzerland.

DIOK

"

NEW

YORK:

FITZGERALD,
NO.

18

ANN
1862.

PUBLISHERS,
STREET.

HAHVA8D

/V*TJ,

UB"A8Y

COUEGE
../."

1-3,

Entered

to

aeeoedlng
DICE

In

the

Clerk's

Office
for

the

Act

"

of

the

of

In

the

year

1862, by

FITZGEEALD,
District

Southern

L4l.

Congress,

District

of

Court
of

New

the

United

States,

York.

T4?

m'orxa

MILLXB,

8TKBBOTYPIR".

Ju

ALTOS*,

PBOmOU

PREFACE.

have

men

dulged
in-

in "social
drinks."
The

ways
al-

have

ed
possessthemselves

of

lar
popu-

some

beverage
from

apart

and

water

of

those

the

breakfast

and

table.

tea

it ia

Whether

.judicious

that

mankind
should

from

all

We

world

which
That
We
or

is

the

exactly
not

or

the

very

United

to

well

who

who

in

thereunto
remember

not

province

to

decide.

We

is

other

any

to

impart

happened

them

to

exist

country

in

drinks

these

public

for
to

instruct

somewhat

to

of

benefactor.

punch,

ance
acquaint-

the

calculated
those

public.

the

instance,
make

in

the

characteristics

circumstances

propose

drinks

to

little volume

drink,

contend

simply

those

genuine

this

man

render

that

wholesome

under
do

our

moat

never

we

question

abstain

to

the

has

but

to

proposes

any

articles

wiser

in

introducing

persuade

cocktail,

than

States

in

be

philosopher.

susceptible,

object

our

is

it would

is universal

but

made

it

moral

drinks"

relations;

fashions

the

palatable
be

whether

or

character,

to

refreshing

relations"
daintiest

that

social

propose

julep,

things,

he, therefore,

most

intimate

We

in

may

of those
more

"

that

they

do
a

for

; and

only

of

question

variety

greater

not

that

relish

such

enjoyments

leave

that

in

indulge

to

tinue
con-

to

induce
timate
"in-

whose

fastidious,

in

the

of

the

pertaining.
seeing

one

day

in

London,

in

the

rear

PREFACE.

Bank

of

England,

small

peripateticAmerican,
with

within

and

that

It struck

custom.

really

be

of

one

combined

with

various

no

There's

index

exhibits

no

all of

Jerry Thomas

has

in

this

the

been

He

in New

Orleans

has

the

composition

in

Persians
any

thing
that

but

speak eloquently
tells

us

and

over

if it

other

"

be

was

nations,

blessing

such

Goths

and

to

book

at

Vandals,

than

existence

in the

tentot
Hot-

of

of

one

the

that

is

no

prepared
Good

rest

drink

conceive
after his
wine

Jerry's mixtures

can

that

we

instructions

needs,

no

the

famous

inspiration

the

and

Medes
made

be

for
may

we

equally

to
as

To

indebted
them

the
owe

saloons

original.

are

we

and

St.

House,

and

among

we

Hotel

is synonymous

name

and

spirit art.

recherche

rare

and

Europe

of the

most

the

alone,

name,

Planter's

inexorable

excellent

materials^we

"

as

the

Metropolitan

very

is

in

concoct

travelled

the

His

The

punches, together

to

the

at

punches,

he

as

principle that

of

has

at

our

slings,shrubs, "c., each


how

"Nuremburgh,"

and

of

Cozzens, Esq.,

S.

punch.

fof itself

of

all

valuable

House"

bar

jug

; for

volume

in this branch

York.

F.

by

this

education,

deity

with

drinks,

be

the

in

even

teaching by example,"
of

He

"

drama,

kinds

this

is recondite

celebrated

one

that

would

concise, description of

carefullyeducated

in New

edited

may

America,

of

to

vivant

different

presiding

as

excellent

whatever

drinks

social

; and

composition

proprietor

himself,

his

the

"

bar-keeping

perfectionof

of several

Philadelphia Fish
Jerry Thomas

is

the

well

particularize the

not

all

"philosophy

eighty-six

all that

the

Press,"

did

it would

sufficient guarantee.

of mixed

lexicon

"Wine

of

the

in

the

was

as

fare, if they

imbibing, with

Tom

of

Jupiter Olympus

been

the

"

credit

reader

of

He

city.

Louis.

in the

is

in search

America

Father

says

the

For

manner.

ers"
eye-open-

bouquet of champagne.

extent

the

pared
pre-

the

so

of cobblers, juleps, bitters,cups,

which

to be

in

common

of bon

amenities

title of

the

universe

choicest

the

claim

ordinary

to

of

covered

sensation

literature

for

excuse

compounds"

of the

We

no

of

of

ulightning-48mashes"

list of

brewing" each,

be

philosophy,"

then,

He

addition

of

more

punch."

of

by the

"

would

know

can

and

mixtures

"villainous

know

the

for

There

the

with

of

jovial

board

supposed

the

"by

up

Connecticut

call them

may

set

profound

of

catalogue

we

"

bill

curiosities

processes

mankind."

who

the

practicallyuseful

made

hand,

if

beverages,

been

drinks

that

then,

us,

placed

with

Nectarian

the

was

The

"thunderbolt-cocktails,"created

composite

of

establishment.

to peruse

had

mixed

American

fog-cutters," together

assembled

that

which

the

"the

"

of

door

"Alabama

produce

the

limited

saloon

and

crowd

and

at the

titles of the

unique

the

drinking

out

of

ing
safe in assert-

are

will

be

able

to

bush," Shakespeare

eulogy is quite as

redundant.

CONTENTS.

Table

TM"

the

of

number
tTFAOtUBB

of

Contents
For

pages.

COBDIALS,

OF

refers
tits

STOUTS,

to

the

Table

Numbeb

of

"0.,"

866

Contents

the"

to

pOQ6

285.

Bottle

of

Recipx,

bach

or

Manual

abd

not

the

foe

XSOIPX

How

Absinthe,
A

44

26
67

Punch

Brandy

78

216

RumPunch

44

Sangaree.

129

44

44

18'

21T

tt

106

Gum
Soda

147

Punch

Brandy
and

110

Cocktail

"

Flip

Pine,

Cocktail

Champagne

44

44

Apple,

Man-

BXOIPS

210

Punch

Bomain,

Ale

drinks

Punch

Ford,

la

to

the

to

Burnt,

and

6
Peach

199

Champarelle

166

"

44

Toddy...

44

Punch

44

182

Cocktail

107
,

Protestant

Bishop
'.

Archbishop.
'Arf-and-'arf
Arrack.
*

Punch

44

Auld

"

72

another

Man's

method.

Milk

Badminton
Balaklava

Nectar

Baltimore

Egg

Barbadoes

Punch

Nogg.

"

Fancy

108

188

44

Crnsta.

116

180

44

Fix

140

212

"

Flip

160

60

"

Julep

51

44

Poneyof

62

44

Punch

80

44

'4

89
216
2

foraParty

44

Sangaree

127

195

44

Scafta

167

171

44

Shrub

158

84

44

Sling

186

70

44

Smash

68

"

Sour

142

178

44

Straight

218

44

Toddy

94

T.

Bimbo

Punch

Bishop,

laPrusse

44

anotherredpe

179

"

aProtestant

188

Brunow,

Decanter

198

Burnt

andSherry

219

Bitters,
44

Black
Blue
Bottlod

Stripe.
Bltzcr
Velvet

200

Cafe,

Cup,
Brandy

Faivre's

188
a

169

la

and

Pousse

Peach

199

164

197

44

Parisian

168

192

44

Santina's

168

CONTENTS.

BECIPE

XKKPE

Capillaire
method

another

"

Becipe

Marryatt's

Captain

for

66

44

66

Cup,

Mint
87

Julep

181

Cardinal.

Century-

60

Punch

Club

198

ChablisCup

99

Cobbler

Champagne
44

Cocktail

110

44

Cup

198

Cup,

169

Marmora

172

44

Wyndham

178

la

44

44

Champagne

169

44

Porter

187

Curacoa, English

188

CherryShrub

154

Cider

194

Nectar

44

Shrub
tt

Decanter

Cup

186

Draught

44

"

169

Drink

"

Punch

Cobbler,

Baltoun

191

14

Dog

87

"*

Effervescing

Hock

101

Egg

and

44

Sauterne

108

Egg

Flip

44

Sherry....'

44

The

44

Whiskey

98
:

97

44

148
method

80,81
Baltimore..

44

106

44

for

General

44

Champagne

110

44

Hot

44

Fancy

108

44

Brandy

Eggs,

Gin

Ill

44

**

44

Japanese

118

44

"

44

Jersey

114

English

44

Soda

115

44

44

The

105

44

44

Whiskey

109
54

Punch..

Skin

Copenhagen
Cup,

441444

la Marmpra

Wyndham

Crusta, Brandy
Gin

Mulled

86
,

Wine

without

120

"

with

121

44

with

the

white

Fancy

Pousse

Brandy

44

Drinks

174

44

GinCocktail

172

Fish-house

179

Fixes

116

Fix, Brandy

and

Gin

24
44

44

of 122
188

'

MilkPunch

206

118

85
82

Curacoa

Faivre's

44

88

Harrison's

Sherry

112

Punch

84

Party

44

"Gin

149

EggNogg

104

Brandy

218

another

107

Crimean

60

285

Draught

Brandy

Whiskey

method

Sherry.

44

Columbia

60
another

99
102

"

Punch

44

44

44

Gold

288

of Norfolk

Duke

Champagne

44

229

Days.

DryPunch

Claret

44

79
282

Families

44

44

41

44

Thomas's
198

44

of

Jerry

Lemonade
for

100

Cocktail, Bottle

"

D'OraayPunch

124

Catawba

169

Own"

44

la Lord

155

for the

Bitters,

102

alaBrunow

156
White

Czar, Noctar

Cobbler

tt

20
285

draught

Effervescing

44

74

Punch

Mulled

191

Saltoun

Punch....

Currant

166

la Lord

44

Bru-

Ghamparelle, Brandy

186

Claret

12

Punch

Claret

198

44

169

now

44

la Brunow.

11

Claret

or

44

117

Whiskey

Cup,Chablis.

100

Cobbler

Catawba

105

Crusta, The

48

Pouch

Canadian

another

method.

25

Cafe.

164

Cocktail

108
161

Punch,
Sours

."...Ill

Philadelphia

46
189
140
141

CONTENTS.

Fix, Santa

Flannel, Yard

of

Flip,Ale

148

14T

Indian

Baspberry

Brandy

160

Irish

"

Egg

148

Italian

another

Negus

"

and

another

144

method

145

Jelly, Punch

146

27

Cocktail

Juleps,

Bemarkson

Tansy

"*

Gin.

Wormwood

204

"

Mint,

"

"

tt

"

Crusta."

""

Fix

Fancy

..,".

87
89

Julep, Brandy

90

Captain

Marryatt's

Be87

cipefor

112

Mint

88

118

Pineapple

92

141

14

Whiskey.

91

"

Julep

90

"

Punch.

10

Kirechwasaer
Knickerbocker

"

"

byBoyer.

11

"

"*

for

28

bottling

198

_....

Ill

Cocktail

Bitters"

114

Jersey

208

**

Own

Jerry Thomas's

202

86

Egg Nbgg.

118
"...

Pine

"

6
189

Cocktail

Japanese

Gin

tt

77
69

Lemonade.

Harrison's

"

Punch

Funoh.

Whiskey

General
and

Whiskey

West

149

method
Shrub

Bum

41

Punch,

"

Punch

Imperial

.*.... 141

Crux

Punch

78
184

"

Sangaree

128

L'Amour,

Pousse.....

"

Sling

188

La

Punch...

"

Smash

Patria

165
88
v

96

Lemonade

222
*......

Sour

148

"

"

Straight

214

tt

Fine,

tt

Toddy

186

Ginger

227

Lemonade.

227

"

Italian

189

Wine

286

""

Orgeat

226

29

**

Plain

228

62

"*

Powders

281

"

Ginger
"

Punch,

Glasgow
Gothic

Punch
Punch.

Grassot
and

Gum

44
217

Brandy

282

Draught

Light

Guard

Lion,

White

for Parties

224

Punch

46
176
177

Locomotive
,

Harrison's

Cup,

Marmora,

and

201

Milk

Peach

EggNogg

"*

Milk

""

Bum

"*

Bumrastian

Bum

and

208

207

Punch
Scotch

"""""*
u

and

187

Iriflh

for Families

English

24
another

method.

tt

White

28
175

Tiger's

Julep

88

tt

87

CaptMarryatt'sBecipefor
Punch

Mississippi Sugar-house
Mulls
Mulled
u

and

4
119

Sangarees

Claret,

124
128

Verse

Winein
"*

without

"

"

with

Saltoun

la Lord

"

25
22

Hot

"

8
6

172

"

**

820

Sherry

Imperial Drink

86

Mint

...185

Punch

la.

82
28

Punch

**

**

Punch,

Punch.

8piced Bum
WhiakeySling

Sugar-houso

198

Brandy

"*

Louisiana

Cup.

"

Ice

86

101

Honey
Hot

General.

Cobbler

Hock
tt

Hogg,

Egg

120

Eggs
u

the

white

121
of

Eggs

122

CONTENTS.

ncira

National

Guard

Punch

88

Babklaya.

Nectar,

171

44

Cider

44

fortheCfear

44

Punch

Soda

.194
169

Negus, Flip
44

and

Port

"

Shrub

Wine

"*

another

way......

Soda...

Nogg,Egg.

70

Bimbo

68

44

Brandy

foraParty....

228

41

"

and

284

44

Canadian

144

44

Century

151

44

Champagne

182

44

Cider

74

188

44

Claret

14

81

44

Cold

54

"

Baltimore

84

*"

foraParty

88

44

General

"

Nonsuch

6
48
69

Club

12

Whiskey

Ouxacoa

20

44

D'Orsay

79

Hot....,

82

"

Dry

87

Sherry

86

44

Duke

47

44

English

60

"

60

44

56

44

"bySoyeT

11

44

"

28

Harrison's

Punch
of.

Duke

"

"

......

Hot

Bum,

86

Punch,

Norfolk

2
8

"

44

tt

52

Barbadoes.

*4

Arrack,

44

44

44

44

method

another

44

T5

"

Punch

**

another

way.

Punch

Nuremburg

of

Norfolk
Milk

"

"

another

?.....

60

24

way....

Gin

25
10

bottling

for

Orangeade

225

44

Glasgow

Orange EfferresctDg Draught........

285

44

Gothic

62

44

Grassot

44

"

Hints

19

44

Hot

68

44

44

Punch

14

76

i.....

Orgeat Lemonade
44

226

Punch
"

Oxford

29

about

Brandy

and

Bum

Milk

28

,...

Pousse

Parisian
Peach

Cafe

and

Burned

tt

Honey

44

kk.

Brandy

Fish-house

Philadelphia

Punch

Julep.

Pineapple

Punch

44

44

Imperial

163

44

"

199

44

IrishWhiskey

201

44

Jelly

46

44

Kirschwasser..

92

x*

18

La

Raspberry

Whiskey

77
41
6
27
78

Patria

88

44

LightGuard

202

44

Louisiana

Pope

182

44

Milk.....

Porteree

180

44

180

44

Mississippi....

151

44

National

152

44

Nectar.

75

44

Nonsuch

47

and

Pine

Porter
Port

Gin

Sangareo
Wine Negus

"

"

"

Pousse

"

another

16

Punch

Cafe,

method...

"

45

Sugar-house

86
22

Hot

28
4

Guard.

88

Faivres

164

44

Norfolk

60

44

"*

Parisian

168

44

Nuremburg

55

"

"

Santina's

162

44

Orange

76

165

44

Orgeat

19

178

44

Oxford

tt

L'Amour

Bishop,

Prusse,
Punch,
44

la Ford.

a
u

Bomain

la

68

26

44

67

44

Pineapple
Port

-Philadelphia
Wine....

Fish-house.
:

46
18
16

44

Ale

78

44

44

Apple

72

Queen

61

44

Arrack

61

44

Raspberry

82

CONTENT*.

Imperial Whiskey

Punch, Baspberry,
M

Begent'a....

"

44

Rochester

Eocky

Boman

.-

another

way

Mountain.

method

77

Ram

80

Bumfustian

Flip, another

146
185

81

Bum,

208

Hot

40

44

"spiced

207

48

44

Shrub

159

21

44

"

160

English

Bomain,ala.

67

.-.

Boyal

68

"

Euby

57

44

Bam,

44

Saaternc

Scotch

44

Sherry

Sixty-Ninth

Whiskey

18
85

Regiment

44

Spread Eagie

89

St

84

Charles.....

Tea

44

44

Thirty-Second

44

Uncle

United

Vanilla

Gin

128

44

Porter

180

44

Port

44

Sherry

Santa

119
...

Fix

141

tt

Sour

148

68

Santlna's

Pousse

49

Sauterne

Cobbler

44

42

Begiment

Toby

Cafe

Service

Scaflh,Brandy

56

Scotch

Victoria

42

Seltzer

69

Seventh

Whiskey

Sherbet

Cold

44

Lemon

Irish

44

for

44

"

Scotch

Sherry and

44

Yorkshire

Baspberry,

Drink

Punch.

44

Shrub

44

WhfskeyPunch

another

"

Becipe

26

Bitters

219

Egg

218

tt

Ice

220

44

Cobbler..:

98

44

EggNog

86

44

Punch

44

Sangaree

18
126
153
154

44

Currant

156

170

44

EnglishBum

80

44

Negus,

81

44

Baspberry

Seventh

88

tt

Sixty-Ninth

85

44

"

Thirty-Second....

42

Punch,

282

Punch

Cherry..

44

Begiment

88

44

77

Punch

211

Shrub, Brandy

157

Ratafias

Wine

Punch

tt

285
82

Rhine

44

61

44

44

tt

190

Effervescing

8
205

280

"*

Liqueur

and

Begiment

tt

Punch.

Punch
Skin

Water

71

15
167

tt

44

"

108

Whiskey

44

....17

163

:..

Punch

64

Westlndian

Regent's

126

Mulls

Cruz

44

Quince

125

Wine

Sangarees and

44

Queen

127

Tip-Top

129

Brandy....

44

15

44

44

44

Hot

Ale

Sangaree,

*
44

and

160

Flip

144
157

Bum

159

White

Currant

155
.

Rhino

Wine

and

Seltzer

Water

Rochester.

Boman

Ruby

Punch

Punch

Romain,
Boyal

40

Mountain

Bocky

211

la Punch.

Sixty-Ninth

Begiment

Skin, Columbia
44

Scotch

Sleeper

21

Sling, Brandy

67

44

58

Punch

57

Bum

and

Bum

Flip.

Brandy

1*

Punch,

Hot

5
140

44

186

Gin

HotWhisJfcey

Slings and
Smash,
44

205
168

"

Punch

85
206

Whiskey

48

Punch

Toddies

188
187
181

Brandy

94

Gin

95

1
10

CONTENTS.

UGOT

Smash,

The

tt

98

Whiskey

Soda

and

Whiskey

Brandy

Julep

44

Punch

216

44

**

96

91
9
Cold

"

Cocktail

115

44

"*

tt

Nectar

228

44

**

Irish

Negua

158

44

Scotch

142

tt

Skin,

148

44

Sling,Hot

187

Toddy

184

44

Soar,

Brandy

44

Gin

44

.*

44

Imperial

SantaCros

148

and

189

White

Spiced

Bom,

207

44

lion

44

Tiger'sMilk

Spread

Eagle

Stone

89

Punch

Fence

Stone
St

Hot

Wall

Charles

Punch

Effervescing

Strawberry
Sugar-house

Punch,

Tiger's

White

Milk,

TIp-TopPunch

Toddies

Begiment

and

Toddy,
*

Slings

tt

Tom

44

"

Champagne.

44

"

Claret

102

44

Hock

101

44

"*

Sherry.....

44

Cocktail,

44

Cup, Champagne.

285
86

175

42
181

44

44

Egg

44

Ginger

Nogg,

Sherry

44

Mulled

44

tt

inverse

128

44

tt

withEggs.

121

Claret

124

withoutEggs.

185

with

Whiskey

184

44

Jerry

.174

44

64

44

56

44

It

Bottled

192
42

Punch...

69

Negus,

white

120
of

Eggs...

Port

**

Punch,

151
another

method...

Champagne

122
..

158
12

Claret

14

tt

Port

16

44

Sauterne

15

44

tt

Sherry

18

Port

128

44

Sangaree,

44

Sherry.

Wine,
Indian

80
286

"

Punch

Seltzer

Wyndhsm,

Cobbler

104

44

Cocktail.

109

TardofFlannel

44

Oruata

117

Yorkshire

Whiskey

169
169

Punch

98
110

Claret

44

VictorlaPunch

West

tt

44

Punch

99

Champagne

188

Service

Velvet,

100

Brandy.

Toby

Vanilla

Catawba

44

United

175

84

Cobbler,

182

and

Uncle

176

Apple

Gin

tt

155

216

49

Thirty-Second

Shrub

Wine

68

Punch

Currant

205

209

208

TansoyandGin
Tea

Draught..

Louisiana.

77

Scotch

Boom

Fixes...

Raspberry

126
Water

Crimean

and

Cup,

Ehine.

211

la

118

148
Punch

71

HOW

TO

MIX

MINKS;

OB,

THE

BOMVAFFS

COMPAMON.

PUNCH.

1,

To

make
of

essence

of

the

of

instead

and
the

sojhat

In

before

spirits
other

extracted
the

of

the

be

or

hot

in

water:

time

to

be

bitter,

cold

you

punch,

it.

using
all the

tea

pounds,
com-

the

sweet,

the

one

over

the

acquired

punch,

vessels

absorbs

strong,

perceptible

only

lumps

little

amalgamating

neither

shall

toddy,

and

sweet

thoroughly

rubbing

delicate
same

ambrosial

the

by

the

at

mixture

secret,

the

perfection,

by

must

practice.
put

in

the

"fcc, the

grog,

way.

precise

The

acidity
two

hot

in

breaks
and

taste

grand

making

be

element,

the

is the

other,

most

the

water,

spirit,- nor

sort

essence,

making

and

This,

any

rind, which

the

contain

that

lemon

the

on

sugar

of

punch

and

persons

of

portions

sweetness,
make

can

punch

and

spirit
have
alike.

no

water,

general

or

rule,

even

as

of

the

scarcely

(Use

do.

white

wine-glass

do.

1$

slices

of

piece

of

Fill

the

top

the

orange,

pine-apple.
with

3.

gallon

of

quarts

of

sugar.

lemon.

berries

syrnp.

brandy.

tumbler

with

gl"".)

water.

" small-sized
2

h"r

lirge

-spoonful raspberry

table

Punch.

Brandy

2.

water.

brandy,

shaved

in

season;

Brandy

ice, shake
sip throngh
Punch.

well,
a

and

straw.

dress

BRANDT

HOT

" pint of Jamaica


lbs. of

ram.

lemons.
sliced.

oranges

pine-apple, pared,

gill of

gillsof raspberry
add

cut

up.

syrup.
in

berries

materials

the

have

you

and

Curacoa.

Ice, and
Mix

13

PUNCH.

sugar.

of

Juice

BUM

AND

season.

well

together

in

large bowl,

and

splendid punch.

4.

Punch.

Mississippi

mm

{Use large

wine-glass

of

bar

glass.)

brandy.

"}-

do.

Jamaica

"

do.

Bourbon

do.

water.

rum.

whiskey.

"

1| table-spoonful of powdered
i of

The

above

their

The

through.
with

small

linked

glass

top

pieces

shaken, and

well

"like

use

ice.

shaved

be

must

draughts
them

let

with

tumbler

sugar.

lemon.

large

Fill

white

of

or

straw

punch

of orange,

and

to

should

berries

those

long

sweetness

tube
this

to

drawn

sip
be

in

Hot

(For

quart of Jamaica
do.

Cognac

1 lb. of white
4

and

Brandy
ft

of

brandy.

loaf-sugar.

boiling water.

quarts

teaspoonful

party of fifteen.)

rum.

lemons.

of nutmeg.

Rum

Punch.

the

like

out,"
nectar

ornamented

season.

5.

who

14

COLD

Rub
the

the

yellow part

them

the

be

ready

in

making

taken

four

of

is the

one-third

Irish

the

has

sugar

is rubbed
added

the

on

before

Irish

is

whiskey

7.

(For

This

beverage

water,

and

before

it is put

get

of cold

allowed

and

rum

Punch,"
*

best

Irish

cold
most

No.

whiskey

whiskey

As

siderably.
con-

vary

generally made

It is

in which

boiling water,
punch,

the

rind

of

juice

proportion
in.

Punch.

be

to

and

table.

water,

to

In

the

this way,

beautiful
is

cold

day

the

all

or

two

materials
and

water

mutual

beyond

boiling

with

for

cool

than

that

made

cold

adaptation
praise,being
(See

exquisiteachievements.

"

gow
Glas-

29.)

is not

for this

for

party.)

always

to

Allow

to.

persons

poured

the

capacitiesof

small

concoct

the

on

get.

ever

of Nature's

one

to

success,

Punch.

intenselyamalgamated

more

whiskey

ought

insure

be

Whiskey

Cold

ingredients

If lemon
a

portant,
im-

must

beverage.

and

will

information

two-thirds

sugar,

the

the

dissolved.

been

punch

rum,

all the

to

this

Whiskey

whiskey,

the

generally supposed

are

genuine

pure

for

beverage

6.
This

but

persons;
sails

the

diligentlyattended

be

must

over

pour

said, it is very

that

and,

all

into

sugar

; add

and

before

punch,

incorporated

grano

cum

this kind

good

mixing

together

have

absorbed

together,

thoroughly,

we

the

put

well

stir well

As

it has

until

skins, then

; mix

serve.

for

quart

lemons

ingredients

nutmeg

to

of

process
a

the

thoroughly

are

the

boiling water,

and

brandy

of

; add

punch-bowl

the

over

sugar

"

PUNCH.

WHISKEY

fit to

purpose

drink

until

is Kenahan's

it is three

LL

yean

whiskey.-

old.

The

am

15

punch.
*

'

8.

the

Steep

Scotch

thin

whiskeyy which
quality;
As

it

the

yellow

impertinent
Punch?

whiskey
wine-glass^
do,
to

small

or

bar

would

Spread

be

Eagle

glass.)

Scotch).

(Irishor

with

well

sugar

in the

and

whiskey,

taste, and

to

sweeten

water.

taste.

the

pour

"

best

boiling water.

Dissolve
then

boiling

it
punch',

(See

the

the

Punch.

Whiskey
(Use

Sugar

in

in

39.)

No.

whiskey

peel

Islay, of

or.

give proportions.

to

lemon

dissolved

be
make

to

9.

Grlenlivet

should

requires genius

of

shavings

be

should

sugar

Punch.

Whiskey

add

in

put

-wine-glassof
the

small

balance

piece

of

the

water,

of the

water,

lemon

rind,

slice of lemon.

thin

10.

Punch.

G-in

(Use large bar glass.)

table-spoonful

do.

wine-glass

lemon.

slices

of orange.

piece

of

Shake

the

pine-apple.

tumbler

well, and

Sip through

sugar,

of water.

gin.

" small-sized

Fill

raspberry syrup.
white

do.

do.

of

with

shaved
the

ornament

glass

tube

ice.

or

straw.

top

with

berries

in

season.

16

SHEBBY

1 1

PUNCH.

Grin

Punch.

(From

recipe bj Boyer.)

" pint of old gin.

gillof

The

maraschino.

juice

The

rind

Four

of

of half

Ice

of German

Seltzer

water.

well.

12.

Champagne

Punch.

(Per bottle.)

of wine.

quart bottle

lemon.

of syrup.

ounces

quart bottle

lemons.

two

i lb. of sugar.
1

sliced.

orange

juice of

The

lemon.

slices of

wine-glass of raspberry

pine-apple.
strawberry

fruits in season,

with

Ornament

or

and

syrup.

servo

in

champagne

goblets.
This

of
of

wine

made

be

can

the

make

for fifteen

in any

ingredients
gallon, and

in

persons

punch,

quantity by observing

see

as

given

gallon

mixed

Sherry

13.

is

portions
pro-

Four

bottles

generally

sufficient

For

party.

Mountain

"Mocky

above.

the

Punch"

good
No.

pagne
cham43.

Punch.

(Use large bar glass.)

wine-glasses of sherry.

table-spoonful of

or

slices of "range.

do.

Fill
with

sugar.

do.

tumbler

berries

lemon.
with

in

season.

shaved

ice,shake

Sip through

well, and
a

straw.

ornament

18

PUNCH.

OBftHAT

(For

bottles

pint

of

Curacoa.

gill of

Juice

of

lemons.

pine-apples

Sweeten
Put

the

with

and

let

add

then
Let

champagne.
hour,

an

of

ice

in

the

sliced

sugar,
Serve

in

the

centre

of

the

champagne

pine-apple

to

is

punch

1"

wine-glass

Juice
Shake

port

wine

Place

of

well,
on

the

of

in

except

for

large

in

about
block

loaf

it with

season.

made

by

adding

sliced

Orgeat

large

orgeat

Punch.

bar

glass.)

syrup.

brandy.

lemon,

ice

ornament

fruits

sometimes

(Use

of

in

Place
and

bowl,

soaked

well

ingredients,

stand

glass

punch.

brandy

table-spoonful

mixture

other,

is

sugar
other

the

in

sugar

glasses.

19,

1\

the

champagne.

and

orange,

Pine-apple

all

this

add

then

until

sugar.

of

pound

one

stand

them

white

pulverized

with

pine-apple

pine-apple,

the

sliced.

taste

to

"he

bowl,

rum.

brandy.

do.

party often.)

champagne.

Jamaica

of

Punch.

Pine-Apple

18.

ornament

and

fill the
with

tumbler

berries

with
in

season,

shaved
and

ice.
dash

top.
straw,

as

represented

in

cut

of

mint

julep.

20.

19

PUNCH.

MILK

Punch.

Curacoa

"(Use large bar glass.)

table"spoonful of

wine-glass

1
y

do.

Jamaica

do.

do.

water.

glass

juice of

Fill

brandy.

do.

pony

The

of

sugar.

the

Curacoa.

of

half

lemon.

of

fruits

ice,shake

shaved

with

tumbler

with

rum.

the

season

sip the

well, and

nectar

ment
orna-

through

straw.

21.

Punch.

Roman

(Use large bar glass.)

table-spoonfulof
do.

do.

raspberry

tea-spoonful of

wine-glass

do.

The

juice

and

rum.

brandy.

of half

lemon.

ice, shake

shaved
with

ornament

syrup.

Curacoa.

of Jamaica

do.

Fill with

sugar.

fruits

well, dash

in

season.

with

Imbibe

port wine,

through

straw.

22.

Milk

Punch.

(Use large bar

of
table-spoonful
do.

wine-glass
do.

} Tumblerful
Fill with

grate

fine white

glass.)

sugar.

water.

of

Cognac
Santa

of shaved

milk, shake

little nutmeg

on

brandy.
Cruz

rum.

ice.
the

top.

ingredientswell together,and

20

Punch,

Milk

Hot

23.

PUHOH.

MILK

ENGLISH

(Use large tar glass.)

This

hot

that

is

milk

24.
Put

the

is made

punch

used, and

ception
ex-

Punch.

following ingredients into

the

the

ice.

no

Milk

English

above, with

the

as

same

clean

very

pitcher,

viz.:
The

juice of

The

rind of

six lemons.
do.

two

1 lb. of sugar.
1

pine-apple,peeled, sliced

cloves.

of cinnamon.

stick

small

pint of brandy.
do

rum.

gillof

*1

arrack.

of strong

cup

quart of boiling

The

for at

tea.

green

water.

boiling water

be

to

least

six

the

juice

of

bag

; and

when

; then

hours

lemons

two

the

for

add

mix,
has

punch

these

This

and

this down

ingredients
of

quart
filter

milk

hot

through

passed bright, put


punch

to

is intended

to

steep
and

jelly-

it away

to

be

iced

drinking.
25.

English

Milk

This

seductive

and

the

directions

herewith

given

of water

add

To

two

quarts

Punch.

method.)

(Another

by

last ; cork

allow

tight-corked bottles.

in

added

evaporation, and

prevent

pounded.

seeds.

coriander

20

and

drink

nectareous

See

also

be

made

one

No.

can

60.

quart of milk.

Mix

one

of old

quart

the

pat

an

to

see

create

through
that

hour, bat

for

appetite

the

clarifyit by adding
bottle.

The
of

above

from

used

following

method

would
were

of

that

the

piece
a

the

of

and

peel

with

Filter
find

you

be, you

may

isinglass to

each
half

with

you

sugar

then

cut

and

were

upon

Almanac.)

hospitable

most

the

was

years

large scale, after

for

he

the

into

had

cells

half

of

essential

an

vessel, and

the

them,

enveloped

in

separate

oil.

ing
contain-

the first part


and

oar-shaped

an

Boiling

the

whole
The
from

jug, and

general being

thick

hour, thereby extracting

squeezed, the juice strained


a

placed,

lump-sugar,

completely dissolved.
in

ed
detach-

together with

nearly

placed

be

completed
of

thin

too

large earthen

should

are

of

coats

not

were

pounds

two

sugar

the

was

rinds

the

the

lemons,

of the rind

none

the

of

sharp knife

in which

and

into

the

many

on

whose

added

he

quantity

until

Epicwrfs

kept

dozen

oil ; when

peel

poured

wore

that

care

portion

next

poured

of

of The

for

punch

smooth,

wood,

greater

make

three

process,

these

sight

essential

stirred

the

as

Ford.

la

Dover,

at

select

vessel, taking

"

Ford, who

to

he would

the

delicate

should
not

and
; let

perfected.

furnish

will

Hill, Esq., author

engineer

board, and

but

E.

Benson

commanding

these

state,

; and

portion

of

one

any

it should

Punch

General

late

which

which

time

short

when

bottles

brandy,

punch.

(A redpe

He

into

receipt

26.

The

suffer

punch

small

for

in its present

for the

liquid is cloudy,

of French

two

not

melange

distaste

21

FORD.

stirring it

do

blotting-paper

the

dozen

with

ram

the milk,

spiritto

it stand

might

Jamaica

LA.

PUNCH

aware

mucilage, full

water

stirred,

well
lemons
the

were

kernels

boiling

water

the

that

of flavor

was

half

pips
the

22

PUNCH

lemon

juice

was

strained

*ras

The

and

sherbet

applied

and

and

I have

cool

old

not

three

in ;

it much

render

of

plenty
of

pint

the

sherbet

was

Cognac

allotted,the

were

bottlingimmediately

beverage
At

thus

punch

to

The

rum

the

more

fruit, and

quarts

sugar

or

kept

was

in

general'stable

the

made,

more

improved

by

than
time

six

and

atmosphere.

good

Punch

pint

be

until the

lemon,

converted
the

portion of
This

acid

punch

so

the

gelatine,that

sex,

have

render

been
them

after supper.

of

quarter

this into

moulds,

an

pint of

the

punch jellyfor

the

very

be used

in

making

tempted
somewhat

care

the

for

so

lowing
fol-

omit

to

; the

on

the

plentifullyof
or

strength

its admixture

waltzing

sherbet.

particularlyof

partake
unfit

by

are

dinner,

at

evening, by

in moderation

persons,
to

they

agreeable refreshment

artfullyconcealed
many

quite

set.

used

jelly,not

half

whilst
that

care

scribed.
de-

(about

water

punch

taking

calfs-foot

and

ounce

jelly is completely

prescribed

should

is

add

punch

Ford, already

la

directions, only taking

preparation is

night, but

of the

into

above
the

or

Jelly.

punch,

of

pour

fill your

disturbed

Orange,

in

full)
;

then

of

bowl

every

tumbler

hot, and

cold

of the

poured

found

dissolved
isinglass,

can

Rich

tank, till required.

old ; and

To

not

taken

completed,

frequentlydrunk

Make

half

acid

more

Jamaica

as

27.

of

coating, their liquor

care

every

stirred

cellar,or

months

nels
ker-

the

as

soon

general's maxim.

of

followed, and, when


cold

to

pint

spirit being well

and

the

was

measured,

as

transparent

tasted

now

watery.

sweetness,"

in ; and

added.

was

too

brandy

their

required,

as

lemonade

then

thrown

now

free from

were

JELLY.

with
softer
it

as

to

quadrilling

regent's

23

punch.
*

28.

General

Following
for

Ford's

sherbet, add

making

already described,

as

gin, in

good

the

proper

and

kept

an

economical

and

tion
proporin

cool

excellent

drink.

summer

Glasgow

29.

(From

Melt
of

plan,

cistern,will be found

or

(For bottling.)

prescribed ; this, bottled

before
cellar

Punch.

Grin

in cold

rum

of limes

edge

of

the

delicate

of

in two,

the

jug

acid.

This

done,

the

punch

couple

add

sherbet.

old

is
maica
Ja-

Cut

rapidly around
some

of

Imbibe.

is made.

Punch.

Regent's

ingredientsfor

bottles

of

This

bowl, gently squeezing in

(For

The

Then

section

each

run

juice of

hair-strainer.

five

to

Mackenzie.)

the

mingled.

rum

and

or

30.

fine

well

part

one

"

the

be

must

with

water,

passed through

sherbet, andr

couple

recipe in the possession of Dr. Shelton

lump-sugar

lemons,

Punch.

party of twenty.)

this

renowned

punch

are

"

champagne.
Hockheimer.
Curacoa.

Cognac.
Jamaica

rum.

Madeira.

Seltzer, or
4 lbs. bloom

To
of

which

water,

icy power

raisins.
add

green

of

plain soda-water.

the

oranges,
tea

to

Arctic.

lemons, rock
taste.

candy,

and

Refrigerate with

instead
all the

'

24

NATIONAL

GUARD

SEVENTH

81.

J pint, each,

Guide.)

Liquor

and

hot

strong

"

't\

tea, lemon

green

juice, and

capillaire.*
1

pint, each,

bottle

For

of

champagne

still another

punch,

No.

32.

mix, and
of

in the

etc."

Curaijoa.
pine-apple into

compounding
Manual
latter

it

this celebrated

for the Manu

part of this work.

Punch.

Raspberry

recipe in the Sofdeatm

slice

295, in "The

facture of Cordials^

(From

method

recipe

see

arrack, and

brandy,

rum,

Wine

and

Liquor

Guide.)

vinegar.

J gillof raspberry juice, or

J lb. lump-sugar.
3" pints of boiling
half

an

pint, each, of

rum

infuse

add

and

sweeter.

hour, strain, add

either

sugar,

li

to

if desired

to

or

pints),

weaker

liqueur of glass of Curac^oa, noyau,

or

chino,
maras-

it.

improves
National

33.

and

" pint of porter, J

(or

brandy

water

warm

more

water.

and

7th

G-uard

Regiment

Punch.

(Use large bar glass.)

table-spoonfulof

The
1
1

juice

of

of

wine-glass
do.

Flavor

Fill the

" of

lemon.

brJhdy.
wine.

Catawba

do.
with

sugar.
a

raspberry

glass with
*

See

syrup.

shaved

ji

recipe.)

Wine

the Bordeaux

PUNCH.

Punch,

Regent's
(Another

(From

BEGIMENT

Shake

ice.

recipes Noa.

65

and

and

66.

mix

thorough.

26

PUNCH.

ROCHESTER

pint of Jamaica
Curacoa.

do.

"

rum.

Juice of six lemons.


1 \ lb. white

Mix

sugar.
thoroughly,and

recipefor "Punch
lemon
juice,if to
or four days, and

already described in the


d la Ford"
adding more
sugar and
taste.
Bottle,and keep on ice for three
the punch will be ready for use, but the

longerit stands,the

strain,as

better it gets.

Patria

La

38.

Punch.

(For a party of twenty.)

(From
8 bottles of
1 bottle of

recipein

of
possession

the

champagne,
Cognac.

H. P.

Leland, Esq.)

iced.

6 oranges.

pineapple.

Slice the

Cognac

oranges

over

pineapplesin

and

let them

them, and

The

Spread

bowl, pour

steep for

hours,then in with the champagne and


39.

Eagle

serve

couple of
immediately.
a

Punch.

1 bottle of

Islaywhiskey.
1 bottle Monongahela.
Lemon
water
peel,sugar and
boiling
"

40.

Rochester
(For

(From
2 bottles of

party of twenty.)

Catawba.
sparkling

do.

do.

do.

Sauterne.

discretion.

Punch.

of Eoswell
zedpe in the possession

is-,

at

Isabella.

the

Hart,Esq,.}

THIETY-SEOOND

glasses of maraschino.

wine
do.

of

extract

bowl

tranquil

strawberry

of

Curacoa.

do.

Iftll the
the

peach

1 bottle

do.

drop*

Punch.

Imperial

soda-water.

of

white

sugar.

grated nutmeg.

liqueur glass of

or

few

vanilla.

or

table-spoonfulsof powdered
maraschino.

| lb. of ice.

About
3

under, add

or

over,

Should

strawberries.

claret.

of

j- teaspoonful
1

ripe

with

be

season

41.

27

PUBTOH.

VICTORIA

OB

BBGIMENT

slices of

all the

Put

rind.

cucumber

ingredients

into

bowl

pitcher and

or

mix

welL

42.

Regiment

Thirty-Second
(For

lemons,

the

from

(Recipe

Victoria

or

Punch.

party of twenty.)

late

Wm.

H.

Herbert, Bsq.)

in slices.

J gallon of brandy.
Jamaica

do.

"

1 lb. of white

1$ quart of
1

sugar.
water.

pint of "boilingmilk.
add

rum;

the

sugar,

mixed, strain through


This

punch

be

may

twenty-four hours

for

lemons

the

Steep
and

rum.

and

water

milk,

in

the

brandy

when

and

well

jelly-bag.

bottled, and

used

afterward

hot

or

cold.
Half
this

the

recipe

quantity, or

above
is for

party

even

of twenty.

less,may

be

made,

as

38

(For

(From

party of twenty.)

mixed

Punch.

Mountain

Rocky

43.

"^

GRA8SQT.

PUNCH

recipe in the possession of Major James

punch is compounded
champagne.

This delicious
5 bottles

of

quart of Jamaica

pintof

lemons, sliced.

Sugar to
Mix

punch

top with

on

oranges,

Tear's

for New

(The following recipe


Palais

fruits in

and

large punch-bowl, then

This

season.

is

splendid

Day.
Punch

Grassot.

given by M. Grassot, the eminent

was

Royal, to Mr.

large square block of ice,


sliced
rock candy, loaf-sugar,

of the bowl

44.

the

rum.

in
ingredients

the centre

or

follows

taste.

ornamented
lemons

as

Foster.)

maraschino.

the above

placein

Howard

Paul, the celebrated

French

comedian

"Entertainer," when

of
per-

forming in Paris.)

