How to Mix Drinks, or The Bon-Vivant's Companion

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HOW TO MIX DRINKS: OR, THE BON-VIVANT'S COMPANION, CONTAINING... Jerry Thomas Google play If Digilizca d> Cj^JO^Ic

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HOW TO MIX DRINKS, OB THE BON-VIYMT'S COMPMION, ooHTjumiro ozJak axd kxuablx mxacmom fob wxiko aix tbb nvvsRAiam V9MD nt TBB xmrnro statu, tooithsk with ths most popitulb BBXmo, nWIfOU, OKKXAK, TTAUAK, KtrSSIAN, AHD VAKns XBOIPES, SMBBACINO PUNrilKA, JITLRPS, COBBUB8, KXa, BTO., BT<X, IK VA&ISIT.

BY JERKY THOMAS, ItaMly iriB^id Bu^tente at til* IbtNpoUtaa HMa^ New Tvrit^aad ^ PlMl^ TO wuiOH IB APPXHBKD A MANUAL FOR THE MANTJPAOTUEB AjrrXB THE MOST APPnOVED METHODS NOW USED IX THE BISTILLATTOK OB" UQUORS AN]) ]!KVKKAGE8, D!CRIGNED FOR THE SPECIAL USE OF MANVFAOXCBEBS AMD DEALEB8 IN WINKS AND BPIBITS, OXOOnU, TAVXBN-KEKPBB8, AND PBITATB VAMX* UKB, TKB BAIOS BXING ADAPTBD TO TBB TBAOB OT THB UKITBD 8TATB8 AND CAN AD AS.

THB WHOM CONTAINING OVER 600 V-AlXiTJ^BI^K RECI£>£3S.

« BY OHRISTIA]^ SCHULTZ, IMmot of Chmbtiy, Apothecary, and Manufactnrer of ^Mi^ Xifim^ GofiU^ dic^ Ac, man Bunt, SwitserlMuL NEW YORK:

DIOK & FITZGERALD, PUBLISHERS, KO. 18 AlOr STREET.

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^ J Xntend aeoosdliig to Act of Cosgran, fa the year 1802, by DICE h FITZGEBALD, In the Clerk's Office of the Distriet Court of the United States, for the Southem District of New YoiIe.

(.41. 'ri m'OREA a KILLEB, BTKBKOTTPiniS. O. A, ALTOS©, rsnWMfc Digilizeiby Google

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PREFACE.

In all ages of the world, and in all countries, men have indulged in "social drinks."

They have always possessed themselves of some popular beverage apart from water and those of the breakfast and tea table.

Whether it is judicious that mankind should continue to indulge in such things, or whetlier it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for *' social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of whiCh they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this Uttle volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaintance of those refreshing articles under circumstances calculated to induce • more intimate relations; but we do propose to instruct those whose "intimate relations" in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining.

We very well remember seeing one day in London, in the rear of the n ' "oogle

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PRSFAOS Bank of England, a small drinking saloon that had been set up 1)7 a peripatetic American, at the door of which was placed a board covered with the unique titles of tlie American mixed drinks supposed to be prepared within that limited establishment. The " Connecticut eye-openers" and "Alabama fog-cutl-ers," together with the " hghtning-smashes" and the "thunderbolt-cocktails," created a piofound sensation in the crowd assembled to peruse the Sectarian biU of faro, if they did not produce custom. It struck us, then, tliat a list of all the social drinks — 4he cmnposite beverages, if we may call.tiiem 8(>--of America, would leaUy be one of the curiosities of jovial literature; and that if it was oombined with a catalogue of the mixtures common to other nations, and made practicallj us^ul hy the addition of a ccmcise. description of the various processes for "brewing** eadh, it would be a "blessing to mankind." There would be no excuse for imbibing, with such a book at hand, the "villainous compounds" of bar-keeping Goths and Yandals, who know no more of the amenities of bon vivant existence than a Hottentot can know of the bouquet of champagne.

"There's philosophy," says Father Tom in the drama, "even in a jug of punch." Wo claim tlie credit of "philosophy teaching by example," then, to no ordinary extent in the composition of this volume; for our index exhibits the title of eighty-six different kinds of punches, together with a nidverse of cobblers, juleps, bitters, cups, slings, shrubs, &c., each and all of which the reader is oarefullj educated how to coiuxxst in the chcooest manner. For the perfection of this education, the name, akme, of Jerry Thomas is a sufBdent guarantee. He has travelled Europe and America in search of all that is recondite in this branch of the spirit art He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter's House, St. Louis. He has been the proprietor of one of the most recherche saloons in New Orleans as wcU as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the "Wine Press," edited by F. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated "Nuremburgli," and the equally famous "Philadelphia Msh House'* punch. The rest we owe to the inspiration of Jerry Thomas himseli^ and as he is as inex(»rable as the Medes and Persians in his principle that no excellent drink can be made out of any thing but excellent material^ we conceive that we are safe in asserting that whatever may be prepared after his instructions will be able to speak eloquentiy fof itselt " Good wine needs no buE^*' Shakespeare tells us and over one of Jerry's mixtures eulogy is quite as redundant

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TdbU of Contents re/era to the Numbkk of kach Ebcipe, akd not to th4 number of the pages. For the Table of Contents to the Manual foe tem MajkrFACTxmK OF C!oBDiAiik, Btbups, &o.," ste page 285. SECIES - Absinthe. How to drinlu 210 AlaFordPnnch 26 " Remain, Panch 67 Alo Punch 78 " Flip 147 " Sanparee. 129 Apple, Pine, Punch 18 Toddy 182 A Protestant Bishop 188 Archbishop 180 ^Arf-and-'arf 212 Arrack SO Anid Man's Milk 80 Badminton 195 Balaklava Nectar 171 Baltimore Earg Noyg 84 Barbadocs Punch 70 Bimbo Punch 53 Bishop, k la Pmsse 178 " another redpe 179 " a Protestant 188 Bitters, Decanter 198 " and Sherry 219 Black Stripe 200 Blue Blczor 197 Bottled Volvet. 192 itunpil Bottle of Champagne Cocktail 110 Brandy Cocktail 106 Brandy and Gum 217 " " Soda 216 " " Rum Punch 5 " Burnt, and Peach 199 Champarelle 166 Cocktail 107 Fancy 108 " Cmsta. 116 " Fix 140 " Flip 150 " Julep 89 " Ponoyof 215 " for a Party 8 " Bangaree 12T " Scaffa 16T " Sling 136 " Smash 94 " Sour 142 " Straight 218 " Toddy 188 Brnnow. Cup, A la 169 Burnt Brandy and Peach 199 Caf6, Falvre's Pousse 164 " Parisian 168 " Santina's 163

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C^iTnu^iftn Pnnch 48 Capillaire 65 Captain Marryatt's Eecipe for Mint Julep 87 Cardinal 181 Catawba Cobbler 100 Centory Club Ponch 59 CbabliB Cup 193 Champagne Cobbler 99 " Cocktail 110 «* Cup, 193 ** or Claret Cup, A la Brnnow 169 Champarelle, Brandy 166 Cherry Shrub 154 Cider Nectar 194 Claret Cobbler 102 " Cup 186 ** A laBnmow 169 *« A la Lord finltonn 191 ** Mulled 124 Cobbler, Catawba 100 " Hock 101 Santeme 103 The 97 Cocktail, Bottle of Brandy 106 " Fancy Brandy 108 Gin 112 " Gin Ill " Japanese 118 " Jersey 114 ♦* Soda 115 " The 105 Cold PttDch 54 " Whiskey Punch 7 Columbia Skin 206 Copenhagen 174 Crimean Cup, h la MampLora 172 " " Wyndham 178 Cnista, Brandy 11^ " Gin 118 BEOIPB Crusta. The 105 Cup, 4 la Brunow 169 " Marmora 172 Wyndham 178 Cup, Chablis. 198 'A '^^ 4 la Lord Saltoun 191 " " Porter 187 Curafoa, English 188 Currant Effervescing draught 236 Czar, Nectar for the 169 Decanter Bitters. "Jerry Thomas's Own" 198 D'Orsay Punch 79 Draught Lemonade 232 Drink for Dog Days 229 ~'' " Families. 533 Dry Punch 37 Duke of Norfolk Pnnch 60 " anothftr method 60 Effervescing Dranght 285 Egg and Sherry. 218 Egg Flip 143 EggNogg 80, 81 " Baltimore 84 " for a Party 83 ^1 General Harrison's S5 Hot 82 Eggs, Mulled Wine without 120 " '1 with 121 with the white of 122 English Curapoa 188 " Milk Punch 24 Faivre's Pousse Caf6 164 Fancy Brandy Cocktail 108 " Drinks 161 " Gin Cocktail Fish-honse Punch, Philadelphia 46 Fixes and Sours 189 Fix, Brandy 140 " Gin 141

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CQNTENTfl.