1
5

wine-glassof brandy.
drops of Curacoa.
do.

acetic acid.

of simple syrup.
teaspoonfuls

teaspoonfulof

j-of

The

peel of

Mix,

pintof
serve

garnishthe
weather

up

syrup

water.

small
with

top with

this

of strawberries,

lemon, sliced.

"

ice,in largegoblet,and, if possible,


slice of

peach

punch is admirable

served

or

apricot.In

cold

hc$..

*:

NON-SUCH

45.

bottles

of

champagne.

1
1

do.

pale snerry.
Cognac.

do.

Sauterne.

pineapple, sliced.

lemons,

lump

do

ice, and

of

6 bottles

Leland, Esq.)

do.

brandy.

do.

sherry.

of green

of three

with

person.

lemons.

this mixture,
rum.

cut

white

Keep

i pint of Jamaica

one

tea.

pineapple

Sweeten

for

of claret.
soda-water.

make

Q.

Punch.

Non-Such

do.

Punch.

water.

\ of

large

of mixture.*

47.

Juice

sugar.

abo^f^generally sufficient

" pint

with

juice.

2\ pints of cold
The

cool

Fish-House

recipe In the possession of Charles

} lb. of white

To

punch-bowl,

immediately.

serve

" pint of lemon

pint

Philadelphia

(From

in

taste, mix

to

40.

party of twenty.)

do.

Sweeten

Punch.

Guard

Light
(For

29

PUNCH.

for
take

up

in small

sugar
one

to

pieces.

taste.

month

" pint of peach

before

Strain

b-^tle

mediately.
im-

using.

brandy, i pint of Cognac Vjrandy,and

30

ARRACK.

This

is

Cool

party.

safe drink

and

delicious

before

serving.

48.

Canadian

for

mixed

evening

Punch.

of rye

whiskey.

quarts

pint

lemons, sliced.

pineapple, do.

quarts of

of Jamaica

Sweeten

to

rum.

o
water.

taste, and

ice.

49.

Tip-Top
(For

of

1 bottle

champagne,

liqueur glass of

^1

Curacoa.

of powdered
table-spoonfuls,

slice of

Put
mix

all

well, and

Most

of

from
used

in

is very

in

serve

the

arrack

rice, and

America,

champagne

An

tree.

bowl

flowers

of
of

for

the

this

volume.

to

flavor

It is much
from

imitation
a

used

into

Benjamin.

Manufacture

small

grains

punch

punch-bowl,

in

See

of

It

is but

the

taste

parts
of

is made

of

the

Cordials,

of

very

India,

by adding

36, in "The

etc.,1 in the

it

cocoanut

benzoin, commonly

recipe No.

little

improves

some

juice

is distilled

country

Arrack

punch
of

this

Batavia.

toddy, the

of arrack

few

goblets. ^jV

this mixture.

in

age.

punch

from

comes

it is distilled

where

in

Arrack.

imported

except

agreeable
with

much

sugar.

pineapple,cut up.
the ingredients together

50.

party of five.)

soda-water.

do.

Punch.

to

called
Manual
end

of

COLD

'rack

making

(wine-glasses)of
is

sugar
to

lemons

for

three

the

limes

of

water"

lemon

tumblers

of

the

and

juice,

in thin
lemon

of

hot

the
is

be

of

six

old

in

loaf-sugar

No.

342,

the

to

Cordials,

etc."

in

is made

cept that

Cognac

in the

pound

of

port

the

to

pretty

very

of

quart

and

Let

this

Bimbo

brandy

and

loaf-sugar,and

Dissolve

one

and

add

to

cool.

This

be

as

such.

See

used
the

Manufacture

of

volume.

same

as

way

is substituted

for

the

above,

ex*

arrack.

Punch.

water,
the

the

time

Punch.

in the

Cold

cut

it stand

for

of

that

boiling water,

should'

end

of

end

squeezing.

Manual

nearly

wine

At

arrack.

54.

Arrack,

an

glasses

arrack, six lemons

Batavia

one

"The

53.
Bimbo

then

method.)

without

delightful liqueur,

recipe

palate, but

six
a

left

Punch.

hours.

removed

solution

but
have

you

Arrack

quart

slices, for
must

pound

one

of

of

punch.

(Another

in

be

all, must

quantity; put
five

deal

good

matter

above

e., not

s.

52.

Steep

after

also

are

for

enough

glasses

two

put

to

arrack.

of

sweetening,

and

are

equal quantity
allow

but

ought

you

three

to

Lemons

taste.

two

punch,

rum

required

Punch.

Arrack

51.

In

31

PUNCH.

of

each

juice of eight

two

pints,

lemons.

one

32

BOYAL

55.

Take

of fifteen.)

party

recipe in the possession

Punch.

Nuremburgh
(For

(From

PUNCH,

of

three-quarters

of

upon

it,through muslin, the juice of

sized

oranges

upon

This

of

Batavia

or

white

arrack, and
French

is excellent

Dissolve, in
of

pound

portion

of

the

the

sugar,

57.

Dissolve,in
thereto

three

the

of port

pint

"

do.

brandy.

{-

do.

Jamaica

To

two

of
a

of

six

of

sugar

pint of

gillof

hot

tea,

lemons,

Jloyal

Punch.

rum.

Curacoa.

limes.

be

drunk

taste.

calf's-foot

warm
as

hot

as

age.

rubbed

off,with

lemons;

then

add

arrack.

Punch.

arrack.

to

together.

three-quarters of

four

thiQ slice of lemon.

White

improve by

tity
quan-

boiling,

not

Stir

best.

tea,

tea.

green

do.

Juice .of

hot

wine-glass
do.

and

thin, pour

very

Punch.

wine.

pint of

hot

peel

pints of

juiee

will

good-

more

hot, but

is

red

Ruby

58.

of

of

or

part of that

loaf-sugar,having previously

add

bottle

Service

pints

two

third

"

United

two

the

Verplanck.)

loaf-sugar, press

peel, cut

cold, and

juice of eight lemons,

the

wine

when

56.

little of the

quart of boiling water,

red

; add

of

pound

C.

Gnlian

Hon.

jelly.

possible.

one
a

pound
pint

of

of

sugar;

arrack, and

a
a

34

OXFORD

dy,
and

white

of

one

for

wine, and

of

quarter

bottle

Put

two

Queen

of

ounces

of

parings
cold,

sweeten

cork

it

of

cream

into

lemons,

two

with

tight.
; but

time

in such

is

from

bottling,half

pint

of

Four

bottles

oranges,

or

this mixture

one

hour

or

the

in

still

then

more,

We

by

following reeipe
the

Rub
you

of

students
rinds

the

finely off

two

the

of

juice

glasses of

lemons
six

fresh

portion

jeDy

of

and

of

in

or

sugar.

ice, for

champagne.

English gentleman

an

of

University

and

claret, three

Punch.

concoction

more,

Taylor, Esq.)

place,

bottle

by

for the

lemons,

calf 's-foot

cold

very
one

of three

quantity.

table-spoonfuls of

Oxford

the

extracted

have

favored

been

have

one

injurious. Add,

bottle

one

ten

add

63.

very

at

was

whole

possession of Bayard

in

and

party of ten.)

Catawba;

stand

When

straining it,bottle

the

and

Punch.

pineapple,

one

Let

till

them

on

close.

cover

become

to

Gothic

recipe

pour

consideration

to

rum

juice

pleasant liquor, and

latter

(For

stir and

quantitiesas

the

jar;

stone

very

the

62.

(From

ed
cover-

jelly-bag

tartar, and

loaf-sugar,and

This

wholesome
drank

then

and

Punch.

quarts of boiling water,

seven

mixed,

pound

one

it.

61.

the

it be

Let

sugar.

milk, and

of

one

twenty-four hours, strain through

clear, then

in

PUNCH.

four

lemons
the
two
sweet

let all be

of

punch

Oxford

drunk

with

loaf-sugar till

juice;
sweet

as

with

cut

the

Use

oranges.

Add

oranges.

put into

peel
six

large jug,

UNCLE

and

TOBY

stir well

together.

Pour

in two

hot, and

set

the

upon

the

Strain

the

in

pour

liquor through
bottle

of

Cognac

of

orange

of

shrub
it

quarts of

hob

pint

stir

requires

of

as

you

and

in the

pour

bowl

sherry, a pint

rum,

add

sweetness,

more

minutes.

large

of

pint

Jamaica

old

well

into

ing
boil-

water

for twenty

fine sieve

half
capillaire,*

brandy,

find

you

jug

35

PUKCH.

quart

If

spirit.
to

sugar

your

taste.

64.

Uncle

Punch.

Toby
(English.)

Take

ripe,and
the

part of the

the

acidity of

therefore

for

this

the

depends

be

of

syrup,
bottles.

see

were,

of this

end

66.

when

milk-

these

simmer
orange

the

fine

the

mentioned,

Then

taste.

and, with

wine-glass

of

bruiser

glass

for

the

of

into
makes

fair water

punch
being

well

very

into

it

pour

the

process

this up
Curacoa

together, and

of

flavor

mixing

mix

"Manual

posed
sup-

till tried, and

known

sugar

Then

in

be

can

by

be

may

juice particularlywell together, for


and

well

lemons

be

rubbing

the

weight

and

Put

bowl

the

with

pint of clarified

the

sized

proper
a

pleasant

Manufacture of Cordials, etc."

eau

the

at

book.

recipefor making

Another

twenty-eight

It with

346

lumps,

richness

tea-spoonful

No.

these

the

them

yellow

the

"

shake

all the

and

Capillaire.

65.

absorbed

determined

thoroughly performed.
*

Rub

cannot

juice upon

this

on

certain

must

sugar

great deal

no

lemon

sugar.

of

juice

skins, quite

rough

double-refined

into

put

the

the lemon

squeeze
press

as

require ;

to
as

Then

more

of

till it has

lemons

skins.

much

as

the

over

with

lemons

fresh

large lumps

some

sugar

and

large

two

of

pounds
add

warm

with

the

Capillaire.
"

loaf-sugar; put
the

whites

syrup,

flower water

or

skim

of

both

four

it well

or

bitter almonds,

To

one

gallon of

fire to

simmer;

over

the

five

eggs,

well

pour

it off,and

then

whichever

you

add

water

beaten

as

flavor

prefer.

8fi

PUNCH

put them
The

again.
taste

best) till

of

quantity

of

punch, including

pound

of

sugar

strength

As

the

the

the
is

pulp

strained

be

may

of

lemon

When
soften

only
the

the

the

some

your
four

make

to

half

taste, and

on

on

the
are

of

the

is used, about

rum

; and

half

mixed

er,
togeth-

punch.
pint of porter

and

rum

richness, and

proper,
is im-

which

well

both

when

even

strain

Some

in.

sugar,

sugar

sherbet

the

persons,

is put

it' to

richness

used, the porter gives

are

to

and

pulp
the

to

punch

much

liquor

they put

much

to

spirit.

before

as, when

together

liquor,with

of

depends

disagreeable

before

it adds

this

bet)
sher-

according

be

quart

the

well

whole

the

rather

ties,
equal quanti-

in

rum

generally enough

are

quarts

the

called

now

liquor must

lemons

; but

is

is

whole

the

and

brandy

it,mixing

to

good

; two

BOMAINE.

(which

taste, take

your

and

is

this mixture

When
is to

LA

(softwater

boiling water
cool.

to

will

brandy
a

some

very

pleasant flavor.
Bunch

67.

(For

Take

the

dissolve

the

an

bowl

of

rum.

recipe

No.

lemons

pounds

of

whites

of

with

the

mixture

briskly

ten

it

another

method

296

in "The

Manual

of

pail,let

bottle

of

into

of

making

the
stir

froth.

it freeze

wine
this

and

punch,

for the Manufacture

part of this work.

latter

the

ice

add

sieve, and

beaten

an

oranges,

and

sugar,

eggs,

For

infusion

sweet

through
into

into

Tea

two

powdered

the

68.

an

and

this

run

of Cordials, etc." in the

Make

Romaine.

party of fifteen.)

ten

orange,

stir

little,then

bottle
see

of

by degrees

Put

of

in it two

thin rind
in

juice

la

Punch.
best

green

tea,

an

ounce

to

other

boiling

of

quart

metal

water

bowl,

before

put

fire

the

quite hot, and

become

to

37

PUNCH.

YORKSHIRE

silver

or

put into it

then

" pint of good brandy,


do.

"""

rum.

i lb. of lump-sugar.
The

juice of

Set

these

it from
for

in

sugar

punch
flame

time

to

should

be

goes

off

punch

little of the

is to

and

to

be

glass

with

order

may

This

each

pour

time,

"glasses;
the

a-light,and

time

some

be

made

in

rapidly.

69.

West

add

clove

or

the
of

lumps

This

peel.

in that

bowl, but

the

case

Punch.

same

brandy punch,

as

of

two

into

few

the' lemon

Indian
the

burning

state

flavor, a

the

china

remain

in that

over

more

is made

it will

poured

rubbed

but

preserved ginger,

Barbadoes

glass

of

to

and

Punch.
add

brandy punch,

of
table-spoonful

jelly.
71.

Rub

off the

and

an

jug,

lemons, with

Pour

two

hearth
a

well, then
twenty

pint

brandy,

of

and

of
a

add

it the

juice

over

the

cover

of

pieces of

on

thin
four

of

glassesof dissolved

minutes.

bottle

to

the

water

clarified

Punch.

lemons

and

six

quarts

for

and

orange,

of ten

materials

Yorkshire
of three

rind

into

sugar

lemon

add

ladle ;

gradually, mixing

tea

syrup.

each

guava

the

in the

increase

70.
To

lemon.

large

syrup,

good

jug,

Then

half
orange

calTs-foot

whole,

and

keep

pint
or

of

rind

the
each

lemon

one

and

oranges

the

strain

put

sugar,

jelly.
the

mixing

it

on

warm

mixture,
of

rum

shrub.

and

and

88

XTBOTAB

in

china

each

of

bottle

it

pour

slices of

bowl

over

the

claret;

cover,

through

muslin

73.

of mild

quart
of

one

bag,

and

Ale

Punch.

capillaire,the

juice

grated

of

send

wine,

of

one

brandy,

of the

roll

Then

immediately.

it up

top, and

the

on

filled,a

six hours.

lemon,

powdered

is half

bowl

it stand

let

ale, a glass of white

thin, nutmeg

pared

the

nately,
alter-

lemons

with

strewed

fruit,when
and

and

apples

layer being thickly

Pour

sugar.

Punch.

Apple

72.

Lay

PUNCH.

peel

bit of toasted

bread.

74.

On

sherry

; add

lemon,
it

rind

thin

the

little

of
of

quarter

grated

half
a

lemon
of

pound
and

nutmeg,

of

brandy,

and

sugar,

the

bottle

of

the

for

with

three

milk, and
and

pints

juice of

the

flannel
as

and

of
the

rum,

add

of

as

two

bottled.

of

; mix

before

sent

rind.

then

bottle

it for

of

and

the

close

use.

half

of

water
a

half;

boiling-hot

on

strain

cold

pint

milk

covered

and

of

quarts
the

; pour

loaf-sugar ;

pint

the

of

twenty-four hours,
half

cider

Add,

quarts

two

with

bag. till quite fine, and


soon

in

lemons

exclusive

lemons,

juice

Punch.

grated nutmeg

one

let it stand

pounds

of fifteen

forty-eight hours,

rum

also

peel

pint of

of cucumber

pieces

Nectar

75.

Infuse

few

half

pour

well, and, if possible, place it in ice.

inr a glass

use

Punch.

Cider

it

above,

; add

two

through
It is fit

to

d'obsay

76,

From

recipe

The

juice

of

The

peel

of

or

W*ne

"Bordeaux

Gwid4.m

Liquor

and

oranges.
do.

or

Punch.

Orange

the

in

39

punch.

J lb. lump-sugar.
of

pints

3"

Infuse

half

pint each,
add

and

boiling

and

sweeter.

improves

it.

For

the

Manual
end

instead

recipe
the

for

of

this

make

to

of

facture
This

recipe

Cordials,

recipe
of

This

No.

punch,

Punch,

No.

see

is for

10

in

292

Cordials,

of

etc.?

"

in

The
the

gallons.

Punch.

Manual

The

"

etc.?

in

the

D'Orsay
in

294

is for

stituting
sub-

by

latter

the

for
part

of

this

Manubook.

gallons.

10

Cordials,

recipe

in

or

maraschino

made

Whiskey

recipe

293,

be

to

pints),

to

weaker

or

noyau,
may

Kirschwasser

79.

See

if desired

1"

oranges.

this

This

No.

is for

sugar,

Curaijoa,

Manufacture

work.

recipe

alone

punch

of

porter

either

Raspberry

78.

See

of

lemon

good

Imperial

77.

and

water

liqueur glass

lemons

(or

brandy

warm

more

" pint of

strain, add

hour,

an

rum

water.

etc.?
10

"

The
in

the

gallons.

Punch.

Manual
latter

for
part

the

ture
Manufac-

of

this

book.

40

HOT

80.

Egg
a

is

Nogg

popularity

almost

it is

is

all

at

In Scotland

NOGG,

of American

beverage

that

favorite

NOGG.

EGG

indispensable

EGG

Christmas

the

it is

South

time, and

at

the North

seasons.

call

they

At

cosmopolitan.
at

it has

origin,but

Egg

81.

"

Nogg,

Egg

marts

auld

milk?

Nogg.

large bar glass.)

(Use

table-spoonfulof

do.

cold

Santa

do.
of

" tumblerful
Fill

the

water,

with

egg.

grate

they
u

rum.

" full with

on

Every

top.

shaker," which

is

gredient
in-

together, and

mixed
well

the

ice, shake

shaved

thoroughly

are

little nutmeg

tin egg-nogg

Cruz

milk.

tumbler
until

this

dissolved

wine-glassof Cognac brandy.

fine sugar,

ordered

great

bar

aid in

has

mixing

beverage.

Hot

82.

Egg

Nogg,

(Use large bar glass.)

This

drink

preciselythe
that

you

is very
same

must

popular

manner
use

as

in
the

California,and
cold

boilingwater

egg

nogg

instead

is

ma"Je

above,

of ice.

in

cept
ex-

42

BHEKRY

85,

teaspoonful

or

Fill

the

This

of

small

is

large

of

with

tumbler

glass.)

ice.

drink,

river.

It

shake

and

cider,

splendid

Mississippi

bar

Nogg,

sugar.

lumps

Egg

Harrison's

General

(Use

NOGG.

EGG

is

and

popular

very

General

was

well.
the

on

favorite

Harrison's

beverage.

86.

sugar.

I
of

wine-glasses

of

the

of

broken

white

egg-

Dissolve

is

of

table-spoonful

Nogg.

Egg

Sherry

the

egg

ice

thoroughly
little

in

nutmeg

sherry.
with

sugar
a

glass

large
fill

mixed

on

with

the

and

water

in

put

milk,

with

top,

little

other

quaff

up

until

nectar

the
then

ingredients,
the

the

yolk

tumblerful

one-quarter
shake

and

break

cup.

egg

grate

87.

julep

The
the

Southern

was

introduced

it

is

the
own

as

it

and

"I

is,with

the

those

popolar

more

for

his

the

work

on

little npon

thermometer

at

be

drunk
as

low

composed

with
as

of

70".

equal
There

100",
that

one

ever

satisfaction
are

claret, Madeira,

many
"c.

ed
publishit in

give
mint

of the
was

when

to

seems

and

the

It

where

Marryatt,

We

in

other.

any

drink,

America.

descant

must

than

gallant captain

nectareous

and

beverage,

by Captain
The

favorite.

American

insinuating potations

is
as

in

an

England

penchant

words:

may

is

into

recipe

and

peculiarly

states

quite

now

had

have

is

JULEPS.

his

julep,

most

lightful
de-

invented,
the

mometer
ther-

varieties, such
; but

the

ingre-

4A

JULEP.

MINT

of the real mint

dients
make

to

them, and

about
them

upon

put

of

one-third,

pounded
lipsof

the

ice.

with

As

them

thing, it

is for

her

proving

white

Well,

if

next

have

julep I'

mint

good

and

sense

equal

rasped

or

the

pineapple, and

the

with
I

tites
stalac-

once

heard
over-

and

me,

one

for any

weakness
amiable

good

portions
pro-

rub

to

very

mint,

fill it up

to

take

room
a

"

and

drink.

melts, you
the

of

outside

incrusted

bler
tum-

shoots

Epicures

fresh

how

into

as

so

Then

of

piece

ice

Put

sugar,

tumbler.

the
a

I learned

tender

brandy,

talking in

said,

of

often

the

ladies

two

and

fill up

tumbler

the

little less.

itself is very

of

of

common

perhaps

ice, and

tumbler

of

spoonful
and

follows.

as

pretty well.

sprigs

peach
or

are

succeeded

dozen

julep

one

weakness,

They

taste.

in

are,

fact, like the

ladies, irresistible."

American

Mint

88.

Julep.

(Use large bar glass.)

table-spoonfulof
do.

2"
Take

three

in the

well

extracted
and
the

or

; add

sprigs

of

of

sliced

orange

an

emperor.

bouquet
on

in

sprigs

of

with

the

leaves

white

in

the

will

be

berries, and

sugar
you

on

mint

Cognac

ice

is

dy,
bran-

draw

out

with

the

above, in the
small

dash

top.
have

the

ice, then

tasty manner,

cut, and

of

them

press

of

flavor

fine shaved

; arrange
a

the

them

spoon.

mint, and

wine-glass

insert

that

top in

the

until

sugar.

with

well
fresh

half

and
so

sprinkle

represented

mix

and

mint

shape

water,

glass

downward,

pulverized

arid water,
one

fill the

and

four

sugar

stems

rum,

white

Place

julep

pieces

with
a

that

of

Jamaica
straw

as

is fit for

PINEAPPLE

80.

the

brandy

mint

with

the

omitting

(Us*

mint

/-

gin

*/v

gi%

whiskey

omitting

all

of

Moselle,
ornament

the

as

Julep,

is

julep

fruits

and

slice, and

juice

of

made

and

with

berries

the

Pineapple

same

as

mint

the

julep,

gill
a

of

old

pound
in

of

fire.)

into

ripe pineapple

oranges,
a

Julep.

party

up

two

about

glass.)

berries.

cut

niaraschino,

bar

large

(For

gill

ingredients

same

fixings.

Whiskey

92.

the

fixings.

v.

The

add

as

glass.)

the

fancy

(Use

Peel,

bar

with

the

ingredients

same

Julep.

large

made

omitting

julep,

..*'"

is

julep

the

fancy

Gin

00.

The

glass.)

bar

large

is made

juie|"

julep,

Julep.

Brandy

(Use

The

45'

JULEP,

season,

of

gill
gin,
pure
and

of

glass bowl,

raspberry
of

bottle
ice

serve

in

shaves
in

flat

syrup,

sparkling
;

mix,

glasses.

"

.*.*"

AT-

0^'^m

"~^

'

H
46

8MAS".

WHI8KET

93.
This

SMASH.

THE

beverage is simplya julepon


94.

small

plan.

Smash.

Brandy

(Use small bar glass.)

of white
" table-spoonful
do.

wine-glassof brandy.

Fill two-thirds

the

sugar.

water.

same

as

full of shaved

in the

pieces of orange

ice,use

recipefor mint
top, and

on

two

sprigsof mint,

julep. Lay
with

ornament

two

small

berries in

season.

05.

Smash.

Gin

(Use small bar glass.)

of white sugar.
" table-spoonful
do.

water.

of gin.
wine-glass

Fill two-thirds

the

same

pieces

as

full of shaved

in the

of orange

on

recipefor

ice,use
mint

top, and

two

sprigsof mint,

julep. Lay
with

ornament

two

small

berries in

season.

96,

(Use

small bar

of white
" table-spoonful
do.

1
1

Smash.

Whiskey

glass.)

sugar.

water.

wine-glassof whiskey.
full of shaved

Fill two-thirds

mint, the

same

as

in the

ice,and

recipefor

mint

use

two

julep.

sprigsof

BHE2KV

07.

THE

COBBLER.

COBBLER.

Like

the

is

potation

licious
de-

this

julep,

ican
Amer-

an

it is

invention, although
now

favorite

compounding,

in

make

it

it

is

glass

is made.

the

We

suit

an

98.

Cobbler.

t*i

of

sherry.

wine-glasses

table-spoonful of
3

Fill
="

ed

"

ment

gtew.)

tumbler

sugar.

slices of orange.
with

shav

a.

j,

made

when

epicure.

Sherry

or

bler
cob-

tration
illus-

an

how

look

(L'l* luge

*_

beverage

give

showing

to

display

ornamenting

after

should

the

palate,

to

in

to

to

the

to

as

taste

the

but

necessary

Home

skill

acceptable

well

as

eye,

warm

much

require

not

all

"cobbler"

The

climates.
does

in

ice, shake
with

Place
in

the

well^ and
berries

straw

wood-eat.

as

in

ornaseason.

represented

48

OOKBLKR.

8AETJERNE

'

09.

to four

(One bottle of wine

1
1

of
table-spoonful

piece each

Fill the
balance
in
a

or

sugar.

one-third

wine,

large bar glasses.)


"*-*

i:

lemon

peel.

in

tasty

should

beverage

ice,and fill

shaved

full with

ornament

This

season.

and

orange

tumbler

with

Cobbler.

Champagne

with

manner

be

ries
ber-

sippedthrough

straw.

Catawba

100.

*"

;*

Cobbler.

(Use large bar glass.)

teaspoonfulof

dissolved

sugar

in

of
table-spoonful

one

crater.
2

wineglassesof

Fill tumbler
and

orange
in the

wine.

berries

ice,and

shaved

with

in

Place

season.

with

ornament
a

straw

as

sliced

described

sherry cobbler.
101.

Hock

Cobbler,

(Use large bar glass.)

j
'"

,
'

*"
.

This

the

is made

drink

bier,using Hock

wine

way

same

instead

of

as

the Catawba

cob-

*"

Catawba.,;

*is

'ta

102.

Claret

Cobbler.

(Use largebar glass.)

"If

This drink

is made

using claret

the

same

way

as

the Catawba

-4

bler,
Gob-

instead of Catawba.

wine

103.

Sauterne:

Cobbler,

(Use largebar glass,)

The

same

Catawba.

as

Catawba

cobbler,usingSauterne

instead of

60

CHAMPAGNE

COCKTAIL.

4 dashes

or

of gum

syrup.

bitters

do.

(Bogart's).

wine-glassof brandy.

or

dashes
lemon

Squeeze
with

of

bar glass.)

small

(Um

CocktaiL

Brandy

107.

Cura$oa.

drink

This

of lemon

peel

-moistened

the

is made
it is strained

except that

thrown

bar

with

in

the

as

brandy cocktail,

fancy wine-glass,and

top, and

the

edge

of

the

piece
glass

lemon.

CocktaiL

Whiskey
(Use small

4 dashes

of

do.

glass.)

same

on

109.

gum

bar

glass.)

syrup.

bitters

(Bogart's).

wine-glass of whiskey,

Fill one-third

red

stir

CocktaiL

Brandy

Fancy

(Use small

ice,and

spoon.
108.

3 or

full of

fill one-third

peel ;

and

piece

full of fine ice ; shake

of

and

lemon

peel.

strain in

fancy

wine-glass.
110.

Champagne
bottle

(On*

of wine

CocktaiL

to every

six

large glasses.)

(Per glass.)

i teaspoonfulof sugar.
2 dashes

or

piece

of

Fill tumbler
with

wine.

of bitters.

lemon

peeL

one-third
Shake

well

full of
and

serve.

broken

ice,and

fill balance

JXB8ET

HI.

or

dashes

of gum

small

(Bogart's).

wine-glass of gin.

1
1

or

dashes

1 small

shake

of

piece

well, and

Curacoa.

lemon

peel ;

strain

in

that

is

drink

made

it is strained

lemon

peel
with

Gin

in

thrown

bar

small

the

CocktaiL
glass.)

as

same

the

gin cocktail, except

fancy wine-glass

top, and

on

fall of fine ice ;

glass.

(Use

This

fill one-third

Fancy

112.

the

edge

and

of the

piece

of

ened
glass moist-

lemon.

113.

CocktaiL

Japanese
(Use

glass.)

bar

syrup.

bitters

do.

CooktaiL

Gfax
(Use

61

COCKTAIL.

small

table-spoonful of orgeat

bar

glass.)

syrup*

" teaspoonful of Bogart's bitters.


1

wine-glassof brandy.

or

pieces of

Fill the
a

lemon

peel.

one-third

tumbler

ice,and

stir well

with

spoon.

114.

teaspoonfulof

2 dashes

small

bar

glass.)

sugar.

of bitters.

Fill tumbler

top.

CocktaiL

Jersey
(Use

on

with

with

cider,and

mix

well, with

lemon

peel

52

OBtfiTA.

WHMSKET

115.

Soda

CocktaiL

(TJso large

The

same

gluts.)

cocktail, rising soda-water

Jersey

as

liar

instead

of

same

as

cider.

116.

Crusta,

Brandy
imall

(Um

bar

glut.)

Crusta

is made

fancy

cocktail,

lemon
of

ingredients
take

rub

rim

of

sliced

same,

pulverized

white

of

I lemon

I that

the

(all

in

ojj.3 gtrain

the

half

piece)

one

will

fit in
in

would

yon

shown

as

the

to

Pare

as

in

that

so

adhere

paring

wine-glass,

dip it

sugar,

same

the

around

glass.

the

apple

an

-===

the

'

wine-glass,

and

will

sugar

edge

red

lemon

the

I the
l

fancy

the

tumbler,

small

lump

mix

First,
in

little

small

added.

ice

with

and

juice

then

the

the

so

the

cut,

...

BBABCT

-.==,

_~=^'

tumbler

cjktjsta.

117.

"Whiskey

(Die

The
craata,

whiskey
using

crusta

whiskey

small

tar

is made
instead

into

Then

the

smile.

Crusta.

glow.)

the

of

it.

from

crusta

Game

brandy.

as

the

brandy

TONS

HULLED

118.

WITH

G-in

(Use small

Gin

of

small

Sugar

be

until

what

and

strips

the

of

usually
and

cinnamon

but

port

or

; and

The

whole

for
or

vessel

of

the

to

with
are

add

the

sugar,
with

spices

cloves, grated nutmeg,


of wine

maybe

in

must

mulled,

for the

usually selected

is boiled

would

The

biscuits.

requires a large proportion of


wine

sugar

the water

serve

-Any kind

the

spice in

boiling point, then


or

those

the

and

mace.
are

person

one

wine

wine

latter

that

suit

difficult

like

ingredients

Boil

mulled

claret
the

above, it is very

quantity might

crisp, dry toast,

used

the

is extracted, then

flavor

bring

taste.

quite distasteful.

another
the

proportions

exact

spice,as
to

allow

preparationslike

the

Eggs.

without

of water.

spice to

making

and

SANGAEEES,

Wine

wine

tumblerful
and

give

to

Hulled

pint of

every

In

stead
brandy crusta, using gin in-

AND

MULLS

120.

glass.)

bar

brandy.

119.

To

Crusta.

like the

is made

crusta

63

EGGS.

be

pose
pur-

sugar.

delicately

clean.

121.

Mulled

Wine

quart of wine.

pint

table-spoonful of allspice,and

with

Eggs.

of water.

nutmeg

to

taste

; boil

54

HULLED

them
to

together
taste

your

it all the

wine,

few

careful

1 lb. sugar

and

two

mixture

set

froth, and
a

to

with

the eggs,

on

the

pour

sugar

stirring
into

eggs

thS

of

eggs.)

pints of

hot

into

fire until

the

the

up
them

the hot

of

let the

and

it is almost

whites

which

to

water,

pints of good sherry wine,

beat

pour

Wine.

whites

the

in two

upon

Meantime

boil.

Add

half

be

not

Mulled

(With

add

six eggs

up

will curdle.

122.

Dissolve

; beat

boiling wine

the

Be

they

or

minutes

pour

time.

WIKB.

twelve

ready

to

to

eggs

mixture, stirringrapidly.

little nutmeg.

Mulled

123.

Wine.

(In verse.)

"First, my
Nine

bowl

you'lldrop

The

yolks

into

Let

Betsy

beat

Till

they

Another

With

Into
A

Put

half

Or

it may

And

The

of

bottle

while

frothed

beat

will make

them

good wine,

and

But, when

it

too

eggs
water

comes

do,

take

but

two.

more-

or

pint of water,

wine

sweet

be'U

would

"

you'llpour

next

the

rich

and

must

perhaps,

prove

switch,

with

spoonfuls may

some,

skillet

it.

whites

yolks

"

white,

the

by

quite
the

four

or

Though

the

which

sugar,

Three

another

appear
hand

take

must

you

carefullyyou'llbreak

which

eggs,

Into

madam,

dear

too,

strong

for you

(by two)
may
to

be

are

beating,

heating

boiling heat,

;
**

BRANDY

The

half

With

Mixing
And

stir it

it

125.

fool,

Claret.

la Lord

No.

Saltown.)

191.

Port

Wine

Sangaree.

small

bar

glass.)

J wine-glass of port wine.

teaspoonful

Fill tumbler

Shake

well

of

sugar.

two-thirds
and

wine-glassof sherry.

teaspoonful

of

Sangaree.

small

bar

one-third

with

ice, and grate nutmeg

Brandy
(Use small

the

brandy

sangaree

port wine,

so

full of
that

No.

ice, and

it will float

on

top.

Sangaree.
bar

glass.)

with

is made

brandy toddy (see

Fill two-thirds

glass.)

fine sugar.

127.

The

top.

on

Sherry
(Use

Fill tumbler

ice.

with

grate nutmeg

126.

as

it richer.

make

Mulle^

(Use

pitcher ;

precious liquorcool."

lets such

recipe see

time.

hot, for he's

(A

this

"

wine,

drink

more

the

it off into
in to

beat

gently pour

the

124.

For

water

briskly all

nutmeg

Who

of

skillet with

poor

Then

together

well, then

them

the

Grate

pint

Into

Then

whites

and

yolks

55

8ANGABEB.

the

ingredients

same

133), omitting
dash
on

about

top.

the

nutmeg.

teaspoonful of

06

BAXraABSB.

PORTER

128.

small

(Us"

"jThe
the

gin

gin

two-thirds

wine,

(see

fall

of

it

that

so

is

sangaree

toddy

134),

120.

Ale

of

teaspoonful

ingredients

same

the

about

the

on

Fill

nutmeg.
of

teaspoonful

as

port

top.

Sangaree.

large

(Us"

the

omitting

dash

float

glass.)

with

and

ice,

bar

made

No.

will

Sangaree.

Gin

bar

glass.)

dissolved

sugar,

in

taUespoonful

of

water.

Fill

the

with

tumbler

ale,

130.

is

sometimes

beverage
called

is

grate

Porter

(Use

This

and

made

porteree.

nutmeg

on

top.

Sangaree.

large

the

bar

same

glass.)

as

an

ale

sangaree,

and

68

SLING.

GIN

135.

small

(Use

of

" wine-glass

small

Stir

sugar.

of

ice.

spoon.

136.

tk*

brandy

brandy

sling

small

is

toddy,

except

137.

Hot

wine-glass

Fill

nutmeg

small

bar

ingredients

same

little

nutmeg

as

top.

on

Sling.
glass.)

'

whiskey.
full

with

boiling

water,

and

grate

top.

G-in

(Use

gin sling

gin toddy,

the

Whiskey

138.

The

glass.)

grate

you

one-third

tumbler
on

of

bar

with

made

(Use

Sling.

Brandy

(Use

Phe

glass.)

gin.

lump

with

bar

water.

do.

1
1

of

teaspoonfdl

Toddy.

Gin

except

is

made
yon

small

bar

with

grate

Sling.

the
a

glass.)

same

little

ingredients
nutmeg

on

top.

as

the

tor

139.

FIXES

AND

140.

table-spoonfulof

J of
Fill

spoon,

small

and

dress

the

Gin

and

small

bar

the

ornament

"

142.

the

brandy

is made

sour

the

juice of

small

gin

is made

sour

gin fix,omitting
the

juice

of which

must

be

Santa

Cruz

fix is made

Cruz

sour

of
the

The

gin. In making
glass.

is made

fixes and

sours

spoon,

season.

the

ingredientsas

same

except

pressed

small

piece of

in the

glass.

Sour.
glass.)

the

fruits,except

all

of brandy.
f The Santa

be

bar

with

with

glass.)

with

Gin

(Use

The

bar

must

^143.

water.

Sour.

all fruits

which

gin.

Stir

ice.

Brandy

brandy fix,omitting

lemon,

do.

fruits in

(Use small

The

wine-glass of

shaved

top with

Stir with

glass.)

full of

ice.

Fix

lemon.

Fill two-thirds

brandy.

fruit in season.*

top with

table-spoonful of sugar.
a

water.

do.

full of shaved

two-thirds

(Use

" of

wine-glassof

tumbler

glass.)

"

lemon.

Fix

bar

sugar.

141,

SOURS.

Brandy
(Use

59

botjb.

pressed

ingredients

same
a

piece

small

in the

of

as

the

lemon,

glass.f

by substituting Santa

Cruz

rum

instead

by substituting Santa

Cruz

rum

instead

be

careful

and

put

the

lemon

akin

in

CO

sailors

of
"

Dibdin

and

The
the

vessels, and

two

first instance

all

; the

and

cured.
produce
proward
for-

and

back

the

beating up

sweetening

be

is, to

sorts

by repeated- pouring

smoothness

between

"flips" of

in

essential

stituting
sub-

or

liquor cannot

malt

when

water,

beer,

the

to

rum

beverage

indulge in it)

they seldom

gill of

the favorite

as

believe

by adding
rum

the

immortalized

has

(althoughwe

is made

Flip.

Hum

145.

Which

SHRUB.

AND

NEGUS

FLIP,

144.

"

FUP.

ALB

well

eggs

in

spices according

to

taste.

Flip.

Rum

146.

(Another method.)

Keep grated ginger


peel, rubbed

lemon
To
tod

make
beat
a

sugar,

up

boil, put

to

into

"c,
it is

as

quart of

:
flip

three

four

"

or

of

old

as

one

; turn

it

on

the

boil; have

of four, well

Put

eggs

mortar.

the ale
with

on

the fire to

four
or

pitcher,and

ginger,

and

and

rum

pitcher to

one

moist

ale is

the

the

warm,

of

ounces'

When

brandy.
it from

little fine dried

near

eggs,
till

another

cream.

147.

Put

in

grated nutmeg

or

it into

another

smooth

rum

with

nutmeg

together

teaspoonful

gill of good

and

fire in

ready
beaten

Ale

one

saucepan

the whites
up

Flip,

of

quart

two

separately ; add

of ale, and

eggs

them

and

the

let

yolks

by degrees

EGG

four

to

table-spoonfuls of
When

grated.

all

by degrees, beating
it

keeping
smooth

and

the

at

raised

jug

one

of

commencement

boil

; in

the

of

two

sugar

and

beating

the

quality

good

cold, and, from


"

its

of

two
rum.

np,

at

in

; add

in

well

pint

This

flip.

the

by degrees,
curdling

as

to

sel,
ves-

possible
"

frothing

tial
essen-

is excellent

is sometimes

for

nated
desig-

yard o" flannel."

whites

these

and

fire to

brown

vessel

height

fleecy appearance,

tumblers

the

time,
of

jug,
half

four

eggs,
and

eggs,

large lumps

boiling

in

pour

when

Cognac

method.)

new-laid

dozen

Flip.

Egg

(Another

the

of

from
from

smoothness
the

149.

Beat

take

four, with

ale

mixture

great

as

of

the

on

repeatedly

the

produces

process
to

to

flipix

to

the

table-spoonfuls

the

prevent

hand

another,

to

on

yolks

; pour

forward

and

the

raising

four

nutmeg
to

as

back

pour

which

little

pour

other, till the

saucepan
the

up

adding

eggs,

; then

good remedy

ale

boiling

Flip.

tinned

time, beat

so

up,

Egg

in

ale

mean

whites

then

of

quart

the
is

jug

one

nutmeg

cold.

148.

Put

from

This

finely frothed.

the

continually

above

high

half

on

pour

mixture
forward

and

and

sugar,

mixed,

the

up

backward

rapidly

moist

well

are

61

FUPP,

the

jug

brandy,

is

and

omitting
of

sugar,

water,

of

two

and

about

rub
half

nearly full,throw
one

of

old

Jamaica

in

62

POBT

WINE

150.

teaspoonful

wine-glass of brandy.

Fill the tumbler

one-third

cracker

glass.)

full ofhot

Port

water,

mix,

and

over

it.

grate nutmeg

Wine

of port wine

pint

every

bar

top, and

on

151.

To

small

of sugar.

toasted

Flip.

Brandy

(Use

NEOU8.

place

Negus.

allow:

quart of boiling water.

} lb. of loaf-sugar.
1

lemon.

Grated
Put
to

skin

the

wine

lb.)on

the

is

when

and

the

invented

rind

lemon

has

also

it is

its

name

be

the

cooled
of

made

from

Colonel

strain

Port

of

any

port.

wine-glassof port

teaspoonfulof

Fill tumbler

Negus, who

Negus.

wine.

sugar.

one-third

fuU with

grated

jug, and

hot

water.

other

This

the

Add

it will be fit for


little,

(Use small bar glass.)

the

cover

sherry, or

Wine

(equal

it

the

port wine, with

it.

152.

of sugar

yellow part of

juiceand

boiling water,

usually made

more

all the

the

to

lumps

some

until

squeeze

it the

over

beverage

may

wine, but
derives

jug, rub

lemon-juice

; pour

Negus

into

absorbed, then

the sugar

nutmeg

taste.

to

nutmeg

use.

sweet

beverage

is said to have

CUBBANT

153.
A
those

who

do

thus made
Put

into

boil ; pour

and

enough

saucepan

it into

and

earthen
the

pot

When

acid

cherries

retain

to

in

through
Irish

or

the

Monongahela

and

not

Strip

the

fruit,and

the

juice, of which

and

two

of

pounds

them

put

cloth

thick

your

taste.

it to

sweeten

will

By

bottle, it will

each

mixed

with
instead

answer

an

; boil till

water
a

in

first

keep
water.

of

the

good.

as

White

155.

efFer

an

it,sealing the cork.

whiskey

wine

warm

have

through

Itr is delicious

summer.

brandy, though

will

ling,
shil-

suffer it to

the

pot of

it

into

brandy

cover

not

upon

stem,

iron

an

pulp,

to

sugar,

means.

the

strain

of

Shrub.

from

that

the

gill of

and

this

by

perfectly clear, bottle

putting

is

supper,

lumps
do

Tou

Cherry

extracted

four

well, but

jug,

or

negus

place

is

juice

enough

after

grog

with

soda-water.

of

delicious

ripe

it

warm

154.
Pick

or

grated nutmeg

bowl

bottle

vescing

punch

pint of port wine,

cloves,

decant

elegant beverage, particularlyfor

take

not

Negus.

half

three

Soda

and

refreshing

most

63

6HBUB.