BXOIPX Fix. Santa Craz 141 Flannel, Yard of 148 rUp,Ale 147 " Egg 148 * Negns and Shrub 144 ** Bnm 145 Oeneral Harrison's Egg Nogg. 85 Gin and Pine 202 " Tansy 203 ** " Wormwood 204 » Cocktail Ill «* " Fancy 112 «* Cmsta.> 118 ** Fix 141 «* Julep 90 ** Ponch. 10 ** » bySoyer. 11 ** " for bottUng 28 ** Sangaree 128 ** Sling 188 ** Smash 95 «* BoTir 148 «* Straight 214 " Toddy 135 Ginger Lemonade. 227 Glasgow Punch. 29 Gothic Punch 62 Grassot Punch. 44 Gum and Brandy 217 Harrison's Egg Nogg. General Hock Cobbler 101 " Cup 193 Honey and Peach 201 Hot Brandy and Bum Punch 5 " Egg Nogg 82 «* Milk Punch 23 Rum 208 " Rnmfastian 185 ♦* Spiced Bum 207 " Whiskey Sling 187 • •» " Scotch * 8 u u u irijji^ 6 IceandSheny 220 Imperial Drink for FamlUea 288 BECIPS Imperial Punch 41 " Baspbcrry Whiskey Ponch 77 Indian Punch, West 69 Irish Whiskey Punch 6 Italian Lemonade 189 Japanese Cocktail 113 Jelly, Punch 27 " Jerry Thomas's Own Bitters" 198 Jersey Cocktail 114 Juleps, Eemarks on > 87 Julep, Brandy 89 " Gin 90 " Mint, Captain Marryatt's Becipe for 87 " Mint 88 " Pineapple 92 Kirschwasser Punch 78 Knickerbocker 184 L'Amour, Ponsae 165 La Patria Punch 88 Lemonade 222 Draught 282 ** Fine, for Parties 224 " Italian 189 " Orgeat 226 " Plain 223 ♦* PoWders 281 Light Guard Punch 45 Lion, White 176 Locomotive 177 Louisiana Sugar-houao Punch 86 Marmora, Cup, ^ la. 172 Milk Punch, English 24 " " 22 " " Hot 28 " White Tiger's 176 Mint Julep 88 " CaptMarryatt's Recipe for 87 Mississippi Sugar-house Punch 4 Mulls and Sangarees 119 Mulled Claret h la Lord Saltoun 124 '!l Wine in Verse 123 *♦ without Eggs 120 " » with " 121 " ** the white of Eggs 122

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Katlopal Qnard Pnneh 88 yectar, Balaklava. ITl Cider 194 ** for the Czar 169 •* Soda 228 " 234 Negns, Flip and Shrub 144 " Port Wine 151 " " " another way,,.... 152 " Soda 153 Kogg,Egg. 81 *^ " RalHmorA fti ** " for a Party 83 *^ " fteneral Harrison^a 85 " ** Hot...., 82 Konauch Punch 47 Norfolk Punch, Duke oil 60 " " " another way. 60 ynrembury Punch 55 Orangeade 225 Orange Effervescing Draught 285 Orgeat Lemonade 226 Oxford " 63 Parisian Pousse Caf6 163 Peach and Burned Brandy 199 " " Honey 201 Philadelphia Fish-house Panch 46 • Pineapple Julep 92 Punch IS Pine and Gin 202 Pope 182 Porteree 130 Porter Sangareo 130 Port Wine Negus 151 '1 ^ 'Jl annthftr method.. 1.59. 'A '1 Punch 16 Pousse Caf6, Faivres 164 " ^ Parisian 163 " flantina^H 162 " Amour 165 Prusse, Bishop, & la 178 Punch, k la Ford 26 " " Bomain 67 " Ale 78 " Apple 72 Arrack 61 XBOIPK Punch Arrack, another method 52 " Barbadoes. 70 " Bimbo 68 " " for a Party 8 " " and Rum, Hot 6 " Canadian 48 Century Club 59 ** Cider 74 Cold 54 " Cnragoa 20 " D^Orsay 79 " Dry 8T " Duke of Norfolk "60 " English Milk 24 ^ " another way 25 Gin 10 " " by Soyer 11 " " for bottling 28 " Glasgow 20 " Gothic 62 " Grassot 44 *' Hints about 1 " Hot Brandy and Rum 5 " Milk 28 " Imperial Raspberry Whiskey 77 " 41 " Irish Whiskey 6 " Jelly 27 " Kirschwasser 78 La Patria ^ 88 " Light Guard 45 " Louisiana Sugar-house 86 " Milk 22 " " Hot 28 " Mississippi 4 " National Guard. 88 " Nectar 75 " Nonsuch 47 " Norfolk 60 " Nuremburg 55 '* Orange 76 " Orgeat 19 " Oxford 68 " 'Philadelphia Fish-honee. 46 " Pineapple 18 " Port Wine 16 " Queen 01

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CX)NTEKT8, BXOIPB Punch, Baspberry, Imperial Whiskey 77 ** Begent^s 80 •* " another way 81 " Rochester 40 ** Rocky Mountain 43 ** Roman 21 ** Bomain, ^ la. 67 Royal 58 ** Ruby 67 ** Rum, Hot 5 " Sauterne 15 ** Scotch Whiskey 8 ** Sixty-Ninth Regiment 85 ** Spread Eagle 89 ** St. Charles 84 " Tea ^. 68 " Tip-Top 49 ** Thirty-Second Regiment 42 " Uncle Toby 64 ** United Service 56 ** Yanilla 17 ** Victoria 42 West Indian 69 " ^ Cold V. 7 «* Irish 6 ** " Scotch 8 ** Yorkshire 71 Qneen Punch 61 Quince Liqueur 190 Raspberry, Effervescing Drink 235 Wliiskey Punch 77 Bataflaa 170 Regent's Punch 30 " another Recipe 81 Regiment Punch, Seventh 88 " Sixty-Ninth 85 " " Thirty-Second.... 42 Rhino Wine and Seltzer Water 211 Rochester 40 Rocky Mountain Punch 43 Roman Punch 21 Romain, k la Paach. 67 Royal Punch 58 Rnby Punch 57 Rum and Brandy Punch, Hot 6 Bum Flip 145 BXOIPB Earn Flip, another method 146 Rumfustian 185 Rum. Hot 208 " " spiced 207 " " English 160 Sangaree, Ale 129 Brandy 12T Gin 123 " Porter 180 " Port Wine 125 Sangarees and Mulls... 119 Santa Cruz Fix 141. " " Sour 143 Santina's Pousse Cafe 162 Sauterne Cobbler 103 Scaffa, Brandy 167 Scotch Whiskey Punch 8 " Skin 205 Seltzer Water and Rhine Wine 211 Seventh Regiment Punch 33 Sherbet 230 " Lemon 232 " for Punch 26 Sherry and Bitters 219 " Egg 218 " " Ice 220 " Cobbler... 98 " Egg Nog 86 " Sangaree 126 Shrub, Brandy 153 " Cherry 154 " Currant 156 " English Rum 160 " Negus, and Flip 144 " Rum 159 " White Currant. 155 Sixty-Ninth Regiment Punch 85 Skin, Columbia 206 " Scotch Whiskey 205 Sleeper 168 Sling, Brandy 136 " Gin 138 " Hot Whiskey 137 Slings and Toddies 181 Smash, Brandy 94 " Gin 96

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BSCIPB SmaaluThe 98 Soda and Brandy 216 ** Cocktail 115 Nectar 228 " Negns 158 Sour, Brandy, 142 " Gin 143 " Santa Cruz 148 Sours and Fixes. 139 Spiced Rum, Hot 207 Spread Eagle Punch 39 Stone Fence 209 Stone Wall 216 St Charles Punch 84 Strawberry Effervescing Draught... 235 Sugar-house Punch, Louisiana. 86 TanscyandGin 208 Tea Punch 68 Tiger's Milk, White 175 Tip-Top Punch 49 Thirty-Second Regiment 42 Toddies and Slings 181 Toddy, Apple 182 Gin 135 Tom and Jerry 174 Uncle Toby Punch 64 United Service Punch 56 Vanilla Punch 17 Velvet, Bottled 192 Victoria Punch 42 West Indian Punch 69 Whiskey Cobbler 104 Cocktail 109 ** OrOBts 117 RXCIFB Whiskey Julep 91 " " Cold 7 " Imperial Raspberry 77 ** ** Irish 6 " ** Scotch 8 ** Skin, Scotch 205 " Sling, Hot 187 " Toddy 184 White Currant Shrub 155 " Lion 176 " Tiger's Milk 175 Wine Cobbler, Catawba 100 Wine. Seltzer Water and Rhine 211 Wyndbam, Crimean Cup, la 178 Yard of Flannel 148 Yorkshiro Punch 71 ** Hock 101 " Cocktail, Champagne 110 ** Cup, Champagne- 109 Egg Nogg, Sherry 80 " Mulled Claret 124 ** " inverse 128 " " with Eggs. 121 ** ** without Eggs. 120 " with white of Eggs..... 122 " Negus, Port 151 t another method... 1S2 " Punch, Champagne 12 " Port 16 " * Sauteme 15 *« Sangaree, Port 128

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sow TO Mil DUIMKS; THE BON-YIVMrS COMPMm To make punch of any sort in perfection, tiie ambrosial essence of the lemon mtst be extracted by mbbihg lumps of sugar on the rind, -which breaks the delicate little yessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so.jthat the taste of neither the bitter, the sweet, the spirit,^ nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot pmich, yon mnst pnt in the spirits before the water: in cold punch, grog, tiie olher way.

The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.

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BRANDY PUNCH.

2. Brandy Punch, 1 table-Spoonful raspberry syrup, 2 do. white sugar. 1 wine-glass water. 1^ do. brandy.

^ small-sized lemon. 2 slices of orange,, 1 piece of pine-apple. Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw. 3. Brandy Punch.

(For a party of twenty.) 1 gallon of water, a quarts of brandy.

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aOT BfiANDY AND RUM PUNCH. ^ pint of Jamaica rum.

Juice of 6 lemons.

3 oranges sliced.

1 pine-apple, pared, and cut up., ' 1 gill of Oura9oa.

ja^gpills of raspberry syrup. Ie<9, aiid,,&dd berries in season.., !B£ic the materials well together in a large bowl, and you have a splendid punch. * 4. Mississippi Punch, OJie hu;ge bar glaaa.) J do. Bourbon whiskey.

1^ table-spoonful of powdered white sugar. of a large lemon.

Fill a tumbler with shaved ice. The above must be well shaken, and to those who like their draughts "like hnked sweetness long drawn out," let thein use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season. 5. Hot Brandy and Rum Punch. (For a party of fifteen.) 1 quart of Jamaica rum.

1 do. Cognac brandy.

1 lb. of white loaf-sugar. 4 lemons.

3 quarts of boiling water. 1 teaspoonful of nutmeg. «

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COLD WHISKEY PUNCH.

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very important, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. AHow a quart for four persons; but this information must be taken mm grmio salts / for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

6. Irish "Whiskey Punch.

This is the genuine Irish beverage. It is generally made one-third pure whiskey, two-thirds boiling water, in which the sugar has been dissolved. K lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.

7. Cold "Whiskey Punch.

(For ft party.) This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautifhl mutual adi^tation of cold rum and cold water, that is beycmd all praise, being one of Nature's most exquisite achievements. (See " Glasgow Punch^"* No. 29.) * Irish whiskey is not fit to drink until it is three ^eaite old. The bent whiskey for this purpose is Kenahaa's LL whiskey.-

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^ am pusm. 15 8. Scotch Whiskey Ftinch. * Steep the thin yellow Bhavingg of lemon peel in the whiskey^whioh should be Glenliyet or. Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires gmvm to make whiskey punch*, it would be impertinent to give proportions. (See " Spread MigU Punch^' No. 39.) a Whiskey Punch.

1 wine-glass whiskey (Irish or Seotdi). 2 do. boiling water.

Sugar to taste.

Dissolve the sugar well with 1 wine-glass of the water, then pour in the whiskey, and add the balance of the water, sweeten to taste, and put hi a smaU piece of lemon rind, or a thin sfice of lemon.

10. G-in Punch, 1 table-Spoonful of raspberry syrup.

2 do. do. white sugar, 1 wine-glass of water.

\\ do. gin.

\ small-sized lemon.

2 slices of orange.

1 piece of pine-apple.

Fill the tumbler with shaved ice.

Shake well, and ornament the top with berries in season* Sip through a glass tube or straw.

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11. Q-inPiinoli.

(From a recipe by Soyer.) I pint of old gin.

1 gill of maraschino.

The juice of two lemons.

The rind of half a lemon; Pour ounces of syrup.

1 quart bottle of German Seltzer water. Ice well.

12. Champagne Punch. (Perbotfle.) 1 quart bottle of wine« i lb. of sugar.

1 orange sliced.

The jmce of a ]i^mon.

3 slices of pine apple.

1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and servo in champagne goblets.

This can be made in any quantity by observing the proportions of the ingredients as given above. Four bottles of wine make a gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good champagne punch, see ^^Mocky Mountain Punch^^ No* 48. 18. Sherry Punch, 2 wine-glasses of sherry.

2 or 3 slices of ©range.

2 do. do. lemon.

Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw.

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yaniiul FraoH. 17 14. Claret Puncli.

(Use luge iMTghai.) ^ 1^ table-Bpoonful of sugar.

1 siioe of lemon.

2 or 3 do. orange.

Fill the tumbler with shaved ice, and then pour in yonr olaret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch, see '''•Imperial Funch^^ No. 41. 15. Sauterne Punch.

(Uae Inge bar glais.) The same as claret punch, using Sauterne instead of daret.

16. Port Wine Punch.

(Um largo bori^aaa.) The same as claret punch, using port wine instead of daret, and ornament with berries in season.. 17. Vanilla Punch.

(Use kiife bar glaei.) 1 wine-glass of tomdy.

The juice of ^ of a lemon.

Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few drops of vanilla extract.

This is a delicious drink, and should be imbibed through a glass tube or straw.

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OBOBA^T FDHOaS.

18. Pine-Apple Punch.

4 bottles of champagne.

1 pint of Jamaica rum.

1 do. braadj.

1 gill of Oura9oa..

Juice of 4 lemons.

4 pine-apples sliced.

Sweeten to taste witib pulverized white sugar. Put pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is Avell soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre of the bowl, and ornament it with loaf sugar, sliced orange, and other, fruits in season. Serve in champagne glasses.