Currant
in

prepare

put

two

jar, as

quarts

lump-sugar

156.

Shrub,

Currant

to

; strain

for

jelly; strain

gallon

one

through

of

rum,

jelly-bag.

Shrub.

1 lb. of sugar.
1

pint of

Boil

it

strained

gently eight

take it off;and
to

every

currant

when

pint of shrub.

or

juice.
ten

lukewarm,
Bottle

minutes, skimming
add

half

tight.

it well ;

gillof brandy

04

ENGU"H

157.

SHBTJB.

KUM

Shrub.

Raspberry

quart of

quarts of ripe raspberries.

After

standing
of

pound

Put

and

of

strain

skim

it

Two
is

water,

in fevers.

day,

wine-glass

cool.

shrub, when
tumbler

and

sugar,

hour.

an

vinegar.

an

it,adding

clear, while
of

of

mixed

this

excellent

drink

Brandy

Shrub,

pint

each

to

in

pint

half

about

boiling

brandy

spoonfuls

each

to

of

the

with

weather,

warm

"

"

158.
To

thin

the

add

two

add

rinds

of

quarts of brandy

quart of sherry

through

sugar

pints of

three
to

for nix

gallon of

To

juice, a pint

orange
latter

fruit

white

sugar.

Let
next

then

these

each

be

day

boil

pour

it

it stand
with

cut

for

an

of

best

of

very

lemon

the
hour.

pints

Rum
Jamaica

it

six

is filled.

add

rum,

of

remain

so

milk, and

cork

powdered
all

night;

let it get

them
a

quart of

peels of the

the

pounds

through

blotting-paper, into bottles

it

use.

juice, with

fresh

leave

Shrub.

spiritand juice,mix
Filter

it

of loaf-

pound

cask, and

ready for

close, and
of

then

days,

run
loaf-sugar,

one

all into

thin, and

covered

three
on

Put

English

gallons

three

juice, and

it will be

160.

five,

Shrub.

orange

weeks, when

of

it.

Rum

rum.

juice

three

of

pounds

bottle

the

it for

cover

two

159,
Put

and

jelly-bag,and

lemons, and

two

Well, and

flannel
down

c6ld,

bag
as

let

lined

soon

as

165.

Pousse

1'Amour.

This

delightful

French

in

the
To

engraving.
fill
half

full of

then

put

yolk

of

dash
l'amoue.

166.

mix

an

the

pure
round
sur-

egg,

with

yolk

cordial,
the

it

top

and

Cog-

with

brandy.

nac

Champorelle.

Brandy
(Dm

above

maraschino,
in

vanilki

scribed
de-

wine-glass

small

the

POUSSE

is

drink

mull

wine-glass.)

J brandy.
bitters.

J Bogart's

Curacoa.

This

is

French

delicious

167.

cafe

drink.

Bcafia.

Brandy
(Use

wino-glus.)

"J brandy.

maraschino.

dashes

of

bitters.

.#0-1
To
of

eggs,

gill of
and

old

the

rum

juice

add
of

one

half

ounce

lemon

of

sugar,
;

boil

yolks

two

half

pint

of

cinnamon

whisk

A.

CUP,

LA

all

together,

bit of

them

strain

and

67

BBUNOW.

cloves, she coriander-seeds, and

six

with

water

CHAMPAGNE

AND

CLABET

into

tumbler.

169.

and

Claret

(For

The
its

claret

following

excellence,

has

enjoyed

the

Muscovite
3

of

nectar

ought,

the

Czar,

for

high reputation amongst

the

in

Proportions

empire.
of

bottles

the

cup

Russia, where

highly appreciated

so

la Brunow.

twenty.)

champagne

and

called

be

to

of

party

"

Cup,

Champagne

many

from
it is

as

years

it

aristocracy of

claret.

| pint of Curacoa.
1

do.

sherry.

"

do.

brandy.

wine-glasses*ratafia

oranges

Some

lemon,

raspberries.
in slices.

cut

of

balm, and

green

borage,

small

piece

of cucumber.
of German

bottles

this

together, and

capillaireor pounded

it stand

; let

fit for

it well ;- it is then

ice

with

sweeten

it ferments

until

sugar,

it, and

Seltzer-water.

soda-water.

do.

Stir

sprigs of

of rind
2

and

of

hour, strain

one

Serve

use.

in

small

glasses.
The
claret

; noyau

This
For

smaller

170.

that
and

color

liqueur

of

the

is drawn

See

recipe

in the

latter

is for

evening party

an

reduce

spiritis made

off,and
No.

306

the

liqueur

Every

fruit

instead

champagne

cup:

of

of ratafia.

number

Ratafias.
the

champagne

instead

quantity

is,when

etc."

for

same

steeped

in

part of this

it:

added

sugar
u

in

The

Manual

work.

twenty

thoroughly
when
to

persons.

proportions.
by infusions

made

imbibe

to

of

this

the

the

has

it ; it is then

for

is called

ratffia;
flavor

aromatic

taken
filtered

place, the
and

tled.
bot-

Manufacture of Cordials,

68

CBJMSXS

171.

Balaklava

and

the

times, then

juice

add

1 72.

lemons, the half of

the

peel,on

several

serve.

" la

Cup,

small

claret, 1 of

of

ed
crusha

it up

toss

soda-water,

together, and

Crimean

fine,and

it

table-spoonfulsof

two

of

shred

lemon,

two

bottles

stir well

champagne,

of

thin, with

sliced

cucumber

half

add

(BySoyer.)

party of fifteen.)

ft

of

punch-bowl

sugar,

rind

the

Thinly peel

habuosa.

la,

Nectar.

(For

put it in

Ji

CUP,

Marmora.

(From

"

recipe by the celebrated

(For

quart of syrup

pint of Cognac

brandy.

do.

maraschino.

do.

Jamaica

bottles

rum.

champagne.

do.

soda-water.
of sugar.

ounces

middling-sized
the

in

of

juice of

the

pour

in

well

with

an

whisk,

add

whole

While

add

the

adding

this will render

into

flavor

till the

the

brandy,

the

champagne,

the cup

creamy

minute

the

lemon.

to
rum

mellow.

two,
Next

bottles

mixture
the

com-

maraschino,

and
and

should

or

dissolved;

the

whiten

stir well
and

is

bowl

two

whip

punch-bowl,
which

in

sugar

and

order

rind

this, add

upon

in

champagne,

the

from

orgeat,

the

for

well

well

egg-

strain

serving

stir
of

Then

place

lemons

syrup

position.
the

the

and

soda-water,

and
them

the

extract

to

the

squeeze

lemons,

macerate

sugar,

order

lemons.

the

Thinly peel
with

party of thirty.)

of orgeat.

of

Soyer.)

just
be

with

well
the

before
iced.
ladle ;

"
XJXD

TOM

09

JERBT.

Half the
this

quantitygiven here,or even leas,may be made


recipe being for a party of thirty*
173.

Crimean

Cup,
(For

Thinlypeel the
with
the

'

ladle for

minute

maraschino, half

orange, put it into

an

crushed

and

sugar,

add

; then

of

one

Wyndhaxn.

party of five.)

rind of half

of
table-spoonful

la

Cognac,

of

of

work

with

the

Half

with

Mix

of Curacoa.

one

well

together,pour in two bottles


champagne, during which time

bowl,

largewine-glassof

one

half

macerate

soda-water, and
it up

and

one

down

punch-ladle,and it is ready.
pound of pure ice is a great improvement.

174.

Tom

and

Jerry.

(Use punch-bowl for the mixture.)


5 lbs. sugar.

12

eggs.

f small

glassof Jamaica rum.


1" teaspoonfulof ground cinnamon.

do.

do.

cloves.

"J

do.

do

allspice.

of the

eggs

"

the whites

Beat

yolks
and

until

add

To

deal

3fcke

above

they are as
spice and

thin
rum,

as

out

Tom

small bar

mixture, add

glasswith

stifffroth,and

water, then

thicken

attains the consistence

mixture

the

to

of

with

mix
sugar

the

together
until the

lightbatter.

and

Jerry to customers :
of the
glass,and to one table-spoonful
one
wine-glassof brandy, and fillthe

boilingwater, grate a little nutmeg on top.


and Jerry,sometimes
Adepts at the bar, in servingTom
mixture
of
\ brandy, \ Jamaica rum, and J Santa
adopt a
'Cruz
instead of brandy plain. This confound is
rum,

70

WHITE

mixed

usually
is used

K.

to

B.

and

each
A

"

carbonate

vent

the sugar
drink

Jerry

of Tom

of soda
from

bottle, and

and

tea-spoonfulof

much

This

in

kept

tumbler

LION.

as

of

tartar,

get

can

settlingto

is sometimes

Jerry.

cream

you

wine-glassful

on

Copenhagen,

called

as

dime, will pre*


of the

bottom

the

about

or

mixture.

and

times
some-

Thomas.

White

175.

Milk.

Tiger's

recipe in the possession of Thomas

(From

English, Esq.)

Dtmn

\ gillapple-jack.
\ do.

peach brandy.
tincture.*

\ teaspoonful of aromatic
with

Sweeten
The

Pour

in the

The

mixed

"white

is

;" if

of

party

the

If you

twenty,

make

to

is

more

milk,

stirringall

the

sprinkle with nutmeg.

sufficient

proportions.

for

stiff foam.

to

then

mixed,

tiger's milk

above

to

liquors

recipe

above

beaten

milk.

till all is well

white

taste.

to

sugar

egg

an

quart of pure

the

of

white

white

full quart

wanted, you
to

want
one

use

gallon of

increase

can

this

prepare

of

milk

to

erage
bevone

pint of apple-jack,"fcc.
176.

White
small

(Use

Lion.
bar

glass.)

1" teaspoonfulof pulverizedwhite


lime

(squeeze out

wine-glass Santa

juice and

Cruz

sugar.

put rind

in

glass).

rum.

\ teaspoonfulof Curacoa.
do.

"
*

one

close

Aromatic
ounce

vessel

raspberry syrup.

Rncture.
valerian

"

half

fpr fourteen

Take

of

an

ounce,

days,

then

"

ginger, cinnamon,
alcohol
filter

two

through

orange

peel, each

quarts, macerate
unsized

paper.

in

71

BISHOP.

Mix

well,

shaved

with

ornament

in season,

cool with

and

ice.

177.

Put

two

honey,

Curacoa
well

berries

of

yolks
little

together,

of
of

pint

and

into

eggs

essence

add

Locomotive.

with

goblet

cloves, and

in

hot

serve

liqueur-glass of

high Burgundy

of

ounce

an

made

hot, whisk

glasses.
"

178.

Bishop.
1*

(A

favorite

prepared
tillthey

are

and

over

put

three

follows
of

glasses

half

claret

till the

the tureen

into

pan

and

run

the remainder

of

the

does

with

spoon,

burn

not

in

warm

well

but this

is

the

wine

is

at

the

Manual

latter

when

done

for

quart

an

brown
of

hot

simmer

orange

for

; then

that

it

serve

as

with

the

of

oranges,

See

is used.

Manufacture

it

purpose

made
instead

boil

recipe

of Cordials,

Bishop.

full of

enough,
port

oranges

care

the

put

part of this work.

(Another

Stick

the

juice, and

sometimes

and

tureen

sieve

answer

claret

the

179.

When

strained

tureen,

for use,

claret, taking

will

"Bishop"

often

not

38, in "The

etc."

of

bottle

the

press
a

oranges

loaf-sugar,and

on

juice through

to

in

required

materials, substituting lemons

above

No

cover

boiling water,

the

Port

glasses.
claret.

as

of

bitter

pounded

When

day.

it

add

of

It is

port.

or

good-sized

place the

next

pound

claret

color, lay them

pale-brown

of

with

four

roast

them

let it stand

made

beverage,

as

Prusse.)

cut

cloves, and

an

roast

it in quarters, and

wine, add
half

recipe.)

sugar

hour.

to

the

it before
pour

over

taste, let the

fire.
it
ture
mix-

78

RUMFU8TIAN.

180.
The

same

Archbishop.

claret
Bishop, substituting

as

181.

Same

as

as

port.

Cardinal.

above, substituting
champagne for claret.
182.

Same

for the

Pope.

above, substituting
Burgundy for champagne.
183.

Bishop.

(Protestant)
4

of
table-spoons

2 tumblers
1

white

sugar,

of water.

lemon, in

slices.

1 bottle of claret.
4

table-spoonsof Santa Cruz

or

Jamaica.

Ice.
"

Knickerbocker.

184.

(Use

"
and

bar

small

lime, or lemon, squeeze

juicein

glass.)

out

the

juice,and put

rind

the

glass.
of raspberrysyrup.
2 teaspoonfuls
1 wine-glassSanta Cruz rum.
" teaspoonfulof Curacoa.

Cool

with

shaved

with berries in
a

little more

ice; shake

season.

If this is not

much
from

sweet

ornament

enough, put in

singularname

Rumfustian.
bestowed

upon

drink very

English sportsmen, after their


day'sshooting,and is concocted thus :

in vogue
a

well, and

raspberrysyrup.
185.

This is the

up

with

return

74
clarified

with

into
and
when

well

week

you

mixed,

into

will find

the

equal in flavor

place

in the

add
three

alum,

potash
it

this,

; pour

in

well, and

Malines,

from

or

and

other

any

quarts

Lemonade.

Italian
dozen

let it remain

boiling milk,

of

lemons

of

boiling

and

strain

through

it

Quince

on

the

morning

good sherry,

well, add

Mix

water.

juice

; in the

night

loaf-sugar, a quart

of

the

; pour

all

them

on

190.

liqueur

perfectly .transparent,

imported

two

press

pounds

two

the

universe.

and

peels, and

of

powdered

bottle, shake

the

that

to

of

carbonate

of

of

drachm

up

let

spirit,and

the

with

teaeupful

Curagoa

189.
Pare

Pour

beat

equal quantity

an

it well

days.

and

mortar,

shake

syrup,

for three

it remain

and
of

quart

jelly-bag till

clear.

Liqueur.

quarts of quince juice.

do.

12

bruised.

almonds,

coriander-seeds.

cloves.

Grate

sufficient

juice, and

all

shake

well

them

liquid through
bottle

for

relied

upon,
who

them

together,

as

and

jelly-bag

is

it is from

is famous

for

quinces

through

day

every

This

use.

of

number

squeeze

ingredients

lady

sugar.

of bitter

ounces

1 lb. of
86

brandy.

Cognac

2^ lbs. of white

of

LIQUETJB.

QUINCE

put
for

them

ten

make

to

in

demijohn,
Then

recipe

concocting

in

strain

perfectly clear,

delightful liqueur,

quarts

Mix

jelly-bag.

days.

till it is

the

delicious

and

the
and
the

and
be

can

possession
potations.

of

Claret

191.

Cup,

Peel

lemon

one

over

sugar ; pour
claret

white pounded
fine,add to it some
one
glassof sherry,then add a bottle of

two
must

ice it well.

For

la Sir John

mull,

Moselle,half
much,

so

Bayley.)

the peel of
pint of sherry,

to have

as

the flavor

Hock

Champagne,

or

predominate;

of sugar ; add a sprigof verbena


table-spoonfuls
be well mixed, and then strained and iced.

193.

Velvet.

Bottled
(A

too

taste ; add

soda-water,and nutmeg,

cup, strain and

192.

lemon,not

to

sugar

it hot.

serve

bottle of

of

bottle

one

if you like it. For


heat it and

Claret.

Saltonn.)

and
(vinordinaire,the best),

sprigof verbena,

Mulled

or

la Lord

(A

75

HEOTAB.

GZDSS

Chablis

; all

Cup.

%(Ala Goodrich*)

Dissolve

four

or

five

pintof boilingwater,
let it stand
above

with

quarter of

wines, and

lumps of sugar in
an

little very

hour

; add

sprig of verbena,

quarter of

thin lemon
one

Cider

peel;

bottle of the
small

glass of

Mix well,and let stand


sherry; half a pintof water.
and ice it well
hour ; strain,
an
194.

half

Neotax.

(AlaHaroldlittledale.)

quart of cider.

1 bottle of soda-water.
1
1

glassof sherry.
small glassof brandy.

"*"*

76

BI.AZKB.

B"UB

of half

Juice
and
taste

with

This

is

delicious

sugar

it to

Flavor

verbena.

ice it all welL

only requires to be tasted

and

beverage,

195.
half of

Peel
silver

and

four

of

fit for

of

powdered
When

claret.

in

dissolved, pour

and

cucumber,

ounces

bottle

Badminton.

middle-sized

with

cup,

nutmeg,

bottle

put it into

the

is thoroughly

sugar

of soda-water,

little

\ a

snga

"

it is

and

use.

MISCELLANEOUS

196.

197.
(Use

of

pineapple. Strain, and

of

extract

sprig

lemon

appreciated.

be

to

taste

to

nutmeg

lemon, peel of quarter of

do.

Put

Scotch

whiskey

the

will

other,

have

as

the

the

represented in
appearance

of

times

five

or

the

gredient
in-

both
from

one

If well

cut.

continued

mug,

one

blazing mix

while

four

them

in

boiling water

fire,and

by pouring
this

handles.)

with

whiskey.

and

ignitethe liquidwith
to

Blazer.

boiling water.

the

mug

Blue

large silver-platedmugs,

two

wine-glassof

DRINKS.

done

stream

of

liquidfire.
Sweeten
and

serve

with
in

one

small

teaspoonfulof pulverized
bar

tumbler, with

white

sugar,

piece of. lemon

peel.
The

"blue

blazer"

does

not

have

very

euphonious

or

JEBBY

THOM1B

OWN

nnne,

sounds

to
an

upon
would

for

it tastes

but

the

ear.

Pluto

rather

than

beverage

should

be

proficient
the

other,

with

cold

it

will

ounces

do.

the

conclusion

Bacchus.
careful

throwing
be

The
not

to

the

the

novice

in

beverage,
a

was

from

practise for

nectar

mixing

himself.

scald

of cinnamon.
snake-root.

own

Decanter

it

first time

this

that it

liquid
to

necessary

Thomas'"

"J lb. of raisins,


2

for

gazing

than

palate

one

this

To

come
be-

mug

to

some

water.

"Jerry

198.

in

the

to

artist, compounding
to

come

better

beholder

experienced

naturally

BITTEH8.

BLAZES.

ELOT5

classic

DBOiNTTCR

Bitters.

time

?8

PEACH

1 lemon

and

of cloves.

ounce

do.

As

in slices.

cut

1 orange

allspice.

Fill decanter
Bottle

HOITEY.

AJSTD

and

fast

rum.

glasses.

is used

bitters

199.

Cruz

in pony

out

serve

the

as

Santa

with

Burnt

fill up

again

rum.

Peach.

and

Brandy

with

(Use small bar glass.)

drink

is very

it is sometimes

used

This

1
,

as

t-i

or

j.

dried

the dried

Place

}"burnt

of white

slices of

States,where

7*

j*

Southern

for diarrhoea.

cure

wine-glass of Cognac

i table-spoon
2

in the

popular

saucer
"""".

or
v*

sugar

plate.
j,*"^

peaches.

fruit in

glass and

pour

the

liquidover

them.

Black

200.

(Oso

wine-glassof

of
table-spoonful

This
in the
cool
with

drink

season,

shaved

Cruz

bar

rum.

be

mix

made

201.

Grate

Peach
(Use

small

Honey.

wine-glass of peach brandy.


spoon.

winter

latter,fill up the

and
bar

or

-spoonful of water,

nutmeg

table-spoonfulof honey.

summer

little

Stir with

in

in 1 table

ice ; if in the

boilingwater.

glass.)

molasses.

either

can

former

with

Santa

small

Stripe.

glass.)

on

and

tumbler

top.

if

COLUMBIA.

G-in

202.

79.

SKIN.

and

Fine.

(0se wine-glass.)

Split

splints,about
of

the

and

with

to

cedar

into

pine log

green

take
lead-pencil,

ounces

fill the

quart decanter, and

fine

into

canter
de-

gin.
pine soak

the

ready

put

of

heart

size of

the

same

Let

of the

piece

for two

hours, and

the

gin

will be

serve.

203.

Gin

and

Tansy.

(Use wine-glass,)

Fill
fillup
in

" Ml

quart decanter

the

balance

in

pour

Serve

f gin.

to

" tansy

gin

to

customers

to

wine-glass.
Gin

204.

Put

three

bar

glass.)

wormwood

into

canter,
quart de-

gin.

with

drinks

three

above

small

sprigs of

four

fill up

and
The

or

"Wormwood.

and

(0se

small

of tansy, and

much

not

are

used

except

in

country villages.
205.

Scotch
(Use

wine-glass of

piece

Scotch

of lemon

Pill the tumbler

whiskey

one-half

Boston,

skin.

bar

glass.)

whiskey.
full with

Columbia
(0se

is

small

peel.

206.

This

Skin.

"Whiskey

small

drink,

boiling water.
Skin:

bar glass.)

and

is- made

the

same

as

80

WINS

RHINE

SELTZEB-WATER.

AND

Hot

207.

(Use

teaspoonful

of

wine-glass

teaspoonful

piece

of

of

bar

small

Jamaica

of

rum.

and
spices,(allspice

mixed

large

as

with

as

hot

water.

808.

Hot

is made

drink

the

spices,and

the

bar

same

chestnut.

glass.)

hot spiced rum,

the

as

little nutmeg

grating a

209.

of

half

cloves.)

Rum.

(Use small

This

glass.)

sugar.

butter

Fill tumbler

Rum.

Spiced

ting
omit-

top.

on

Fence.

Stone

(Use large bar glass.)

wine-glassof whiskey (Bourbon).

or

small

Fill up

the

lumps

of

glass with

ice.
sweet

Absinthe.

210.

(Use small

bar

glass.)

wine-glass of absinthe.
water, drop by drop, until the glassis full. Never

Pour
use

cider.

spoon.

211.

Rhine

Wine

and

Seltzer-Water.

(Use large bar glass.)

Fill
balance
is not

large
with
very

bar

glass

half

Seltzer-water.

likely to

be

called

full with
This
for

Rhine

is
at

an

wine,

German
American

and

fill

drink, and
bar.

82

SHEBRY

217.

AKD

Same

brandy

as

small

wine-glass

of

dash

bar

gam

syrup,

Egg.

and

small

of

glass.)

Bitters.

and

Sherry

bitters.

of

dash

wine-glass

of

sherry.

220.

smaU

lamps

of

ice

in

bar

Ice.

and

Sherry

(Use

two

glass.)

sherry.

219.

Pat

Ghim.

one

Sherry

(Use

Egg.

bar

with

straight,

218.

and

Brandy

(Use

TOE.

glass.)

glass,

and

fill

with

wine.

83

LEMONADE.

221.

TEMPERANCE

DRINKS.

222.

Lemonade.*

(Use large bar glass.)

The

juice of

half

lemon.

1" tabje-spoonfulof sugar.

pieces of

three

or

table-spoonful of raspberry

Fill the

fruits in

one-half

tumbler

with

orange.

; dash

water

add
all

ance
balwith

ornament

very
a

recipe by

thin

slices 3

pound

of
a

Lemonade.

Plain

(From

together, add

then

port wine, and

syrup.

ice,the

shaved

season.

in

half

strawberry

full with

with

223.

Cut

or

the

celebrated

Soyer.)

them

lemons, put

sugar,

either white

gallon

of

brown

or

and

water,

in

basin,

; bruise

stir well.

It is

ready.
Lemonade.

224.

(Fine

The

rind

Juice

for

parties.)

of 2 lemons.

of 3

large do.

\ lb. of loaf-sugar.
1

quart of boiling water.

Bub
*

See

furs of

some

of the sugar,

recipes Hob.

in

255, 266, and

at
Cordials,etc.,1'

the

lumps,
251

in

"

on

The

two

Manual

latter part of this work.

of the lemons
for tfotMemufac-

84

LEMONADE.

GINGER

until

they

with

the

remainder

juice (but
boiling
will be

When

for

ready
lemonade
of

white
with

of the

through

an

it also

; add

the

is

lemon
of

quart

dissolved, strain
when

muslin, and,

of

put it

the

cool,

it

use.

be

with

it ;

beverage

much

beaten

makes

up

this

little

sherry

mixed

nicer.

Orangeade.
is made

agreeable beverage

for

substitutingoranges

226.

by having the

improved

much

225.
This

and

whole

the

sugar

them,

jug

over

pour

piece

will

egg

into

sugar

the
a

oil from

all the

pips),and

no

water.

lemonade

The

imbibed

have

the

same

ade,
lemon-

as

way

lemons.

Lemonade.

Orgeat

(Use large bar glass.)

" wine-glass of orgeat


The

juice

Fill the

tumbler

Shake

water.

of

of half

twelve

in

minutes
of

six

with

of

eggs.

the

When

ten

well, and

gallons
Bruise

liquor, and

weeks.

up

the

cask

of

then

with

half of

balance

berries

lump-sugar
clear
of

in

with

season.

it upon

day

half

an

the

whites

ginger,

ten

lemons

boil

pared.

table-spoonfuls

two
ounce

; it will
%

for twenty

it -with

common

cask, with

sliced,and
next

pound

pour

it in

ice, and

Lemonade.

water

half

the

of

ornament

and

pounds

yeast, the lemons

full

Ginger

quite cold, put

Bung

lemon.

one-third

227.
Boil

Byrup.

be

of

isinglass.

ready

in two

LEMONADE

85

POWDERS.

228.

Nectar.

Soda

(Use large tumbler.)

of 1 lemon.

Juice

f tumblerful

of water.

Powdered

white

teaspoonful of

I small

well

while

the

mixed,

which

229.

Drink

of

soda-water

lemon

and

acid,

drachms

of
Mix

dry.

stir

tartaric
lemon.

pound
or

of

citric

Mix,

and

of this stirred
a

very

whilst

large goblet, in

forms
be

taken

are

you

deliriously

with

some

hot.

very

Sherbet.

soda, six

of

Let

lemon.

tumbler;

briskly, and
231,

One

should

of tartaric

ounces

the

Put

pour

drink

in half

for

pint of

acid, and

twenty

keep

dry.

pleasant glass of

cold

Powders.

finely-powdered loaf-sugar,
one

briskly in

in

use

off.

Lemonade

very

very

good-sized

two
a

three

be

powders

keep them

bottle, closely worked.

teaspoonfuls into

drink

Days.

into

intimately, and

them

nicely.

loaf-sugar (finelypowdered),

of

essence

wide-mouthed

water,

of

Dog

placed,

; but

of carbonate

pounds

two

the

been

positivelyavoided

ounces

whole

soda, stir well, and

poured

230.

Eight

it to the water,
the

sweeten

the

for

has

add

and

effervescingstate.

an

refreshingdrink

and

care,

ice

to

in

put
is in

of soda.

lemon,

sugar

mixture

bottle

taste.

carbonate

the

white

sufficient

When

cool

juice of

the

Strain
with

to

sugar

drops
Two

tumbler

lemonade.

or

of

three

of water

ounce

of
of

essence

fuls
teaspoonwill make

If effervescent

lemon-

86

SASPBEBBT

ade

be

desired, one

added

the

to

232.

made

tartaric

sliced,four

One

"

two

of

When

of

into

of citric

drachm

potash, one
water

bottle

sugar,

and

shake.

portion of

small

filter

one

it,and

As

well

corked.

in

drop
Cork

soon

as

of

sugar.

boiling water.

the

of

bicarbonate
Fill
the

the

It may

use.

Strawberry,

crystals
be

soda-

potash

bottle

colored

Currant,

up
are

and

mediately
imsolved,
dis-

with

boil

it into

When
When

syrup,

this add

cold

Orange

or

Draughts.

quart of the juice of either of the

loaf-sugar. To
acid.

scruple of

of water,

Effervescing
Take

coarse

on

pour

peel

cochineal.

Raspberry,

235.

of

and

sugar, powdered.

is fit for

nectar

juice

pound

citric acid.

lastlythe
and

the

tartar, the

acid, one

nearly full

sweetening

Nectar.

of white

ounce

lemons,

two

use.

234.
One

of

ounce

Families.

for

half

fit for

of

peel

loaf-sugar. The

gallon pitcher, and

one

be

may

to taste.

of

cream

it will be

cooL

of tartar,

quart

one

drink

cheaper

Drink

lemons, and

three

these

be

most

Sherbet

lump-sugar,

juice and

more,

Imperial

ounces

cream

regulated according

or

Put

acid, the
or

of

ounces

of

Lemon

or

fine.

ounce

pound,

238.
Two

Very

citric

be

must

or

half

and

Lemonade,

water.

thus

of soda

above.

lemons

boiling

DBAUGHT.

of carbonate

ounce

Draught

Four
of

EFFERVESCING

put

one

with
ounce

it into

required

for

use,

above

pound

one

and

of powdered

half of tartaric

bottle, and
fill a

fruits,

keep

half-pintturn

it

GINGEB

bier
of

three
the

of

carbonate

The

small

color

briskly

small

drink

by

the

to

of

teaspoonful

delicious

improved

cochineal

table-spoonfuls

two

very

be

may

of

portion

in

and

soda,

add

and

water,
stir

Then

syrup.

formed.

of

full

parts

87

WINE.

will

adding
the

at

syrup

be

very

time

of

boiling.

Put

twelve

hour,

into

cold

it

in

it

will

be

of

ready

of

water;

the

whites

well

barrel,

In

for

and

gallons

yeast

bung.

loaf-sugar

six

them

into

cupful
the

up

mix

and

put

and

put

beat

then

whisk,

of

pounds

ginger

Wine.

Ginger

236,

half

with
let

six
it

time

use.

it

dozen

lemons
for

you

When

cut

three

may

boil

eggs

liquor.

work

of

ounces

let

the

with

week's

immediate

of

six

into

days,
bottle

dered
powfor

an

with

quite
slices,
then

it, and

OAKD.

Sohultz,

CmaenJjr

Cordials,
desire

that

Syrups,
trouble

to

he

in

will

tins

"fcc,

begs

to

themselves

furnish

book

of

author

with

low

Address

Manual

inform

price,

fir

dealers

with

them

at

the

and

others,
their

manufacturing
the

concentrated

for

of

Manufacture

(he

who

do

Cordials,

extract

of

any

not

Ac.,
cipe
re-

cash.

CHRISTIAN

Care

SCHULTZ,

of

Dick

IS

"fc

Am

Fitzgerald,
Street,

New

TorK

INTRODUCHON.

THE

TO

The

Author

useful

of

favorable
A

the

considerations
and

close

uniform

well

as

in

as

with
Paris
for

and
many

the

the

the
of

Syrups,

so

with
under

referred
The

used,

and

of

etc.,

that

great

it

are

Author,

and

those
this

of

the

the

United

compendium,

is

city,

land,
Switzer-

he

all the

quaintance
ac-

in

been,
flatters

facilities

directions

required,

celebrated

Cordials,
book

The

style

comprehended,

order,

the

to

has

economical

most

references.

and

most

the

readily

method

in

and

this

furnished
the

he

as

introduced.

articles

be

can

heads

proper
to

various

the

the

yet

ever

easiest, shortest,

preparing

clear,

has

and

distilleries

best

in

houses
he

try,
coun-

thorough

manufacturing,

Manual

recipes

the

in

years

York
in

large.

at

fifteen

New

used

and

preparations

best

Liquors,

method

wholesale

in this

that

city of

the

for

of

claims

strong

public

the

practice

Bordeaux

necessary,
for

the

years

himself

of

etc., in this

practical distiller

articles, gives him

above

as

tillers,
Dis-

Manufacturers,

to

as

it

presenting

Liquors,

Cordials,

long experience

that

thinks,

in

in

work,

practical Manual

Dealers

and

following

the

valuable

and

vender

of

READER.

manner

concise

is

and

alphabetically
Measures

tains
con-

and

and

its matter,

arranged
weights

States.
did

not

deem

it

neces-

i
"

02

UTTRODUOTTON.

describe

to

sary

and

the

distilling. Such
the

enlarge
with

little or

but

and

and

only

necessarily
un-

the

to

will

reader.

well

at

be

able

once

formed
into

articles contained

properly furnish, the

in

recipe.

The

first to be.described
for

without
and

arrangements
do

this work,

materials

by

the

The

of

in its

few

the

instruments

should

be

and

gallon

to

follows:
copper

first, a

"

of the

tinned

eleventh,

vided,
pro-

second,

skimmer
a

sixth,

the process

for

cork-press

from

measures

of

colors

one

scales;

lamps,

bottle

wax;

syphon; twelfth, casks,

and

two

percolator ; fifth,

seventh, weights and

different

of

fourth,

ninth, funnels; tenth, alcohol

dishes

uses

smallest

eighth, areometer;
with

best

certainty of

furnace;

third, a copper

various

pailsfor
that

the

indispensablein

and
filter-bags,
filtering-holders,

tabs

costly apparatus,

that

durability,and

deemed

as

boilers of tinned

and

expensive

in

perfection a good product.

instruments

distillingare

articles described

recommends

author

their

The

effected.

be

can

the

an

substantial

most

reason

obtaining

nothing

contemplate

ments"
Instru-

"Manufacturing

preparations of

not

and

the

are

these

nevertheless

rating
mace-

work, thereby increasingthe price,

practical druggist

understand,
each

descriptionwould

advantage

no

in

generally used

materials

raw

johns,
demi-

bottles.
Those

wish

who

do

scale, would
iron

weU

would

often

is

required

stone

Sieves

must

preparing roots,

Necessary

the

the

the

color

brass

of

the

preparation

provided

from

this business

purchase

to

for

in

engage

change

also be

materials
and

to

for

large

etc., etc., for the

Preparations.

hand, well clarified white

"

and

material

of

There

brown

sugar

of

one

of

coarse

knife

powdered

should

one

of orgeat.

syrup
the

large

mortar;

separating

fine,and

on

for

dered
pow-

cutting

state*

always
syrups,

be

on

put

up

93

USTRODUCTION.

in

demijohns

well-corked

rectified
for

brandies,

be

put

up

in

Fruit

rilla,
In

in

at

etc.,

and

of

knowledge
four

to

from
To

his

the

New

the

Yobk,

and

wanted,

strawberry,
orgeat,

as

and

etc.,

are

sarsapa-

gum,

patronage
the

public
of

2,

his

1862.

author

the

that

believes

business

of

could

recipes
each

and

at

labors.

one

his

of

the
be

he

has

practical

aid.

It

various

tains
con-

arations
prepreferred

readily

adopted.

arrangements
favorable

and

and

to

can

large,

Manual

distillation,

bring

in

had

has
such

experience

alphabetical

excellent

January

He

improved

known,

result

work,

thorough

subject

the

and

friends

the

which

liberal

the

submits

utility.

hundred

now

such

others,

essences

use.

raspberry,

as

in

pains,

no

when

further

following

the

wanted

spared

for

All

cordials.

Flavoring

quantity

of

essence

season.

any

brevity
much

labelled

for

red

wanted.

larger

for

or

coloring

sugar

turmeric,

cochineal

some

summer

cent.

per

of

when

such

syrups,

preparing

view
is

in

bottles,

prepared

of

prepared

prepared

95

tincture

tincture

colors

can

etc.

rum,

pepperniint;
other

of

alcohol

whiskey,

spirit,

Glean

labelled.

and

consideration
most

respectfully

of

DESCRIPTION

OF

USED

LIQUORS,

Together

FOE

THE

APPARATUS

MAXU.FACT(JHING

COEDIALS,

Kith

"

8YBUPS,

ideas

Aw,

Filtration

Distillation,

on

""*.

and

Clarification,

Thb

first

and

under

accommodations,
the

the

can

be

the

often

the
fail

of

name

good

accomplished

whereas,

is the

distiller, and

With

imperfect

work
ease

of

operations

often

important

most

with

ordinary
of

furnace

furnaces,
his

render

fire, and

success.

products

and

of

temporary

only prolong

proper

readiness

measures

every

very

apparatus,

comparative

day's

periments
ex-

The
from

to

gallons,

10

for

stove

with

Murphy,

above
No.

at

The

the

"

smaller

while

Us

give

to

by

up

the

and

top

the

of

coal

the

first

the

in

both

are

the

under

around
and

of

of

the

J.

furnace,

tinned

standing

the

after

$5.

the

to

it

bricks,
fire-

coal

for

complete

covers

on

continues

the

is formed

enables

with

out

ready-made,

bottom

bottom

lation.
distil-

boiler,

the

laid

being

obtained,

the

of

of

ing
cook-

or

purposes

moving

and

boilers

heating

(2), belonging

strength

and

the

street,

brick-work,

time

process,

for

extinguishing

for

construction

door,

for

liquid, and

of

as

without

be

upper

whole

used

as

air,

boiler

part

the

This

of

Water

or

gallons

10

be

in

can

256

conewrbit,

contains

filled

excellent

most

well

as

fall-grate

is

may

draught

The

using.

be

can

good

and

families,

Coal

having

(l)

furnace

portable

the

on

of

top
beat

bricks,
fire-

the

of

nace.
fur-

the

and

bottom,

per
cop-

coal

rising
the

boiler, between

stovepipe.

this

By

saved.

EL
Consists
a

essentially

close

into

vapor
into

(2),

into

by

another

in

converting
of

means

cool

accomplish
and

rise

Distillation

heat,

and

liquid
then

into

the

conveying

it is condensed

vessel, where

in

vapor

again,

liquid.

To

to

vessel,

2.

when
in

vapor

vapor
at

this,

heat

is

at

176"

212"

the

liquids

applied

to

are

the

(degrees),

(degrees).

These

and

placed

in

the

boiler

boiler, spirit begins


water

vapors

is converted
pass

from

the

98

nLTRATfOX.

water,

Now,
is

distilled

are

the

as

with

distils

alcohol

perfectly apparent
from

off the

flavor

and

taste

to

distil.

begins
The
the

have

vapors

the

than

three

gallons

cocoa

surface

Scotch

fluid.

filled

appendage

round

of

holes

inches

height

the

still

not

lation
distilstood
under-

take

more

containing fifty
boiler

or

should

above

not

one-

boiler, furnace, "c.,

the

holes, such

as

is used

in

Filtration.

On

consists

of

middle

table, in the

strong

water

provided.

be

filteringApparatus
but

still

the

to

small

with

3.
The

the

the

possibilityof boiling or spirting over.

the

kitchens, should

with

less the

do

one-half, sometimes

above

skimmer,

copper

of

212", it

principles

they
a

spice.

til
will all dis-

before

the

these

are

body

at

rapidly does

more

discharge

The

necessary

and

that
distillers,
to

water

spices

and

well

and

impregnated

become

exposed,

so

cocoa

alcohol

pints of

ascend, the
and

fourth, to prevent
As

the

minutes

of

be

never

of

to

proceed
by

and

the

greater

176", and

at

that the

water,

of

quantity

diameter,

which

of
2

long, high,

out

cut

are

distant

feet

row,
nar-

from

each

other.
On

hooks

placed 4
the

under

the

table

the

around

each

equidistant from

the

holes

are

other, for hanging up

filtering-bags
:

For

filtering-bags,cut

three

pieces

square

that

so

open,

of

rings

to

form

you

the

bag

must

hang

the

bag

in the

bag hung

on

table
up.

there

In

as

triangle;

form
to

the

should

connection

; double

can

you

side and

one

Canton

of

yard

exact

as

it

pieces, sew

square

hole

of

part

let the

the

soft

the

inner

table

sewed

be
with

flannel
one

other
or

cotton

side, with
on.

For

of

in
the

remain
stance
subbrass
every

correspondent filteringthis

process

there

must

FILTRATION.

provided

be
each

pail there

ling
in

be

must

hands

cloth

pails

many

prepared

paper,

your

bo

as

as

there

as

follows:

rub

it becomes

until

; then

possible

half

apportioned

as

filterers

are

of

smooth
it

place

in

of

paper

pliant, as
pail

for

of blot'

piece

and
the

use

sheet

each

in

with

near

little

'

water,

until

hands

the

pulpy

matter

continuing
similar

When
the

with

the

be

the

of

filter.

it

usual

filled,and
has

full, and

the

water

Place

funnel,

of

the

run

wheu

pass

the

up

the

beating

up

through,

fill up

through,

the

fiv-egallon demijohn

fill another

demijohn

with

substance
the

into

the
so

as

clear

bag

under
the

or

added,

eggs;

runs

and

be

again

water

soft

pulpy

thrown

contents

the

of

should

water

with

together

consistency

beating

mode

it

rubbing

more

of

process

and

to

comes

afterward

water

filterer

whole
to

the

to

then

must

it

constantly beating

is
the

pail

filterer.

keep

to

let

the

prepared
filterer,

liquor

to

be.

100

JTOTBATTON.

filtered ; let the

mouth

the

top

hole

the

on

neck

of the

bag.

The
the

to

and

bright

neck,

the

into

the

as

liquors as

the

way

desire, or

may

wanted.

are

with

largely loaded,

are

fillthe

clear,pure

this

he

as

the

filtering-

just

run

In

filterers

many

different

many

Spiritswhich

essential

oils, such
of

of anise-seed, "fcc.,
usually require the addition

those

as

as

will

will

below.

demijohn

that

so

in the

demijohn

of which

placed (in

bag,

inch

one

upper

product

employ

can

produce

the

liquor from

the

table) in

the

will descend

demijohn

bag

distiller

of

be

down,

of it,turned

spoonful

of

two

or

before

magnesia

will

they

flow

quite

clear.

of

kind

The

filtration

for

displacement,

It is first necessary
in

ground
then

together
moisten

in

the

the

require a

one

end

the

neck
a

strainer

of

like

partitionpierced
of

French

substituted, and
Maceration

6.

spiritsor
the

any

other

strength and

to the

liquid.

To

with

or

simply

liquid, for

flavor

are

macerate,

taken
the

that

mix

in

in the

given length
the

liquid

them

recipe, and

it

be

can

inserted

the

the

absence

lower

of

such

substance, may

inside

of
of

at

the lower

certain
time.

be

at

in

holes, like the


a

be
end

substances

By

this

roots, seeds, Ac., and

should

to

Next

covered.

small

immersing

from

der;
pow-

cylindricalform, having

insoluble

any

the

the

well

numerous

coffee-pot;

should

coarse

having inside, near

and

being placed
is

of
so

alcohol, allowing it

vessel

funnel,

demijohn,

soft cotton,
partition,

of

by

manner

upon

itself,and

by

instrument

hollow

shaped

in

roots, herbs,

acted

condition

with

thoroughly
hours

be

to

of

process

following

demanded

proportions

for twelve

in the

powder

each

mass

you

the

to

the

from

essence

articles

the

drug-mill

weigh

macerate*

end,

that

the

effected

be

to

called

commonly

extracting

seeds, barks, "c., is

be

Displace.