Pine-apple punch is sometimes made by adding sliced pine-apple to brandy pmich.

19. Orgeat Pctnoh.

(Ufle Inge bar f^ua.) 1|^ table-spoonful of orgeat syrup.

Juice of ^ a lemon, and fill the tumbler with shaved ice. Shake well, oniament with berries in seas<Mi, and dash port wine on top.

Place the straw, as repres^ted in out of mint julep.

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MILK FUNGS, 20. Otira^oa Pimoh.

-(Use laxg« bar gluv.) J do. do. Jamaica rum. 1 do. do. water.

i pony glass of Oura^oa. The juice of half a lemon. £111 the tumbler with shaved ioe, shake well, and ornament with fruits of the season; sip the nectar through a straw.

21. Boman Panoh.

(Um lai^e bar glass.) 1 table-spooniul of sugar. 1 do. do. raspberry syrup* 1 tea-spoonful of Oura9oa. ' 1 wine-glass of Jamaica mm. I do. do. brandy.

The juice of half a lemon. Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.

22. Milk Punch.

(Use lavge bar glua.) 1 table-spoonful of fine white sugar. 1 wme-glass of Cognac brandy. i do. Santa Cruz rum. i TumblerM of shared ice. fill with milk, shake the mgredients well together, and grate a litde nntmeg on top.

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so mourn milk pukcsel 23. Hot Milk Ptixu^ This punch is made the same as the aboVe, with the ^xoption that Iiot milk is used, and no ice. 24. Englisli Milk Fnnch.

Put the following ingredients into a very clean pitcher, viz.:

The juice of sis: lem<ms.

The rind of two do.

1 lb. of sugar.

1 pine-apple, peeled, sliced and pounded. 6 cloves.

20 coriander seeds.

1 small stick of cinnamon.

1 pint of brandy.

1 do rum.

*1 gill of arrack.

1 cup of strong green tea.

1 quart of boiling water.

The boiling water to be added last; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through a jellybag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced for drinking.

25. English Milk Punch.

This seductive and nectareous drink can abp be made by the directions herewith given:

To two quarts of water add one quart of milk. Mix one

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PUNCH i. LA FOKD, quart of old Jamaica ram with two of Frenoh brandy, and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of dehcate appetite to see the melange in its present state, as the siaht might create a distaste for the punch when perfected. Filter thi'ough blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not bo, you may. clarify it by adding a small portion of isinglass to eadb bottle. The above receipt will fhrmsh yoa with half a dozen of punch.

26. Punch ^ la Ford.

(A recipe from Beoson R Hill, Esq., author of The Epiowe^t Almanac) The late General Ford, who for many years was the commanding engineer at Dover, kept a most hospitable board, and used to make punch on a large scale, after the following method:

He would select three dozen of lemons, the coats of which were smooth, and whose rinds were not too thin; these he would peel with a sharp knife into a large earthen vessel, taking care that none of the rind should be detached but that portion in which the cells are placed, containing the essential oil; when he had completed the first part of the process, he added two pounds of lumpHSugar, and stirred the peel and sugar togoth'er with an oar-shaped piece of wood, for nearly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. The lemons were then cut and squeezed, the juice strained from the kernels; these were placed in a separate jug, and boiling water poured upon them, the general being aware that the pips were enveloped in a thick mucilage, full of flavor; half tho

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PUNCH JELLY, lemon jmce was now throwTi in; and as soon as the kernels were free from their transparent coating, their liquor ^as strained and added.

The sherbet was now tasted; more acid or more sugar applied as required, and care taken not to render the l^nonade too watery. Rich of the fruit, and pleat j of Bweetness," wm the general's maxim. The sherbet was then measured, and to every three quarts a jmit of Cognac brandy and a pint of c4d Jamaica rum were allotted, the spirit being well stirred as poured in; bottling immediately followed, and, when completed, the beverage was kept in a cold cellar, or tank, till required. At the general's table I have frequently drunk punch thus made, more than six months old; and found it mudh improyed by time and a cool atmosphere.

27. Punch Jelly.

Make a good bowl of punch, k la Ford, ahready described. To erery pint of punch add an ounce and a half <^ isinglass, dissolyed in a quarter of a pint of water (about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calfs-foot jelly, not used at dinner, v can be converted into punch jelly for the evening, by following the above directions, only taking care to omit a portion of the acid prescribed in making the sherbet. This preparation is a very agreeable refreshment on a oold night, but should be used in moderation; the strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.

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regent's punch.

28. Gin Punch. (For bottling.) Following General Ford's plan, as already described, for making sherbet, add good gin, in the proper proportion before prescribed; this, bottled and kept in a cool cellar or cistern, will be foimd aa economical and excellent summer drink.

29. Glasgow Punch.

(From a ndpe In tiie poMearion at Dr. Skdtoii Madkffulek) Melt Ittmp-sugar in cold water, with the juice of a conple of lemons, passed through a fine hair-strainer. This is sherbet, andr mnst be well mingled. Then add old Jamaica nmi — one part of mm to five of sherbet. Cut a conple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe. 80. Regent's Punch.

(For a party of twenty.) The ingredients for this renowned pondi are: — 3 bottles champagne.

1 do. Hockheimer.

1 do. Cura^oa.

1 do. Cognac.

2 do. Madeira. * 2 do. Seltzer, or jdain soda-water.

4 lbs. bloom rMmns.

To which add oranges, lemons, rock oand^, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic.

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24 NATIONAL GUAIiD SEVENTU BEQIMENT PUNCH. 31. Regent's Punch.

(Another recipe,) (From the Bordeavao Wine and Liquor Guide.) 1} pint, esch^ strong hot green tea, lemon jniee, and capiUaire.* 1 pint, each, rum, brandy, arrack, and Cnra9oa. I bottle of champagne; mix, and slice a pine-apple into it For still another method of compounding this celebrated punch, see recipe No. 295, in "TVig Mamial for the Manu facture of Cordials^ etc,^^ in the latter part of this work. 32, Raspberry Pnncii.

(IVom aredpe fn the Soffduntm Win4 atnALt^uot{Mdt*) I I gill of raspberry juice, or vinegar. J lb. lump-sugar.

3^ ^ts of boiling water.

Infuse half an hour, strain, add ^ pint of porter, } to 1 pint, each, of rum and brandy (or either li to 2 pints), and add more warm water and ismgar, if desired weaker or sweeter. A liqueur of glass of Curagoa, uoyau, or maraschino, improves it.

33. National Guard 7th Regiment Punch.

(Use laige bar glais.) The juice of a | of a lemon.

1 wine-glass of brjftidy.

1 do^ do. Catawba wine.

Flavor with raspberry syrup. * Fill the glass with shaved ioe. Shake and mix thoron^ * See recipes Nos. 65 and 66.

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DiiY PUIJOH, ly, then ornament with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This delidoos beverage should be imbibed through a straw* 34. St. Charles' Puaoh.

1 wine-glass of port wine.

1 pony do. brandy.

The jaice of of a lemon.

Fill the tumbler with shaved ice, shake well, and omar meat with fruits in season, and serve with a straw. '^5. 69th Regiment Punoh.

(In earthen mug.) ^ wine-glass of Irish whiskey.

J do. do. Scotch do.

1 pieice of lemon. ^ wine-glasses of hot water.

This i^ a capital punch fbr a odd night. 36. Xoiriaiana Siigar-House Fimoh.

(From a recipe in fhe poBsession 9I Cdonel T. B. Thorpe.) ' To one quart of boiling fipmp, taken from the kettles, add ifidskey' 6t brandy to* suit tie "xjatiettt.'* 'Ravor with the juice of sonr oranges.

37. Dry PfmoftL CPxoxa ft rtelpe by SanUna^ the oeletoited Spanish caterar:} 2 gallons of brandy.

i do. tea.

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EOCHESTEB PUNCH, 1 pint of Jamaica mm.

i do. Cura9oa.

Juice of six lemons.

1^ lb. white sugar.

Mix thoroughly, and strain, as already described in the recipe for ''Punch d la Ford,''' adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets. 38. La Fatxia Funch.

(For a party of twenty.) (FMaa aredpe in the poasesaion of H. P. IidaDd^Xtt.) 8 bottles of champagne, iced.

1 bottle of Cognac 6 oranges.

1 pineapple.

Slice the oranges and pineapples in a bowl,' pour the Cognac over them, and let them steep for a couple of hours, then in with the champagne and serve immediately. 39. The Spread Eagle PunclL 1 botde of Islay whiskey.

1 bottle Monongahela.

Lemon peel, sugar and — boiling water at discretion. 40. Rochester Punch.

(For a party of twenty.) Cft««t ftndpe In tbe poMeed<m of BoBwtU B«t| Bl%> 2 bottles of sparkling Catawba.

2 do. do. Isabella.

1 do, Sauterne.

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TEQETY-SECOIO) JBEGIMENT OB VICTOEIA PUETOH, 27 2 wine glasses of marascbina.

2 do. do. Cura9oa.

Fill the tranquil bowl with ripe strawberries. Should the strawberry season be over, or under, add a few dropM of extract of peach or vanilla.

4L Imx>eriaJL Funcli.

1 bottle of claret.

1 do. soda-water.

4 table-spoonfuls of powdered white sugar. I teaspoonful of grated nutmeg.

1 liqueur glass of maraschino.

About I lb. of ice.

8 or 4 slices of cucumber rind.

Put all the ingredients into a bowl or pitcher and mix welL m 42. Thirty-Sdooxid Begiment or Yiot<»ia Punch. (For a party of twenlj.) (Eecipe from the late Wm. H. Herbert, Esq.) 6 lemons, in slices.

1 gallon of brandy.

1 lb. of white sugar.

IJ quart of water.

1 pint of 'boiling milk.

Steep the lemons for twentj-four hours in the brandy and rum; add the sugar, water and nulk, and when well mixed, strain through a jeUy-bag. ', This punch may be bottled, and used afterward hot or oold.

Half the above quantity, or even less, may be made, as this recipe is for a party of twenty.

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28 PUNCH GKASSOT. I.; • 43. Rocky Moimtain Punch.

^or ft nUxed party <tf twenty.) (From a recipe in the possession of Mi^or James Foeter.) This delimoiis punch is eomponnded as follows: 5 bottles of champagne.

1 quart of Jamaica rum.

1 pint of maraschino.

6 lemons, sliced.

Sugar to taste.

Mix the above ingredients in a large pimch-bowl, then place in the centre of the bowl a large square block of ice, ornamented on top with rock c«idy» loaf-sngar, sliced lemons or oranges, and fniits in season. This is a splendid pnneh for New Tear's Bay.

44. Punch Q^sot.

(The following recipe was given by M. Grassot, the eminent French comedian of tiM FeiaiU I^ff/al, to Ifr. Howard Fan], the eetobiated **BiitertaliMr,*' whoa per^ fiirmbiglnFttlA.) 5 drops of Giira9oa.

1 do. acetic acid.

2 teaspocmiuls of simple syrup.

1 teaspoonfol of syrup of strawberries* I of a pint of water.

The peel of a small lemon, sliced.

Mix, serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this ptmeh is admirable serred ha^.

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JXOISt-BVOB PUMGH.

45. Light GhuaidPtinolL (for ft p«r^ of twentj.) 3 bottles of champagne.

1 do. pale sherr J.

1 do. Cognac.

1 do. Saateme.

1 piheapple, sliced.

4 lemons, do Sweeten to taste, mix in a pnnch-bowl, cool with a large lump of ice, and serve immediately. 46. Philadelphia Fish-House Punch. (From a recipe In the posseMion of Charles Q. Leland, £aq.) ^ pint of lemon juice.

J lb. of white sugar.

1 pint of mixture.* 2| pints of cold water* The alH/^ll^geBerally snffid^t for one peraon. 47. NoDrSuoh Ponch.

6 bottles of claret.

0 do. soda-water.

1 do. brandy.

1 do. sherry.

^ pint of green tea.

J nice of three lemons.

^ of a pineapple cut up in small pieces. Sweeten with white sugar to taste. Strain a b-itle immediately. Keep for one month before using. * To make this mixture, take i pint of peach brandy, ^ pint of Cognac urandy, and k pAnt of Jamaica rum.

Digiiizuo Dy Google

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ARBACK.

This is a delicious and safe drink for a mixed evening party. Cool before serving.

48. Canadian Ftmcli.

2 quarts of rye whiskey.

1 pint of Jamaica rum.

6 lemons, sliced.

1 pineapple, do.

4 quarts of water.

Sweetea to taste, and ice.

49. Tip-Top Punch.

(For a party of five.) 1 bottle of champagne* 2 do. soda-water.

vl liqueur glass of Cura9oa.

2 table-spoonfuls of powdered sugar.

1 slice of pineapple, cut up.

Put all the ingredients together in a small ponch-bowl, mix well, and serve in champagne goblets, ^.r 50. Arraok.

Most of the arrack imported into this country is distilled from rice, and comes from Batavia. It is but little used in America, except to flavor pmich; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of India, where it is distilled from todd^t the juice of the cocoanut tree. An imitation of arrack punch is made by adding to a bowl of punch a few grains of benzoin, commonly called flowers of Benjamin. See recipe No. 36, in "57ie Manual for the Manufacture of Cordials, etc," in the end of this volume.

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COLD PUNCH.

51. Arrack Punch.

In makiDg 'rack punch, you ought to put two glasses (wine-glasses) of rum to three of arrack. A good deal of sugar is required; but sweetening, after all, must be lefl to taste. Lemons and lime-8 are also matter of palate, but two lemons are enough for the above quantity; put theaan equal quantity of water — i. e., not five bat sia glasses to allow for the lemon jnioe, and 70a have a very pretty three tumblers of punch.

62. Arrack Puach.

Steep in <me quart of old Batavia arrack, six lemons cut in thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound of loaf-sugar in one quart of boiling water, and add the hot solution to the arrack. Let it stand to cool. This is a delightful liqueur, and should be used as such. See recipe No. 342, in Manual for the ManufoLCture of CordialSj etc^^ in the end of this volume. 53. Bimbo Panoh.

Bimbo is made nearly in the same way as the abovei except that Cognac brandy is substituted for arrack. 64. Cold Punch.

Arrack, port wine and water, of each two pints, one pound of loafHiugar, an4 the juice of eight lemons.

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BOYAL PUNCH, 55. Nuremburgh Punch.

(For &■ party of fifteen.) (From ft recipe In the possession of Hon. Oalian C. YerpUoiGik.) Take three-quarters of a pound of loaf-sugar, press upoii it, through muslin, the juice of two or more good^ fdzed oranges; add a little of the peel, cut very thin, poor «pOQ a quarC of boiling water, the third part of that quanlily: of Batavia arrack, and a bottle of hot, but not boiling, red <5r white French wine — ^red is best. Stir together. This is excellent when cold, and will improve by age. 66. United Service Punch.

Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed ofl^ with a portion of the sugar, the peel of four lemons; then add the jnioe of eight lemons, and a pint of arrack. 67. Ruby Punch.

Dissolve, in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of arrack, and a pint of port wine.

58. Royal Punch.

1 pint of hot green tea.

\ do. brandy.

1 wine-glass of Cura9oa.

1 do. do. arrack.

Juice of two limes.

A thin, «]ice of lemon.

White sugar to taste.

1 gill of warm calfs-foot jelly.

To be drunk as hot as possible.

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DUKX OF NOSEt^JC PUNCH.