To

4.

blood-heat

in

process

imparted

of the

instrument,

be
named

will

is called

instrument

acted

press

them

used

in

should
allowed

into

poured

percolator sufficient

the

filtered,to drive
in the

before

; the

mass

displaced by

another
of

required quantity
In

tincture.
should
into

too

liquid to
be

pass

and

thus

and

cause

of

the

avoid

weeks,

in every

the

They

little white

of

must

be

careful

it

or

and

other
offer

may

of

of

an

to

removed

it should

for

them

time,

sufficient

going through

stir

must

subside,

to

have

you

the

unnecessary

powder

If

the

permit

it beneath

the

it

have

to

hand

simply macerating

careful

the

through,

rapidly, you

too

close

parts

not

it will

or

the

on

be

is called

extract

the

up

the

cess
pro-

articles

thoroughly

hours.

On

Clarification.

whole, clarificationis preferable for

filtration.

be

again introduce

must

very

the trouble

6,
On

into

obtain

first passes

percolation.

being

24

which

and

displacement, by

and

manner

till you

on,

liquor floW

finer

slower

can

be

instrument,

permit

time, you
for two

the

so

loosely pressed,

the

powder,

liquid to

in like

must

turbid, you

compact,

Should

it to

return

liquor

quickly,

too

the

other

or

liquor. This

or

fine and

too

resistance.

once

coarse

liquid

the

displace,the liquid contained

introduced

and

slightly

graduallypour

now

filtered

and

have

instrument,

; and

instrument,

the

powder

not

thick

be

the

portion

the

case

we

of

by

alcohol,

it,or

portion

dients
ingre-

time

portion

in

must

of the

the

percolator, and

mass

You

let

the

absorbed

not

the

upon

percolate.

to

the

partition. Any

maceration,

the

for

This

strainer.

the

as

Having

macerate

them
the

well

as

percolator.

upon,

upon

be

answer

introduce

"

101

CLABOTOATlON.

OK

need

only

and

egg,
as

soon

then
as

be

beaten
heated

it becomes

up
;

syrups

to

with

while

cold

scum

rises which

consistent, and

the

102

until

continued

skimming

of

floating portions
easily removed

are

flannel

strainer

7.

To

Take

small

of water

to

frothy, and
the

on

rise

every

two

of

then

mixture
in

throw

mix

in this

in with

ready
boil

little of the

cold

and

water

rise
to

pan

When
of

top

the

prevent

the

place

water.

the

to

ten

it is very

until

"Now

rest.

some

Beat

clarifyingabout

are

proportion),

the

pint

added.

be

low
al-

to

One

boiling over.
may

in

broken

sugar,

sufficiently
large

(ifyou

eggs

to

be

of sugar

pounds

have

begins

coarse

Syrup.

make

it your

little without

mix

fire,and

and

should

two
or

through

syrup

put into

and

pan

to

of sugar,

pounds

the

Any

escaped notice,

have

may

Loaf-Sugar

The

whites

the

up

that

clear.

becomes

hoU

pan,

copper

MAKESYBUP.

liquor

by running

Clarify

scum

the

scum

whilst

pieces.
the

AND

LOAF-SUGAR

GLAKUT

TO

the

the

pan,

running

sugar

over.

You

to

cold

it

(which

sieve
In

order

careful

be

make

to
to

and

half.

pounds
*

it

can

The
he

of

scum

case,

pint

Beat
sugar
need

clarified.

and

the

the

must

be

-now
or

very
and

to

well

up

cold

pounds,
of

be

thrown

away

; after

eggs

fine

do.

the
or

the

upon

Break

in Stbout

couple

scum*

the

white, you

loaf-sugar.

two

gently

water

will

bag

the

sugar

through

extra

water

by

comes

more

flannel

mencing
com-

the

take

to

and
Jbeing clarified)

are

not

every

time

strained

sugar

best
add

no

before

mixture

fourth

drop

clarified

get the

viz.,a

The

of,

of cloth,

made

cooling

white), until

sugar

previous

in the

time

times

require, continuing

may

is rather

one

"

it, each

completely,

The

surface.

rise three

sugar

just spoken

occasion

as

off

skim

water

rises, ^Tdm
in

let the

must

must

it up,
same

as

portion,
pro-

pounds

two

(supposing ten
add

some

quantity

is

ivory
collected,

DEOBEES

Uack, about
mixed
hot

as

the

of

cold

strainer.

The

will

to

have

be

should

rising

need

three

flannel

or

it

but

more,

any

four

or

If

ture,
mix-

the

cloth,

heated

be

not

strained

melted

fine

boil.

to

instantly add

appear,

thoroughly

through

made

be

now

allowed

being

Having

syrup

fine and

and

before

as

mixture

without

water.

strain

extra

The

boiling

of

symptoms

ivory-black is thoroughly

that the

water.

103

SUGAR.

BOILING

see

possible, but

as

drop

pound

into

FOB

it is

times, until

clear.
"

8.

On

again, take

Here,
the

does

sugar
will

beat

Thoroughly
it will

as

and,

in with

egg

Now,

hedge wood,
the

previous

Now

over.

the

clear.

will

soon

not, you

be

If

you

keep

moist

As

add

cold

it

be

of

some

pour

the

to

it very

it,as

syrup

perfectly clear

it

pocket-

and

mixture

into

in

ning
run-

quite black,
the

of

out

prevent

until

the

sugar.

made

boils, skim

of all it is
with

ted,
omit-

off),

the

on

straining it through
First

sugar.

skimmed

(that

water

proceeded

on

it

quart

mix
loaf-sugar,

charcoal

sugar.

if it is

see

must

the

cloth.

straining must

quite
you

of

better
be

pouring

of

commence

strainer

shaped

of

case

Brown

branches, is the best) ; beat

and

case,

had

and

scum,

in the

pound

stir it into

fine,and

the

of

pounds

allow

to

loaf.

as

(the yolk

before

small

or

Sugar.

large enough

water

six

or

rise with

one

much

egg

water

about

get

five

observed

the

is

pan

so

one

up

only
be

must

as

for

Moist

or

immediately boilingover.

require

not

sufficient

be

the

care

rise without

to

syrup

Brown

Clarifying

but
is

glass,

fine, if it is

straining.

9.
Ton
of

On

should

boiling

sugar

the

Degrees

have
after

for

Boiling

perfect knowledge
it has

been

clarified.

Sugar.
of the
There

degrees
are

nine

104

LARGE

THE

PEARL.

points,or degrees,in boiling


They are
sugar.
Small
Thread, Little Pearl,
Thread, Large
Pearl, The Blow, The Feather, The Ball, The

essential
called
Large

Caramel.

The

Crack,

10:

The

Small

Thread.

and after
being clarified,
put it on the fire,
finger
boilinga few moments, gentlydip the top of your foreinto the syrup, and apply it to your thumb, when, on
the sugar forms a fine thread,
them immediately,
separating
which will break at a short distance,and remain as a drop
the " Small
die fingerand thumb.
This is termed
on
The

sugar

Thread."

11.
Boil

littlelonger,and

and

syrup,

somewhat
the

"

The

apply it to

Thread.

Large

into
againdip the forefinger
This

the ball of the thumb.

the

time

This is termed

longer string will be drawn.

Large Thread."

This

is when

the fine thread

12.

The

Little

you

separate the thumb

Pearl.
and

-and
finger,

reaches,without breaking,from

to the

one

other.

18.
When

the

without

The

fingerand
the

thread

Large
thumb

Pearl.

spread as

are

this should be considered

guidance.

as

ble,
possi-

being broken, it is termed the


is sometimes
shown, by
sign,also,

Large Pearl," Another


bubbles
the boilingsyrup exhibiting
"

far

more

as

on

the surface.

hint than

as

But

rule fdf

106

CARAMEL.

THE

Boil
sugar,

the

syrup

and

if,upon

finger breaks
teeth

when

boil

the

then

the

syrup

scorched

be

Be

it

few

stick

to

the

Now

into

the

cold

the

water,

again.

water

doing this, it

upon

is

and

the

additional

an

the

cause

stir
to

syrup

Caramel*
boiled

been

add

now

of

as

is at

syrup

is termed

what

delay, may

The

the

to

the

to

juice,to prevent

drops

boiling

to

cautious,

whiteness, and

must

the

cure.

has

sugar

its

when

minute's

one

loses

You

the

produced.

fingerinto

rapidly passes

quick

beyond

the

or

to

not

been

brittle

and

stated, it quickly changes

acid

has

quickly

careful

too

1 8.

rapidly

will

the

as

short

because

fire,or

When

and

adhering

Crack."

Caramel."

be

and

breaks

degree,

the

sugar

Crack"

"

again, dip

syrup,

cannot

of

out, the

slight noise,

up

the

Great

You

this

with

sugar

"

taking it

finger into the

the

dip

little more,

very

bitten, the

into

If the

Crack.

The

17.

its

the

to

Crack,"

"

The

degree.

next

begins

to

graining*

syrup

ed.
slightlycolor-

be

few

syrup

just

as

of lemon

drops
little

pyroligneous acid, will produce

vinegar

or

desired

the

effect.
the

Dropping
given

the

cold

burning
Unless

brown,
too

and

two

and

be

then

acid

probably
A

pan
or

from
three

or

black.

to

piece

the
of

deep.
be

Especially

very

butter

This

graining

it in

careful

put into the

dish

process.

yellow
not

spoil the

you

low
yel-

will prevent

from

this will

assume

in this

turn

be

Having

it

place

feared

soon

lemon-juice, for

produce

small

inches

most

to

as

fire and

the

used, it would
to

greasing

slight boil, so

circumstance

a
care

much

avoid,

the

water,
;

in is termed

another

syrup

color, take
of

acid

are

pan

to

to

use

syrup,

trying

to

will pre-

WEIGHTS

the

vent

from

syrup

it, and

smooth

or

graining.

little

fire

small

from

pan

and

kept

crusting with

keeping

it from

the

on

point

this time

up

underneath.
the

keep

of

good

top edges

might

which

sugar,

grease

All

will

flannel

or

rag

also

candying.
be

in

will

cake

soon

burn.

When

boiling

has

syrup

is

within

kept

the

to

; the

good

after it has

boiled

been

it is

sugar,

covered

somewhat

plan

it from

wet

acid

of tartar

cream

blaze) should

of

piece

of the
up

(not

sides,and

the

like the

act

107

MEASURES.

risingover

thus

knife, will prevent


red

AND

plan

begun

boil,and

to

Crack."

"

sides

The

top

before

the

by

this

steam

moistened,

are

the

keep

to

and

crust

no

is formed.*
With
u

regard

Caramel,"

19.

the

of

gallon
do.

"

"

do.

"4

United

do.

pint

=1

do*

=4

=="}

do.

| pint
A

large and

the

for

large

halves.

quarts.

quart

Count

the

sugar,

Albufage
of

this stage

boiling.

Water.)
(Distilled

pints.
gills.

gills*

small

pair

weighing

sugar,

boiling

States.

from

discovered

the

pounds

of

degree

is derived

name

Measures

ninth

Nismes, who

of

Caramel,

the

to

of

scales

"c,

the

provided

be

must

smaller

for

drugs,

"c, "g.
If

at

time

any

degree beyond

qualities.
and
"

no

Some

is

grease

Great

enable

confectioners
syrup,

has

sugars

near.

practicewill
with

you

laid down

rules

Crack11

what
that

Sugar

again.

but

boil

you

you

and
none

the

wish

boiling
not

would

enable

often

too

adapted
the

be

dealers

loses

for

to make

it

produce

or

and

to the

used

successful.

that

grain when

"

there
it is

and

It is
are

good

degrees,
when

nothing
an

the
but

old axiom

twenty

greasy."

it up

of its

many

boiling

boil

practitioner to know

uniformly
in syrup,

much,

little water

must, therefore,be

care

to

well

little too
in

for, pour

been
are

syrup

ways

to

108

AND

WEIGHTS

The

20.

pound

do.

J.

do.

16

"

"

HEAST7BE8.

Weights

are

follows:

as

ounces.

do.

do.

drachms.

ounce

""

drachm

60
=

All

other

funnels,

articles

bung-hammers,
and

operations
cordials,

must

distilling

"fcc., "fco.

such

bottles,

bung-bores,

syphon,
of

utensils,

and

casks,

demijohns,

nails,

grains.

be

and

mortars,

as

labels,
boxes,

supplied,
preparing

pumps,

cases,

as

mills,
ters,
areome-

and

hammer

necessary

liquors,

to

the

syrups,

RECIPES FOR TEN


FOB

21.

THB

DO)SI

GALLONS
SEE

PAGE

235.

(Waterof Paradise.)

del PaxadiSO.

Aqua

EACH.

of roast and groundcocoa.


40" ounces
do.
ground cardamom seeds.
6}
do.
ground Ceylon cinnamon.
0|
7 pintsof alcohol,
95 per cent.
do.

20

water.

Distil the 7

alcohol from offthe water

pintsof

and mix

95
pintsof flavored alcohol with 20 pintsof alcohol,
per cent.,then add slowly53 pintsof fine white simple
syrup. (SeeSimplqor Plain Syrup,No. 7.)

the 7

Filterit if necessary.
22.
of

Color white.

groundCeyloncinnamon.

6| ounces
6f

do.

gum

26"

do.

roasted

7
20

95
pintsof alcohol,

do.

(WrineWater.)

Divina.

Aqua

myrrh.
cacao

carac.

per cent.

water.

alcohol from off the water, and mix


the 7 pintsof flavored alcohol with 20 pintsof alcohol 95,

Distilthe 7

pintsof

per cent., then add alowly53


(SeePlain Syrup,No.
syrup.

Filter if necessary.

kj*.

pintsof

7.)

Color white.

fine white

plain

110

BECTPB8

23,

6f
6

of

Distil the

the

per

cent., and

of

pints

pints of

of

pints

flavored
14

drops

from

alcohol

with

Romana,

ground

Ceylon

slowly

8yrup,

No.

53

7.)

of

Rome.)

cinnamon.

aromatic

3f

do.

do.

nutmegs.

calamus-root.

pints of alcohol.

do.

20

Distil

the

water.

sugar

pints of

of

flavored

then

add

the

pints

cent.,

per

(See

syrup.

Filter

slowly
Plain

Well

liquid

operation with
the

same

repeat the

plain

7.)

as

liquors together,

and

much

gallons
time

(degrees) heat.

142"

standing.

third

white

malt.
at

water,

the

fine

of

95

Table.

Ale,

stirred together;
off

No.

8yrup,

mix

and

pints of alcohol,

20

pints

53

water,

Color, white.

if necessary.

do.

off the

with

alcohol

gallons of ground

from

alcohol

25.

the

Plain

(Water

do.

and

alcohol, 95

add

then

mix

white.

do.

draw

of

pints

20

(See

6|

water, and

off the

of roses,

of otto

Color

Aqua
of

ounces

alcohol

plain syrup.

if necessary.

24.

6|

ground peach-kernels.

fine white

Filter

cinnamon.

common

of water.

pints

20

(Pereieot Water.)

of alcohol.

pints

ground

of

J pounds

EACH.

Persicana.

Aqua

ounces

GALLONS

TEN

FOR

with
boil

as

more

Draw
3

them

it

let

for

stand

possible; repeat
of

the

off

same

the

gallons more,
with

two

1\
the

hour,
same

water,

warm

liquor again,
as
ounces

before
of

and

; mix

hops.

SAH8

AHOUB

Ill

FIN.

the whole with the white of an egg, filterwhile


Clarify
and
stirin " lb. of yeapt,
hot ; cool it as quickly
as possible,

letitferment.
Devonshire.

Ale, White

26,

of ground malt (barley).


gallons
| lb. of hops.
2

2 lbs. of Grout's extract.

} lb. of yeast.
heat.
gallonsof water, at 142" (degrees)
as for table ale.
Manipulation
is made
Grout's extract
by mixing the malt (ground)
with 2 lbs.of water, filling
in a bottle covered,and letting
it stand in a warm
placeuntil the fermentation has evaporated.
12

The

mixture to be of the consistence of

After the fermentation is

complete,and

an

the ale

extract.

settled,

itis to be put in bottles and tied up.

3} drachms

of

dropsof

23

Dissolved

essence

otto

of

of vanilla.

roses.

in 27

95 per cent.
pintsof alcohol,
in
cut fine,
13"lbs.of figs,

for five minutes


fine

de Florence.

Alkermes

27.

plainwhite

syrup

(seeNo. 7), and

add

; then boil
53

pintsof

the syrup to

the alcohol.
Filter.

Color

28.
36

with cochineal.

rose

Amour

dropsof otto

Sans
of

(Lovewithout end.)

roses.

81

do.

oil of

108

do.

oil of cloves.

Dissolved in 27

Fin.

(SeeNo. 93.)

Neroly.

95 per cent. ; add slowly


pintsof alcohol,
53 pintsof fine plainwhite syrup.
(SeeNo. 7.)
Filter. Color rose with cochineal. (See No. 93.)

112

BEOIPES

FOB

Angelica

29.

of

ounces

pimpinella

12

do.

angelica

2*

do.

lavender

Ground
95

made

; add

cent.

per

and

and

gallons of

Filter.

} of
with

the

Filter.

tincture

to

quart

one

of

alcohol,

gallons of the alcohol,

sugar-color.(See No.

with

Anise-seed

do.
in

88.)

Brandy.

star

anise-seed.

4} gallons of alcohol, 95 per cent.; then


fine white

gallons of

tincture, with

of oil of anise-seed.

gallon of

flowers.

pale brown

do.

Dissolved

root.

do.

30.

"

Brandy.

water.

Color

2" drachms

EACH.

GALLONS

TEN

(see No.

plain syrup

add

7), mixed

water.

Color

white.

S 1

Anise-seed

Cordial.

of oil of anise-seed.

drachms

2} gallons of

in

Dissolved

gallons of

add

2\

with

4} gallons of
Color

Filter.

Anisette

J lbs. of ground

do.

Distil

the

the

No.

7),

mixed

de

Bordeaux.

do.

coriandei^seed.

Ceylon

pints of alcohol,95 per

20

(see

anise-seed.

ground

do.

syrup

; then

cent.

white.

of

white

per

water.

32.

ounces

fine

alcohol, 95

cinnamon.

cent.

water.

pints of

pints of
flavored

alcohol
alcohol

from
with

off the water,


20

and

mix

pints of alcohol, 95

114

BECIPES

Distil the
mix

the

white

FOB

of alcohol

47| pints

47j pints

(See No.

Filter if necessary.

"

oil of

ounce

53

cinnamon.

162

do.

do.

cedrat.

54

do.

do.

mace.

Dissolved

in 27

pints

fine white

Color

Filter.

Man.)

(Balsam

of

95

cent., then

'

do.

pints of

spirit.

Humain,

do.

54

of

rice

white.

roses.

drops

of

alcohol,

per

7.)

(See No.

plain syrup.

white.

38.

grains

100

do.

1"

white

do.
of

ounce

Bishop.

ground nutmegs.

do.

60

1\

of

cardamom

pepper.

seed.

mace.

20

pints of

syrup

(plainwhite,

60

do.

claret

wine.

Mixed

and

boiled
39.

together

2\

do.

cinnamon.

2"

do.

cardamom.

gallons of alcohol, 95

see

No.

for 1 minute.

Extract.

Bishop

10J lbs. of ground orange

10

fine

arrack.

oil of

23

pintsof

nuts.

Beaume

37.

32"

and

white.

proof

cocoa

Color

Filter.

4th

pure

with

water,

Arrack.

21" pints of fine Batavia


do.

off the

7.)

Color

36.

EACH.

from

alcohol

flavored

plain syrup.

58f

GALLONS

TEN

peel.

per

cent.

7).
Filtered.

add

for

Macerate

days (see No.

14

(See

cochineal.

with

red

115

EKGLI6H.

BITTERS,

40.

peel.

lb.

do.

orange

ounces

do.

calamus

do.

do.

pimpinella

do.

do.

cut

for

(seeNo. 5) ;

cent,

dregs, add

Syrup,
with

brown

45

per

2" pints of brown

8.)

No.

coloring'. (See No.

88.)

144.)

(See No.

Drops.

Danziger

Bitter

41

root.

gallons of spiritat

10

the

Brown

dark

Color

Filter.

root.

hops.

with

out

press

(See

syrup.

sugar

days

14

apples.

orange

Macerate

filter,color

Aromatic,

small

dried

press,

93.)

No.

Bitters,

2} lbs. of ground

5) ;

of

ounces

of

ounce

myrrh.
flowers.

do.

cassia

2"

do.

ginger.

1"

do.

nutmegs.

do.

galanga

root.

do.

gentian

do.

1\

do.

wormwood.

do.

agaric, all

Macerate

for

14

proof (see No.

dark

brown

with

6"

do.

press

gallonsof spiritat
out

small

the

peels.
orange

apples.

45

per

color
dregs, filter,

88.)

Bitters, English.

peels.

of orange

ounces

5) ;

10

coloring. (See No.


42,

} lb. of lemon

powdered.

coarse

days with

cent,

6"

aloes.

of

3| drachms
1

angelicaroot.

do.

do.

centaurium.

ground

116

1"

of calamus

ounce

angelica root.

do.

galanga

do.

quassia wood.

do.

gentian root.

drachms

of

do.

Ground

alcohol,

nutmegs.

powder

; macerate

cent., for two

weeks,

coarse

per
add

4} lbs. of brown

5| gallons of pure

with

1\

5) ;

and

root.

cloves.
to

95

of

ounces

EACH.

root.

do.

GALLONS

TEST

1"

FOfc

KEOIFEB

water

(see

4" gallons of

displace (see Nos.

or

clarified

boiled, and

sugar,

coloring,dark

sugar

with

No.

6) ;

color

(See

brown.

it with

No.

88.)

Filter.
43.

Bitters,

1$ lb. of orange

peel

If lb. of orange

apples.

1$ lb. of gentian
lemon

If lb. of
Ground

gallons
water.

to

of

powder;

alcohol,

95

per

(See

Nos.

44,
2

ounces

Ground

of

to

root.

peel.

coarse

Filter.

Essence.

macerate

or

cent., mixed

3, 4 and

Bitters,

displace with

with

7f

2| gallons of

5.)

Hamburg.

agaric.

coarse

powder

macerate

with

4| gallons of

alcohol, 95 per
; add

water

Color

2f

of acetic

ounces

45.

orange

peel, macerate

of

water,

cut

the

white, and

alcohol,

95

5) ;

4 and

and

add

lbs. of

16

Filter.

the

hours

peel
4f

with

from

off

gallons

displace (see

or

of

24

4} gallons of

of

Nos.

water

sugar.

(See

of

ounces

of the
with

weeks,
made

syrup

No.

3.)

46.
5

for

them

yellow part

for two

cent,

then

aether.

it fine ; macerate

chop

per

5f gallons of

Bitters, Orange.

6 lbs. of

gallon

with

88.)

No.

(See

brown.

5), mixed

(see No.

cent,

117

8TQMA0H.

BETTERS,

Spanish.

Bitters.

polypody.
calamus-root,
.

orris

root,

coriander-seed,
centaurium.

peel.

orange
German
*

Ground

alcohol,
water,

to
95

and

Filter.

1"

powder

coarse

cent,

per

camomile

(see

; macerate

with

4f gallons of

5) ;

add

5J- gallons of

No.

then

of sugar.

ounce

(See

brown.

Color

flower.

47.

| lb. of cardamom
do.

nutmegs.

do.

grains

"

do*

cinnamon.

J.

do.

cloves.

do.

ginger.

of

88.)

Bitters, Stomach.
seed.

No.

Paradise.

118

TEN

SUB

RECIPES

GALLONS

EACH.

" lb. of galanga.


*

do.

orange

do.

lemon

Ground

to

peel.
powder;

coarse

alcohol, 95 per
4

peeL

(see No.

cent,

and

J gallons of water,

(See

Filter.

No.

do.

orange

1J

do.

snake

"

do.

American

do.

red

(See

sugar.,

of

made

syrup

No.

7.)

Bitters, Stoughton.

gentian

3.)

48.
8 lbs. of

lbs. of

12

add

then

5) ;

4f gallons of

with.

macerate

root.

peel.

(Virginia).

root

saffron.

saunders

wood.

Ground

to

powder

coarse

proof spirit. (See

4th

10

displace with

gallons

of

4.)

No.

49.

Brandy,

Angelica.

li

lb. of

ounces

do.

lavender

1"

do.

liquorice-root.

angelica

of cinnamon.

Ground

to

50

per

cent.

7),and

No.

so

flowers.

powder;

coarse

proof spiritand
to

root.

lbs.

of

then

add

rectifier's

; then

mix

much

of

water

pints
as

to

10

Distil

charcoal.

of white
to

get

gallons of
over

plain syrup
10

gallons in

(see
the

whole.
50.

Brandy,

Anise-seed.

3 lbs. of anise-seed.

seed.

ozs.

of caraway

ozs.

of orris-root-

Ground

to

coarse

powder

then

add

to

10

gallons of

50

to

No.

7), and

much

as

do-

cloves.

do.

mace.

do.

cardamom.

Ground

to

Macerate

and

for

gallons.

10

Blackberry.

add
of

(see No.

dissolved

52.

in 3f

lbs.

16

to

alcohol,

5) ;

press

gallons

of

95

of blackberries,
cent.

per

it ; then

add

Filter*

water.

British.

Brandy,

of catechu,

ounce

drachm
1

of

vanilla, finelypowdered.

gallon

of fine

proof spirit. Color

and

good Cognac

pale

53.

or

dark

Brandy,

gallons of

(see No,

pure

88.)

Calamus.

of oil of lemon.

\ drachm

of oil of calamus.

"

ounce

drops^of

Dissolve

oil of coriander.

in 4f

gallons of alcohol,

gallons of water,
Flesh-color
91

(see

3).

(seeNo.

Nos.

get

gallons

weeks

two

lbs. of sugar,

1).

to

powder;

coarse

mashed,

as

plain syrup

over

of cinnamon.

ounce

Add

of white

pints

Brandy,

J-

10

water

51.

mix

; then

cent.

per

Distil

rectifier's charcoal.

6 lbs. of

proof spiritand

119

CABMrNATIVE.

BBAtfBY,

and

with

16

drops

32

do.

\ gallon white
tincture

per

Brandy,

of oil of calamus,
of oil of anise-seed.
do.

orange.

cent.

; then

plain syrup

of saffron

93).
54,

1 \ drachms

and

95

Carminative.

and

add

(seeNo.

cochineal

(see

120

EECIPES

16

drops

16

do.

of

coriander.

of oil of

ounce

drops

in 4}

gallons of
(seeNo. 7).
5

gallons

drops

32

do.

plain syrup

Cherry.
with

the

5) ;

press

stones.

cent.

per

weeks

; then

(seeNo.
in 3$

gallons

of

it ; then

add

Filter

water.

Cinnamon.

Brandy,

of oil of cassia-buds.
oil of cloves.
in 4 J

J gallons of

1).

Color

per

| gallon of white

brown

(see No.

58.

Brandy,

cent.

; then

add

plain

syrup

(see

; then

add

syrup

(see

88).
Cloves.

of oil of cinnamon.
in 4}

4} gallons of

7).

and

95

of oil of cloves.

" drachm
Dissolve

gallons of alcohol,

water

4} drachms

No.

cent.

per

of oil of cinnamon.

ounce

32

No.

95

3).

Dissolve
4

alcohol,

Brandy,

dissolved

57.

"

of

cherries,mashed

for two

lbs. of sugar,

(see No.

Caraway.

" gallon of white

and

water

black

lbs. of

Macerate
10

(see No.

caraway-seed.

gallons of alcohol, '95

plain syrup

add

91).

Brandy,

66.
16

; then

cent.

oil of coriander-seed.

of

Dissolved
add

per

of oil of anise-seed.

drops

80

95

J gallon white

yellow (see No.

Color

56.

"

balm.

lemon

and

water

EACH.

GALLONS

TEN

4| gallons of alcohol,

in

gallons of

7).

oil of
do.

Dissolve
5

FOB

Color

water

gallons of alcohol,
and

dark-brown

" gallon of

(see No.

95

per

white

88).

cent

plain

122

BEOXPfiS

Macerate
strained

white

for

and

Color

water.

of

02S.

of

add

bitter almonds.

and

strained

slices ; 1 drachm

Mix

the

whole, and

0 drachms
4

of

dissolved

Brandy,

best

oil of

in

95

4" gallons of

drops

of

oil of

bergamot.

gallons of

dissolved

with

alcohol

in 5"

indigo

and

95

gallons
saffron

per
of

4" drachms
3

drops

of

of

Brandy,

oil of

oil of

minutes.

in

add

lbs.

orange,

neroly.

cent., then

of

Orange,

add

water.

tincture.

90.)
66.

allspice,

spearmint.

green

in

cut

Mint.

peppermint.

Color

pint

Filter.

water.

Brandy,

oil of

sugar

of

for two

; then

cent.

per

of

lbs. of

lemon,

juniper, dissolved

drops

in 4*

5) ;

Juniper.

80

Dissolve

; 1 drachm

boiled

water,

64.

oil of

of

ounce

(see No.

filter.

65.

of

1 gallons of alcohol,

sugar,

hours

24

of "f lbs. of sugar;

made

grated nutmegs

pints

for

preserved ginger;

ozs.

of

and

powder,

cent.

macerate

syrup,

peach jelly; 2}

in

Peach.

water.

together,

then

4" gallonsof

in

88.)

No.

3f gallons of alcohol, 95 per

Mix

the

to

j gallon of

of

made

syrup

add

then

5);

Imperial

Brandy,

powdered

5" gallons

EACH.

7), dissolved

(See

brown.

63.

4"

tincture

(see No.

syrup

GALLONS

(see No.

hours

24

filtered

plain

TEN

FOE

(See No.

BBAKDT

Dissolve

in 4"

2" lbs. of sugar


Filter.

gallonsof

lbs. of

for 24
No.

with

5), and

Strain, press,

(See

No.

of

dark

alcohol,

95

Dissolve

in 4J

4f lbs.- of sugar
Filter.

Brandy,

pints of

white

plain syrup.

Peppermint.
,

gallons of alcohol,
dissolved
No.

(See

88.)

in 5

95

per

gallons of

cent., then

cent.,

3.)
Brandy,

gallon of

for

macerate

white

Raspberry.

do.

cloves.

do.

cardamom.

do.

galanga

do.
.

7).

add

95

1\

Filter.

Spice.

cinnamou.

of

to

(see No.

alcohol,

5), then

days (see No.

Brandy,

Ground

plain syrup

70.

ounces

add

water.

gallons of raspberry juice, 4J gallons of

2\

(see

peppermint (English).

69.

per

cent,

per

coloring. (See No.

yellow with

of oil of

ounce

them

the stones, maoerate

of water.

niter ; add

and

68.

10

with

7.)

Color

"

water.

Peach.

gallons

4f

gallons

add

cent., then

per

gallons of

Brandy,

peaches mashed

hours

95

3.)

(See No.
67.

18

alcohol

in 5}

dissolved

123

SPICE.

root.

ginger.
coarse

gallons of good

powder
French

; macerate

brandy.

it for

(See

No.

week

5).

with
Filter.

124

71.

TEN

FOR

BECIPES

GALLONS

EACH.

Stomach.

Brandy,

(Green.)

i lb. of cubebs.

2"

of centaurium.

ounces

1}

do.

trefolii.

do.

cassia

Ground

to

powder

coarse

gallons of alcohol, 95
J drachm

of

Dissolve

in 4*

with

(See

per

for

; macerate

cent.

(See No.

one

week

5.) Filter,then

in

4f

add

oil of rosemary.

gallons of alcohol,

lbs. of sugar,

Filter.

buds.

No.

dissolved

3.)

in 5

95

per

gallons

cent.

of water*

; "mixed

OANELIN

73.
of

gallons

No.

(See

No.

Brandy,

add

2" drachms

The
No.

and

few

then

with

sugar,

color

(See No.

down
95

per

Use

and

the

gallons of
with

green,

macerated

add

(see

oil dissolved

in

made

of

and

fron.
saf-

syrup

water.

of

tincture

Indigo

90.)
Calabre

white

chatidL

red

or

wine
this

to

must,
add

boiled

and

med
skim-

1} gallon of alcohol,

cent.
:

for manufacture

of

76.

gallons of fresh,pure

gallon of alcohol,
it

Use

Malaga

Calabre

Let

95

red

For

white

or

2 drachms

Dissolve

in

3"

gallons
(See

of

wines.

Corfou.

cinnamon.

alcohol, 95

plain syrup.
No.

must.

Decant.

different

de

Ceylon

6f gallons of white

Color, yellow.

of

Canelin

of oil of

wine

cent.

per

manufacture

the

wine.

firoid.

clarifyitself by standing.

77.

add

and

cent.

per

8} gallons ;

to

ground

pressed,
95

75.

gallons of

be

must

root

alcohol,

Filter, and

36

3.)

root.

days,

4f gallons of
4 lbs. of

syrup.

of wormwood.

calamus

herb

5)

white

plain

days

"Wormwood.

Brandy,

of herb

do.

No.

(See

of

for

of oil of wormwood.

ounces

Macerate

cent.

gallons

1|

Filter.

74.

1J

Strawberry,

alcohol, 95 per

5), then
7.)

125

OOBFOU.

strawberry juice.

4J gallon of

(see

DE

91.)

per

(See No.

cent.;

7.)

then

126

FOB

BECIPE8

Ganelle.

78.

of oil of cinnamon.

6" drachms
Dissolve

in

alcohol,

of

gallons

3"

6f gallons of plain white

add

79.

in

gallonsof

95

cent.

per

(See No.

syrup.

then

7.).

Cedrat.

of oil of cedrat.

13" drachms
Dissolve

EACH.

GALLONS

TE3T

gallons of alcohol,

3"

white

(See

plain syrup.

Color, yellow.
*

(See No.

cent., and

per

No.

6f

7.)

91.)
d'Asile.

Champ

80.

95

"

of

ounces

do.

grains d'ambrette.

1"

do.

Ceylon cinnamon, ground

and

macerate

and

distil with

3" gallons of

Distil
mix
of

caraway-seed.

the

the
42

gallons

of

to

powder

coarse

alcohol, 95 per

cent,

water.

of

gallons

gallons

lbs. of sugar

of

alcohol

aromatic

and

from

off the

spiritwith

4f gallons of

and

water,
syrup

made

(See No. 7.)

water.

Filter.
.

81,
2

drachms

drops

of essence
of oil of

Christine.
of vanilla.

roses.

24

do.

oil of

48

do.

oil of cinnamon.
in

Dissolve
with
water.

syrup

neroly.

'gallons of
of

made

(See No.

42

95

per

alcohol

cent,

lbs. of sugar,

and

7.)
82.

Cbristophelet.
.

6" drachms

of

Spanish saffron.

14"

do.

cinnamon.

6$

do.

cardamom.

mix

it

4| gallons of

10|

J drachms

10
4

of

ounces

figs.
of

galanga-root.

of orris-root.

ounces

2"

do.

sage.

4"

do.

staranis.

2|

do.

coriander-seed.

Ground

to

distil with

of water.

Distil

add

gallons of alcohol,
of

distilled water;

St.

2| gallons of white

of

plain

syrup

gallons of cider, old

10

Put

it in

beer-casks);
No.

7) ;

in it

dissolve
in

ready

bung

of potassa ;

and

it

white

plain

of tartaric
add

7"

ple
pur-

well

(see

syrup

acid.

Keep

of

bicarbonate

ounces

quickly,and

as

Color

cask, pitched inside (like

ounces

; then

hand

bung

7).

and

clear.

2" pints clarified

add

ambergris,

92).

(see No.

iron-bound

strong

then

1| gallons of

wine;

(see No.

gallons

1J

spirit;

aromatic

of

5),and

Champagne.

Cider,

83.

the

tincture

tincture of elderberry

with

cent., and

per

Julieii Medoc

drops

13

95

gallons of

off 5

(seeNo.

Macerate

powder.

coarse

gallons

127

STRONG.

CIDER,

the

possible.

as

Take

fill

them

as

cask.

strong

through

large surface,
Press
cask

the

to

up

is

fermentation

for that

the

on,

clean

drachm

through
it in

cool

the

and

cask

this

keep

it for

24

is

previous
in

bung-hole.

Bung

long

as

on

fill the
as

the
aside

ended, draw

to

fillingthis

it,by hanging
it up

hours.

juice kept

some

of brimstone

place.

out

it full

to

passing

pulp

fermentation
; but

by

possible,and

as

by adding
the

them,

leave

air,and

bung-hole,

another
1

Spread

open

going

of

pulp

cider-mill.

When

cask, burn

keep

Make

purpose.

it off in

vessel

in

juice sufficient

will make

as

juice as thoroughly

the

out

apples

many

Strong.

Cider,

84,

an

iron

and
carefully,

128

RECIPES

TEN

FOS

85.
Procure

take

many

sweet

Press

the

as

fill it.

let

to

the

juice, and

"

84).

shake

to

times, and

be

each
in the

for

cask

in

After

time.

cask, bung

it

put

described

let it stand
very

process

three

above

tions
direc-

last " of the

it in

cool

juice
place

Citron.

of oil of lemon,

ounce

3" gallons of alcohol,


Then
Color

yellow (see No.

1 lb. of lemon
ounces

drachm

Cut

91).

(see No.

7).

the

yellow part.

peel, only

the

yellow part.

nutmegs.

pieces ;

cent., and

gallons

white

plain syrup

Citronelle.

peel, only

in small

per

cent.

per

of cloves.

do.

95

in

91).

of orange

dissolved

6f gallons of white

add

87.

of

the

use.

off

observe

carefully, and

viz.

juice,being

this

put the

the

manner,

(as

to

ful
care-

decant

and

through

have

you

86.

95

the-

particular to

very

cask

" full with


Go

it well.

the

cask

up

sufficient

; then

the

Bung

cask

in

then

possible, being

as

following

the

brimstone

Fill the

juice

little while

beer-cask);

make

quickly

as

2d.

(like

will

as

settle

of

ounce

3d.

while.

careful

apples

juice

recipe No.

in

apples

put it in the

Burn

1st.

Sweet.

Cider,

cask, pitched inside

EACH.

GALLONS

of

plain

gallons

aromatic
syrup

macerate

of

with
water

spirit,and

(see No.

7).

gallons

(see No.
mix

Color

it with

of

alcohol,

5).
2

Distil

gallons

yellow (see

No.

130

COQUETTE

91.

Color,

I lb. American

Mix

of alcohol, 95

place, and

let it stand

bottle

use.

for

turmeric

and

instead

put it in

for 8

same

of

place

for

95

per

days

of

1 ounce

" drachm

be

also

may

quart
warm

filter,and

press,

the

of

made

proportions,

same

Purple.
to

Macerate

cent.

; then

press,

pulp, with

(see No.

and
filter,

5)

bottle

in

for

quart of
a

warm

use.

Red.

Color,

finely-powdered cochineal
of calcinated

Boiled

then

Observe

Color,

93.

days;

\ lb. elderberries, mashed

alcohol,

jar, in

covered

way.

92.
Mix

fine,with

very

yellow coloring

of saffron.

in the

make

Yellow.

saffron, cut

cent*

per

FLATTEUSE.

with

alum.
in

quart of water,

quart of alcohol, 95 per

earthen

an

cent., press,

dish;

and
filter,

bottle

add
for

use.

Color, Violet.

94.
of blue

pint

pints of

Mix

color.
color.

red

together.
95.

24

drops of

oil of

rose,
mace.

48

do.

oil of

32

do.

essence

in 3

Dissolve
syrup

(see No.

made

7).

of

Flatteuse.

Coquette

of

gallons
42

Color

ambergris.

of

alcohol,

lbs. of
rose

sugar

(see No.

then

95

per

cent.

and

4$

gallons of

93).

add

water

Cordial.

96.

oil of cinnamon.

of

82

drops

24

do.

oil of cloves.

24

do.

oil of

mace.

48

do.

oil of

peppermint.

Dissolve

in

(see No.

7).

Filter

candied

do*

lemon

do.

candied

do.

raw

for

the

strained

gallons of water, strain it,and

in 2

almonds

do.

almond

do.

St

do.

conserve

do.

ginger powdered.

do.

cinnamon

do.

mace.

boiled
press

with
and

one

per

of

4} gallons of

gallon

water.

"

white

mashed.

and

roses.

"

covered

of

take

water,
a

of

2
fourth-proof spirit,

in water

; then

through

; add

broken.

bread, broken

put this together in

6 lbs. of

and

flannel

mix

while

Malaga

with

the

raisins

above

hot.

Cordial, Caraway.

of oil of caraway
cent.

dients.
following ingre-

the

"

"

juice, 7 gallons

98.

95

bitter,

John's

filter it

6 drachms

and

blanched

isinglassdissolved

pot well

stone

of

add

jelly.

do.

of

(Jelly.)

Pearl.

ginger.

ounces

water

ginger.

currant

J pint of lemon

3).

liquor a jelly made

of

ounces

; -add

peel.

minutes

20

cent.

per

lemons.

Boil
to

of

ounces

(see No.

05

4} gallons of

and

sugar

Cordial, Bright

97.
2

lbs. of

42

alcohol,

of

gallons

of

made

syrup

131

OAKAWAY.

OOHDIAL,

dissolved

syrup

(See

No.

made

7).

in 3

of 42
Filter.

hol,
gallons of alco-

lbs. of sugar

and

132

'

KEOTPES

FOB

Cordial,

99.

lbs. of

30
to

cherries, red

and

pulp

of Bugar

and

5) ;

without

3" gallons of

make

stems,

4" gallons of alcohol,

and

press,

EACH.

Cherry.

sour,

with

macerate

(see No.

cent,

GALLONS

TEN

add

made

syrup

No.

(See

water.

of

7.)

them
95

per

42

lbs.

Filter.

"

100.

"

of oil of

ounce

alcohol,

95

; then

3" gallons of

of

ounces

orris-root.

do.

cinnamon.

"

do.

cardamom.

powder

coarse

gallons

of

alcohol,95

gallons

of

water.

aromatic

Color

per

Distil

and
spirit,

and

sugar

then

brown

add

filter,and

and

4f gallons of water*

(See
Red
red

No.

then

42

of

lbs. of

Filter,

5), and

gallons

of

4 and

of

made
No.

24

lbs. of

1).

Ginger.

drops

alcohol
made

syrup

(See

cloves.

of

ginger,

water

syrup

(See

displacewith

No.

of oil of
95

with

7).

per
42

Color

bergamot

cochineal*

same

as

the

above, except

cent., press
lbs. of sugar,

pale yellow.

91.)

ginger is the

with

add

Nos.

off the

from

gallons of

and

or

(see

cent,

Cordial,

ground

it with

macerate

of

7.)

No.

; macerate

tincture

with

of

ounces

gallons

made

syrup

(See

3" gallons of water.

102.

10

in

cloves.

do.

to

add

water.

Ground

dissolved

Cordial, Cloves.

1 01

12

Cinnamon.

cinnamon,

cent.

per

and

sugar,

Cordial,

it is colored

CORDIAL,

103.

lbs. of

ripe

; boil

water

and

take
4

Cordial,

them

from

tender

the

do.

dates,

do.

ounces

42

lbs.

and

make

of

juice.

do.

calfs-foot

jelly.

of candied

lemon.

do.

cinnamon.

do.

cloves.

do.

ginger.

do.

nutmeg.

do.

pimento.

coarsely powdered
add

gallons

to

palp, skim

do.

wine.

and

them

5),

4f gallons of

sugar,

pieces.

figs,do.

sherry

All

of

in small

cut

do.

ounce

add

Gage.

jelly.

Green

fire,then

of currant

ounces

J pint of orange

for

; macerate

of

alcohol,

95

per

week

one

(see No.

oent.;

strain, press

with

5" gallons of

filter.

and

lbs. of fresh

104.

Cordial,

lemon

peel.

"

do.

roasted

do.

cinnamon,

alcohol,
Distil
add

and
24

and

small

Cut

bread,

wheat

95

per

from
to

this

for

30

lbs. of sugar,

water

drops
and

Color, pale yellow.

one

week

5" gallons of

cent., and
the

crusts.

do.

macerate

off

Lemon.

crushed.^

of nutmeg,

"J ounce

of

and

gages

133

LEMON.

gallons

of oil of

No.

of

lemon,

3" gallons of

(See

water.

water.

91.)

aromatic
and

spirit,

syrup

(See

No.

made

7.)

134

BECIPE8

105.
22

Cordial,

do.

cinnamon.

1J

do.

cloves.

1J

do.

cardamom.

Ground

to

off the

Distil from
it with

of water.

7.)

No.

(See

of oil of

ounce

Dissolve
a

made

syrup
No.

(See

of

and
spirit,

3" gallons

Cordial,

Mint.

spearmint.
of

alcohol,

lbs, of sugar

42

with

green,

tincture

95

per

cent., then

4f gallons of

and

add

water.

and

of

indigo

Cordial,

Noyau,

saffron.

(See

90.)
107.

1} lb. of

apricotkernels.

"

do.

peach

"

do.

prune

The

cent., and
Distil

for
3

do.

do.
oranges,

24

it with

pieces.
of

gallons

alcohol, 95 per

water.

syrup

made

of

108.

Dissolve

in 3"

water

(See

in small

cut

off the

of water.

1 ounce

hours

J gallons of

from

'

of 12

rinds

Macerate

mix

water.

Filter.

gallons

aromatic

with

7.)

Color
No.

in

gallons of

of 24 lbs. of sugar,' and

made

syrup

week,

one

5" gallons of

cent., and
5

water

for

; macerate

per

106,

French.

Maccaron,

powder

coarse

5J gallons of alcohol, 95

mix

EACH.

of bitter almonds.

ounces

GALLONS

TEN

FOB

No.

7.)

gallons of
42

flavored

lbs. of

sugar,

spirit,and
and

lons
4f gal-

Filter.

Cordial,

Orange,

of oil of orange.
in 3

gallons of alcohol,

95

per

cent., then

add

of

made

eyrup

(See

No.

lbs. of

42

yellow, with

tincture

109.
lbs. of

them
1

Color

eight days,

of white

plain syrup.

95

of oil

ounce

per

1.)

(See

to

pulp ;'let

boil for 2 minutes


No.

in

1.) Strain, then

cent.

91.)

gallons of alcohol

in 3

dissolved

*J gallons of white

(See No.

plain syrup.

Filter.

peach kernels.

of

ounces

lemon

peel.

do.

cinnamon.

"

do.

cloves.

"

do.

nutmegs.
for

24

gallons

of flavored

syrup.

(See

Color

No.

3| gallons of alcohol, 95

in

hours

off the

Distil from

water.

then
spirit,

add

water

gallons of white

per

plain

7.)

peaeh-blossom

(See No.

color, with

tincture

cochineal.

of

93.)
112.
of

ounces

gallons

3" gallons of

cent., and

Persicot.

Cordial

3 lbs. of

Macerate

of

gallons of-

Cordial,

quinces, grated,

alcohol

Distil from
1

91.)

Peppermint,

Cordial,

111.

48

then

(See No.

peppermint

; add

cent.

mashed

and

per

filter.

and

yellow,

95

(See No.

Peach.

kernels

for

110.
i

and

gallons of alcohol,

saffron.

of

Cordial,

peaches

ferment

gallons

add

4f gallons of water.

and

sugar,

7.)

Color

12

135

QUINCE.

OOEDIAL,

off the
white

95

per

water,

Quince,

cent., and
3

gallons

plain syrup.

for

macerate

(Sse

days

gallons

3"
of

flavored

No.

7.)

of

in

water.

add
spirit,

136

RECIPES

113,
2 drachms
1

do.

32

drops

Dissolve
7

of

wormwood.
roses.

oil of

in

gallons
Color

oil of

of

drachm

peppermint*

do.
of

hyssop.

gallons

white

white
per

of

lbs.

7) ;

of

add

gallons

6" gallons of
alcohol

of

95

cinnamon.

do.

Jamaica

pepper.

do.

nutmegs

; all

Macerate

for

5) ;

(see No.
Color

add

days

in 3

oil of

do.

tincture

24

do.

oil of

of
rose

in 3

with

of

white

coarse

alcohol,95

plain

(See No.

Cordial,

powder.

syrup.

93.)

cent,

per

(See No.
Filter.

Rose.

of iriusk.

orange.

gallons

white

gallons

roses.

40

Dissolve

to

cochineal.

116.

of

ground

gallons of

with

red

drops

Water.

cloves.

do.

Color

juice with

Red

Cordial

gallons

7.)

Filter.

cent.

1 ounce

40

No.

add

then

cent,

Raspberry.

boil the

(see No.

115.

7.)

per

94.)

raspberries;

plain syrup

95

(See

Cordial

114.

12

alcohol

of

plain syrup.

(See No.

lilac

Railroad.

Cordial

oil of

of

EACH,

GALLONS

TEN

FOB

of

alcohol,

plain syrup.
cochineal.

95

(See

(See

per

No.
No.

cent., then

7.)

93.)

add

t^

138

BEOTPES

Ground;

then

TEN

POB

for

macerate

Creme

Barbadoes.

de

Ceylon,

5"

of cinnamon.

ounces

3 drachms

of

53

lbs.

(BarbadoesCream.)

do.

mace.

of cloves.

1" drachms
11

do.

coriander-seed.

11

do.

bitter almonds.

1"

do.

nutmegs.

Ground

and cut ; macerate

alcohol,95

per cent., and

for 24

3f gallonsof

3" gallonsof flavored

of sugar, and

3} gallonsof water,

123.
5 lbs.

Creme

of roasted

de

in

hours

off the water

of

Ground

; macerate

Distil from

water.

spirit
; then

add

53

lbs.

boilingheat.

near

(CocoaCream.)

Cacao.

in 3"

for 24 hours

3| gallons of

water.

gallonsof alcohol,
Distil from

then add
3" gallonsof flavored spirit,
3

of
J gallons

Ceylon cinnamon.

per cent., and

water

cacao.

1 ounce

and

; distil from

water

lemons, the rinds only.

4 oranges,

95

gallonsof

then add
gallonsof flavored spirit,
boilingheat.
3} gallonsof water, near

and

122,
4

in 3}

hours

24

3*

water

of sugar

EACH.

3| gallonsof

alcohol,95 per cent., and


off the

OAIXOHS

J gallonsof water,

near

boilingheat

53

off the

lbs. of sugar

; add

one

ounce

of tincture of vanilla.

124,

Creme

de

Cedrat

with

Champagne.

(Cedrat

Cream.)
1
95

ounce

per

sugar,

of oil of cedrat,dissolve in 2"

cent, add
and

quart bottles

3" gallonsof water,

of
near

gallonsof alcohol,

champagne, 53
boilingheat.

lbs. of

OBEtfE

8 lbs. of
12

roasted

cacao.

of cinnamon.

ounces

do.

vanilla.

do.

cloves.

Ground
95

from

gallons of alcohol,

in 3"

No.

(See

water.

Distil

5.)

3" gallons of high-flavored spirit; then

water

lbs. of

53

hours

of

gallons

cent., 3|

off the

add

for 48

; macerate

per

(ChocolateCream.)

Chocolat.

de

Creme

125.

139

DATTK8.

DE

3} gallons of water,

and

sugar,

boiling

near

heat.

126,

drops

162

of oil of cinnamon.

gallons of alcohol,

in 3"

Dissolve

lbs. of sugar,

53

Color

(See
de

Creme

bergamots,

6 bitter

the

Fruits.

Cinq
rinds

oranges,

do.

do.

do.

do.

lemons,

do.

do.

do.

do.

9 oranges,

alcohol,

95

Distil
then

add

for

macerate

per

off the

53

lbs. of sugar

add

; then

boilingheat.

near

(Cream

Fruits.)

of Five

3"

water

3| gallons of

with

hours

24

3| gallons of

cent., and

from

cent.

only.

cedrats,

small;

per

91.)

No.

Cut

95

3} gallons of water,

and

yellow.

127.

(Cinnamon Cream.)

Cinnamon.

de

Creme

(see No.

water

gallons

of

flavored

3} gallons of water,

and

near

5).

spirit,
ing
boil-

heat.

Creme

128,
8 lbs.
3

of dates

J-gallons of

de

pounded,

water

; strain

Dattes,
and
and

boiled
press

(Date Cream.)
with

53

; then

lbs. of sugar,
add

72

drops

140

of

BEOTPES

oil

of

FOB

neroly,

and

in

dissolve

3| gallons of alcohol, 95

cent.

per

carrot-seed.

of

ounces

cinnamon.

do.

Ceylon

do.

angelica-seed.

do.

orris-root.

Ground
95

off the
lbs. of

then

add

near

boiling.

53

Creme

130.
drachms

water

sugar

of

32

drops

of

oil of

neroly.

14

drops

of

oil of

roses.

24

drops

of

oil of

cinnamon.

Dissolve

in 3"

and.

lbs. of sugar

color

and

and

95

Distil
and
add
heat.

Creme

lemons, the

Cut

heated

alcohol,

95

percent.

water,

near

; then

add

boilingheat,

93.)

de

rinds

(Mint Oream.)

Mentha,

per

cent., and

from

lbs. of

only.

for

macerate

dissolve
53

No.

water,

spearmint.

5 lbs. of

25

of

of

spirit;

(Martinique Cream.)

J gallons of

(See

rose.

131.

hoi,

gallons

flavored

5.)

vanilla.

of

tincture

of

gallons

3"

Martinique.

de

(See No.

water.

gallons

3"
and

hol,
3" gallons of alco-

with

hours

24

3f gallons of

cent., and

from

Distil

for

; macerate

per

(imperial Cream.)

Imperiale.

Creme

129.

53

EACH.

GALLONS

TEN

24

water

in

drachms

sugar

with

3| gallons of

off the
it 5

hours

and

3"

(See

water,

gallons
of

3" gallons of alco"

oil

of

of

No.

flavored

peppermint

3" gallons of water,

near

5.)
spirit,
; then

boiling

CREME

132.
32

hours

with

3f gallons of
drachm

of

ground,macerate
95 per cent., add
alcohol,

(seeNo.

water

133.

5).

then
vanilla,

Distil from
dissolve

in it

53 lbs. of sugar

one

and

(Lady'sCream.)

Nymphe.

de

oil of cinnamon.

49

do.

oil of

mace.

24

do.

oil of

roses.

Dissolve

add

off the

boilingheat.

near

Creme

drops of

97

of

essence

J gallonsof

53

3" gallonsof

and

and
3" gallonsof flavored spirit,

water

Cream.)
(Coffee

coffee roasted

water

141

BOBES.

Mocha.

de

of Mocha

ounces

for 24

Creme

DE

95 per cent., then add


gallonsof alcohol,
and 3 J gallons
of water, near
boilingheat.
(SeeNo. 93.)

in 3"

lbs. of sugar
Color rose.

134*

Creme

d'Ora^ge,

with

Champagne.

(Orange

Cream.)
of oil of orange,

1 ounce
95

per

cent., add

of sugar, and

of oil of

ounce

quart bottles of

3} gallonsof water,

Creme

135.

de

Portugal ;

hol,
gallonsof alcochampagne, 53 lbs.
boilingheat.

Cream.)
(Portugal

dissolve

in 8"

lbs. of sugar and

53

gallonsof
of
3 J gallons

boilingheat.

near

36.

Creme

Dissolve 1 drachm
95 per

-of water

near

Portugal.

alcohol,95 per cent.,add


water,

dissolve in 2"

de

(RoseCream.)

of oil of roses, in 3"

cent.,then add

near

Roses.

lbs. of sugar
boilingheat, and color rose.
53

hol,
gallonsof alcoand 3| gallons
(See No.. 93.)

-pJM""--

142

RECIPES

137,
4

FOB

Royale*

Creme

do.

cinnamon.

do.

carrot-seed.

oranges, the rinds


Macerate
for 24 hours

cent., and

of sugar

and

J gallonsof

Creme

water

of

truffles,ground;

of

alcohol, 95 per

add

lbs.

53

of sugar,

and

(Oream

lbs.

53

Truffles.)

of

for

(see No.
3

add

boilingheat.

macerate

cent,

Distil from

then
spirit,

near

Truffles.

de

5).

(see No.

water

3f gallons of flavored

138.

and

3" gallons of alcohol,95 per

with

3f gallons of

water

gallons

(Royal Cream.)

only.

10

1 lb.

EACH.

of cloves.

ounces

off the

GALLONS

TEN

days

with

3"

5) ; Btrain,press

J gallons of water,

near

boilingheat.
Color

dark

139.

of vanilla

bean,

cut

3" gallons of alcohol, 95

add

lbs. of

53

sugar

88).

"Vanille.

de

Creme

2 drachms

in

(See No.

yellow.

and

per

(VanillaCream

Cordial)

fine ; macerate
cent,

for 2

(see No.

J gallons of water,

5);

days
then

boiling

near

heat.
140.

If gallonsof
do.

If
Dissolve

in

alcohol, 95 per

Creme

orangerflower water.
it

53

cent.

"

",-.

Cuckold's

,^gal^i*if
IwHite plain
""*!"*"!".

"".*

"

"

"

then

add

3" gallons of

Filter.

Comfort.

proof spirit(see No.


*4^gallonSBOf

-"*

lbs. of sugar,

A\ lbs.,of fresh poppies mashed,

...

(Virgin'sCream.)

rose-water.

141.

Virginal.

syrup

macerate

one

week

5); strain,press,

(see No.

7); flavor

with

add
with

one

of

ounce

in

alcohol, 95

of

ounces

Culotte

142.
1

of

ounce

vanilla,24 drops of oil of

of

essence

do.

Ceylon

do.

cloves.

do.

vanilla.
for

cent., and

from

lbs. of

off the

pale yellow.

J- do.

juice
No.

(see

boiled

Ceylon

cinnamon.

of

16

1) ;

144.

ounces

do

" drachm

add

alcohol, 95
No.

(See

Drops.

(See

41.)

No.

do.

Galanga

"io.

gentian

do.

wormwood.

socotrin.

buds.

-'

cent.

88.)

root.

per

ginger.

ounces

root.
root.

agaric.
and

filter,and

yellow.

with

plain syrup

nutmegs.

cassia

and

of

white

do.

ounces

cent.,

gallons

of

1"

Grind

gallons

minutes

angelica

myrrh.

do.

dark

for

them

2"

ounce

Color

water.

centaurium.

"

Danziger

aloe

add

(Holland Curacoa))

; boil

and

oranges

; color

of

gallons

4"

spirit;

peel.

in water

then

5.)

flavored

gallons

d'Hollande.

orange

soak

No.

per

91.)

Cura"oa

strain, filter

with

No.

(See

-Let them
the

(See
3

water

Curacao

lb. of

3.)

(Pope's Breeches.)

3" gallons of alcohol, 95

with

hours

24

sugar

143,

No.

cinnamon.

3" gallons of water!

Distil
42

Pape.

dU

(See

Filter.

cent.

per

dissolve

roses,

nutmegs.

"

Macerate

143

DBOPS.

DANZIOER

with

macerate

J gallons of

color

dark

water

yellow.

4J gallons of

(see No.
(See

No.

5)

alcohol,
;

88.)

95

per

strain, press,

144

FOB

RECIPES

145.

Cut

in small

white

wine;

syrup

(see

and

boil

strain, and

1) ; \
of

gallons

4$

(Apricot Water.)

ripe.

pieces, and

No.

EACH.

d'AbricotS.

Eau

apricots,very

80

GALLONS

TEN

them

add

alcohol,

95

white
of

tincture

of

plain

cinnamon,

; filter

cent.

per

of

gallons

gallon of

1|

ounce

pn

with

up

after

two

weeks.

22

of wormwood.

ounces

Macerate

the

3" gallons of

gallons

water

dissolved
with

with

hours

24

and

cent.,

(Absinthe Water.)

d' Absinthe*

Eau

146.

in

gallons

6"

tincture

of saffron

Eau

147.

(see No.

5).

and
spirit,

add

water

of flavored
of

water

and

of

gallons

Distil

of

from

color

(See No.

(Water

95

per
off

8 lbs. of sugar

filter,and

indigo.

d'Anis.

alcohol,

green

90.)

Anise-seed.)

"

of oil of anise-seed

ounce

95

gallons

148.

; then

cent.

per

of water,

lbs. of

filter.

and

d'Anis

Eau

add

dissolved

(See

in 3
sugar

No.

hol,
gallons of alcodissolved

in

Water

of Anise-

8.)

(Compound

Compose.

6"

seed*)
anise-seed.

" lb. of green


" lb. of

star

anise-seed.

" lb. of angelica seed.

Grind;
95

from
of

per

cent., and

off the
sugar

(See No.

for

macerate

water

dissolved

3.)

hours

gallons

3"
3

24

gallons
in

6"

of

with
water

flavored

gallons

of

gallons of alcohol,
(see No.

5)

spirit,and

add

water

then

; distil
3

lbs.

filter.

146

BECIPBS

FOB

Eau

152*

2f drachms
12
8

of

in 3

153.

in 5f

bergamots,
lemons,

(see No.

do.

do.

alcohol,

95

5).

Distil

add

from

(See

Eau

de

sugar,

No.

per- cent., then

95

gallons of

Eaai

1554

1 J lb. of caraway

gallons

of

(see No. 6).

flavored

spirit,and

of water.

add

lbs. of

(See

95

Distil

from

Filter.

in 3
sugar

No.

Carvi.

alcohol,

in 5}

water

flavored

gallons

of

dissolved

hol,
alcoin

(Caraway Water.)
; tod

off

the

3.)

for 24 hours

macerate

cent., and

per

No.

gallons of

3.)

lbs. of sugar

(See

Water.)

(Cinnamon

; dissolve

seed, ground

add

gallons of

dissolved

"3^nnelle.

de

J gallons of

with

3.)

Filter.

water.

for 24 hours

macerate

off the water

of oil of cinnamon

1 ounce

(Bergamot Water.)

cenj;. ; add

per

lbs. of

20

Filter.

154.

water

do.

of

spirit,and
water.

do.

pieces, and

gallons

lbs.

20

only.

in small

them

; add

93.)

Bergarnotte.

the rinds

cent,

per

df water.

No.

(See

de

10

gallons

rose.

Eau

oranges,

with

Dames.

gallons of alcohol, 95

10

Out

"

Belles

of vanilla.

essence

of sugar dissolved
Color
Filter.

de

EACH.

drops of oil of neroly.


drops of oil of roses.

Dissolve

GALLONS

TEN

water

dissolved

j-gallons of
3

gallons of
in 6 J

lons
gal-

EAU

156,
48

cedrats,the

24

oranges,

Cut
I

Eail

and

alcohol,95
Distil

only.

do.

do.

(See No.

for

them

off the

lbs. of sugar

24

rinds

{Oedrat Water.)

with

hours

24

3" gallons of

cent., and

per

from

Cedmt.

de

macerate

147

GHASSEUB8.

BE

gallons of

dissolved

in

Eau

Celery.

5"

(see No.

water

flavored

of

gallons

water

gallons of

5).

spirit; add
Filter,

water.

3.)

157.

de

(Kirechwasser.)

12

with

(see No.

flavored

in

seed

5) ;

then

off the

add

24

Fiker.

water.

the

Water

lbs.

of

(See No.

hours

24

3" gallons of

cent., and

per

distil from

spirit;

5" gallons of

95

for

Macerate

ground.

gallons of alcohol,

water

of

celery

ounces

gallons

dissolved

sugar

3.)

158.
Take
a

stones

for 2
and

this

put

months

or

of

pulp

add

Cerises,

them

pulp

in

keep

off

water

distil

proof),and

159,

Eau

to
to

over

fillit in

de

(Cheny

Water.)

cherries, without

break

sufficient

; then

above

de

of- black

bushels

make

Eau

handfuls

two

air

prevent

the

by

its

demijohns

55

cover,

when

burning

strength of

cherry

fixed

good

of

and

let it ferment

and

large cask,
the

stems,

per

cent.

tilled
dis-

(10

bottles.

or

(Hunter's Dew.)

Chasseurs,

145

Dissolved
8

lbs.

oil of

do.

48

'

of oil of

drops

of

(See No.

in 3

sugar

3.)

peppermint.
mace.

gallons of alcohol, 95
dissolved

in "ty

per

gallons

of

cent.
water.

; then

add

Filter.

148

BECIPES

FOB

EACH,

GALLONS

TEN

160.
21

Cologne,

de

Eau

(Cologne Water.)

pure,

of oil of orange.

ounces

21

do.

oil of

bergamot.

2f

do.

oil of

neroly.
.

6^

do.

oil of lavender.

3f"

do.

oil of rosemary.
of oil of

drops

63

oil of cloves.

do.

126

Dissolve

161.

roses.

in 10

Eau

gallons

of

alcohol, 95 per

Cologne,

de

cent.

l'Ambregris,

(Ambergris

logne
Co-

Water.}
21
21

do.-

oil of

bergamot.

2f

do.

oil of

neroly.

6^-

do.

oil of lavender.

J$

do.

oil of rosemary.

of oil of

drops

63

"

of oil of orange.

ounces

roses.

126

do.

oil of cloves.

200

do.

essence

Dissolve

162.
21

in 10

gallons of alcohol,

Cologne

de

Eau

of amber.

au

MUSC.

21

do.,

oil of

bergamot.

do.

oil of

neroly.

6^

do.

oil of lavender.

8ff

do.

oil of rosemary.

drops

126

"

of oil of

do

ounce

Dissolve

per

cent.

(Musk

Cologne Water.)

of oil of orange.

ounces

63

95

roses.

oil of cloves.
essence

in

10

of muek.

gallons of alcohol,

95

per

cent.

EATJ

163.

of

ounce

cinnamon.

do.

cardamom.

cent., and

per

over

of

in 6"

alcohol, 95 per

water

(see No.
add

then

5) ;

lbs. of

(See

Filter.

hol,
alco-

No.

3.)

Cumin,
in 3

dissolved

add

Filter.

water.

of

water.

seed

then

gallons of

spirit
;

de

caraway

cent., and

6J gallons of

in

Eau

oil of

of

ounce

flavored

with

gallons

gallons of

164.

(Cordial Water.)

hours

24

3"

gallons

dissolved

sugar

for

; macerate

95

149

myrrh.

do.

distil

Cordiale.

Eau

Ground

d'oRANGES.

FLEUES

DE

8 lbs. of sugar

(See No.

gallons of
dissolved

3.)

"

1| lbs. of fresh

Divine.

Eau

165.

peel, the yellow only.

lemon

"

lb. of coriander-seed.

of

ounce

mace.

do.

Ground

off

drachms

bergamot
in 5"

per

from

Distil
add

cardamom.
; and

alcohol,-95

; after

gallons of

166.
162
95

and

cent,

water

of

oil of

neroly

drops

of

oil of

cent., then

mix

d'

and
24

1"

Oranges.

Filter.

in 3

lbs. of

sugar

(See No.

3.)

No.

sugar

of

5).

spirit,
oil of

dissolved

3.)

(Orange-Flower

neroly, dissolve
add

No.

gallons of

flavored

drachm

lbs. of

(See

(see

water

gallons of fine

Filter.

water.

with

hours

24

J gallons of

dissolution

Fleurs

water.

the

de

gallons of

for

macerate

Eau

per

'

gallonsof
dissolved

Water.)
hol,
alcoin

6"

150

RECIPES

167.

FOE

Eau

lbs. of strawberries

lbs. of sugar.

Boil

for 5 minutes

then

add

No.

3.)
1 68.

Eau

6 lbs. of

with
and

(See

then

add

No.

3.)

drachms
95

do.

Ground;
95

from
20

off

Color

95

Qenievre,

add

strain, press,
Filter.

cent.

per

(Juniper Water.)

lbs, of

in 3

gallons of
dissolved

sugar

hol,
alcoin

6"

de

Grirofle.

(Glove Water.)

mace.

for 24

macerate

the

lbs. of

for 5 minutes

boil

gloves.

cent., and

per

pnlp,

alcohol,

of

(See

(Raspberry Water.)

juniper,dissolve

Eau

of

Filter.

cent.

per

strain, pressy

Filter.

170.

1"

de

water.

ounces

to

6" gallons of water.;

cent., then

per

95

water

Fraillboises.

of oil of

gallons of

10

alcohol,

and

Eau

pulp.

gallons of

gallons

(Strawberry Water.).,

to

raspberries made

169.
3

of

de

lbs. of sugar

made

in 6|

gallons

Fraises.

de

EACH.

GALLONS

TEN

brown

171

with

3" gallons of water

water

sugar

hours

gallons

dissolved
with

Eau

in 6f

coloring

de

of

gallons of alcohol,

(see No.

flavored

gallons of

and

5).

spirit,then

add

water.

filter (see Nos.

G-roseUles.

DiBtil

3 and

88).

(Currant Water.)

with

lbs.
8

ot red

lbs.

of

currants

sugar

and

made

to

pulp, boil

6^ gallons of water,

for 5 minutes

strain, press,

EAU

then

add

No.

3.)
172.

4 lbs. of
4

the

off the

for

No.

of the

in

dissolved

with

hours

24

gallons of

lbs. of sugar

cinnamon.

gallonsof

3*

water

Cote, St. Andrd.

yellow parts

macerate

cent., and

per

la

(See

Filter.

cent.

per

kernels.

Ceylon

of

oranges,

Cut;

de

151

MALTE.

alcohol, 95

Eati

peach

ounces

27

of

gallons

DE

rinds

gallonsof alcohol, 95

(see No.

water

fine flavored
5

of them.

5).

Distil from
add

spirit,then

J gallons of

water.

Filter.

20

(See

3.)
Eati

173-

drops

64

of oil of cinnamon.

32

do.

oil of cloves.

146

do.

oil of cedrat.

Dissolve

in 3

lbs. of

20

(See

No.

gallons

alcohol, 95
in 5 J

per

gallons of

cent., then

add

Filter.

water.

3.)

of

ounces

Eati

de

Ceylon

do.

castoreum.

do.

mace.

Cut

and

ground

of

alcohol,95

5)

; distil

add

20

Filter.

of

dissolved

sugar

174.

Lucrece.

de

per

from

lbs. of

Malte.

cent., and

off the

(See No. 3.)

of

Malta.)

cinnamon.

for

; macerate

sugar

(Water

water

24

hours

with

3" gallons of water


3

dissolved

gallons of
in

5}

gallons

(seeNo.

flavored

gallons of

spirit;
water.

152

EE0IPE8

Eau

175.

"

of

ounce

alcohol, 95
in 6 J

FOB

gallons of

then

1 lb. of

angelica root.

1 lb. of

juniper berries.

95

cent., and

No.

gallons

sugar

No.

of

dissolved

3.)

Mdre.

with

hours

of

gallons

in the

liquor

gallons

(see

water

of sugar.

8 lbs.

MillefleurS.

Eau.de
of orange

ounces

do.

(See

of
No.

hol,
alco-

5) ;

Filter.

3.)

177.
12

lbs. of

de

24

6J

; dissolve

strain, press

(See

for

; macerate

per

add

Eau

in

dissolved

Filter.

water.

176.

Ground

(Mint Water.)

peppermint

cent.

per

EACH.

Menthe.

de

oil of

GALLONS

TEN

(AU-Flower Water.)

flowers.
blossoms.

quincy
lavender

flowers.

orris-root.

peppermint.
lemon

balm.

cinnamon.

thyme.
cloves.
Ground
95

lbs. of
with

green
Nos.

cent., and

per

distil from
20

and

off the

3"
3

water

tincture

of

hours

gallons

with
of

gallons

(see

water

gallons of flavored
in

5$

indigo

and

dissolved

sugar

gallons

unripe

Eau

walnuts

de

of

saffron, and

Noix.

pounded

to

(Water

pulp.

of

of
No.

and
spirit,
water

Walnuts.)

hol,
alco-

5) ;
add

; color

filter.

90.)
178.

54

for 24

; macerate

(See

154:

do.

Ground

off the

20

mix

in 2 sheets

dissolved

in 5 J

gold

leaf

with
water

of

flavored

flower

183.

Color

Filter.

water.

Eau

of

lbs.

20

add

Quatre

de

lb. of

i lb. of

6-).

then
spirit,

G-rece.

and

per

cent., and

off the

it "

G-raines.

lons
3" gal-

water

gallon

No.

(See

for

macerate

dissolved

sugar

i lb. of fennel-seed.

No.

hol,
alco-

bottle.

; cut

to

red.

(see

de

from

Distil

5).

spirit,and

and

water

each

Pacificateurs

(see No.

of

of

flavored

gallons of alcohol, 95

gallons

gallons of water, filter,

to

lemons, the yellow rinds only

hours

water

of

gallons

des

of

gallons

3"

pure

Eau

182.

of

of

with

hours

24

water

lbs. of sugar,

add

24

for
and

cent,

per

Distil from

24

EACH.

d'ambrette.

grains

; macerate

95

GALLONS

of cardamom.

ounces

TEK

FOB

RECIPES

in

of

lons
gal-

orange-

5" gallons

93).

(Water

of

Seeds.)

Four

""""'*

celery-seeii.
star

anise-seed.

J lb. of dill-seed.
Ground
95

from
add

per

(See

lbs. of sugar,

No.

Eau

hyson

95

per

fine

gallons

(seeNo.

flavored

5" gallons of

of

hol,
alco-

5). Distil

spirit; then
water.

Filter.

and

The.

de

(Tea Water.)

tea.

" lb, of souchong

Ground;

water

3).
184.

1 lb. of

in

dissolve

with

hours

gallons of

water

24

3^ gallons of

cent., and

off the
20

for

; macerate

tea.

macerate

cent., and

for 8

days with

4" gallons of

water

hol,
gallons of alco-

(seeNo.

5) ; strain,

EAU

185.
3

2" gallons of white

Eau

Verte

1"

do.

star

do.

angelica seed.

IJ

do.

cloves*

drachms

of

anise-seed.

Spanish

So.

Peruvian

do.

mace.

1"

of

ounce

6 drachms

nuts.

of

the

oranges,

rosemary.

yellow rinds only.

6 lemons.

95

do.

from

off

with

20

the

da

with

3" gallons of water

gallons

water

lbSi of sugar

Color

do.

for 2 weeks

; macerate

cent., and

per

balsam.

Ceylon cinnamon.

6 drachms

Ground

saffron.

of carrot-seed.

accajou

18

Stomaohiqne.

of coriander-seed.

ounces

plain syrup.

1.)

No,

(See

155

p'A10"AYE.

VIE

add

filter ; then

and

press

BE

dissolved

(see No.

green

of

gallons of alcohol,

(see

No.

5). Distil

high-flavoredspirit,mix

in 5f

gallons of

water.

ter.
Fil-

89.)
"

Eau

186*
of star

4 ounces

de

do.

coriander-seed.

do.

green

do.

orris-root.

Ground
of

No.

the

oranges,
and

alcohol,
5.)

95

Distil

cut

d'Andajre.

anise-seed.

18

Vie

anise-seed.

yellow

rinds

for 24

; macerate

per
from

cent.,

only.

and

off the

4
water

hours

gallons
3*

with
of

3}

water.

gallons
(See

gallons of flavored

156

RECIPES

then
spirit,

add

FOB

40

Filter.

water.

lbs. of

lb. of cacao,

Eau

do.

mace.

13

lemons, the yellow rinds

alcohol, 95

it with

lbs. of

sugar

Danzig.

hours

24

gallons of

with

dissolved
with

in

gold

3} gallons

(see No.

water

J gallons of flavored

mixed

yellow,

mix

spirit;

J gallons of

5) ;

water

(See Nos.

leaves.

;
91

181.)
1 88.

of

ounces

of water

add

to

an

this

an

of

Vie

de

of

ounce

of

into

Turkey
of

linden

black

15

rhubarb, J of

oak

bark

for

boil
95

grain

for 48

pale

or

; add

aloe

hours

dark

alder

for 2 minutes

crude

of

gallons
of

ounce

cent

grains of

; macerate

color

only

per

in 4

hours

flowers,

tea;

tincture:

(see "No. 5) ;

alcohol

Languedoc.

de

5f gallons of alcohol,

ounce

No.

1
ounce

made

grains

Eau

pearl-barley boiled

; add

flowers, \

of

for

cent., and

per

water

and

de

only.

; macerate

cut

off the

filter ; color

3} gallons of

cinnamon.

distil from
40

in

roasted.

Ceylon

of

dissolved

Vie

de

do.

and

EACH.

3.)

Ground

GALVXETS

sugar

(See No.

i 87.
1

TEN

the

lowing,
fol-

cassia, 30
socotrin,
in 3

yellow.

pints

(See

91.)
189.
10

drachms

of

Elixir

do.

aloes.

15

do.

cloves.

15

do.

nutmegs.
of

ounces

3"
Ground

do.
and

Garus,

myrrh.

10

de

Spanish saffron.
Ceylon
cut

cinnamon.

; macerate

for 8

days with

3} gallons of

per-cent., and

alcohol,95
distil from

off the water

gallons of

white

190,
1

Elixir

(See

gallons

3f

water;

alcohol,

strain,

press,

(See

plain syrup.

of

ounces

95

for

cent., and

per

of

days

gallons of

gallons

4*

of white

Life.

Long

of

Elixir

Zedoary

root.

agaric.

do.

7.)

No.

191.

gallons

; macerate

filter; add

and

and

(Elixirof Juniper.)

G-enievre.

de

of

spirit;add

91.)

No.

i lb. of juniper berries, ground

with

7)

(see No.

plain syrup

5) ;

(see No.

gallons of water,

3$ gallons of flavored

yellow.

; color

water

157

TROUBATOtfRS.

DES

ELDOB

gentian

root.

theriak.

Venetian

Turkey

rhubarb.

angelica root.
ginger.
Ground
95

per

(See No.

192.
2

of

ounces

gallons

of

of water.

myrrh,

alcohol,

; mix

neroly

Filter.

If

do.

de

ground

; macerate

20

lbs. of

(See

add

1 gallons of

No.

flowers.

des

Neroly,

; add

cent.

per

roses.

jasmin

then

hol,
4f gallons of alco-

3.)

Elixir

193.

5);

with

Elixir

95

it with

4 lbs. of musk

No.

(see

cent,

Filter.

water.

2 weeks

for

; macerate

sugar

for
97

drops

dissolved

3.)

Troubadours.

days
of

in 5

in

3"

oil of

gallons

158

RECIPES

1 lb. of orange

"

of

ounce

da

from

for

macerate
4

off the water

color

"

nuts, or allspice.
2 weeks

with 3$

gallonsof

dissolved

in

194.

Elixir

de

gallonsof

syrup

of violets.

do.

syrup

of

do.

60 per
spirit,

; macerate

gallonsof
Nos. 3,

59

Escubac

d'lrelande.

for 24

with

hours

3J

hol,
gallonsof alco-

gallonsof water (seeNo. 5); distil


gallonsof flavored spirit
; add 6$
and color yellow. (See
plainsyrup, filter,

white

7, and 91.)

196.
100

cent.

per cent.,and 4
off the water
3^

95

from

raspberries
(seeNo. 356).

Ceylon cinnamon.

do.

Ground

Violettes.

of Italian fennel-seed.

ounces

; filter;

water

Alter.

and

195.
12

gallonsof

; add

(SeeNo. 93.)

rose.

Mix

water

of alcohol,
gallons
(seeNo. 5) ; distil

8} gallonsof alcohol well flavored

lbs. of sugar

20

EACH.

mace.

cent., and

per

GALLONS

TEN

flowers.

Ravenzara

Cut,and
95

FOB

Esprit

de

ManueL

drops of oil of peppermint.


oil of cloves.

do.

Dissolve

in

3" gallonsof alcohol,95 per

gallonsof white plainsyrup \ color


indigo. (See Nos. 7 and 90.)

green

cent.

; add

6J

with saffron and

197.
2 lbs. of
,

of

ginger.

for

weeks

198.

cent.

per
.

of

ounces

oil of

alcohol,

95

tincture

of turmeric.

cent.

alcohol,

95

tincture

with

cent.

per

lbs. of green
of

ounces

3} drachms
Ground
95

distil

ounces

gallons

; add

of

wood

Extrait

gallons of

; color

water

with

91.)

(See No.
of

in

"Wintergreen.
in

dissolved

gallons of
; filter.

gallons of

red

; color

water

(""eeNo.

3.)

d' Absinthe.

anise-seed.

liquorice-root.

of calamus-root.

for 24
and

till running

45

cent.,

per

liquor for

wintergreen

; macerate

over

; filter ; color

of Italian fennel-seed.

ounces

13}

; add

of sanders

201.

26}

water

dissolved

peppermint
Filter.

oil of

of

ounces

hol,
gallons of alco-

Peppermint,

of

Essence

200.
2

of

gallons

Essence

per

in 6

91.)

1 99.

Lemon.

dissolved

filter.

5)5 strain,and
of

lemon

add

(See No.

yellow.

(see No.

Essence

of oil of

ounces

95

cent.

of water.

Macerate

Ginger.

of

alcohol, 95 per

do.

Essence

ground

gallons

159

d'aBSINTHE.

EXTEAIT

48

hours

of Pontic

hours

J gallons

with

wormwood;

per

4"

cent.
ounces

press

with
of

7f gallons
water

(see

; macerate

of
and

the

peppermint
filter.

of

hol,
alco-

No.

5) ;

distilled
and

12

160

BBOTPES

Fining

202.

| of
with

pint of good mflk,

gallons of liquor ;

10

203.

whites

2 egg

it with

GALLONS

TEN

FOB

boiled

settle it

soon

with

Eggs.

; add

it will

gallons of liquor ;

10

again,mixed

cooled

and

it will

froth

to

Milk.

with

Fining

beaten

EACH.

; mix

little alcohol
settle it.

soon

204.
1

"

of

ounce

mixed

water,

with

drachms

of

alcohol, and
settle

gallons

10

do.

zedoary.

1J

do.

ginger.

3"

do.

dried

Ground

to

in
No.

settle it.

soon

alum

of

dissolved

liquor,will

in
soon

Drops,

for

(see

ounces

apples.

No.

days in

gallons

5) ; strain, press,

of alcoholic

gallons of alcohol, 80

per

cent.

alcohol,

filter ; then

and

of Peruvian

extract

of

bark

Filter.

solved
dis-

(See

-3.)

Dose

to

teaspoonfuls

207.

"

of

Alum.

gallons

Fever

orange

macerate

cent,

per

add

pint

% lbs. of calamus-root.

If

80

10

in 1

it.

206.
5

liquor,will

calcinated

powdered
with

of

with

Fining

mixed

Potash.

potash, dissolved

of

carbonate

205.
3

with

Fining

ounce

of oil of

cloves

day.

Gerofline.
dissolved

in 3

gallons of alcohol,

162

FOE

BECEPES

lemons

10

stand

until

this

mixture
of

pint

let

yeast;

the

of

ounces

with

water,
cool

let it stand

yeast, and
Iron-bound

and

10

lb. of

minutes

in

skim

and

; then

hours

24

hours

skim

.strain ; let it

filter,and

and

d' Absinthe.

gallons of

10

1" pint of brewers'

add

pitched cask,

well

Hull"

214,

for

for 14

one

Beer.

degrees, Fahrenheit

80

to

lukewarm,

in

corks.

for

of sugar

lbs.

16

when

them

Dissolve

them.

stand

Hop

boiled

hops

add

and

the

213.

together; let

press

compound

bind

and

EACH.

boiled
and

lbs. of sugar,

15

filter ; bottle

and

; strain

cool

nearly

GALLONS

siloes and

in

cat

TEN

bung

fill it in

it up

an

tight.

(oaofAbainthe.)

wormwood.

1 lb. of green

anise-seed.

1 lb. of fennel-seed.

Ground
95

cent.

per

from

off the

add

fillingup
Sweet-oil

of

ounces

Htule

do.

sprouts

16

do.

lemon

per

cent.

off the

gallons

(see No.

water

flavored

spirit;

with

of

mix

gallonsof

hours

skim, mix, filter,while

alcohol,

5).

; macerate
; add

water

"T Amour,

moldavique

Ground

Distil
it with"^

water,
warm.

color.

215.
8

for

it evaporates

as

of

gallons of

boiled

in

days

10

gallons

water

lbs. of sugar,

48

for

; macerate

(oa

of

Lov"")

seed.

with

of rosemary

flowers.

balm.

for 10

gallons of
gallons

of

days
water

in 4

gallons of alcohol,95

(see No.

flavored

5).

spirit,and

Distil from
mix

it with

r
HUILE

boiled for

lbs. of sugar

48

filling
up
Color

it

as

evaporates

lbs. of
of

Huile

alcohol,95
and

boiled

it

aa

No.

gallonsof water,

skim, mix, filter while

warm.

(Pineappleoa)

d' Ananas.

per

filter; add

with

them

macerate

cent., for

for 3 hours

one

syrup

with 4

lons
gal-

No.

5).

week

(see

made

of

48

lbs. of

gallonsof water, filling


up

skim, mix, filter if necessary.

evaporates;

(See

1.)

12

of

ounces

angelica-root.

Ceylon cinnamon.

do.

Ground

lbs. of sugar

gallonsof

5
4

water

days
water

gallonsof alcohol,95
(see No. 5). Distil from
in 4

gallons of flavored spirit


; mix

boiled for

3 hours

it evaporates ;

as

up

for 10

; macerate

cent., and

off the

(Oflof Angelica.)

d' Angelique.

Huile

217.

per

pineapples,grated ;

Strain, press
sugar

with

3 hours

(See No, 90.)

green.

216.
4

163'

BERGAMOT.

DE

with

skim, mix

it with

48

gallonsof water,
filterwarm.

and

ing
fill-

(See

/No.1.)
Huile

218.
drachms

Dissolve
syrup

made
of

of oil of anise-seed.
of tincture

J-ounce

in

of 48 lbs. of sugar boiled for

water,

219.

ounce

1 drachm

of vanilla.

gallons of alcohol,95

filling
up

if ^necessary.

warm

Anise-seed.^

d'AniS^(Oaof

Huile
of oil of

as

per

cent.