This is a compofiitioii worthy o£ a king, and the materials are admirably blended; the mebriatmg effisets of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste.

69. Century Club Punch.

Two parts old St. Cruz rum; one part old Jamaica rum, five parts water; lemons and sugar ad lib. This is a nice 60. Duke of Noifolk Punch.

In twenty quarts of French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very dean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and inq>roTe by age. (Another waj.) Pare six lemons and three oranges very thin, squeese the juice.into a large teapot, put to it two quarts of bran-

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OXFOBD PUNCH.

dy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, aud then covered for twenty-four hours, strain through a jelly-bag till clear, then bottle it* 6L Queen Pimoh.

Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them seven quarts of boiling water, stir and coyer close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it light. This is a very pleasant liquor, and very wholesome; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, half a pint of rum to the whole quantity. 62, Gothic Punch.

(For a party often.) (From a recipe in the possession of Bajrard Taykv, Esq.) Four bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of champagne. 63. Oxford Punch.

We have been favored by an English gentleman with the following recipe for the concoction of punch as drunk by the students of the University of Oxford: Rub the rinds of three fresh lemons with loaf-sugar till you have extracted a portion of the juice; cut the peel finely off two lemons more, and two sweet oranges. Use the juice of nx lemons, and four sweet oranges. A4d six glasses of calf's-foot jelly; let all be put ioto a large jug,

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TTNOLE TOBY FUVOH.

8ft and stir weU together. Poor in two qoarts of water boiling hot, and set the ji^ upon the hob for twenty minutes. Strain the liqaor throogh a fine steve into a large bowl; poor in a bottle of capiUaire,* half a pint of sherry, a pint of Cognac brandy, a pint of old Jamaica rum, and a quart of orange shrub; stir well as you pour in the spirit. If you find it requires more sweetness, add sugar to your taste.

64. Unole Toby Punoh.

(English.) Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be supposed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice u})on the sugar; and, with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with * 65. CapiUaire. — ^Put a wiue-glass of CuraQOft into a pint of darifled syrup, shako them well togetiier, and pour it into the proper sized bottles. A tea^spoonful in a glass of fair water makes a pleasant eau atteri, see No. 346 "ManucU for the Mmt^actwre of OordidtSf etc^* at the end this book.

66. Another recipe for making OapOIaire.'^o one gallon of water add twenty-eight pounds of loaf-sugar; put both over I2ie fire to simmer; when milkowarm add the whites of four or five egg^, well beaten; as these simmer with the syrup, skim it well; then pour it off, and flavor It with orange -fl9Wer water or bitter almonds, whioheyer jou prefer.

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boiling water (soft water is best) till the whole is rather cool. When this mixtare (whi<5h is now called the sherbet) is to your taste, take brandy and mm in eqnaL quantities, and put them to it, mixing the whole well together again. The quantity of liquor must be accordmg to your taste; two good lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar; but this ^.epends much on taste, and on the strength of the spirit.

As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put itHo the sugar, which is in^ proper, as, when the pulp and sugar are well mixed together, it adds much to the richness of the punch* When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavor.

67. Bunch a la Romanne.

(For a party of fifteen.) Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into a froth. Put the bowl with the mixture into an ice pail, let it freeze a little, then stir briskly into it a bottle of wine and a bottle of rum. For another method of making this punch, see recipe No. 296 in "7%e Manual for the Manyf(icUiat^ of Cordiakfete^^^ in the latter psurt of tiiis work. 68. Tea Punch.

Make an infusion of the best green tea, an ounce to a

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TOBKfiHmis pmrOH. 87 quart of bcnling water; pot before the fire a silyer or other metal bowl, to become quite hot^ aad then pat into it ^ pint of good brandy.

<J do. rum.

} lb. of lump-sugar.

The juice of a large lemon.

Set these a-light, and pour in the tea gradually, mixing it from time to time with a ladle; it will remm burning for some time, and is to be poured in that state into the 'glasses; in order to increase the flavor, a few lumps of the sugar should be rubbed over the' lemon peel. This punch may be made In a china bowl, but in that case the flame goes off more rapidly.

69. West Indian Punoh.

This punch is made the same as brandy punch, but to each glass add a clove or two of preserved ginger, and a little of the syrup.

70. Barbadoes Pnnoh.

To each glass of brandy punch, add a table-spoonful of gnava jelly.

71. ToxlEshixd Punch.

Rub off the rind of three lemons on pieces of sugar, put the sugar inj^ a jug, and add to it the thin rind of one lemon and an orange, and the juice of four oranges and often lemons, with six glasses of dissolved calTs-foot jelly. Pour two quarts of water over the whole, mixing the materials well, then cover tho jug, and keep it on a warm hearth for twenty minutes. Then strain the mixture, and add a pint of clarified syrup, half a pint each of rum and brandy, and a bottle of good orange or lemon shrub. Digitizoa by LiOOgle

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8S STBOTAB FtTNGO* TO. Apple Punch.

Lay in a cbina bowl slices of apples and lemons alternately, each layer being thickly strewed with powdered sngar. Pour over the fmit, when the bowl is half filled, a bottle of claret; cover, ajid let it stand six hours. Then pour it through a muslin bag, and send it up immediately. 73. Ale Punch.

A quart of mild ale, a glass of white wine, one of brandy, one of capillaire, the juioe of a lemon, a roll of the peel pared thin, nutmeg grated on the top, and a bit of toasted bread.

74. Cider Punch.

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and, if possible, place it in ice. Add, before sent in,^ a glass of brandy, and a few pieces of cucumber rind. 76. Nectar Punch.

Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the juice of the lemons, with two quarts of boiling-hot milk, and one grated nutmeg; pour Uie milk on the above, and let it stand twenty-four hours, covered close; add two pounds and a half of loaf-sugar; then strain it through a flannel bag. till quite fine, and bottle it for use. It is fit to use as soon as bottled.

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d'obsay punch. 39 76. Orange Pundh.

From a recipe in the Bordeaux Wine and Liquor Qviidt,^ The juice of 3 or 4 oranges.

The peel of 1 or 2 do.

} lb. lump-sugar.

Z\ pints of boiling water.

Infuse half an hour, strain, add \ pint of porter; J to 1 pint each, rum and brandy (or either alone 1^ to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqnenr glass of Oara9oa, noyau, or maraschino improTes it. A good lemon punch may be made by substituting lemons instead of oranges.

77. Imperial Raspberry Wliiskey Punch.

For the recipe to make this punch, see Ko. 292 in " 7%6 Mcmfuai for the Mdnufitetute of OordiaU, etc,^ in the end of this work. This recipe is for 10 gallons. 78. Kirschwasser Piinch.

See recipe No. 293, in The Matvwd for the Manufacture of Cordials^ etc.^'* in the latter part of this book. This recipe is for 10 gallons.

79. D'Orsay Ptmoh.

See recipe No. 294 in " The Manual for the Manufacture of Cordials^ etc,,^ in the latter part of this book. This redpe is for 10 gallons.

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40 HOT BGG K0Q6.

80. EGO- NOGG-.

Egg Nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispeqsable at Christmas time, and at the North it is a favorite at all seasons.

In Scotland they call Egg Kogg, a/uld man^s mij^.'* 81. Egg Nogg.

(Ub6 largo borglasa.) 1 table-spoonful of fine sugar, dissolved with 1 do. cold water, 1 egg.

1 wine-glass of Cognac brandy.

^ do. Santa Cruz rmn.

|- tambiei*fal oi milk.

Fill the tumbler i full with shaved ice, shake the ingredients until they are thoroughly mixed togeihery and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg " shaker," which is a great aid in mixing this beverage.

82. Hot Egg Nogg, (Use lazge bar gbuM.) This drink is very popular in California, and is ma^e in precisely the same manner as the cold egg nogg above, except that you must use boiling water instead of ice.