3 hours

it evaporates ;

; add

with

Bergamot.

bergamot.

of oil of orange.

lons
gal-

skim, mix, filter

(See No. 7.)


de

(On of Bergamot)

164

EECOTES

Dissolve

in

made

of

syrup

of

gallons

FOB

lbs. of

48

95

Huile

cent.

per

boiled

for

evaporates;
No.

for

with

hours

it evaporates

as

5 add

cent.

per

{See

7) ;

No.

if necessary.

Cannelle.

de

add

hours

with

skim,

mix,

in 4
of

made

syrup

gallons

(Cinnamon

dissolved

cinnamon,

of oil of

ounce

95

boiled

sugar

fillingup

skim, mix, filter warm

"

EACH.

gallons of alcohol,

water,

220.

GALLONS

TEN

filter

gallons of
lbs. of

48

of water,

on.)
hol,
alco-

sugar

fillingup

as

if necessary.

warm

it

(See

7.)
221.

Huile

de

(Celery Oil.)

Celery.
r

$ lb. of
4

celery seed, ground

gallons of alcohol,

5.)

(See No.
spirit;

add

with

hours

made

gallons

off the

of
if

drops

of oil of

12

do.

oil of

spearmint.

do.

oil of

neroly.

120

do.

oil of

peppermint.

Dissolve
syrup

made
of

in

of 48

water,
Color

warm.

223.

"

ounce

flavored
for three

it evaporates

No.

7.)

mace.

gallons

of

alcohol,

lbs. of sugar

fillingup
green.

Huile

of oil of

water.

(Hunter's Oil.)

Chasseurs.

20

as

(See

necessary.

dea

Huile

boiled

sugar

fillingup

water,

of

gallons of

with

days

gallons

water

lbs. of

of 48

skim, mix, filter warm

222.

cent., and

per

Distil from

syrup

95

for 10

; macerate

as

it

(See
de

boiled

95

7 and

Citron.

lemon, dissolved

cent.

for 3 hours

evaporates

Nos.

per

; add

with

lons
gal-

skim, mix, filter

90.)
(Lemon

in 4

Ofl.)

gallons,of alcohol,

HUILE

96 per

; add

cent.

3 hours

with

Hnile

50

drops
95

for

evaporates

boiled

oil of

boiled

95

of

made

them

oi
v

48

(see
lbs. of

(See

%rm.

227.
8

mix,

ounces

of

lbs-, of

48

hol,
alcosugar

fillingup

water,

as

it

7.)

(Oil of Cloves.)

dissolved

gallons of

in 4
of

made
of

48

water,

filter warm;

color

No.

Jasmin.

de

weeks

for

No.

5) ;

lbs. of

sugar

fillingup
dark

hol,
alco-

as

it

yellow.

(Oilof Jasmin.)

with

strain

boiled

sugar

and
for

gallons

alcohol,

of

pros

; add

hours

with

syrup

gallons

skim, mix, filter

it evaporates,

as

1.)

Huile

of Italian

(oa

of

Jove.)

fennel-seed.

do.

cinnamon.

do.

roasted

do.

orris-root.
; macerate

Jupiter,

de

'Ground

91.)

flowers.

fillingup

water,

of

gallons

(See No.

gallons

7 and

91.)

jasmin

cent,

per

in 4

made

syrup
3

Huile

226.

Macerate

with

skim,

1 and

lbs. of

dissolved

G-erofle,

de

Nos.

(Oilof Orange Flowers.)

gallons of

; add

hours

evaporates;

with

for

it evaporates

as

yellow. (See

syrup

oil of cloves

cent.

per

(See Nos.

Huile
of

for

filling
up

skim, mix, filter warm.

drachms
95

neroly

boiled

lbs. of sugar

d'Orange.

; add

hours

225.
3

Fleurs

cent.

per

Color

warm.

de
of

of 48

gallons of water,

skim, mix, filter

224.

made

syrup

165

JUPITER.

DE

cacao.

for

10

days with

gallons of alcohol,

166

BECIPE8

95

cent., and

per

from

off the

of

filling
up

(See No.

warm.

228.

"

"

an.

aleohol, 95 per
boiled

of

alcohol, 95
boiled

per

evaporates

of

2 ounces

do.

Ground
95

made

per

'

in 4

dissolved
made

fillingup

in

gallons

of 48

ot

lbs. of sugar

filling
up

(See No.

Myrrhe.

it

7.)

gallons of water,

de

as

(Oilof Mace.)

made

warm.

gallons of

lbs. of sugar

of 48

dissolved

filter

7.)

Mint.)

(See No.

syrup

lbs.

as

it

7.)

(Oilof Myrrh.)

myrrh.
cinnamon.
for 10

; macerate
cent,

of 48

Huile

of

(oa

warm.

mace

of 48

(See No.

warm.

Mttscade.

; add

with

syrup

filter

de

skim, mix,

231.

gallons

made

syrup

gallons of water,

oil of

cent.

for 3 hours

Huile

ounce

an

with

skim, mix,

230.

syrup

gallons of water, filling

peppermint

; add

cent.

for 3 hours

evaporates

with

skim, mix, filter

Mentha

de

of oil of

ounce

with

skim, mix, filter

Hnile

229.

hours

(Oilof Erschwasaer.)

; add

for 3 hours

it evaporates

as

for 3

it evaporates

as

add

spirit;

Eirschwasser.

de

boiled

flavored

; distil

5)

(see No.

7.)

Htdle

of sugar

EACH.

water

boiled

gallons of Kirschwasser

up

gallons of

lbs. of sugar

water,

GALLONS

gallons of

water

of 48

made

TEN

FOX

(see No.
lbs. of

days with

5) ; strain,press

sugar

boiled

gallons of alcohol,

; then

for 3 hours

add

with

syrup

gallons
"'

HUILS

of water,

fillingtip

(See

warm.

No.

de

skim, mix, filter,

Grains,

Sept

of green

6 ounces

it evaporates

as

7.)

Huile

233.

167

BOTAXK.

of Seven

(oa

Seeds.)

anise-seed.

dill-seed.

coriander-seed,
feiinel-seed.
anise-seed.

star

caraway-seed.
celery-seed.
Ground
95

and

water

cent,

per

from

off the

made

of 48

water,

lbs. of

fillingup

(See No.

95

skim, mix,

in 3
filter

of

de

No.

spirit;

5)
add

in 3

hours

skim, mix,

; distil

syrup

gallons of

filter warm.

gallons

Huile

ground
cinnamon.

do.

myrrh.

do.

carrot-seed.
the
for

10

in 4

of

48

lbs. of

; fill up

water
rose.

Royale.

gallons

as

(See

of

alcohol,

sugar

boiled

it evaporates

Nos.

7 and

yellow
days

rinds
with

(Royal on.)

only.
4

gallons

of

alcohol, 95

93.)

cloves.

do.

oranges,

of

; color

warm

(Oil of Rosea.)

Rose.

made

syrup

Macerate

dissolved

roses

234.

10

for

boiled

gallonsof alcohol,

(see

gallons of flavored

Huile

; add

cent.

ounces

water

it evaporates

of oil of

for 3 hours

of

with

1.)

drops

per

days

10

gallons

sugar

as

233.

50

for

; macerate

per

168

BEOIPES

TEN

FOB

GALLONS

EACH.
"

cent., and

the

water

of

gallons

lbs. of

48

No.

(seeNo.

water

of

flavored

boiled

sugar

fill up

water;

(See

gallons of

spirit
;

for

with

off
made

syrup

of

gallons

skim, mix,

it evaporates;

as

add

hours

distil from

5) ;

filter

warm.

1.)

235.

Huile

Bhum.

de

2}

of maidenhair.

ounces

do.

2f
Ground

and
done:

with

gallons

No.

take

1) ; skim,

Jamaica

of

of

lbs. of

95

filter ; then

per

cent.

drachms
; add

boiled

tea

hours

(see

evaporates

gallons of good

warm.

Huile

de

of

cent.
3

hours

Huile

ounces

do.

of carrot
green

(Oilof Tea.)

for

strain,press

and

; add

in

add

rubbed,

syrup

gallons

Venus.

flowers.
anise-seed.

gallons

7);

add

gallons of

with

dissolve

1) ; skim, mix,

de

No.

hol,
alco-

(Vanilla Oil)

oil of roses;

; then

with

hours

(see

Vanille,

add

evaporates

; filter

(see No.

238.

it

drops

for

it evaporates

it

as

The.

boiled

vanilla, cut

of
13

de

be

as

imperial

alcohol, 95 per

sugar

and

to

sugar

237.

of

fillingup

when

syrup

it for

boil

sugar,

water,

Huile

fill up

of

ounces

sugar

of

following

rum.

water;

the

to

lbs.

48

press,

236.

48

add

cut;

nearly
3

cinnamon.

Ceylon

of

ounce

in 4
of 48

made

of water,
and

gallons
lbs. of

fillingup

filter

warm.

(Oilof Venus.)

as

170

BECEPES

242.

FOB

TEN

Hypocras

EACH.

GALLONS

Cedrat,

au

(Oedrat Hippocras.)

cedrats, the rinds

40

hoi,

95

for
when

Filter,

dissolved.

Hypocras

8 lbs. of sugar

in

gallons

of

claret

Hypocras

245.

apricot stones.

240

peach
kernels

wine, and

No.

dissolve

(See No.

filter.

(Juniper Hippocras.)

of

2 drachms
1

do.

Ground;

for

macerate

days

" gallon of alcohol, 95


8 lbs.

add

and

of powdered

(Noyau Hippocras.)

NoyatLX.

for

the

kernels

days

with

" gallon of alcohol,


it in 8 lbs. of

powdered

stones

; macerate
9

gallons

95

per

sugar.

of

^hite

cent,

Strain

(see
and

3.)
"

Hypocras

246.

ounces

3.)

(See No.

Dissolve

cent.

per

"

gallons of

filter.

touching

together

French

5) ;

do.

without

Broken

add

Filter.

Dissolve

aux

480

and

and

; strain

sugar

pulp

wine, and

5.)

powder;

(Raspberry Hippocras.)

juniper berries;

(See No.

cent.

it.

in

ate
; macer-

3.)

Genievre.

an

2" lbs. of* ground

per

No.

to

in

powder

wine

8 lbs. of sugar

Framboise.

Hypocras

(See

" gallon of alco-.

claret

good

" gallon of alcohol, 95

claret wine, and

244.

of

add

raspberries made

lbs. of

with

5) ;

; add

cut

gallons

days (see No.

243.
3

and

cent,

per

of them

Simple.

cinnamon.
of cloves.
Mace.

macerate

for

days with

" gallon of alcohol,95

IKPEEIAL

(see No.

per

cent,

and

dissolve

wine

in

alcohol,95

Hypocras

gallons of

claret

(Vanilla
lbs.

of

solve
Dis-

sugar.

; add

wine

claret

Hippocras.)"

gallon

"

of

Filter*

cent.

per

of

of amber,

essence

3.)

with

powdered

gallons

in

sugar

Vanille.

la

of

drachm

one

(See No.

filter.

of vanilla

them

add

powdered

Hypocras

ounce

248.

lbs. of

and

; strain

247.
1

5) ;

171

NECTAB.

"P Absinthe,

Vin

an

(Absinthe Hippo-

eras.)

2\ lbs. of fresh

gallons of

white

wormwood

40

lemons, the thin yellow rinds

40

cedrats.

of

ounces

do.

"

do.

do.

cut;

macerate

alcohol, 95

per

cent.

; add

(See

1\

of

ounces

do,

Ground

wine

No.

and

do.

the
8

with

whole

lbs. of

powdered

of

; strain

sugar

cloves.
for

; macerate

days with

\ gallon of alcohol, 95 per

essence

powdered
of

250.

10

gallon

(VioletHippocras.)

laViolette.

amber,

sugar
and

cent,
;

40

Imperial

lemons, the yellow rinds


oranges.

do.

do.

do.

(see No.

drops

Neotar.-

only.

gallonsof

strain, filter

musk.

"

orris-root.

in it 8 lbs. of

drops of

do.

5.)

Hypocras

249.

only.

cloves.
and

filter.

this

to

anise-seed.

Ground

and

in 9

hours

12

5),filter; add

(see No.

.wine

for

; macerate

of

claret

solve
5). Dis; add

essence

40

of

172

BECIPES

FOB

GALLONS

TEN

EACH.
"

of

6 ounces

Ceylon cinnamon,
mace.
~

anise-seed.

star

coriander-seed,

juniper berries,
angelica-seed.
of

2 drachms

and

Ground

alcohol,

95

from

add

syrup

of

cut

off the

Filter,and

nearly

color

of

1"

ounce

10

lbs. of

(See

dissolved

flower

of

in 5}

95

per

of

of
cent.

de

95

mix

and

of

gallonsof

together

; add

; continue

(Milk

add

water

; mix

in i

No.

lbs. of sugar

of

separate,

Old

one

Age.)

mixed

balsam

; then

(See

mallet

string it quick.

cent.

lemon, disolve
20

bottle
and

Peruvian

Virgiaale.

Lait
oil of

soda; cork

Vieillesse.

per

Filter.

water.

ounce

rose-water.

Beer.

add, for each

then

tincture

alcohol,

253.

"

J gallons

bottling (strong bottles)get corks,

Lait

drachm
of

of

93.)

No.

Dissolve

of bicarbonate

gallons

alcohol, and

with

gallon

5).

water.

sugar.

252.
1

in "

Instantaneous

string at hand,

drachm

flavored

of

ginger powder.

stirring while
and

mix

gallons

(see No.

water

boiled

sugar

lemon-juice.

do.

cold

rose.

251.

9" gallons of

gallons of

lbs. of

with

days

10

gallons of

water

of 20

made

; when

water

for

; macerate

cent., and

per

Distil

saffron.

Spanish

20

lbs. of

gallon

with

sugar,

of orange-

93.)

(Virgin'sMilk.)
in 3

gallons of alcohol,

dissolved

in

9\ gallons

LEMONADE

of water

; mix

with

lemon-juice.

173

BOTTLING.

it "

gallon

de

Vecchia,

of

vinegar

and

| gallon

01

Filter.

254.

Lait

lb. of roasted

1"

FOB

of

Qdk

Teoohia.)

cacao,

I lb. of cinnamon.
i lb. of carrot-seed.

"

Ground
95

Distil
add

and

cent,

per

off the

from

4 lbs. 6

of

10

of

gives

"

"

of

ounce

keep

it

dry

dry

sugar.

lemon

mixed

together

keep

of

in

2, put

in

Lemonade

tumbler

one

another

of

water

tumbler

mixed,

Bottling.

for

citric acid.

15

lbs. of sugar.

drops

No.

lemonade.

ounces

citric

of soda.

of No.

ounce

splendid

the

together

2.

10

Rub

acid.

mixed

lemon

oil of

256.

1 60

ter.
Fil-

water.

sugar.

powdered

of

Direction
dissolve

do.

oz.

it No.

mark

tartaric

of bicarbonate

drachm

spirit,then

1.

ounces

4 lbs. 6

gallons of

5).

No.

(see

flavored

hol,
alco-

Effervescing.

powdered

of oil of

it No.

mark

gallons of

water

of

in 5$

dissolved

oz.,

drachm

gallons

Lemonade

255.

ounces

of

gallons

3"

3.)

No.

(See

with

hours

24

water

lbs. of sugar

20

10

for

; macerate

of oil of lemon.

sugar

with

acid, dissolve

the
the

oil of lemon
whole

in

; mix
9

in the

gallons

ed
powderof

water,

174

KEOIPEB

filter and
drachm

FOB

S57.

of soda

Lemonade,

acid

in

lbs. of sugar

1" drachm
Rub
1

in

and

drachms
do.

drops

of oil of

makes

do.

(See

pint of

lemonade.

Man.

alcohol, 95
in

cent.

per

gallons of

5"

; then

water

add

; filter ;

93.)

No.

", la

Cambron.

hours

with

vanilla.

per

cent., and

ofF the

(See

water

dissolved
No.

ounces

do.

for

24

(see No.

3" gallons of water


3

gallons of

in 5"

flavored

gallons of

gallons

Water

spirit;

Liqueur

of orris-root.
of

myrrh.

des

Amis

of

hol,
alco-

5) ;

til
dis-

add

24

; filter ; color

93.)

260.

of

Liqueur

; macerate

lbs. of sugar

of

orris-root.

Ground

red.

of cinnamon.

ounces

from

Gallons.)

Ten

mace.

dissolved

rose.

grains of

95

Life

gallons

sugar

dark

(For

powder.

powder

259.
64

Powder,

string.

oil of cloves.

in 3

lbs. of

color

and

"

of oil of lemons.

Dissolve
24

cork

bottle

powder.

258.

27

each

it well;

mix

of this

1J

pieces ;

to

of oil of lemons.

ounce

in

in

Plain,

" lb. of tartaric


16

bottles; add

fillit in soda-water
of bicarbonate

EACH.

GALLONS

TEN

Reunis.

of cinnamon.

ounces

grains

64

of vanilla."

Ground;

macerate

95

cent,

per

distil from
with

off

3"

dissolved

sugar

gallons of

in 5"

water

spirit;

flavored

of

of

gallons

hol,
alco-

gallons

of

mix

water;

3.)

Braves.

des

cardamom-seed.

do.

roasted

do.

Ceylon

(Spiritof Mara.)

cacao.

cinnamon.
for

; macerate

cent., and

per
off

the

with

hours

24

J gallons of

water

dissolved

lbs. of sugar

gallons

in 5"

of

gallons of

(see No.

water

gallons

of water

til
dis-

5) ;
add

spirit;

flavored

hol,
alco-

; filter.

24

(See

3.)

262.

lbs. of

for

5), and
gallons

do.

from

add

light-brown
with

lbs. of

24

sugar

gallons of alcohol,

Liqueur

2 lbs. of

gallons

(see No.
spirit;
water

of

5)
add

cinnamon,
alcohol,

dissolved
95

de

lbs.

; filter ; color

per

of
red.

gallons

Cannelle.

per

sugar

for 24

3.)

hours

3" gallons of
3

gallons of

dissolved

(See No.

No.

(Spiritof Cinnamon.)

cent., and
water

; add

of water

(See

; macerate

off the

cool ;

strain, when

; filter.

cent.

boiled

and

ground

water

in 3"

ground
95

(Spiritof Coffee.)

coffee

roasted

gallons of

; distil from
24.

Cai".

de

Liqueur

minutes

263.

No.

No.

with

of carrot-seed.

ounces

95

hours

24

water

Liqueur

Ground

the

(See No.

261.

for

(see

of

lbs.

24

filter.

175

CANNELLE.

DE

LIQUEUR

93.)

in

with
water

flavored

gallons of

176

FOB

BEOIPES

and

Cut
95

from

for

macerate

cent., and

per

off the

of sugar

water

dissolved
No.

(See

265.

of Lemon.)
(Spirit

rinds, only the yellow part.

lbs. of lemon

EACH.

Citron.

de

Liqueur

264.

GAIXONS

TEN

of

3"

gallons

gallons of

in 5 J

with

hours

24

gallons of alcohol,

(see No.

water

spirit; add

flavored

gallons of

distil

5) ;

low.
yel-

; filter ; color

water

lbs.

24

91.)

Fleurs

de

Liqueur

(Spiritof Orange

d'Oranges.

Flowers.)

gallon of orange-flower

of

lbs. of

24

with

gallons

266,
lbs.

syrup

made

water

made

of

(See

of

made

Nos.

Nos.

and

7.)

Strain, and
(See Nos.

de

add

and

1.)

; filter.

for

made

water

; mix

No.

(See

dissolved
of

minutes
in 5 J

alcohol,

1.)

95

with

gallons

of

cent.

per

of Raspberries.)
(Spirit

for 5 minutes

dissolved
of

in 5J

alcohol,

G-roseilles.

currants, boiled

lbs. of sugar,

24

of

Framboises.

gallons

Liqueur

gallons

syrup

7.)

sugar,

add

(Spiritof strawberries.)

gallons

raspberries,boiled

lbs. of red
of

and

de

lbs. of

24

268.
10

add

sugar,

to

cent.

per

Fraises.

lbs. of

24

Liqueur
lbs. of

95

strawberries, boiled

of

Strain, and

(See

de

strain, and

267,
10

alcohol,

Liqueur

10

filter.

of

in 4"

dissolved

sugar

added

water

of

syrup

gallons of
per

water.

; filter.

cent.

(Spiritof Currants.)

for 5 minutes

dissolved

gallons

95

with

in 5"

alcohol,

95

with

gallons
per

of

cent;

syrup
water.

filter.

178

BEC3PJE8

gallons
(see No.
lbs.

24

5).
of

Color

alcohol,

of

Distil

of

ounces

gallons

over

(See No.

rose.

cent., and

per

gallons

flavored

of

5" gallons of

in

dissolved

sugar

273.

95

EACH.

GALLONS

TEN

FOB

of

water

spirit; add
; filter.

water

93.)

Stomaohique.

Liqueur

peels.

orange
lemon.

anise-seed.

galanga-root.
cinnamon.
orris-root
basil.

flowers.

camomile

large

lavender

flowers.

rosemary.
vanilla.

nutmeg.
mace.

cubebs.
cardamom.

Ground
95

distil
add
color

cent.

per

from
24

off

lbs.

red-yellow,

Ibd. of sugar
add

ounces

gallons

water

Nos.

Liqueur
and
of

of

in

tincture
91

with

and

de

of

nearly cool, strain,press

best

; mix

(see

5"
of

gallons
saffron

of

hol,
alco-

No.

5);

alcohol,

flavored
of

and

water

neal
cochi-

93.)

Th6.

of Tea.)
(Spirit

5" gallons of water;


the

gallons

water

gallons

dissolved

with

(See

hours,

24
4

sugar,

274.

then

; and

the

of

Filter.

24

for

; macerate

Hyson
with

tea

it 3

boil

and

skim,

; let it stand

till

gallons of alcohol,

r"

Filter.

95 per cent.

275.
Holland

gallons of

syrup,

tincture

made

for 24

hours

macerate

out, and

dissolve
of oil of

drachms

of

fron
Spanish saf-

Lovage.

gin

mixed

are

of 4 lbs. of

with

press

drachms

with

gallonof

one

finelycut celeryroots

gallon of alcohol,95

one

5) ; strain,and

(seeNo.

cent,

of tincture

(One ounce

welL)

do

may

179

FRAMES.

DE

KASASQUIH

oil of

of

caraway-seed ;

the

filter.

alcohol

per

well

very

cinnamon

and

(See No. 3.)

Macaroni

276.
4 lbs. of bitter almonds.
8

of cinnamon.

ounces

da

Ground
95

nutmegs.

per

hol,
gallonsof alco(seeNo. 5). Distil
3

3.)
Marasquin

277.
48

of

cent., and
flavored

kernels

peach

for 24

Macerate

Goings.

hours

broken.

in 3|

J gallons of water.

alcohol, and

add

95 per
gallonsof alcohol,
Distil over
3 gallonsof

gallons of the whitest

plain

(See No. 7.)

syrup.

278.
10

de

quincesgrated.

1 ounce

24

with

3" gallonsof water


and add 24
3 gallonsof flavored
water
spirit,
Filter. (See
dissolved in 3" gallonsof water.

lbs. of sugar,

No.

hours

24

cent., and

off the

from

for

; macerate

Marasquin

lbs. of strawberries

hours

with

made

de

to

Fraises,

pulp ;

macerate

3" gallonsof alcohol,95 per cent., and

for

3"

180

NSEOIPE8

of

gallons
whitest

flavored

plain

TEN

GALLONS

5).

Distil from

(see No,

water

of

gallons

FOB

(See

syrup.

279.

and

alcohol,
No.

EACH.

ad4

off the
7

water

of

gallons

the

7.)

de

Marasquin

Framboisea
t

lbs. of

10

hours

with

of water

raspberries made

of flavored

alcohol, and

(See

hours

24

of

gallons

(see

water

flavored

of

whitest

plain syrup.

95

cent., and

per

from

off the

gallons

24

whitest

gallons

plain

whitest

red

lbs. of orange

pulp

and

3"

water

cent,

off the

gallons

for

macerate

per

add

of

the

Peches.

de

pulp

with

hours

3"

syrup.

only

5).

alcohol, and

(See

di

few

stones

gallons of alcohol,

(see No.

water

of flavored

Marasquino

sour

95

7.)

to

plain

6 lbs. of

No.

gallons

raspberries.

to

the

distil from

3" gallons of

9 lbs. of

Made

3" gallons

water

pulp

alcohol,

5) ;

made

for

282.

to

Marasqtdn

water

of the

No.

(See

peaches

; macerate

of

24

G-roseilles.

alcohol, and

281.

broken

of

gallons

3|

lbs. of

off the

de
made

currants

gallons

12

cent., and

gallons

Marasquin

red

with

add

for

; macerate

7.)

No.

lbs. of

from

Distil

5).

280.
10

pulp

3" gallons of alcohol, 95 per

(see No.

syrup.

to

No.

Distil

add

7.)

Zara.

cherries.

flowers.
with

8" gallons of alcohol, 95

stones

per

for

; macerate

cent., and

3"

24

hours

gallons of

with
water

NOEDHAEUSEB

(seeNo.

Distil

5).

alcohol, and

(See

No.

add

do.

Italian.

Mirabolanti,

for 24

284,

with

hours

gallons

gallons

dissolved

sugar

of

of

flavored

do.

coriander-seed.

do.

fresh

do.

styrax

do.

benzoin.

Ground

and

of

alcohol,

No.

5);

cut

95

(Nectar

of

24

(See

off

lbs. of
No.

3.)

Olympus.)

drops

for
and

cent.,
off

the

30

lbs.

Nordhaeuser

6f drachms

3J

orange

; filter ; color

of oil.of star

water

of

ounces

vanilla, and

water

285.

; macerate

per

add

of

do.

add

; filter.

water

from

distil

per

calamita.

distil from

spirit,and

$ drachm

5) ;

95

peel.

lemon

of cloves.

ounces

ounces

alcohol,

honey.

gallons of

of

and
spirit,

Dieux.

des

lbs. of

tincture

gallons

(see No.

gallons of

in 5 J

Nectar

water

syrup.

water

plain

cardamom.

cent., and

45

whitest

the

flavored

ground mirabolanti.

Macerate

gallons of

7.)

1 lb. of

the

water

of

gallons

283.

"

off the

from

181

BBANNTWBOT.

KOBN

of

deep

Horn

weeks

with

gallons
3

of

gallons

water,
sugar
red.

1"

3" gallons

of

dissolved

(See No.

Branntwein.

anise-seed.

of

Spanish

gunpowder

bread
saffron.
tea.

flavored

drachm

of acetic, ether.
of St. John's

(see

water

(Johannisbrod).

of
in

5|

93.)

182

KBCIPE8

6 drachms

FOB

the

color

and

dissolve

alcohol, 95

purest

tartaric

grains

22"

acid

Nos.

do.

graines d'ainbrettes.

do.

cinnamon,

j- do.

the

oranges,

95

from
lbs. of

yellow

cent., and

per

off the

3
3

water

dissolved

sugar

; filter.

No.

of water

91.)

for

5) ;
;

add

J gallons of

the

24

yellow
in 3

10

lbs. of sugar.

gallons of

Dissolved
oranges,

gallons of

(see No.

water

water

the

add

; sweet

til
dis24

oil

Nectar.

rinds.

sugar

dissolved

(See

No.

95

per

in 5"

91.)

Orangeade.

only,powdered

with

water.

and

hol,
alco-

5) ;

alcohol;

gallons of alcohol,

lbs. of

the rinds

oranges,

with

5" gallons of

filter;color yellow.

40

"*

gallons of flavored

Orange

days

of.

3.)

288.

80

water

neroly.

only

oranges,

Macerate

gallons of

add

(OUofYemw.)

hours

24

in

(See No.

of oil of

ounce

rinds

for

; macerate

287.

(see

then

myrrh.

Ground

40

and

Venere.

in 5

5) ;

gallons

lb. of cardamom.

color

with

hours

(see No.

cent,

dissolved

di

Oglio

for 24

per

yellow; filter. (See

286.

16

EACH.

of cinnamon.

Out, macerate,
of

GALLONS

TEN

mixed

together

juice only.

in

boiler

or

tub.

cent,

gallons

183

POSTER.

Mix

juice only.

the

lemons,

40

of cedrat

ounces

do.

lemon

"J-

do.

cloves.

95

from

for

off the

and

dissolved

in 5|
Nos.

(See

of

molasses.

3}

do.

liquorice.
of

extract

7J

do.

coculi

22J

do.

ginger,

do.

heading,
half-burnt

water

for

let stand

2d
the

and

3d

white

Fahrenheit
casks

when

the

time
of 1

or

the

be

off the

these

6)

; add

fermentation

stir well

with

as

quick

them
as

over.

together,

gallons

for

lons
gal-

as

sible.
posthe

clarifywith

possible to

" lb. of yeast, and


is

add

much

liquor as

liquors,boil

; cool

; then

ground

Fahrenheit,

operation

2 eggs

(see No.

to

are

of

same

; mix

88.)

; draw

1" hour

Repeat

malt.

coloring.

144"

at

burned

of dark

extract

or

articles

substantial
of

93.)

indici.

" pint of coloring (see No.

All

deep

Spanish liquorice.

of

do.

do.

; color

water

30

pimentum.

24

"

alcohol; add

hops.

do.

grains

til
dis-

Porter,

2"

flavored

hol,
alco-

5) ;

(see No.

water

of

malt.

2" gallons of brown


ounces

gallons

gallons of
and

290.

3}

with

hours

gallons of

water

filter.

24

3^ gallons of

cent., and

lbs. of. sugar

red,

rinds.

; macerate

per

(PerfectLova)

Amour,

peels.

Ground

; filter.

first mixture

the

to

Paxfkit

389.
8

add

and

together,

50"

of

fill up

in

184

RECIPES

of

pints

pale

EACH.

GALLONS

Porter

291.
11

TEN

FOB

Cercles.

en

malt.

8| pints of yellow malt.


J pints of brown

Ground;

clear

and

time

the

Mix

these

much

6)

salt ;

strain, and

yeast

at

of

ounces

do.

gallons

cool

No.

of

No.

off the

liquor

;
as

or

third

gallons

each

time.

and

hops

Raspberry

1 or

of

J drachm

\ pint of

add

cask, and

of

white

the

let it ferment.

Whiskey.

do.

; then

of

ounce

(see No.

for 5 minutes
and

powdered

1) ;
;

rub

them

strain, add

gallon

one'

add

skin, and

of

1J

of

ounce

cloves, and

fine ; boil in
when

cool

raspberry

syrup.

356.)

the

juice ;
3.)

it well

almonds.

whiskey,

Punch,

3" gallons of

tub, add

water

mix

possible ;

as

; fill in

boiling water

53" lbs. of white

to

of

ounces

Imperial

sweet

water

293.

Boil

with

of

second

clarifywith

quick

as

plain syrup

of

gallons

lemon

cinnamon,

of

ounces

(See

; add

bitter

in

Infused

powdered

and

Punch,

5
'

boil

of Fahrenheit

50"

Draw

possible. Repeat

as

liquors ;

292.

1" hour.

gallons

stir and

5) ;

operation, only

same

(see No.

eggs

for

covered

as

with

1" hour

(see No.

Fahrenheit

it stand

let

for

macerate

of

144"

at

malt.

when

Kirschwasser.

(Essence of.)

sugar.

water.

crack

(see No".

stir till
cold

and

11) ;

getting clear, then


gallons

add

If gallons of

put

it id

of kirschwasser.

Filter.

clean

(See

186

RECIPES

Boiled

then
of

GALLONS

TEN

(see Nos.

crack

the

to

of lemon

FOB

tub, and

clean

good Jamaica

when

Filter.

rum.

298.
1 lb. of

lb. of orange

cent.,

per

(See

No.

(see

No.

in

with

hours

24

5}

gallons

5"

3.)

of

gallons

of

gallons

strain, press

; add

hol,
alco-

lbs.

32

Filter.

water.

Ratafia

(See

(Ratafiaof Apricots.)

d' Abricots.

8" lbs. of apricots,the juice of them


20

lbs. of

gallons

of

12

of

20

(see No.

cent,

dissolved

minutes

(See

No.

add

3.)

(Ratafiaof Angelica.)

Angelique.

days

Filter.

Ratafia
of green

ounces

Ground

; then

water

Filter.

cent.

with

do.

star

; macerate

(see

No.

in 4 J

gallons of alcohol,

dissolved

lbs. of sugar

5),

01.

13"

of

for

angelica-root,cut.

for

cent., and

per

"T

gallons

4\

; boil

juniper berries, ground.

do.

Macerate

6}

95

Ratafia

ounces

and

sugar,

alcohol*

00.

per

clear

3.)
299.

in

getting
add

cool

near

If gallon

Quatia.

for

dissolved

sugar

No.

; stir till

add

peel.

; macerate

95

11) ;

quassia-root.

Ground

of

and

juice (to the boiling sugar)

put in

EACH.

(See

No.

d'Anis.

in

J gallons of

95

per

water

3.)

(Ratafiaof Anfee-seed.)

anise-seed.
anise-seed.
for

days

in 4

5) ; strain, press

gallons of

water.

gallons of alcohol,

; add

Filter.

20

lbs. of

(See

No.

95

sugar

8.)

BATAFIA

302.

lb", of roasted

10

Ground

(see

in 4

303.

J gallons of

minutes

with

then

add

No.

3.)

Ratafia

for

and

Currants.)

gallons

4"

for

of

water,

Filter.

cent.

per

3.)

boiled

currants,

(See

(Ratafiaof Quinces.)

CoingS.

5) ;

J gallons of

water.

(see

Ratafia

days with

No.

305.

black

No.

Black

solved
dis-

sugar

quinces, grated.

Macerate

(See

(Ratafia of

sugar,

de

lbs. of

20

Filter.

gallons of alcohol, 95

304.

cent,

of

of

lbs.

20

; add

GaSSiS.

lbs.

12

gallons of alcohol, 95

in 4

days

water.

de

juice of

coffee.

strain

5) ;

No.

Ratafia

The

49

Mocha
for

(Ratafiaof Coffee.)

Cafe.

de

; macerate

cent,

per

Ratafia

187

FEAMBOISES.

DE

press

; add

Fleurs

lbs. of

20

Filter.

de

gallons

(See

No.

of

alcohol, 95

per
in

dissolved

sugar

3.)

d'Oranges.

(Ratafia

of

Orange

Flowers.)

4| lbs. of fresh
Macerate
cent,

(see

for

12

Ratafia
lbs. of
with

strain, add
No.

3.)

and

water

of water.

306.

days with

5) ; strain,press

No.

orange-flower
gallons

flowers.

orange

20

Filter.

de

gallons of alcohol,95

; add

lbs.

(See

"
of

No.

of

gallons

of

dissolve

in

3.)

Framboises.

lbs. of sugar;

of double

dissolved

sugar

(Ratafiaof Raspberries.)

raspberries,the juice of them

20

gallon

per

in

alcohol, 95 per
*

boiled

for 5 minutes

4J gallons of water;
cent.

Filter.

(See

188

FOB

RECIPES

307.

de
berries.

lbs. of

juniper

"

ounce

of

GALLONS

EACH.

G-eni"vre.

Ratafia

TEN

(Ratafia of Juniper.)

cinnamon.

do.

coriander.

do.

mace.

'

"
Ground
95

for 8

; macerate

(see No.

cent,

per

Ratafia

308.
105

de

of

add

lbs. of sugar

20

alcohol,

No.

(See

95

dissolved

of

ounce

Ratafia

do.

cloves.

j-

do.

mace.

Ground
95
5

(see No.
in 4 J

in

days

5) ; strain,press,

gallons of

ter.
Fil-

water.

de

Grenoble.

cherries.
for

; macerate

5) ;

(see No.

cent,

per

for

cherry-leaves.

of

lbs. of black

3.)

cinnamon.

Ceylon

l|lb.

No.

(See

solved
dis-

3.)

309.

"

sugar

macerate

cent,

per

lbs. of

(Ratafia of Pomegranates.)

ripe, cut;

gallons

20

Filter.

water.

Grenades.

pomegranates

gallons of alcohol,

5) ; strain,add

4} gallons of

in

days with

gallons of

black

with

days

add

gallons

lbs. of sugar

20

wild-cherry juice. Filter.

of

alcohol,

dissolved

(See

No.

in

3.)

310.

12

lbs.

minutes
water

Ratafia

de

of red

currants,

with
;

(See No.

20

strain,add

3.)

lbs.
4

Qroseilles.

of

the
sugar,

juice

(Ratafia of Currants.)

of

them

dissolved

gallons of alcohol,

95

boiled

in 4 J
per

for

gallons

of

cent.

Filter

BATAFIA

Ratafia

311.

Boil

de

juice of

the

add

No.

3.)

of

312.

25

lbs. of

10

lbs. of

Made

to

with

weeks

10

to

420
4

and

unripe

walnuts

do.

Ceylon

and

of alcohol,

mashed
95

per

(see No.

of water.

of

and

syrup

water

August.)

1).

cent., and
add

de

gallons of alcohol,
then

add

Filter.

20

gallons

3"
2

ground;
per

3.)

water

white

lons
gal(see

plain

3.)

for 2 weeks

macerate

cent,

lbs. of sugar

(See No.

of

(Ratafiaof Noyau.)

NoyatlX.

95

with

J gallons of

(See No.

Filter.

Ratafia

for 2 weeks

; macerate

J lbs. of apricot kernels

press, and

(see No.

cent,

cinnamon.

and

5) ; strain, press

pei*

of cloves.

4"

with

95

for

of Walnuts.)
(fcatafia

NOIX.

(inmonth

mace.

(See

; macerate

stones

gallon of

one

de

do.

Filter.

gallons.

Ratafia

314.

strain,

stems).

small

breaking

add

4"

syrup

Neuilly.

gallons of alcohol,

4*

J drachms

No.

de

water

cent.

per

(red with

without

313.

Ground

95

gallons of

pinks.

5) ; strain, press,
up

Ratafia

pulp

in 4|

minutes,

cherries.

black

lbs. of red

for 5

blackberries

alcohol,

cherries

sour

(Ratafia of Blackberries.)

lbs. of

dissolved

gallons

189

NOYAUX.

Maxes.

12

^with 20 lbs. of sugar


and

DE

(see No.

dissolved

5) ; strain,

in 4}

gallons

190

BEOTPES

315.

816.

Let
add

it

to

minutes

817.

gallonsof alcohol,

(see No.

5) ; strain,
Filter.

plain syrup.

(Batafiaof Peaches.)

peaches (the juice of them).

of

; break

20

lbs. of

water

; then

the

sugar
add

stones, and
boiled

for 5

gallons of

Filter.

cent.

Ratafia

days

gallons of

4}

per

for

made

syrup

with

alcohol, 95

water

Peaches.

de

liquidferment

the

with

weeks

3" gallons of

Ratafia

lbs. of

12

for

2" gallons of white

add

press, and

cinnamon.

macerate

cent., and

per

only.

cloves.

Ground;
95

Ceylon

do.

(Ratafiaof Pinka.)

pinks, the flower-leaves

of

ounce

EACH.

OilletS.

de

Ratafia

lbs. of

16

GALLONS

TEN

FOB

de

Fruits.

Quatre

(Ratafiaof

Pour

Pruits.)
black

gallon of

do.

red

do.

black

do.

an

"

currant

do.

do.

do.

raspberry

do.

of

ounce

for

(see

No.

boiled

with

"

818,

Ratafia

cent,

3 ounces
8

do.

ground

cloves.

coriander-seed.

do.

Macerate

cherry juice.

5)
a

week
; add

gallon of

de

Sept

with
24
water

gallons

lbs. of
; mix

G-raines.

of dill-seed.

angelica-seed.

of

sugar

alcohol,
moistened

boiling hot.

(Ratafia of

Seven

95

per
and

Filter.

Seeda.)

191

BOSOLIOt

of fennel-seed.

8 ounces
3

do.

coriander-seed.

do.

carrot-seed.

do.

caraway-seed.

do.

green

Ground
95

per

of white

plain

roses,

65~

do.

tincture

of musk.

Dissolved

in

dissolved

lbs. of sugar

in 5f

of oil of

40

drops

40

do.

tincture

24

do.

oil of orange.
in 3

Dissolved

lbs. of sugar

20

(See

rose.

gallons

93.)

of

drachms

drops of

oil of

57

do.

essence

Dissolved
20
rose.

lbs. of

in 3
sugar

(See

No.

gallons

of

95

per

cent.

1.)

; add

20

Filter.

of water.

(Red Rose.)

alcohol,

in 5f

Filter.

95

per

cent., and

gallons of water,

(See

No.

and

add
color

3.)

Rosolio.

of vanilla.

essence

13

and

of musk.

321.

2\

roses.

dissolved

No.

add

(White Boae.)

Rouge.

Rose

320.

5) ;

(See Nos.

gallons of alcohol,

gallons of alcohol,

(see No.

water

Bianca.

Rosa

Filter.

syrup.

of oil of

drops

days with

3" gallons of

319.

40

for .8

; macerate

cent., and

gallons

anise-seed.

roses.

of amber.

gallons of alcohol, 95
dissolved

93.)

Filter.

in

5"

cent., and

per

gallons

of

water

add

; color

192

KECIPE8

FOB

322.
drachms

16

drops

24

do.

of

add

dried

for

minutes

in

gallonsof

5$

dissolved

the

and

essence

Filter.

(See

No.

Macerate
95

or

cent.

in 5 J

dissolved

mixture

gallons

in 35
80"

at

gallon

of

per

cent.,

having

lbsi

20

strain, and

previously-

(See

rose.

No.

(Rue.)

5) with
and

of water.

add

20

of alcohol,

lbs. of

sugar

(See Jf o. 3.)

Jamaica.
from

scum,

refineries.

molasses.

gallons of

hot

water

; add

fermentation

is

(see No.

syrup

gallons

Filter.

Rum,

(degrees)heat

plain

get the

to

gallon of good
with

color

ers'
brew-

add

distil and

over

1) ;

enough

oak

| of
bark

yellow.
325.

*l lbs. of

Macerate
95
of

press,

(see No.

India

When

yeast.

dark

; then

strain, press,

West

do.

Dissolved

water

Ruga.

hours

gallons of sugar

containing

and

3.)

324.
85

boiler

juice

orange

rue.

for 24

per

the

oils in it ; color

323.
2 lbs. of ruga,

; boil

figs,cut

gallons of alcohol, 95

93.)

roses.

juice of.

the

and

sugar

Breslau.

oilofneroly.

figstogether
of

EACH.

of vanilla,

essence

lbs. of

de

Rosolio

of oil of

9 oranges,

Add

GALLONS

TEN

common

per

Jamaica,

Rum,

fragments
(see No.

of sugar

salt ; distil

canes.

hours

with

gallons of

water

5) for

cent., and

Imitation.

over

24

gallons of

gallons of

; add

13

flavored

hol,
alco-

ounces

spirit;

194

BECIPES

330.
2

Sherbet

FOB

de

EACH.