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BALTIMORE EGG NOGG.

83. EIgg Nogg.

(For ft parfy of forty.) 2 quarts of brandy.

1 pint of Santa Gnu nun.

2 gallons of milk.

11 lbs. white sugar.

Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the yolks are well cut up, and the whites assume a light fleecy appearance. Mix all the ingredients (except the whites of the eggs) in a large punch bowl, then let the whites float on top, and omam^t with colored sugars. Cool in a tub of ice, and serve. *., 84.. Baltimore i^gg Nogg.

(For a party of fifteen.) / t - '.

Take the yellow of sixteen eggs and twelve table-spoonfuls of pulverized loaf-sugar, and beat them to the consistence of cream; to this add two-thirds of a nutmeg grated, and beat well together; then mix in half a pint of good brandy or Jamaica rum, and two wine-glasses of Madeira wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the aboye-described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used.

Egg Nogg made in this manner is digestible, and will not cause headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptiyes.

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4:2 SHERRY EGG i^'OGQ.

85, Qieneral Harrison's Egg Nogg« (Use large bar f^SMi) 2 or 8 small lumps ice.

Fill the tumbler with cider, and shake welL This is a splendid drink, and is very popular on the ^Mississippi river. It was General Harrison's favorite beverage.

86. Sherry Egg Nogg.

1 table-spoonful of white sugar.

1 egg2 wine-glasses of sherry.

Dissolve the sugar with a little water; break the yolk of the egg in a large glass; put in one-quarter tumblerful of broken ice; fill with milk, and shake up until the egg is thoroughly mixed with the other ingredients, then grate a Httle nutmeg on top, and quaff the nectar cup. Digitized by Googlf

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JULEPS.

MINT JULEP.

87. JULEPS.

The julep is peculiarly an American beverage, and in the Southern states is more popular than any other. It was introduced into England by Captain Marryatt, where it is now quite a favorite. The gallant captain seems to have had a penchant for the nectareous drink, and published the recipe in his work on America. We give it in his own words; "I must descant a little upon the mint julep, as it is, with the thermometer at 100°, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70°. There are many varieties, such HS those composed of claret, Madeira, &c.; but the ingreD^tji _ J L, google

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MINT JULEP.

dients of the real mint julep are as follows. I learned how to make them, and succeeded pretty well. Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of firesh jnneapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As lhe ice melts, you drink. I once overheard two ladies talking in the next room to me, and one of them said, ' Well, if I have a weakness for any one thing, it is for a mint julep I' — a very amiable weakness, and proving her good sense and good taste. They are, in fiict, like the American ladies, irresistible." S8. Mint Jiilep.

(Use lar^e bar glass.) 1 table-Bpoonfbl of white pulverized sugar. 2^ do. water, mix well with a spoon.

Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add one and a half wine-glass of Cognac brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in ike ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with J amaica rum, and sprinkle white sugar on top. Place a straw as represented in the cut, and you have a julep that is fit for an emperor.

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PINEAPPLE JULEP.

89. Brandy Julep.

(Use large latpm.) The brandy julep knuide with tiie same ingredients as the mint julep, omitting th.e fancy fixings. 90. Gin Julep.

The gin jnlep is made with the same ingredients as ike mint julep, omitting the fancy fixings. ^/ y '91. Whiskey Julep,. (TTBelM!se1)argla8&) The whiskey julep is made the same as the mint julep, omitting all firuits and berries.

92. Pineaiyple Jul^, (For a party of flro.) Peel, slice, and cut np a ripe pineapple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill of iharasehino, a gill of old gin, a bottle of sparkling Moselle, and about a pound of pure ice in shaves; mix, ornament with berries in season, and serve in fiat glassest

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WHISKEY 8MAS^ 93. THE SMASH.

. This beverage is simply a julep on a small plan. 94. Brandy Sma^h.

(Use ■mall bar glass.) ^ table-spoonful of white sugar.

FiU two-thirds full of shaved ice, use two sprigs of mint, the siune as in the recipe for mint julep. Lay two small pieces of orange on top, and ornament with berries in season.

95. G-in Smash, (jjse small hmcf^Maad J table-spoonful of white sugar.

1 wine-glass of gin.

Fill two-thirds full of shaved ice, use two sprigs of mint, the same as in the recipe for mint julep. Lay two small pieces of orange on top, and ornament with berries in season.

96. Whiskey Smash.

{\jBe small bar glass.) )- table-Spoonful of white sugar.

1 wine-glass of whiskey.

Fill two-thirds full of shaved ice, and use two sprigs of mint, the same as in the recipe for mint julep.

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SHEREY COBBLEE 97. THE COBBLER.

Like the julep, this delicious potation is an Amer- ' ican invention, although it is now a favorite in all warm climates. The " cobbler" does not require much skill in compounding, but to make it acceptable to the eye, as well as to the palate, it is necessary to display some taste in ornamenting the glass after the beverage is made. We give an illustration showing how a cobbler should look when made to suit an epicure, 98. Sherry Cobbler.

2 wine-glasses of sherry. 2 or 3 slices of orange. Fill a tumbler with shav ed ice, shake well, and ornament with berries in season. Place a straw as represented in the wood-cut.

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mm 99. Champagne Cobbler.

(One tottleof wine to four large \mt f^itwm,} 1 table-spoonful of sugar. ■ r.. -i vi^ 1 piece each of orange and lemon peel. Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with berries in season. This beverage should be sipped through ft straw. ' ' ^ 100. Catawba Cobbler.

(TTseXai^elMHrglaeai) 1 teaspoonful of sugar dissolved in one table-spoonful of iFater.

2 wineglasses of wine.

Fill tumbler with shaTed ice, and ornament with sliced orange and berries in season. Place a straw as described in the sherry cobbler.

101. Hock Cobbler.

(Uae large bar j^Uuas.) _.^.^, This drink is made the same way as the C^taWba cobbler, using Hock wine instead of Catawba.^ ^ • = 'Sk I 102. Claret Cobbler. ^., (Use laige bar glaaa.) This drink is made the same way as the Catawba cobbler, using claret wine instead of Catawba. \ \. 103. Sauteme Cobbler, (Uie large bar glaaa.)..

Hie same as Catawba cobbler, using Sauteme instead of Catawba.

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BOTTLk OOG&TABL.

104. Whiskey Cobbler.

(1766 laxge bar glaaa.) 2 wine-glaBSses of whiskey. <2 or 3 slices of orange.

FiU tumbler with ice, and shako welL ft straw.

105. THE COCKTAIL & OBTTSTAr The " Cocktail " is a modem invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good lq the morning as a tonic. The " Crusta" is an improvement on the " Cocktail," and is said to have been Invented by /SantinOj a celebrated Spanish caterer.

106. BotUe Cocktail.

To make a splendid bottle of hrandy cocktail, use tl^ following ingredients:

I brandy.

I- water.

1 pony-glass of Bogart's bitters* 1 wine-glass of gum syrup.

J pony-glass of Cura5oa.

The author has always used this recipe in compounding the above beverage for connoisseurs. Whiskey and gin CQcktaila, in bottles, may be made by using the above recipe, and substituting those liquors instead of brandy. Imbibe through

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50 OHAMPAGNE COC£TAIL.

107. Bzandy Cooktail.

(Um small Ur i^mi.) 8 or 4 dashes of gum syrup.

2 do. bitters (Bogart's).

1 or 2 dashes of Oora^oa.

Squeeze lemon peel; fill one-third foil of ice, and atlr with a spooD.

108. Fancy Brandy Cocktail This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass -moistened with lemon.

109. Whiskey Cocktail.

8 or 4 dashes of gum syrup.

2 do. bitters (Bogart^s).

1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of fine ice; shake and strain in a fimoy red wine-glass.

110. Champagne Cocktail.

(One bottle of wine to eymy six large glasses,) (PerglaaiO *f •J teaspoonful of sugar.