GALLONS

TEN

Fruits.

Quatre

(Sherbet

of Four

Fruits.)

i gallons of cherry juice.

do.

fresh calves'-feet

jelly.

do.

ratafia

de

quatre

fruits.

(See

No.

3).

Filter

warm.

331.

Sherbet,

Raspberry.

2\ gallons of raspberry juice.


2

do.

fresh

do.

ratafia

de

(See

No.

Filter

warm.

jelly.

calves'-feet

framboises

3.)

Rum.

Sherbet,

332.

2" gallons of lemon

juice.

do,

freslr calves'-feet

do.

rum

do.

Jamaica

24

lbs. of sugar

Filter

rum.

with

(See No.

5f gallons of red

the

lemon

rinds.

3.)

Shrub,

333.

40

jelly.

shrub.

rubbed

warm.

(raspberry).

Currant.

juice.

currant

lbs. of sugar.

Boiled

together

gallons of good

for

do.

do.

Filter..

minutes;

brandy.

Filter.

834.

-Shrub,

Lemon.

do.

cordial.

juice.

plain syrup

(See

10

or

French

5} gallons of lemon
8J

No.

3.)

(see No.

7).

let

cool; add

(See No.

3.)

1\

835.

195

-SFBIH"

BBfiB.

Shrub,

Raspberry.

8" gallons of raspberry juice.


do.

vinegar.

lbs. of sugar.

48

Boiled

skimmed

and

1" gallon of good

for

gallons of proof

If

do.

plain

.Jf

do.

lemon

do.

water.

(See

Filter.

gallons of
of

ounces

No.

in

quick; shake

Soda

lumps

acid

fountain
; add

of

do.

do.

winter

do.

do.

sassafras.

do.

do.

prince pine.

do.

do.

spice wood.

8
or

gallons

two

of water

; strain

extract

gallons
the

of

; 4

boiled

the

on

pipe

or

green.

down

gallons

decoction, with

extracts

screw

bonate
bicar-

fern.

sweet

sarsaparilla.

""do.

of

ounces

8"

Beer.

Spring

do.

8"

crystals;

or

receiver; add

dissolve.

it to

bunches

small

Water.

filled in

838.
3

7).

3.)

water

soda

3.)

"(See No.

juice.

crystallizedcitric

of

add

rum.

(see No.

syrup

337.
10

Filter.

cold

Rum.

Shrub,

Jamaica

when

hour;

an

brandy.

French

336.
4

half

decoctions

of
a

to
water

lb.

of

gallons of
boiled

hops

together

decoction

down

to

strain

; dissolve

mix

in them

196
1

BEOIPES

gallon

heat, 1"

mix

with

it,and

roasted

lb. of

it the

bottle

white

when

of

one

brewers'

fresh

in

is

fermentation

when

beaten

egg

(degrees)

80"

to

soaked

bread

10-gallon keg;

BACH.

cooled

molasses, and, when

of

fill up

yeast;

GALLONS

TEN

FOB

bung

froth ;

to

over

clear.

339.

Spruce

Beer,

'

9} gallons of water

heat, and

then

mixed
add

with
of

pint

brick

froth

; mix

it 1

lbs. of

brewers'

good

and

powder
with

the

the

of

essence

of

white

beer, and

add

till

in

ful
hand-

beaten

eggs

let it stand

it

pour

; then

over

viously
pre-

; then

spruce

and

yeast,
is

(degrees)

80"

in it,having

sugar

of

ounce

till fermentation

10-gallon keg
of

dissolve

it cool to

let

boiled;

to

clear, then

bottle.

340.
10

gallons

of

10

ounces

of

15

do.

10

lemons,

cut

and

and

ginger.

in slices.

(see

No.

strain, press,

lukewarm
skim

of tartar.

cream

rubbed
cloves

"

5) together

and

dissolve

together
ounce

an

add

Beverage.

boiling water.

ground

Macerate
cold

Stomachic

pint

with

of the
of

; let

in it 15

"

an

yeast;

" lb. of canned


I

do.

do.

lemons.
oranges.

lbs. of

sugar,

ounce

let

it stand

careful

well.

Strong

till

oil of cinnamon

filter;bottle, and.be

341.

it stand

Sangaree.

to

of

the

nearly
viously
preoil of

; when

nearly

for

hours;

bind

14

the

corks

SSSOT

Out

small

very

of Madeira
in
lb.

wine

another

of

of

for

days

"

mix

of

length

ate
macer-

time, "

allspice,2

powdered

3" gallons of proof

with

the

; then

press

of

lb.

gallon

juice, andSl

same

almonds,

and

press,

the

gallons of cherry

; stramand

for

bitter

pounded

with.

of lemon

gallon

nutmegs,

spirit; strain,

two

Filter.

extracts.

3.)

No.

(See

6), "

demijohn,

grated

ounces

them

; macerate

(see No.

brandy

197

OANKEIXE.

DB

343.
(For

Arrack

Syrup,

recipes for making

other

numerous

Punch.
syrups

Appendix)

see

lbs. of sugar.

53|

3" gallons of water.


Boiled
of

juice (to

lemon

is clear

liquid

cool, add

and

17) ;

add

it in

clean

tub, and, when

nearly

filter.

; then

arrack

Batavia

of

If gallons

stir till the

boiling sugar), and

the

; pour

gallons

(see Nos.

crack

the

to

(See

421.)

No.

of

lbs.

80

343.

Syrup,

crushed

sugar

gallons

minutes

with

strained

boilinghot.

344.
lbs. of fresh

10
6

gallons

Let

dissolve

skim

for

345.
ounce

Rubbed

in

covered,

and

of

Coffee.
and

roasted

till cool
80

then

strain.

de

Cannelle.

Ceylon

dried

and

421.)

infusion

minutes, and

of oil of

ground.

water.

this

Sirop

No.

coffee, fresh

boiling

stand, well

it

then

of

for

blackberry juice, skimmed

Syrup

Java

boiled

and

moistened

of

(See

Blackberry.

up

; strain

lbs. of

sugar

(See

No.

and

press

; boil

and

421.)

(Cinnamon Syrup.)

cinnamon.

with

carbonate

of

magnesia

in

198

BECIPE8

mortar,

so

3) ; put

it in

it ; pour

the

this

way

water

; then

of

and

skim

346.

Slrop

to

to

froth,
of

quart

lbs. of sugar

80

in

the

by

little from

and

when

the

boil

347.

gallons

Let

of

sugar;

good

heat
of

quart

the

fruit
skim

clear

Sirop

de

for

utes
min-

of

boil

and

the

cold

liquid, and

and

settle

"

again

beaten

eggs

back

infusion; keep

; when

add

pressing,

and

in

of

pint

above

rises, put

scum

will

this

times

the

make

; then

skim,

orange-flower

strain.

(See

No.

7.)

80

lbs.

(Cherry Syrup.)

Cerises.

cherry juice.
few

days

clear, skim

de

Sirop

gallonsof

with

dissolve

up

when

348.

boil

without

strain

the

then

once

it ferment

of sugar;

perfectly

; then

water

; dissolve

water

421.)

whites

the

with

settle ; let it raise

scum

in

get

(Maidenhair Syrup.)

5) ;

take

them

liquid ;

the

No.

(see

mix

and

(See No,

on

water.

gallons ;

get

as

clear

runs

and

water,

water

herb.

till cold

so

of

gallons

Capillaire.

part of No.

latter

high-flavored

flavored

5^ gallons of boiling
Macerate

(see

till it

over

clear

BACH.

pour

strain.

lb. of maidenhair

and

and

in the

sugar

GALLONS

powder

bag,

over

gallons

lbs. of

80

filter

TEN

it

make

to

as

FOB

currant

for
till

and

dissolve

strain.

G-rOSeilles.

juice,pressed
days

; dissolve

clear; then

strain.

(See

(Red

after
and

boil

and

No.

7.)

Currant

Syrup.)

having

fermented

boil

with

(See Nos.

80

7 and

lbs. of

421.)

d'obgeat.

sibop

849.

de

Sirop

Flours

199

d'Oranges.

of

(Syrap

Orange

Flowers.)
5

gallons

with

of

orange-flower

lbs. of sugar

80

350.
lbs.

20

melt

of

best

and
add

No.

421.)

the

gallons of

ounce

then

lemon

of best

Dissolved

sugar

sugar

in

Take
sugar

to

sugar

and

and

rinds

the

dissolve

(See

353.
10
4

near

them

cold, and

(see Nos.
2

tf and

(See

minutes.

(Lemon Syrap.)

of 16

lemons

essential oil ; dissolve

the

boil

for

minutes

80

skim,

421.)

(Orange Syrup.)

d'Orailges.

16

Nos.

and

oranges,

essential

it in

lbs. of sweet

Cover

lbs. of sugar,

60

alcohol, or the rinds

7 and

the

7 and

Sirop

lbs. of bitter

for

boil

in 4

juice.

of

extract

of

Nos.

of orange

strain.

dissolved

water

Limons.

juice, and

the

Sirop

the

; take

gallon of

extract

to

(See

gallons

arabic

juice.
pint

with

352.

421.)

oil of lemons.

in J

strain.

de

Sirop

lbs. of

with

7 and

(GumSyrup.)

gum

solution, and

gum

351-

white

for 2 minutes

up

(See Nos.

Gromme.

nearly boiling hot

clarifyit

7) ;

rubbed

clear

strain.

and

de

Sirop

of water,

gallons

; skim

boiled

water

rub

oil; then

juice ; boil

them
take

with
80

loaf

lbs.

of

minutes, skim,

421.)

d'Orgeat.

(Orgeat Syrup.)

almonds.
almonds.

with

boiling-hot water;

peel them

let them

stand

by pressing through your

till
fin-

200

BBdPES

gers ; beat them


with

some

linen

so

with

for

For

Sirop

2 minutes

days

sugar

dissolve

of

in the

to

strain.

it and

strain

80

fruit for

lbs. of sugar

; boil

; then

up

strain.

fermenting
lbs. of

80

this syrup,

boil

; then

for

filter.

(See

Raspberry

and

421,)

see

No.

7.

fermented
80

No.

for
lbs. of

7.)

Vinegar.

(See

; boil

No.

for

363.)
minutes

; skim

421.)

7 and

Syrup,

Strawberry.

; dissolve

skim, and

7 and

minutes

strawberry juice, after


days

sugar,

Nos.

(See

days

Raspberry,

lbs. of sugar

(See Nos.

of

Plain.

make

Syrup,

358.

gallons

through

sugar

water

after

juice

Syrup,

Syrup,

in it

strain.

fine paste

(Pineapple.)

gallons of raspberry vinegar.

Dissolve

very

liquid resembling

lbs. of

d' Ananas.

355.

in

and

; skim

357.

80

; press

gallons of raspberry juice, after having

the

slowly

orange-flower

and

356.

to

liquid 80

; skim

descriptionhow

mortar

421.)

fruit ; dissolve

the

boil

and

of

EACH.

gallons

gallons of pineapple juice,

water

in this

854.

brass

or

get

pint

1 and

Nos.

stone

so

GALLONS

TEN

adding

as

add

and

(See

; dissolve

milk

once,

in

sugar,

cloth,

rich

FOB

in it and

then

strain.

fermented

having
boil

for

(See

2 minutes

No,

7.)

202

alcohol,
off the

for
95

cent., and

gallons of

add

water

24

color

of

from

; distil

water

spirit,and

flavored

gallons

3"

lbs.

green.

Filter.

90.)

No.

in

gallons of

3" gallons of

dissolved

5) with

No.

(see

hours

24

per

water

sugar

(See

EACH.

GALLONS

TEN

of cardamom.

ounces

Macerate

of

FOB

RECIPES

Vespetro.

362.
-"

of

ounces

angelica-seed.

do.

Ceylon

do.

mace.

40

lemons,

Macerate
95

off the

water

No.

cent., and

lbs. of

30

of

flavored

3J

gallons of

; distil from

water

spirit,and

gallons of

Vinegar,

add

Filter.

water.

24

(See

Macerate

for

or

best

do.

'Without

Scotch, Nos.
to

best

make

large

them

imitation

Irish

5) ;

and

strain.

Irish.*

whiskey.

these
be

cannot

essences,

mixing

press

spirit,mixed.

pure

with
is

vinegar.

cider

distilleries

364-366)"

pulp.

Whiskey,

gallons of genuine

*J

to

4"ys (see No.

364.

Raspberry.

raspberries made

1" gallons of wine

The

with

3.)
863.

of

in 5

dissolved

5)

No.

gallons

gallons

3"

only.

(see

hours

24

per

lbs. of sugar

rinds

yellow

the
for

dcohol,

cinnamon.

in

whiskeys

"

manufactured
and

proportion

with
nuisance

to the

and

Irish

profit
as

price.

Scotch
It Is

regards

(see
bug
hum-

health.

WINE,

Whiskey,

865.
3

do.

Color

spirit.

pure

yellow. (See No*


366.

gallons of

*l

do.

best

of

ground

cinnamon.
cloves.

nutmug.

gallons of blackberries, made

gallons

of

lbs.

sugar

of

heated

water

have

atmosphere

warm

then

fine.

filter or

add

gallons

with

a
a

gallons

which

of

10

lbs. of

and

the

gallon

of

Filter

keg constantlyfull
of

alcohol,

or

heated

but

then
fine.

been

have

keep back
it

add

ended

has

currants,

sugar

Mix

95

10

fill up

from

a
a

this

strain

and

cent., and

per

202, 203, 204, and

205.)

Currant
made

to
100"

to

pulp;

mix

Fahrenheit,

dissolved;
.previously
"

gallon ; put

constantly full from


1

with

place it in

gallon,and

Black

water

place ; keep

warm

"

fermentation

Wine,

10-gallonkeg,

strain,press, and
cent

keep

black

pulp.

Fahrenheit, in which

(See Finings,Nos.
368.

back

previously dissolved;

keep

after

gallon,and

press

to

100"

at

been

but

10-gallon keg,

in

Blackberry.

of cardamom.

do.

whiskey.

Mix.

spirit.

Wine,

do.

\ drachm

up

Scotch,

genuine Scotch

367.

do.

91.)

Whiskey,

best pure

ounce

Monongahela.

gallons of Monongahela whiskey.

203

CURKANT.

BLACK

the

205.)
...v.;i"

202,

fill

the

keg
" gallon;

gallon of good alcohol,95

(See Finings, Nos.

in

203.

per

204,

204

BECTPES

FOB

369.

Wine,

do.

the

to

shade

same

370.

do.

Color

(See

Bordeaux,

Wine,

the

shade

and

88

with

of

gallons

birch

March

and

in

it

and

Nos.

202

have

you

(See No.

205), and

to

previously

in

gallons

Rhine
rock
add

wine,

of

light

well

carbonic

is

and

of

strip

in it ;
; then

of

with

lemon

pint of

it

keep

fine it

or

put in another
a

holes

ounces

; filter

over

stantly
con-

(see

in which

keg,

brimstone

paper.

of

in

wine

\\

wine,

of

Sauterne

as

lbs.
water

of

the

; to

all

this

and

\\ drachm

is

whitest
syrup

any

other

perfectly clear

impregnate
of

or

this

(bon gout), or

apparatus,

(forfamily use

such
3

pint

alcohol

flavor; when

soda-water

acid

white

Champagne.

clarified; add

gallon of

perfectlyfree
fill it in

burnt

Wine,

candy, dissolved
\

keg,

ary
Febru-

418.)

372.
10

add

fermentation

ingredients

of

Fahrenheit

100"

to

sugar,

month

by boring

tree

full till fermentation


from

in the

it down

produce

the

put

of saffron.

tincture

or

Birch.

birch

the

lbs. of

coloring

Wine,

cool

peels, finely cut;


gluten

wine.

juice, drawn

from

skim, and

dissolve

White.

91.)

371,

or

of alderberries.

plain wine.

to

Nos.

wine.

tincture

with

gallons of high-flavored white

boil

Bed.

Bordeaux,

plain wine.

Colored

EACH.

GALLONS

gallonsof high-flavoredreel Bordeaux

TEN

citric

it with

acid,and

"

"llfl

WINE,

1" of bicarbonate

IMITATION

OTPBtJS,

205

OF.

soda); bottle,cork, wire,

of

and

cap

label.

378.
5

gallonsof

do.

English,

Champagne,

Wine,

juice.

currant

water, in which

have

lbs. of sugar

15

been

dissolved;let the liquidsettle for 3 days, decant, and then


add 1 J gallon of pure
free of flavor ; put it in a
spirit,
keg, and let it stand unbunged for 6 weeks; bung up
tight,let it

stand

for

year, and

374.
Take

it

lbs. of sugar

; then

fermentation

fillin

8 lbs. of
10

filter

fine it

or

tight or

and

to

202

to

Currant, Red.

Wine,

water

; clarified with

boiled

strain; then

205); put

in

If gallon of red

add

the white

in

keg, and keep

; filter

clean

or

fine

1 gallonsof

Wine,

Cyprus,

water.

8| pintsof alderberries.

7f lbs. of sugar.

currant

it full of

pitched keg, and

Imitation

of 1

(seefrom

bottle.

376.
8

Nos.

of

sugar.

skim

202

process

bottle.

or

juice,and 1 pint of yeast; put


the liquid during fermentation
Nos.

(seefrom

keg, and

liquidduring the

of the

solve
dis-

honey.

fy gallonsof
vgg;

put this juice in

pitchedkeg

375.

do.

Cherry.

Wine,

constantlyfull

205),and

bottle.

cherryjuice,and
gallonsof fresh-pressed

10

it in

keep

then

of.

bung

206

RECIPES

of

1 drachms

Boil

10

cloves.

full with

keg

the

fermentation

balance

877.

of the

contains

keg,

be

careful

keep

and

filter

liquid ;

add

and

the

to

fine it

or

205.)

"Wine,

Damson.

lbs. of damsons.

80

for

Macerate
water

liquid ;

stand

"

; fill up

202, 203, 204, and

(See Nos.

the

10-gallonkeg which

raisins

during

and

cooled

strain when

skim;

put in

mashed

of

ounces

pint of yeast,
the

1 hour

for

together

Fahrenheit, and

100"

EAOH.

GALLONB

ground ginger.

do.

3"

TEN

FOB

then

with

5)

dissolve

ground

be

ing
boilin

sugar

brandy, and

each

to

sugar

lbs. of

25

filter,bottle, and

gallons of

10

2" pints of French

add

days
of

ounce

an

and

strain, press,

few

days (see No.

let it

careful

and

add

bottle;

cork

and

dissolved

and

stringit.
878.

Wine,

4" gallons of red

wine.

4^

do.

white

do.

4th-proof spirit. Mix.

wine.

370.

gallons of

12

boiled

to

syrup

water

Ginger.

Wine,
and

(see No.

lbs. of

19

7), 9

pulp,

lemons

pat aH
the

Malaga raisins,3
1

of

ounce

in

cut

in

process

keg,
of

and

keep

fermentation

the

in "

pint

of

good

it full with
for

weeks

and

washed

till cold

macerate

lbs. of Muscat

isinglasssoaked

slices,and

sugar
of

ounces

ginger, J a gallon of boiling water ;


No.
5) ; strain, press, and mix with
6 lbs. of

of.

Frontigna.ii

syrup
raisins
a

pint

; then

(see
add

mashed
of

brewers'
the

cut

water,

to
4

yeast;

liquid during
at

the

end

of

which

time

bottle

brimstone

some

fill

or

gallons

of

10-gallon keg
and

it off in

draw
add

the

lift the
wine

clear

but

during
the

to

; when

red, fine with

in

isinglasssteeped
mixed
the

white

mixture

with

as

white

in

the

pint

brimstone

381.
Take
make

10

days

ten

sufficient

fire until

quantity
the

it attains

sea-salt ; take

then

out

it from

juice

the
the

12" gallons of hot


-J ounce

is over,

and

to

of

in

In

then

if the

froth,

of

ounce

beaten

wine, and

the

off.

begins,

beaten

egg

first,and

and

pitched keg,

bung tight.

Greek.
of

perfectly ripe

expose
in

them

to

boiler, and

boiling point ;

then

let it stand

fire,and

to

grapes
the

sun

keep

it

add

for 8

for
over

ozs.

of

days,

bottle.

of

lbs. of

ground

coriander-seed.
and

sugar.

the^liquid

pint of good

water.

ground juniper berries

lbs. of brown

When

Juniper.

Wine,

382.

65

settled

drawn

composed

Wine,

gallons of juice, and


; press

of

of

keg,

it has

of the

been

put the red wine

egg

has

place,

warm

fermentation

second

the

white, with

when

in

dregs

fill a

grapes;

fermentation

second

the

sweet

; after

; filter the

liquid that
the

burned

418.)

; let it stand

fermentation

keg

March

bung

is

bung

clean

montfhof

the

the

to

has been

Grapes.

Wine

lightly-pressed
juice of

it full

keep

in which

keg

bung tight. (See No.

380.

11

307

JUNIPER.

WINE,

brewers'

is cooled

to

yeast, and

100"

Fahrenheit*

put all in

keg

add

with

the

208

BEOTPBS

; fix the

out

top

and

filter the

TEN

GALLONS

as

tight

top again

is

fermentation

FOB

and

over,

clear, draw

it in

put

possible,and

as

wine

the

balance, and

EACH.

off; press

pitched

clean

new,

when

keg.
383.
Take
them

together

skim

and

of

with

liquid,and
lemons,

add

then

"

; then
to

100"

sjices,and

and

bung,

fermentation
of

boil

it full

strain,press, and

good

keep

in

10-gallon keg

the

cooled

thin

in very

to

gallon

it has

when

yeast ; put

the

and

sugar,

perfectly dissolved

cut

fill it full

liquid during

lbs. of

15

is

sugar

brewers'
and

and

water

the

50

fresh

the

filter ;

the

add

place,

warm

until

strain

Fahrenheit,
quart

of

gallons

11

Lemon.

Wine,

Madeira

sherry, or

wine.
384.
Take

Wine,

sufficient

pressing
in

juice
mix

of

grapes

them

as

95

well, bung

it,and

to

the

they

soon

as

and

fill it up

cent., and

per

sweet

them

expose

10-gallon keg,

alcohol,

(CordiaL)

quantity

gallons of juice, and


before

Liqueur.

of

ounce

sun

to

make

for

10

with

ground

the

gallons

of

cinnamon

settling (say 1 month)

after

days

pressed put

are

tle
bot-

it.

385.

gallons of good Madeira,


do.

Color

(See

to

Nos.

plain

88

and

with

gallons
do.

of

flavored.

coloringor

tincture

of saffron

91.)
386.

high

wine.

shade

same

Madeira,

Wine,

"Wine,

Malaga wine,
plain wine

Malaga.

best

and

quality.

for

sweetening

add

210

RECIPES

gallons ;

mix

with
and

add

in

times

i gallon of

the

of

ounce

and, after

fermentation
Filter.

is over,

fruits,add
be

; then

it "

to

Filter.

add

of

(See No.

1|

quart of yeast,

4th-proof

quart

from

the

ripest

breaking

them

solve
; dis-

of

put it in

keg,

liquid till

the

which

tion
fermenta-

cloves, strain, and

ground
pure

alcohol,

95

per

cent.

Plain.

Wine,
86"

at

Fahrenheit,

raisins, mashed.

do.

of tartaric

acid.

ounces

pint of strong vinegar.

quart of brewers'

Mixed

and

place,

warm

per

cent.

yeast.

dissolved

together

and

it

fermentation

until

keep
is

over

; fill up

constantly
; then

strain, press, and

393.
4

add

lbs. of sugar.

95

from

3.)

i gallons of water,

10

full with

good

392.
9

the

let

1) ; skim, strain, and

without

ounce

gallon

solve
dis-

Peach.

juice,and

the

kept constantly

ends
mix

in

and

3.)

but

stones,

lbs. of sugar

5
must

the

lon,
gal-

boil,and

gallons of peach juice,pressed

10

"

out

almonds,
;

add

Wine,

391.
To

; then

(See No.

take

raising by adding

stop the

Fahrenheit

to

froth, m"

to

eggs

sugar

liquid (seeNo.

cool

cool down

Cogpac.

lbs. of

25

bitter

bruised

; then

100"

EACH.

it is cool

; when

decoction

the

rise 3

scum

decoction

GALLONS

liquid,beat

the

out

press

the

TEH

FOB

full

add

filter,

Wine,

gallonsof high-flavoredport

Port.
wine.

keg, put it
with

gallon

(See No.

liquid

the
of

in

alcohol,

3.)

gallons of plain wine.

5f

do.

Colored

with

pulp

Fahrenheit

the

quinces

keg,

brewers'

395.
Take

them

pulp through
of

pulp

rock
1

of

of the

French

10

sugar,

skim,

boiled

strain, and

brewers'

it

when

so

to

to

wash

and

with

keep

rub

11

get

out

powdered
2

oranges,

almonds,

10

; pass

as

of

ounces

then

stones

used

of

with

lemons,
of

quart

it full with

strain,press,

and

add

brandy.

fresh

and

lons
2" gal-

3.)

5) ;

the

slowly,

; then

Raspberry.

Wine,

gallons of

No.

macerate

hurt

to

10-gallon keg,

396,
Take

(See

water

bitter

fermentation

best

not

as

rinds

the

add

over

keg with

the

(see No.

cool

in

bruised

; fill

yeast

liquid during

quart

add

and

ounce

brewers'

of

when

the

with

dissolve

then

candy,

and

and

sieve; press

liquid

the

so

add

Raisin.

until

hands

the

Hbetween

gallons

the

; fill up

wine.

dissolve

place ;

warm

raisins,and

Malaga

lbs, of

80

make

let it cool to 86"

well

Wine,

gallons of boiling-water

the

put it in

and

Madeira

or

boiling ;

near

skim, strain,and

yeast ; mix

good sherry

it

in slices and

them

cut

liquidduring fermentation,
of

the

as~follows

heat

juice;

in it ; then

; fill a

of

quart

the

out

; press

lbs* of sugar

10

Quince.

Wine,

off the

wiping

7.)

of alderberries.

tincture

gallons of quince juice,made

After
a

(See No.

plain syrup.

304.
8

211

RASPBERRY.

WINJS,

raspberry jujce, and

clarified

with

nearly

cool

the
add

yeast ; fill a 10-gallon keg, and

white
1

add
of

pint

hang

fy
2

eggs

of

in it

lbs.

good
little

212

bag with

ground

of

1 ounce

until

fermentation

wine.

Filter.

gallons of

30

lbs. of sugar.

gallon

Boil
it in

for

with
drachm

of

cent., and
with

pint of yeast

add

liquid

till fermentation

of

otto

it with

tincture

in

roses

the

of

fill

lukewarm

; when

place ;

mix

the

Hose.

leaves.

rose

2 minutes

the

port

water.

of red

warm

juice

1" gallon of good

add

"Wine,

397.
10

the

3.)

No.

(See

with

; fill up

mace

and

is over,

BACH.

GALLONS

TBN

FOB

BEOIPES

of

wine

keg

ly
constant-

dissolve

alcohol, 95

(See

put

Nos.

"
per

; strain ; color

Filter.

cochineal

; fill up

ceases;

ounces

above

up

rose

and

93.)
398.

gallons of

do.

dark

Wine,
red

George.

St.

claret.
0

Mix

piquepouil.

; add

gillof spiritof raspberries, 1 gill of spirit

of lemonbalm,

and

gillof spiritof

4
6

gallons of high-flavored sherry


do.

Colored

with

coloring.

gallons of tokay,

Sugar

wine.

plain wine.

do.
and

plain
color

to

(See

Wine,

400.
4

Sherry.

Wine,

399.

orris-root.

best

No.

Tokay.

quality.

wine.
suit the

88.)

taste.

r^

BOTTLE-WAX,

213

BED.

APPENDIX.

CONTAINING

ARTICLES

DIFFERENT
IN

LIQUOB

401.
1 lb. of
over

fire ; add

so
(Tarnish),

it loses

when

as

its brittleness

stirred in until all

dish

oil

chrome

green,

dish

over

oil
cold

or

stone

of

ounces

lumps

are

as

lb. of

tin dish

of boiled

linseed oil

out

cold stone

on

of

ounce

lamp-black,

Green.

transparent
about

when

"

an

drop

; melt

it in

tin

of boiled

ounce

is taken

out

on

seed
lincold

slow

and

fire ; add

varnish, so
it loses
chrome

as

transparent; melt
about
when

its brittle

of

Yellow.

Bottle-wax,

\
a

an

ounce

drop is

it in

tin

of boiled
taken

character; then

yellow,finelypowdered

seed
lin-

out

mix

on

in

; stir until

all

dissolved.

404.
1

add

quality; then mix in 4 ounces


stirred until the lumps are dissolved.

rosin,white
a

is taken

it in

; melt

its brittle

403.
lb. of

ounce

Bottle-wax,

so
(varnish),

it loses

stone

are

fire ; add

slow

USE

dissolved.

lb. of rosin, white and


over

an

; then

lumps

402.

"

drop

FOB

Black,

transparent

about

KEPT

STORES.

Bottle-wax,

rosin,white and

slow

USUALLY

rosin,white

Bottle-wax,
and

Bed.

transparent; melt

it in

tin

214

APPENDIX.

dish

over

oil
cold

fire ; add

slow

varnish,

or

cinnabar

; stir until all

lumps

over

varnish,

or

stone

zinc

white

rub
a

it loses

so

cold
and

nice

some

all

to the

and

at

once

in the

; when

take
the

syrup

the

syrup

take

to

they begin

as

them

again,
the

keep

; then

arrange

to

cover

out

of the

and

jars

mixed

with

with

syrup,

an

and

with

sieve

egg

(see No.

it

boiling hot
stand

put them

and

of

for 24

in

in very
of water

all the

earthen

an

balance

cork

with

boil the

syrup

apricots

the

mer
skim-

of the

pressure

in

parts white

and

of

them

equal parts

down

them

; let them

The

on

ounces

lay them

apricots ;

them

throw

syrup,

them.

take

fruit in

of

and

them

then

get soft under

white

seed
lin-

perfectlyripe,

prick

boiling throw

gently out, lay


the

out

in 4

becoming

cloth, and

them

with

boiled

dissolved.

are

the

the

tin

Apricots.

cover

to

mix

; then

time

and

of

is taken

drop

places ;

when

prepared

it in

; melt

ounce

an

linen

same

as

syrup,

squeezing

up

the

regular thickness,
so

when

apricots before

boiler, and

copper

"

Brandy

plain syru{", so
a

its

at

of

ounce

of

ounces

on

White.

about

in different

stone

ont

in 1

mix

transparent

lumps

is taken

seed
lin-

dissolved.

are

as

slightlywith

wate/,

in

with

of boiled

ounce

; then

its brittleness

; stir until

them

pin

drop

and

406.

Take

fire ; add

slow

cold

when

Bottle-wax,

rosin, white

1 lb. of

oil

an

vermilion, mixed

or

405.

dish

as

"

it lpses its brittleness

stone

chalk

so

about

to

ger,
fin-

drip

off

dish, clarify

V), boil
on

the

it to

cots
apri-

hours, then

out
glass jars,with-

syrup

is clarified

4th-proof brandy;
seal them.

fill

BRANDY

407.

Take
of

leaves

pieces of

for

several

them

in

between

gently

water

lay

; then

out

them

then

on

sieve

again boil the

fcK

and

jars,and

with

cork

and

seal

sharp knife,
white

the

take

rinds

the

(thisis

water

boil

then

in

enough

take

earthen

dish

24

take

hours

mix

to

syrup

them

out

some

cork

and

rinds);

add

up'th

-W

them, without

for

by

of

use

color

skimmer

with

fresh

put

clarified

dish, and

put

part of the

syrup

fruit ;

the
in

of the

fire,and

slow

very

cordials, "fcc. ;

little while

touching

touching

natural

the

off,with

alum

fruit);
soft

when
in

them

; after

syrup
them

; fill up

an

in

jars ;

before

the

jars,

seal.

6 lbs. of red
cover

and

hours;

24

4th-proof brandy (macerated

them

sour

Cherries.

Brandy

409.

last ;

get all the

for

; cut

the

them

of the

out

parts of white

with

of

for

with

them

them

; press

thickness, clarify it,

rinds

part

retain

plain

cover

skimmer,

plain syrup,

syrup

Cedrats.

thick

rinds

off; put
done

boiler

again
to

as

in

in 4 parts, without

rind

white

splitthe

very

the

keep

the

out
so

; boil

them.

outside

the

cloth,

Brandy

with

cedrats

in fresh

the

pa^white
4th.pro,f brandy

408.
Take

them

its former

to

syrup

with

off the

; make

them

cover

thoroughly
drip

to.

cloth

boiling water

out

linen

them

put

out

; take

the

boil

and

fire go

water

linen

in

them

take

cold

with

put them

free the stems

and

; cut

length,

; let the

hour;

them

put

in

; Ithen

times

for

macerate

and

washed

stems

clean

1" inches

to

be

to

water

np

them

wipe

Angelica.

Brandy,

thick, fresh angelica

the

215

CHEBRIES.

cherries
with

with

gallon

of

short

stems

; take

4th-proof white

off the

brandy

216

APPENDIX.

macerate

them

then

add

of water

; this

cloves,

with

the

of
of

and

times

the

water

in

them

and

seal the

jars ;

rind

plain

off

(see

fresh

drip
syrup

white
up

to

with

the

jars;

with

prick

water;
in

linen

and

soundest

them

sieve

to

cloth, and

the

range
ar-

of

juice

the

4th-proof brandy,
and

filter ; cork

taste, and

to

syrup

other

the

inside

off

7);

No.

when
in

off the

syrup

again

; when

the

boil

syrup,

and

of

j cork

its
and

them

gently

after

24

mix
own

with

volume;

seal.

in
the

p]ain
mer,
skimwith

them

hours'
in

sieve

on

off with

them

arrange

ing
contain-

water

cover

or

covered

stand

them

dish ;

for 2

up

empty

them

necessary,

parts

melons

cool

earthen

an

cold

other

soft take

boiling clarified

of .2

in

then

them

boil

slices;

in water

them

fire; let them

the

in

them

cut

parts off; put

let them

them

place

melons;

them

water

Melons.

and
juice,,

pour

the

brandy,
cover

or

juice,and

and

the

place

Brandy

them

; then

lemon

then

in

cold

parts of white

little lemon

hour

drip

and

take

times;

the

mixed

brandy

the

out

in

them

cover

with

musk

some

containing

syrup

grains

36

jars.

the

to

them

pin, and

411.

pick

wipe dry

with

sweetened

for

4 drachms

and

cherries

of

Grapes.

put

with

fruit,mixed

smaller

the

pint

of 1 drachm

4th-proof white

grapes;

wash

or

off

take

with

cinnamon,

Brandy

Muscat

some

largest fruit;

Get

boiled

liquor ;

seal.

Take

drip

the

coriander,

ground

filter; cover

410.

them

decant

tincture

ground

of

quart

above;

and

done, make

drachms

with

mace,

(seeNo. 5) ;

moistened

anise, 2 drachms

of star

cork

weeks

lbs. of sugar,

; skim

ground
of

for

standing

jars
it

clarify

4th-proof

fill the

jars

918

APPENDIX.

in cold water

; at the

time take equal parts of

same

water

plainsyrup (seeNo. 7) in quantitysufficient to cover


the peaches in a copper boiler ; when the syrup boils throw
in the peaches; keep them down
with the skimmer, until
soft ; take them
sieve to drip off the
on
a
out, lay them
and

it to the proper
an

earthen

to

cover

dish,and throw
; Jet them

them

jars,without
the

then

it with

mix

fillup the

it

boilinghot

stand

squeezing;

and

syrup,

brandy ;

syrup with the white of eggs; boil


thickness,and then arrange the peaches in

the
clarify

next

syrup;

cork

jars;

for 24

hours

so

; fillthem

as

in

the balance of
again clarify
3 parts of 4th-proofwhite
and

Brandy

415,

them,

over

seal them.

Pears,

Take

small,highly-perfumed pears, skin them, taking


not
to damage the stems
; cut off the ends of the
and lay the fruit in iron-free alum water
(by this

care

stems

; let them
you retain the natural color of the fruit)
remain in for " an hour ; take them out, and put them in

means

boilingwater;
and

lay them

few

lemons

as

soon

in cold water
; when

soft take

they get

as

contains the

which

the water

becomes

them

juiceof
it must

warm

out,
a

be

cold ; when

perfectlycold arrange them in


jars,without breaking the stems ; take, in the beginning
of the operation,
1 part of boiling
hot syrup, and throw
it
changed with

over

the skins ; let it cool ; then

white

brandy

jarsup;

made

Brandy

the
precisely

417.
flub

it with

the

parts of 4th-proof

syrup ;

and
filter,

fillthe

cork and seal.


416.

Are

; mix

add

the

Prunes,
same

Brandy

quinces with

way

or
as

Plums,
the

peach.

Quinces,

linen

cloth,and

take

off the

MUBTAKD,

21$

FRENCH.

skin

delicately,and

very

them

in 4

parts

iron-free alum
the

retain

natural

the

skimmer;

syrup

; throw

hours'

24

until

the

parts

with

Brimstone

lb. of brimstone

40

50

to

9 inches

laid
to

"

strong

drawn

; when

all

iron

an

strips,of J

paper

long, are

aside

in

melted

through

get the thickness

of

parts mixed

together,

were

add

ated
macer-

seal.

jars previously

Kegs,

to

vent
pre-

inch

in breadth

and

brimstone

and

second

third

time

some

take

and

good-sized pasteboard

which

; after

cover

and

coriander-seed, anise-seed, and

ground

out

pan.

an

in

them

the

the melted

done, repeat it

"%

you

them

fill up

smoking
sour.
getting

dish; clarify

in which

filter,and

in

them

clarifyit,and

cut

means

; take

for

Paper,

this

fruit to

syrup

brandy,

Wine

an

quinces; cork

the

lay

earthen

the

on

the

off

fruit ;

o" the

arranged

in

water;

throw

get soft

to

boiling hot
white

(by

and
fruit),

the

them

arrange
it

cold

; then

minutes

they begin

4th-proof

skins

the

418.

of

standing drip
of

few

color

hearts

the

out

for

water

boiling syrup
with

take

in

them

lay

fennel-seed, equal
after

they strew,

last

the

ping,
dip-

the

on

in

packed

ends, and

red

into

for

bring

let it burn
for

brought
it to

1 hour

wine

as

long

; then

would

lb., with

bunghole

it

as

can

put

; let the

it out, and

strip; light

the

cask

put

in

lose its color.

do.

they

strings

on

are

both

market.

the

take

1" lb. of ground


da

of

60-galloncask

419,

1^

strips while

paper

of

Take

"7se."
match

brimstone

bundles

hot

Mustard,

black

French,

mustard-seed.

yellow,

do.

do.

bung
stand
the

it with

loosely in ;
untouched
white

wine

220

APPENDIX.

thoroughly together;

Mixed

of

ounces

Wax

lbs. of

do.

tallow.

do.

yellow

12

do.

solid

The

above

the

an

; add

consistence.

required

Casks,

"

Corks,

Bungs,

wax.

turpentine.
add

; when

tallow

the

fire ; then

the

melted

turpentine are

solid

and

wax

off from

ginger,

cinnamon,

with

1"

spiritsof turpentine.

fire ; then

slow

Leaky

for

Putty,

get the

to

as

add

hours;

ground

ground

it well

; mix

vinegar

more

of

ounce

of

vinegar.

12

macerate

an

ounce

cloves

ground

much

420.

allspice,"

sea-salt, 1"

of

ounce
as

ground

of

ounce

cider

good strong boiling hot

of

quarts

together

melted

on

it far

take

spiritof turpentine, and

stir in the

let it cool.

421.
The

best

of

liquid

thread"

"small

of

13) that

extracted

10)

decoction

earthenware

or

place

it in
cases

pan

the

ready,
Care

the

should

The

it
be

essences

; close

be

securely, and
taken

to

or

boil

the

both

with

bottled

the

may
be

placed
down,

this vessel

stand

virtues

should

sugar

infusion, and

not

it is from

syrup-making

The

with

"large pearl" (see

fire surrounded

should

syrup
cork

or

vessel
on

the

for

ties
quali-

mixed

preserve,

to

infusion.

the finest

degrees,

produced.

simple

this

glass

place.

is

to

Syrups.

fruit,flowers, vegetables,

of

the

to

No.

(see

juice

desire

boiling

syrup

by
in

When

with

made

fruits, "fcc.,suitable

most

some

be

you

In

sugar.

for

is the

Syrup

whatever

Directions

only

can

syrups

sugar.

or

No.

General

water.

till
it in

syrup

be
solved
dis-

in

and
In

quite

cold.

cool

dry

to

the

pre-

BE0TPE8

cise point.

If not

become

to

thus

tinned

or

from

syrups
color

to

red
dead

not

fruits,as these

act

(See

pints of

Nos,

of

when

tin,

making
the

turn

7.)

and

grain

made

tin,and

the

on

Raspberry

filtered

used

be

it is apt

it will

Saucepans

inside, should

.blue.

time

much,

too

candied.

422.
2

if boiled

become

the

on

221

QUANTITIES.

boiled, after
sufficiently
; and

mouldy

and
little,

SMALL

FOB

Syrup,

raspberry juice.

4j-lbs. of sugar.
Select
them

fruit, either

the

place

until

about
else

fermentation

three

through
in the

days.

would

they

the

carefully,but

the

crusting

is

and

burning.

pearl" (seeNo.
when

cold

tie down

very

12) take
;

pints

of currant

be powdered.

in

of

pan

off; strain through

tissue-paper dipped

water

the

to

skim

the

prevents

dissolved

sugar

glass
on

sides
"little

tle
cloth; botin

brandy,

bladder.

423.

for

juice

it heats
mix

may

in

add

better
as

and

way,

When
it

fire,and
you

warm

filter the

; this had

or

require this, or

Now

place

clean

with

cover

with

boil;

jar, and

This

the

on

let it

earthenware

or

fire.

and

don't

fruits

picked

it stand

blotting-paper,and

or

above

syrup

in

put
Let

bottled.

bag,

Having

which

pan,

mucilaginous

mentioned

proportion

vessel

All

red.

or

commenced.

has

close flannel

jelly when

Place
it

in

them

mash

over,

white

Syrup.

Currant

juice.

J lbs. of sugar.

Take

red)

as

over.

making

as

you
Now

many

currants

think
mash

raspberry

(which

sufficient
and
syrup

(about

ferment,

(see

be

can

as

'No.

in

mixed, white

and
lbs.),
the

422).

pick

instructions
This

done,

and
them
for
add

222

.APPENDIX.

raspberries,and

some

of

stoned

before

mashing)

The

together.
is

is

entirely a
it is

cloth, or

essential

of

cherries

raspberries
of

good

plan

the

will admit

that

keep

the

the

cover

syrup
with

pan

air

is

(which

dust.

the

out

all

introduced,

Whilst

taste.
to

ferment

be

to

wax

(properly

and

mix, mash,

fermentation), but

to

of

pound

; then

thing

please. Sore*

70a

matter

any

as

quantity

fermenting,

coarse

and

raspberries

pound

however,

flavor

"

424.

2 lbs.

3"

of sweet

pints of

or

and
or

clean

of

pint

of

pieces
spring

milk

clean

the

into

looks

left ; then

other

strainer

good

strainer

held

caught

by

in

two

like

thick

add

another

basin

it

again, adding

over

then

strain

it,and

done

mix

it with

first,however,

be

mix
your

with

the

sugar

clarified

and

(about
boiled

pint

of

the

as

they twist
of

mortar,

the

and,
;

milk; this

lbs.)which
a

is to

spring water

almond

to

no

through

the

the

oughly,
thor-

plan
;

into

pour

milk, and

; whatever

little of

former

lemons,

; mash

common

bronze),

two

mash

white
:

them

almonds,

mortar

persons

clean

of

the

the

squeeze

than

the

pound

yon

water

are

be

as

juice

are

into

ready put

is better

in the

they
them

drop

; when

marble

of

mixture

Now

may

them

them,

drop them

and

them,

is left in the cloth put it back

almonds
mash

of

water.

large

peeled

squeeze

acid, and,

almonds

hair-cloth, or
a

; next,

bitter) and

and

blanches

wash

(one

mortar

little
a

This

which

them

(sweet

Having

water, in

until

the

water.

water.

skinned.

add

have

almonds.

almonds

boiling

mash

part

fresh

your

easily
into

Syrup,

6| lbs. of sugar.

Take

cold

Almond)

(or

almonds.

of bitter

ounces

into

Orgeat

"crack55

mast

(see

No.

U);

whilst

hot

sugar

be

up;

then

and

least

the

or

mixture

keep the

shake

from

syrup

for

2 lbs. of Morello

the

few

the

syrup
of

tincture
of

essence

cloth;

boil

another

neroly,

give

the

days afterward;

it

parting,

Morello

425.

of

drop

of

of

pan

stir the

the fire,and

portion

the

let

give

again through

occasional

an

mixed

small

milk

almond

from

pan

223

QUANTITIES.

fire ; when

in

pour

the

pass

bottles
will

the

remove

flowers,

orange

the

adding

off the

cold;*

until

SMALL

FOB

fEEOTPES

Cherry

Syrup.

cherries,

4 lbs. of sugar.

that

See

in

them

mash

into

; let

through

then

strain

your

clarified

the

juice in, in

lbs. of

give
it

it

or

with

pints

of

on

for

until

crack"

"

(see No.

of

pint

one

stoned

day

ofi^or

put

juice
two,

or

clear

; boil

17),and

pour

of

to

juice

skimmer,

rises take

scum

them,

the

out

very

the fire with

bottle

cool ; then

tie down

bag

; if any

boils

426.
2

flannel
a

stand

juice

proportion

the

two

thoroughly

jars, and

the

to

sugar

sieve, pressing

or

; stir it well

sugar
one

colander

ripe,and, having

are

basin

or

pan

cherries

the

and

it off; let
in

them

deep

bladders.

Mulberry

Syrup.

mulberry juice.

2f lbs. of sugar.
Mulberries

(see No.
cherry

do

422).
syrup

not

Mash

(see No.

require
the

so

much

sugar

mulberries,

425).

See

and

that

the

as

raspberries

proceed

as

mulberries

with
are

uniformly ripe.
*

This

bottled.

is done

to

keep

it from

separating

and

splittingup

after

being

224

APPENDIX.

427.
be

May
422).

made

Select

Strawberry

the

same

for

of

method

Barberry

(see No.

syrup

Syrup.

this is

making

Morello

making

raspberry

as

way

fruit.

large

428.
The

Syrup.

cherry

preciselythe
(see No.

syrup

same

that

as

425).

429.

Capillaire

of

oz.

The

capillaira

best

ponds

capillaireis found

running

or

careful

obtain

to

the

whichever
little
the

pieces ;
over

pan

of 4 eggs
a

"

close.

mixing

are

cool, add

Ordinary

it,is often

sold

13) ;

430.

pint of

Let
on

the

the

top

lemon

ripe plums.

Be

Cut

capillaireinto

the

clarifywith
above

the

through

whites

of

; then

water

tive,
na-

covering

proportion

off

pour

or

boil

er
strainbottle

orange-flower

in

article.

Lemon

Syrup.

(or 2 pints of syrup).


juice.

juioe settle
; then

grow

foreign

tincture

genuine

and

whether

in the

with

syrup,

near

grows

boiling water,

and

then

and
green,

of

orange-flower

some

for the

2 lbs. of sugar

in

sugar,

pearl" (see No.

; when

them

are

color

require.

you

the

; if you

of the

and

infuse

; add

leaves

genuine sort,

kind
then

America,

in

The

streams.

double, the stalk long,

Syrup.

J-lbs. of sugar.

to

Maidenhair)

(or

; clear

strain

off the

through

thin

skin, which

fine sieve

or

cloth

forms
; boil

S26

APPENDIX.

435,

1" pint of

water.

do.

Syrup.

Grape

sherry.

I lb. of elder

flowers.

lbs. of sugar.

Made

the

same

Baspberry

436.

(see No.

violet syrup

as

way

Vinegar

434).

Syrup.

3^ lbs. of sugar.
of

pint

pints of vinegar.

As

in

the

discolor

in

the syrup.

ferment

again;

add

Another

in

put

; strain

the

plan is

vinegar, and
and

stand

10

days.

At

add

the

sugar,

white

Clean

the

boil

gently.

the

fruit,which

sugar,

take

to
2

and

the

boil

whole

lbs. of

This

sugar), and

are

not

day

so

them

two,

vinegar

not

as

mash

or

quire
re-

until

; strain

"pearl" (seeNo.

put
in

jar, well-covered,

mode

in the

the

to

vinegar,

raspberries;

pour

this time

place the jar

and

or

13).

raspberries(say 2 lbs.,1" pint

expirationof

the

wine

place, for

them, and

white

raspberries,however,

and

warm

422)

(see No.

syrup

White

loaf sugar

and

pan,

used.

be

best

to

they

raspberry

making

fruit may

red

of

raspberry juice.

in

preserves

them
a

in the

gar,
vine-

shady place

filter the

pan

of hot

the

finest

for

mixture

water,

and

qualitiesof

partiallylost by boiling,as in the

previous method.
"

437.
1

pint of

pints of syrup.

Make

Coffee

Syrup.

cofiee.

strong

decoction

of Mocha

coffee,very

clear,to

EECIPES

the
"

of

amount

ball"

the

pint ; take

16), and

(see No.

fire ; boil

through

it to

on

13), tend strain it

Syrup,

cold

Wormwood

438.

"

put it again

pearl" (see No.

cloth; bottle it when

it to

; boil

syrup

coffee

the

add

"

pints of

2SMF

QUANTITIES.

SMALL

FOB

of wormwood.

ounce

1 lb. of sugar.

Make

nearly

loaf

it 1 lb. of

to

boil to

sugar

small

of

ounces

pint

in 1"

it, and

add

them

in

roots

to

finishing it

sugar,

into

them

cut

boil

and

mortar,

till reduced

of water,

lb. of

Syrup.

marsh-mallow

bruise

pieces ;

7),and

cold, bottle it.

when

18) ;

; add

6 and

clarifyit (see Nos.

Marsh-Mallow

439.
Take

of wormwood

infusion

the

pearl" (see No.

"

of

pint

clear

pint ; then

in the

lows
mal-

th$

same

as

way

429).

capillaire(see No.

440.

Pinks.

of

Syrup

" lb. of pinks.


1

lb. of sugar.

Pick

put
of

off all the

the

in

flowers

boiling

; strain

water

the
may

16), and

also

be

through

the best

it to

made

with

them
it

boil

fire,and

it to
a

cloth.

decoction

"

sugar

The

the

6) ;

through
boil

pearl" (see No.


; when

the

it to

pinks ;
a

pint

cloth

"ball"

put it again

13).

This

on

syrup

ing
flowers, only boil-

done, skim

dark-red

with

them

decoction;

pounding

of

pound

pound

(see No.

without

the

for syrup.

the

sugar

add

half

and

mortar,

clarify 1 lb. of loaf


(see No.

parts from

green

it,and

strain

velvety single-pinkis

228

APPENDIX.

441

Ratafias.
.

is, when

the

spiritis

flavor
has

taken

the

place

fruit

steeped

liquor is drawn

off,and

and

filtered

drachms

2 lbs. ;

strain

the

to

and

whole

"in

every

sugar

; let

it steep

443.
Juice

brandy,
sugar,
your
a

pan

To

jar.

for

14

pints; cinnamon,

the

on

the

measure

cherries,

Crush

lbs.

and

pound

fire, and

juice;

and

draw

it

put

the

oif,and

444.
Morello

in

bottle

into

you

put

sieve

them

bottle

the

for

lb. ;

pulp

of

altogether

in

boil ; when

one

have

15

the sugar

jar ;

of

ounces

cloves, 1 drachm;

cloves, which

mortar,

whole

the

Cherries.

through
them

when
and

of

stones,

infuse

it,and

drachms;

stones

give

peach leaves, cinnamon,


previously bruised

the

add

juice

and

the fruit ;

pints ; peach leaves,

15

strain

the

Crush

pound

; filter

Ratafia

Morello

cherries

added

month

Another

of

pint

berries,
straw-

4 ounces,

separately,and

mace,

of

to

mon,
lbs. ; cinna-

pints ;

corianders,

sieve, and

corianders, cinnamon,
a

brandy,

pint of juice.

every

juice through

lbs. ;

raspberries,2

of sugar

ounces

added

sugar

cherries,1 0

drachms

; mace,

this

in it ; when

Cherries.

of

lbs. ; Moreflo

cherries,10

matic
aro-

bottled.

Ratafia

442.
Wild

thoroughly the

imbibe

to

of the

color

and

it ; it is then

made

ratafia; that

is called

by infusions

made

Every liqueur

leave

pints add

your

have

beeu

must

and

cold

brandy being

it for

month

it.

Ratafia

cherries, 8 lbs.

from
; wild

four

Fruits.

cherries,0 lbs. ; raspber-

EECIPES

ries,4

drachm

mace,
to

lbs. ; red
;

lbs. ; black

currants,

cloves, 1 drachm,

pint of juice. Proceed

every

229

QUANTITIES.

SMALL

FOB

and

in the

of

ounces

sugar

manner

same

lbs. ;

currants,

for

as

cherries.

445.
Black
rello

Ratafia

cherries,

lbs. ;

Steep

lbs.

10

sugar,

lbs. ; black

currants,

cloves,
them

Brandy,

lb. ; 1 lemon

sugar,

Break

ounce.

lemon

peel, the

infuse

for

then

month

filter the

China

pint

brandy
and

for

strain

days

for

15
a

10

drachms

days;

bag

and

449.

Currants,

; melt

10

as

cloves

1 lb. ;

cinnamon,

jar

with

pints of
flannel

the

water

bag,

and

pints of brandy,

and

Orange.
4

sugar,

your

; infuse

sugar

the

in the

rind
cold

in the

water,

above.

Raspberries.

of

lbs.; sugar,
;

almonds,

it into
in

fine oranges

Ratafia

Raspberries,
cinnamon,

of

lbs. of

filter it

and

448.

through

pints ;

10

it.

Ratafia

;'peel

15

put

through

bottle

liquor and

of water

it

; strain

oranges,

y six

being melted

447.
6

bitter

pints ;

whole

the

sugar

brandy,

above.

peel, rasped

up

lb. ; Mo-

Badiane.

pints ; water,

leaves,

currant

drachm

as

446.

Currants.

Black

of

cloves,

stir the

4,
1

lbs.; brandy,

drachm

mixture

; infuse

every

10

the

day;

pints;
cles
artistrain

filter it.

Ratafia

lbs.; brandy,

of

10

Currants.

pints;

sugar,

lbs.; cin-

93Q

APPENDIX.

drachma;

namon,

doves,

proceed

and

drachms,

aa

for

raspberries.

Mulberries,

Proceed

451.

Brandy,
and

place it

in

Put

lb.

sugar,

of

the

day filter and

corianders,

lb. ;

Break

drachms.

jar with
add

must

the

bag

ounce

ounce

of

of

at

ounces

these

brandy

fennel, 1

and

it in water,

453.

Yellow

saffron

these

the

the

next

in

juice ;

you
break

it

through

flannel

Escubac.

of

whole

stir it up

ounce

of

brandy;

ingredients,and
the

raisins ; 1

Damascus

of

pints

to

them

put

in the

strain

put

angelica, 2

put it into the jar; let

and

ounce

; sugar,

lemons, which

3 lbs. of sugar

corianders;

ounce

squeeze

then

it

cinnamon;

farthest

day

; 2 lemons

1 ounce

peel

bottle

care

ingredients,and

fortnight;

taking

for

stopped ;

Vespitro.

mixture,

pints of water;

month,

third

Pound

water.
2

for

of

ounce

of

dissolve

and
; filter

in

the

to

up

pints

sugar;

it stand

well

jar

1 lb. ;

it

bottle

pints ; anise-seed,

in

whole

452.

Brandy,

pints ; orange-flowers,

boiling hot,

bath, almost

lbs.;

sugar,

Orange-flowers.

water,

pints;

10

before.

as

Ratafia

pints;

Mulberries.

lbs.; brandy,

10

drachms.

mace,

of

Ratafia

450.

in

every

dissolve
a

jar

second

liquorice;

to

pints of

the

sugar

infuse

day,

or

for
the

RECIPES

Ratafia

454.

SHALL

FOfi

of

381

QUANTITIES.

Walnut

Green

Shells.
"

walnuts,

2Q0
drachm

of nutmeg,
so

with

in

them

pound

the

strain

mixture

the

infuse

and

through

month

; after

flannel

in the

them

nuts
wal-

200

them

through

go

sugar,

Choose

easily

may

of

lbs.

cloves.

cloves, for

and

nutmeg

of

pin

mortar,

brandy,

drachm

that

young

of

pints

10

brandy,

that

time

bag, niter, and

tle
bot-

it.
455.
4

of

ounces

2
angelica-seed,

pints of brandy,

10

cinnamon,

dissolve

mixture;

infuse

through

bag

the

pinks,

10

of

cloves,

from

for

in the

1 ounce
1

gallon

88), and

gallon

of pure

of

brandy,

Balm

the

of

it to

the

strain

it

sugar,

lbs. of
Pick

cinnamon.

of

leaves, and

the

cloves

off the

infuse

and

them

cinnamon

filter it.

liquor and

Molucca.

shreded*

for

spirit(22
in

week

frequently shaking ^see


No.

add

cloves,bruised.

of clean

Macerate

ingredients

month;

of

Pinks.

Bed

brandy, with

of mace,
of

of

drachm

457.
1 drachm

for

brandy

pints

off the

after this draw

and

ica,
angel-

1 drachm

the

in water,

pinks,pound

your

month

the

cloves,

Pound

sugar.

Ratafia

lbs. of

green

of

of

roots

filter it.

and

456.

drachm

of the

ounces

sugar

it in

Ratafia.

drachm

of

pounds

coarsely ;

Angelica

add

4"

No.

lbs. of

soft water.

under

proof).

well-corked

5);
lump

color
sugar

demijohn
with

or

jar,

coloring (see

dissolved

in \

232

APPENDIX.

458.
Same

Tears
Balm

as

(shreded), "

mace

of the

spoonful
a

of

with

coloring.

orange-flower

(See

No.

6 lbs. of sugar,

gallon of

of

(see No.

93).

ambergris

460.
1

gallon

4" lbs. of white


"

do.

ambrette

do.

safflower;

double

day

for

in

the
2

ounces

pint

minutes

and

add

which

(not more)
it.

the

This

color

of the
is

add

pint

pale pink
essence

of

dial.
pleasant cor-

Mandarins.

proof).

(crushed small).

carboy

musk

or

quantity (see

No.

seed, bruised.

stone

jar capable of holding

5), and

agitate well

every

weeks.

of gum

Elephant's

and
in

1"

add

spiritsof wine.
2" pints of boiling water;

strong

lb. of

Milk.

benzoin.

of rectified

Dissolve
6

421),to

produce

water.

or

461.
2

slightlycolored

Chinse, bruised.

"

Macerate

of

under

sugar

of anisum

ounce

tea-

add

Some

sufficient to

proof spirit;

improves

soft

pure

of
two

or

spirit(22

It is

of

Love.

of

7 and

pints

drop

flavoring.

soft water

Delight

of

do.

"

vanilla

or

for

water.

Sighs

(see Nos.

and

water

rose

drachm

88.)

said pure

syrup

(bruised),and

cloves

of vanilla

459.

of

ounce

essence

J of

pint

an

employing

but

Molucca,

of

Malabar.

of

Widow

the

of

lump

corked
sugar.

bottle, and

when

agitate for
cold

strain

CONTENTS
THE

OF

THE

OP

PART

SECOND

BAR-KEEPER'S

GUIDE,

CALLED

of %.tpnrs, % graps,tic.
-pmtfaxtarc

fat %

% Ipral

rtfm

TM"TdbU.cf

to

fh*

Rtoebxr

of

Baom,

kagb

asd

to fh*

not

of ih6 pogu.

number

neap's

Extracfcof

"

tt

Oilof

44

Water

Apparatus,

Description

301

and

248

Apricots, Brandy

,.

Hippocras

44

XBOTEI

119

Cream

Absinthe

.214

Syrup

44

of, Liqueur

Manuiacturing

1
....

406
,.

Batafiaof

299
..

Paradiso

del

Acqua

21

Aromatic
"

Persicana..,

28

Arrack

Bomana.

24

Divina

44

de

Florence.....

Syrup

157
86

44

Punch,

Syrup

of

843

Sans

26

Badiane.

27

Bags, How

446
to make

424

Balm

161

"Ball," How

of

Filtering...

Molucca

8
457

"

Cologne

Ambergris
Amour

40

Water

26

White

Almond

145

Bitters

Ale, Table

Alkermes

Water..*

M...

"

41

Apricot

22

44

44

146

Water....

Fin...

28

Balsam

29

Barbadoes

40

Barberry

to boil

Sugar

to the....

of Man

16
87

.................

Angelica

Brandy

44

122
...,

"
.....

44

Cream

407

"

Syrup

Beaume

428

Humain.

87

44

Cream

120

218

44

Hippocras

241

"

Ginger
Instantaneous.

251

Beer"Hop

212
,

44

Oiiof

217

44

44

Batafiaof.

800

44

Spruce

889

455

44

Spring..

888

"

"#i#

Anise-seed

80

Brandy

44

Bergamot,

50

"

44

"

44

Cordial

44

Cream

121

Birch

44

00

of...

218

Bishop

44

Batafiaof.

801

44

Water....*

147

44

Anisette

"

de

81

(Compound).......

Bordeaux....

44

d'Holland

44

de

Fausse..*..,...*.

Martinique

..."

Beverage,

44

Oil of

219

Water

158

Stomachic

88
89

Bitters, Aromatic.
Danziger

82

44

Essence

88

44

English

84

85

871

Extractof

44

148

840

Wine

40
"

Drops

41
48

of

42
%,

Hamburg....,

44

Orange

45

236

CONTENTS.

BXOXPS

46

Bitters, Spanish
u

Stomachic
B to

44

ugh

Blackberry

ton

Brandy

Blackberry Syrup
Wine

Blackberries, Ratafia
Black
"

of

Bottle-wax
of

Currants, Batafla

"*

"

44

"

Blow,"

Bine

"*

*"

How

to boil

Sugar to the.

Bottle-

Black

wax,

"

47
48

44

Spice

51

44

Stomachic

"

86T

44

Strawberry

811

44

Wormwood

401

Brimstone

445

British

Coloring

14

Brown

Green

402
408

44

Bed

404

44

White

405

Sugar

Bordeaux

J4
418

for
or

97

Brandy,

Ac

Syrup,

How

83
to
8

Wine,
*

44

Calabre

406

Calamus

407

CaneHn

"

49

Canelle

**

"

29

Caraway

(Bed).

869

(White)

870

Ohaud

75

Froid

76

Brandy

58

44

44

77

Corfou

de

78

Brandy

55

CordiaL

98

Water

50

44

44

"

80

44

44

Blackberry

51

44

44

British.

52

Carminative

44

Calamus

53

Capillaire Syrup.

44

Carminative;

54

Cedrat

44

Caraway

55

44

Cedrats

44

Cherries

44

44

44

78

Clarify

Angelica

Anise-seed

72

52

Bright

Yellow

White

CordiaL

Brown

44

71

Brandy

868
.

Green

Paper

Pearl

44

44

70

848

401

Brandy, Apricots

69

Raspberry

89

Coloring

417

Quinces

44

..808

Wfne

Brandy,

How

CarameV

155
to

boil

Sugar to the

18
54

Brandy

429
79

44

Cream

124

408

44

Hippocras

24$

409

44

Water

156

Cherry

56

Cedrats, Brandy

408

Cinnamon

57

Celery, Oil of

221

Cloves

58

44

Domestic

59

44

French

60

44

Ginger

61

44

Grapes

Grnnewald

44

Imperial

44

Juniper

44

Melons.

44

Mint

44

Mirabelles.

44

Nordhaas

44

Oranges

44

Orange

410

Peach

157

Water

88

Cidor

Champagne

872

Wine

44

80

Champd'Asile

56

Cherry

Brandy

62

Cherry

Cordial

68

Cherry, Morello, Syrup

64
411
65
412
Corn

44

99
425

44

Syrup

847

44

Water

158

44

Wine

874
409

Cherries, Brandy

235

44

418

44

Batafla
44

Cream

442

of
"

(another)

448
125

66

Chocolate

Peaches

414

Christine

81

Pears

415

Christophelet

82

Prunes

416

Cider, Champagne

41

44

44

44

Peach

67

44

Strong

84

41

Peppermint...

68

44

Sweet

85

88

237

CONTENTS.

BXCTPE

Cinnamon

Brandy

BECIVB

67

Cordial, Bospberry.

114

tt

Cordial

100

44

Bed

44

Cream

126

44

Eoses

tt

Oilof

220

44

Celery

117

44

Spirit of

262

44

Smallago

113

44

Syrup

846

Cordial

Water

164

44

.'.

Citron

86

Citronelle

87

Clarification

of

Brown

44

tt

Loaf

"

"

Syrup

Clove

163

Crack," How

Cream

to

of Five

44

"

Boil

to

tho

Fruits

17
127
136

Eoses

Creams

of various

44

Cr6me,

(V Absinthe

Flavors.

119-140
119

44

d'Angelique

120

44

d'Anls

121

......

6
68

Cordial

101

44

de

44

Oil

226

44

"

Water

170

44

"

Cream

128

44

44

182

44

Coffee

116

".

Water

44

Cocoa

115

Sugar

Brandy

Water..

of

Barbadoes

122

Cacao

128

Cedrat....'.

124

Chocolat

125

"

Cinnamon

126

Cinq Fruits

127

Dattes

128

44

Bataflaof

802

44

tt

44

Spiritof

262

44

44

44

Syrup

437

44

Imperiale

44

de

160

44

44

(Ambergris)

161

44

"Mocha..

182

(Musk)

162

tt

188

Cognac

60

Brandy
Water

Cologne

44

"

44

Coloring, Sugar

129

Martinique

180

Menthe

131

Nymphe

88

44

d'Orange

184

dePortugal

185

Blue

89

44

Green

90

44

Purple.

92

44

Eoyale.

187

Bed

98

44

de

Truffles

188

44

Violet

94

44

Vauille

189

tt

Yellow

91

44

96

Cuckold's

96

Culotte

81

Curacao

97

Currants, Batafia

Coquette,

Flatteuse

Cordial
44

Anise-seed

44

Bright

PearL

tt

"

186

Eoses.

140

Virginal
Comfort
du

141
142

Pape

d'Hollande

148
445

of

Caraway

98

44

Cherry

99

44

Cinnamon,

44

Cloves

101

Sherbet

327

44

44

Shrub

888

44

100

"

"

44

tt

44

*"

Currant

810
449
Black

808

Ginger

10*

44

Greengage

108

44

Spiritof

268

44

Lemon

104

44

Syrup

848

44

Maccaroon

106

"

"*

428

44

Mint

1061

44

Water

44

Noyaux

107

44

Wine,Black

*...108

44

44

Orange

;..

"

44

Peach

109

tt

Poppermint

110

Damson

44

Persicot

Ill

Banziger

44

Quince

112

44

Bailroad

118

Bed

Wine

44

Date

171

Cream

876

877
144

Drops
44

868

Bitter.

41
128

oo:

RBCrPK

for

Degrees

Boiling Sugar

Displace, How
Distil, How

460

Mandarin*

of the

Delight

to
to

Brandy

Domestic

Gin

"*

Elephant's
Elixir

44

44

461

Milk

189

Garus.

de

190

"Genievre

Juniper

190

"LongLife

191

of

69

44

906

44

deNeroly

44

des

44

deViotettes.

192
193

Troubadours

Eau

d'Abrioots

145

"

d'Absinthe

146

English

"TAnia

14T

44

Champagne

44

Gin

209

de

195

Comp

148

tfAirchiepiscopale

149

44

d'Argeat

150

Aromatique.

151

Esprit

de

152

Essence

Bergamottes

158

44

"

tt

Ganelle

154

Oarvi
Cedrat

"

tt

'Dames

Belles

Escubae

Irelande

458

Yellow.

44

of

89

Bishop

48

Ginger

197

155

44

Kirschwasser

156

44

Lemon

198

Celery

157

44

Peppermint

199

Bum

297

Wintergreen

200

......

Cerises.

158

"

Chasseurs.....

159

44

Cologne

160

"

44

"

"

Cordlate

tt

de

Extraitd1

161

Muse

162

"

168

Fever

164

Fflter,Howto

Cumin

165

d'Qranges

Finings, Various
Five

Framboise*

168

Four

44

Genievre.

169

"

"

44

Gerofle

170

'*

44

Lucretie...

178

44

Maccaroon

Malta

174

44

Mustard

Mentha

175

des

127

pf

444

of

817
880
188

of

Seeds, Water

60

Brandy

French

105

Cordial

419

176

General

Mfflefleurs

177

Gerofilno

207

Noix,

178

G*in,
Domestic

208

Mere

44

make.

8herbet*of.

Groseilles

44

to

**

la Cote

44

15

202-205

Fruits, Ratafia

How

Fruits, Cream

44

It

to the

Filtering Bags,

167

172

Sugar

206

166

171

to boil

Drops

Fraises.

Andre....*

298

201

Feather," How

44

St

Punch

Absinthe

iPAmbre.
an

Fleurs

de

"

179

Noyaux
4'Oettlets

d'Qr
Pacifleateure

Qnatre

41

The

44

Verte

44

44

44

196

Manuel

de

44

Divine.

42
878

Bitters

de

194

Bitters

de

Greoe

44

English

180

44

Holland

181

44

London

182

Grains

Ginger

188

44

184

for

Directions

Making

Syrups

421

209
210
Cordial

211
212

Beer

Brandy

61

Cordial

102
19T

Vied'Andaye

186

44

Danzig

187

Golden

Water

181

Languedoe

188

Grape

Syrup

485

Wine

880

Effervescing

Lemonade

255
."

44

Essence

of

185

Stomaohique

flyrap.

482

239

"oontbkis.

BBOTPX

-Green

Bottle-

"

402

wax.

Greengage
Green

71

Brandy

Walnut

Gum

"

d* Absinthe

248
249

alaViolette

196

Cordial

Stomaohfo

Green

Vin

Hypocraft, au

90

Coloring

Shells,

Ratafia

of

Syrup

85

of Anisette

Imitation

454

"

Cyprus

860

"

Jamaica

876

Wine

825

Rum

Imperial Cream
Hamburg

44

Bitters

Hippocras,

129

"

Nectar
Peach

Absinthe

848

**

"

250
68

Brandy

Angelica

241

Juniper

244

Indigo, Solution

"

Noyan

245

Instantaneous

"

Baspberry

248

Irish

"

Vanilla

24T

tt

Violet

249

tt

Holland

Hop

210

Gin

Hnile
"

195
864

Jove, Oil of

216

Juniper

"

d'Anis

deBergamot
Cannelle

"

"

"Celery

"-

"Citron

"

.-:

Oil of

Elixirof

218

"

Hippocras.

219

"

Ratafia

220

"

Water.i

.244
807

of

169

221
222

Chasseurs

JTeurs

d'Orange.

Klrschwasser

228

"

224

"

158
Oilof

220

Lady's

"

"Jupiter.

227

LaitdeVieillesse,

"

"

Eirschwasser

228

*"

"

Monthe

229

"

281

"Myrrhe
Roses

252
258

Pearl," How

"Large

boil

to

Sugar to
12

the.

Thread,"

"Large

to

How

"

Eoyale

284

Late

"

deBhum.

285

Lemonade,

boil

Sugar
11

tothe*

288

298

188

Cream

Virginale

...280

"Muscade.

228
of.....

Essence

Punch,

225

"

190

"

"Geroflc..

"

64

Brandy

217

"Jasmin

"

226
227

"

"

825
824

""

"

oft

"

"*

Jasmin,

;..

Imitation

Bum,

Jamaica

215

tfAnanas

251

Whiskey

214

d'Angeiique..

89

of
Beer

d'Amour

Whiskey

292

Escubac

^Absinthe.

tt

"

"

218

Beer

Baspberry

Punch.

254

di Vecchia

25T

Plain

282

"

Effervescing.

255

"The

286

"

For

256

"Vanille

287

"

"Venus

288

"

"

"

Violettes

289

"

Dew

159

"

Oilof

228

222

"

Sherbet

828

240

"

Shrub.

884

241

"

Spiritof

264

"

"

'*"

Hunter's
"

SeptGrains

..

Oil

Hydromel

Hypocras

Vineuz
a

l'AngoUque

Lemon

Balm,

Bottling
Spirit

CoTdial

Essenceof

of

269
104
198

"

auCederat

242

"

Syrup

851

"

Framboise

248

"

"

480

"

auGonievre

244

"

"

"

anx

Noyaux

" la

Simple

Vanille

Wine

888

245

Life of Man.

258

246

Liqueur

la Oambron.

259

240

CONTENTS,

Bsczn

Liqueur,

des

44

tt

44

Reunia.

460

Braves

261

deGafe

Brandy

65

Cordial

106

262

44

Cream.

181

268

44

Oil

229

264

44

Water

175

*tt

"

tt

"Citron

44

FleurajTOranges

265

Mlrabelles, Brandy

412

*"

Fraises

266

Mirabolanty

288

44

"

Framboises

267

Mixed

"

"

Groseilles

268

Monongahela,

269

Morello

Mulberries, Ratafia

Canelle

"Mellisse

Wine

"

d'Orangea.

270

d'Orgeat

271

44

de

Boses

272

44

Stomachique

278

Mustard,

44

deThe

274

Myrrh

18

Nectar

Little

How

Peary1

to

boil

Sugar

to

Thread,'1 How

Little

to boil

Sugar

to

the
Loaf

10
How

Sugar,

London

to

Cordial

Clarify.

Gin

Life, Elixir

Long

of

Lo vage
End

without

Love

44

Whiskey..

of

450

426

'.

Wine.

865
425

Syrup

Syrupof

Muscat

888

French

419

Oil

281

Dieux

284

44

Imperial

des

250

44

of

284

Olympus

44

211

Orange
Neroiy, Elixir

191

Nordhaeuser

275

Noyau

28

Cordial

Macaroon

867
Bourbon

or

Cherry

44

the
44

Mint

44

44

44

Amis

287
of
Korn

192
Branntwein

285

Cordial

107

44

Hippocras

245

44

Batafia

814

of

105
Oil of Absinthe

214

Macaroni

276

Mace

280

44

Angelica

217

885

44

Aniso-seed

218

429

44

Bergamot

219

846

44

Celery

221

886

44

Cinnamon

220

174

44

Cloves
Jasmin

226*

Oil

Madeira

Wine

Syrup

Maidenhair

".

'
"

44

Wine

Malaga
Maltose

Water.

225
,

Coings.

277

44

44

Praises

278

44

Jove

227

44

Framboises

279

44

Kirschwasser

223

44

Groseilles.

280

44

Lemons

228

44

Peches

281

44

Love

215

282

44

Mace

261

44

Mint

489

44

Myrrh

180

44

Orange

44

Pine-apples.

216

44

Boses

288

44

Bum

285

411

44

SevenSeeds

282

Menthe

106

44

Tea

Metheglin

240

44

Vanilla

MilkofOldAge

252

44

Venus

de

Maraaqnln

di Zara

Marlsqnlno

Mara, Spirit

of

Marsh-mallow

Syrup
Cream

Martinique

How

Macerate,

Measures

44

240
of the

Melons,

44

to

Wine

Mead,

44

Brandy

Vecchia

United

States

19

Vanilla

462

Virgin1*

258

44

281
Flowers.

224

286

44

254

280

'229

Violets

Oglio di Venere

287
288
286
289
286

242

CONTENTS.

BXCIPB

Bataflede

Caffi

802

Cassis

806

"

Oolnga

804

Bus.

805

Buga
Bum,

JHenn

Frambeises

806

"

Genievre

807

"

Grenades

tfOrangce.

Boyal Cream.
44

.'...808

187

Oil

284
828
828

Jamaica

44

44

Ottof

824

(Imitation).

825
285

Grenoble*

809

GroseUles

810

Mures

811

Sangaree, Strang.

841

NeuiUy.

812

Santa

Bum.

820

Noix

818

Scotch

Whiskey

866

Noyaux

814

Celery

CordiaL

117

Seven

"

d'QOleta

815

dePechca

816

Quatre

SeptGraines.

of Four

Fruits.

817

Fruits.....

"

Green

Walnut

Shells

8t

Croix

Cruz

826

Seeds, Oil of

44

tt

14

Four

444

44

Lemon

817

44

Marasquino

454

44

Quatre

Raspberry
Bum

Juniper

807

Mulberries

450

44

Noyau

814

Sherry

**

Oranges.
Orange Flo

447

Shrub, Currant

tt

451

44

Lemon

Raspberry

805

Peaches

816

44

Finks

815

Sighs of Love

456

Silver

808

Sirop d'Ananas

"*

Bed

Fruits

880
828
829

Fruit

880
881
883

Wine

827

818

44

were.

813

Sherbet, Currant

282

Bataflaof

899
883
884
885
...

Bum

.886
459
150

Water
...

Pomegranates

Quinces

,....

854

deCannelle

804

44

Easpberries

448

44

Capillaire.

tt

806

44

Cerises

456

44

Fleurs

818

44

Gomme

850

818

44

Groseffles.

848

845
846
847
,...

Bed

tt

Bed

tt

Seven

44

Walnuts

Pinks
Seeds.

Coloring...

98

Bottle-wax

"

404

d'Oranges

852

44

d'Orgeat

853

44

delimons.

44

Bordeaux

44

Ginger Cordial

102

SmaUage,

tt

Boae

820

44

44

Water

Wine.

869

Cordial

Thread,"

Small

115
819

Soda

821

Spanish

822

Spice Brandy

Bose

Cordial

44

Cream

44

44

116

How

boil

Sugar
88T

Water

Spirit

to

10

to the

BosaBtanea

deBreslau

851
116

CordiaL

Bosalio
44

849

d'Grangee

46

Bitters

70

of Cinnamon

208

186

44

Coffee

262

Bouge

820

44

Currants

268

Wine

897

44

Lemons

288

41

Lemon

44

Man

261

44

Oranges

270

Boaea,Oil
44

Borne,

of.....

Spiritof
Water

of

272
24

264

Balm.

.-269

243

CONTENTS.

Orgeat

271

44

Mulberry

426

Baspberries....

267

44

Orange

852

44

"

481

Bomb

272

Strawberries

266

44

tt

Orange

Tea.

2744

44

"

Orgeat

**

889
44

St

Croix

St

George

Pink

44

Plain

tt

Brandy
"

"

"

44

Strawberry

858

"

14

78

"

427

44

Violet

484

44

Wormwood

488

427
167
84

Cider

841

Clarify Brown

Sweet

Degrees

of

Boiling.

44

86

Cider...

Spiritof

44

Water..,

184

Thread, Large,"

How

*
M

842

Sugar
10

Small,"

Thread,

boil

How

to

toil

Sugar
U

tothe
...428

Barberry

Sugar
Capillaire
Brown

8
846

429

my

Tokay

Wine

400

...188

of

Truffles, Cream

860

Usquebaugh.

847

Cherry
Morello

44

859

Fancy

Tickle
848

Blackberry.

44

"

Punch.

Arrack

to

424
44

274

tothe

Syrup, Almond

...

286

44

.9-18
.

458

Tea, Oil of

White,

"

the

of Malabar..

Widow

of the

88

Coloring

On

"

25

TableAle

"

Sangsree

44

9mtt

868

Water

To

857

"
m%

Tears

Sugar

486

Vinegar

48

44

Strong

422

"

278

Syrup

856

47

Brandy

'

Baspberry

72

Bitters

Strawberry

44

BtomachiqueLiqueur
Stoughton

855

White

71

(Green)
(White)

Bitters

44

488
854
440

44

840

Beverage

"

858

"*

898

Wine.

44

424

826

Bum...

Stomachic

Pine-apple

44

SpruoeBeer

849

Flower

**

888

Beer

Spring

425

Cherry

Syrup,

44

44

Morello

265

Flowers..

Splritof Orange

425

189

Cordial

Cream

Vanilla

14

Cinnamon

845

44

Hippocras

249

**

Coffee

487

44

Milk

462

44

Currant

848

44

Oilof

"

"

44

428

General

Directions

for

Making

MM

421
rj

Venus,
Verdulino

Ginger

482

44

Grape

485

44

44

Gam

850

Violet

44

How

44

""

"

'4

Clarify.:
Boil

"

6
9-18
480

Lemon

851

"*

Maidenhair
"

Marsh-Mallow

429

286

to

287
288

de

861

Turin

862

Vespetro

452
94

Coloring

249

Hippocras

44

484

44

Syrup
Violets, Oil of

"

289

Virgin's Cream
44

.*...

140

258

Milk

846
489

Walnut

Shells,Batafla

of Green

454

944

CONTENTS.

bjboipx

Walnut

178

Water.

Water

of

Paradise
Borne.

"

Waters

Various

of

Wax,

Flarors

Whiskey,

Greek

881

24

"

Juniper

882

tt

Lemon

888

"*

liqueur

884

tt

Madeira

885

20

States,

880

"

420
United

Wcightaofthe

Grape....

21

145-188

Ac

Putty,

Wine,

Irish

864

"

Malaga

886

Monongahela

865

"

Mead

240

Punoh,

292

41

Mixed

887

Muscat

888

Orange

889

Imperial

Baspberry

Scotch

"

White

866
26

Ale

870

"

Parsnip

890

405

tt

Peach

891

819

tt

Plain

892

"*

Port

898

869

"

Quince

894

870

**

Jtalrin

895

Biroh

871

"

Baspberry

896

"

Blackberry

867

Bose

"

Blaok

868

**

St

871

"*

Sherry.

872

"*

Tokay

"

Bordeaux

Bottle-wax

Wine.
"...

"

Bose

Stomachie

Wine,

Red

"

Brandy

Bordeaux.

White

"

tt

Currant

"

de

"

Boolean

Champagne

72

897
898

George

899
400
,....

"

"

English

878

Wlntorgreen,
Wormwood

"*

Cherry

874

"

Ourrant,Bed

875

"
"

"

"

"

Cyprna,

(Imitatton)

876

Yankee

Damson.

877

ofFrontignan

878

"*

Ginger.

879

Essence

Brandy

Punch
Bottle-wax

Yellow

Coloring.
Sacubae

of

200
74

464
408
91
458

tfHE

MANUFACTURE
OF

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the

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How

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CYCLOPEDIA

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PLAIN

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clear and reliable directions
the
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a
of liquors
used in distillation
now
Syrups, etc., etc., after the most
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private families, the same
Spirits, grocers, tavern-keepers
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and
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whole
The
containing
To

OVER

SIX

BY

CHRISTIAN

SCHULTZ,

Professor of Chemistry, Apothecary, and


Cloth.

Price

$1 50, sent

receipt of the
By
and

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Punches,
Egg
gives, in a clear and plain manner,
for a
from
and
in
Noggs, Tom
glassful to enough
a
etc.,
quantity,
etc.,
Jerry,
any
500 Becipes, and
embraces
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variety of Cock- tail, Cobseventy different kinds
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It

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And

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IMITATION

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After
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a formula
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exact
is in every
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eame
qualities, yielding the same
pleasures, performing
Each
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formula
is comprehenduties, and acquiring or reaching the same
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sive
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the
The
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With
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the same
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make
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The
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"by diagrams, and contains
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Guide"
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The

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AND

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and

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with
and
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gives, besides, a great many
whole
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Tricks*
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can
A

Book

known

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book

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"

every

d Gash

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to

FITZGERALD,
18

ANN

STREET,

NEW

TOBK.

DICK

FITZGERALD'S

"

situations

and

events

Haliburton's

Judge

PUBLICATIONS.

OF

LIST

to

Courtship and Marriage.

cumstances
cir-

all

Love,

with

connected

Works,

life,but

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especially relating

more

By Madam

Illustrated

Marohand.
printed in colors.
Lb

in Search
of a Wife.
$0 50
12mo., Paper
Cloth,
prioe 100
Everybody has heard of "Sam
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his opinion about aCourhis laughable adtin the Gala /" ana
ventures
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8am

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this

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want

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"The

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"The
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aint

any

Chesterfield's Art of Letter-writing


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respondence.
Affectionate,Polite and Busines Corprice 13
Containing a large collection of the
...

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how to begin
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most

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with
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on
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Love
on

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hearty laughs.
"The
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of them.
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Sayings and

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world, together with


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prico

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Courtship Made
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to the Fair

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ing
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age
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Harby

25

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How

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t
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13

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the art of conversation.

this List will be sent to any


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"

in the United

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WITHIN

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hair,

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thought

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you
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a

to

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every

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title imports,

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to

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all kinds

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fresh

are

family

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of

volume.

DICK

"

FITZGrERALD,
No.

18

Ann

Street,

N.

Y.

Perfect

The

AND

ETIQUETTE

Or,
A Book

and

of Information

handsome
This

for

is not

only

Gentlemen

the

forjudging

occasions

Model

"

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ORE
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the

Historical

IRELAND.

Affections, Convivial
Political Songs,

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"'

and
Songs, Patriotic
Sentimental,
Satirioal, and
of
LOVEE,
Esq., Author

Annotated
Edited
and
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by SAMUEL
Andy," "Rory O'More," "Legends and Stories of Ireland,"

Handy

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Price

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4b

FITZGERAXD,

18

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N.

Y.

The

peculiarly prepared

And

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r*^in*TM

It

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DICK

Books

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