1 or 2 dashes of bitters.

1 piece of lemon peel.

Fill tumbler one-third full of br<&6n ioe, and fill balance with wine. Shake well and serve.

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msnr ooacrAXL. 61 111. G-in Cocktail.

(Dm anall bar ita>) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 wine-glass of gin.

1 or 2 dashes of Curjiyoa. 1 small piece lemon peel; fill one-tlurd fall of fine ioe; flhake well, and strain in a glass. 112. Fancy Q-in CooktaiL (Use snuU bar gbm.) This drink ds made the same as the gin cocktail, except that it is strained in a fancy wine-glass and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.

113. Japanese CooktaiL (UsemuUlMrgliML) 1 table«poonful of orgeat syrup. i teaspoonfhl of Bogart's bitters. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ioe, and stir well with a spoon.

114, Jersey CooktaiL 2 dashes of bitters.

Fill tumbler with oider^ aad mix well, with lemon peel on top.

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WHISKET CBU6TA.

116. Soda Ccx^ktail.

The same as Jersey cocktail, using soda-water instead of cider.

116. Brandy Crusta.

Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the Bugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut, Strain the crusta from the BEANDT CRUSTA. tumbler into it. Then smile. 117. Whiskey Crusta.

(Us6 small bar glass.) The whiskey crusta is made the same as the brandy omsta, using whiskey instead of brandy.

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Hcuja> worn wm eoos. 63 118. GinCrusta.

(Use flmall bar glaai.) Gin canasta is made like the brandy emstai using gin ii^ stead of brandy.

119. MULLS AND SANGABEES.

120. HuUBd Wine without Eggs.

To eveiy pint of wine allow:

1 small tumblerful of water.

Sugar and spice to taste.

In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spicei as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flayer is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine maybe mulled, but port or claret are those usually selected for the purpose; and the latter requires a large proporticm of sugar. The vessel that the wine is boiled in must be delicately dean.

121. Mulled Wine with Eggs.

1 quart of wine.

1 pint of water.

1 table-spoonful of allspice, and nutmeg to taste; boU

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KUIXED WIHB.

them together a few ndnotes; beat up nx eggs with sugar to yoor taste; poor the boiling wine on the eggs, stirring it all the time. Be careful not to pout the eggs into th6 toine^ or they will curdle.

122. Mulled Wine.

(WtthtbewMtMof eggt.) Dissolve 1 lb. sugar iu two pints of hot water, to which add two and a half pints of good sherry wine, and let the mixture be set upon the fire mitil it is almost ready to boil. Meantime beat np the whites of twelve eggs to a froth, and ponr into them the hot mixture, stirring rapidly. Add a tittle nutmeg.

123. MuUed Wine.

"First, my dear madam, you must take Nine eggs, which carefully you'll break — Into a bowl you'll drop the white, The yolks into another by it.

Let Betsy beat the whites with switch, Till they appear quite frothed and rich — Another hand the yolks must beat With sugar, which will make them sweet; Three or four spoonfuls may. be'll do, Though some, perhaps, would take but two. Into a skillet next you'll pour A bottle of good wine, or more — Put half a pint of water, too.

Or it may prove too strong for you; And while the eggs (by two) are beating. The wine and water may be heating; But, when it comes to boiling heat, i

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The yc&B and whites together beat With half a pint of water more — Mixing them well, then gently poor Into the skillet with the wine, And stir it briskly all the time. Then poor it off into a pitcher; Grate nutmeg in to make it richer. Then drink it hot, for he's a fool. Who lets saoh preoioos liquor oooL** 124. MxOle^ Claret.

(A la Lord Ssltown.) For this redpe see Ko. 191. 125. Fort Wine Sangaxee.

(Use iBiaU bar glaaa.) wine-glass of port wine.

Fill tumbler two-thirds with ice. Shake well and grate nutmeg on top. 126. Sherry Sangaree.

(Use small tMT ^an.) 1 wine-glass of sherry.

1 teaspoonful of fine sugar. Fill tumbler one-third with ice, and grate nutmeg on top. 127. Brandy Sangaree.

(Use smaU bar glai&) The brandy sangaree is made with the same ingredients as the brandy toddy (see No. 133), omittmg the nutmeg. Fill two-thirds full of ice, and dash about a teaspoonful of port wine, so that it will float on top^

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M POISIEB SiJra-ABiaL 128. Gin Sangaree.

(Use ftm«U bar gUuM.) ifhe gin sangaree is made with the same ingredients as the gin toddy (see No. 134), emitting the nutmeg. Fill two-thirds full of ice, and dash about a teaspoonful of port wine, BO that it will float on the top. 129. Ale Saagarea (Uae large bar glass.) 1 teaspo(»ifiil o£ sogarj dlwolved in a tablespoonful of Mil the tnmbler with ale, and grate nntmeg on top^. ISO, Porter Sangaree.

This beverage is made the same as an ale sangaree, and is sometimes called porteree.

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WHISKEY TODDT.

131. TODDIES AND SLINaS. 132. Apple Toddy. (Um tutU bar gkMk) 1 table-spoonful of fine white sugar. 1 wine-glass of cider braoidy. ^ of a baked apple. Fill the glass two-thirds faH of bolHng wvter, and grate a little ntxtmeg on t<^. 133. Brandy Toddy. ^ wine-glass of water. 1 do. brandy.

1 small lump of ice. Stir with a spoon. For hot brandy toddy omit the ioe, and use boifing water. 134, Whiskey Toddy. (Use flauU bar ifiam.) wine-glass of water. 1 do. whiskey* 1 small lamp of ice. Stir with a spoon. 8»

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58 GIN sum, 185. Gin Toddy.

1 teaspooofal of sngar.

I wine-glaAB of water.

1 do. gin.

1 small lump of ice.

Stir with a spoon.

136. Brandy Sling.

(Use email bar glass.) rhe Israadj sling is made with the same ingredieBts as tkd brandy toddy^ except you grate a little nutmeg on top. 137. Hot Whiskey Sling.

QJm small Ux glass.) 1 wine-glass of whiskey. ^ Fill tumbler one-third iiilL with boiling water, and grate nutmeg on top.

188. G-in SHng.

The gin sling is made with ihe same ingredients as the gin toddy, except you grate a little nutmeg on top.

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tUN BOXJE.

139. FIXES AND SOURS.

140. Brandy Fix.

1 table-spoonful of sugar. ^ a wine-glass of water. J of a lemon. 1 do. brandy.

Fill a tumbler two-thirds full of shaved ice. Stir with a spoon, and dress the top with fruit in season.* 141, Gin Fix.

1 table-spoonful of sugar. | a wine-glass of water. ^ of a lemon. 1 do. gin.

Fill two-thirds full of shaved ice. Stir with a spoon, and ornament the top with fruits in season. 142. Brandy Sour.

The brandy sour is made with the same ingredients as the brandy fix, omitting all fruits except a small piece of lemon, the juice of which must be pressed in the glass. ^ 143. Gin Sour.

The gin sour is made with the same ingredients as the gin fix, omitting all fruits, except a small piece of lemon, the juice of which must be pressed in the glass.f * The Santa Cruz fix is made by substituting Santa Cruz rum instead of brandy.

f The Santa Cruz sour is made by substituting Santa Cruz rum instead of gin. In making fixes and sours be careful and put the lemon skin in the glasa.

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ALE FLIP.

144. FLIP, NSGhUS AND SHRUB.

145. Bum Flip.

— Which Dibdin has imiuortalized as the &yoiite beverage of sailors (althongh vre believe they seldom itidulge in it) —is made by adding a gill of rum to the beer, or substituting rum and water, when malt liquor cannot be procured. The essential in "flips" of all sorts is, to produce the smooUmess by repeated pouring back and forward between two vessels, and beating up the eggs well in. the first instance; the sweetening and spices according to taste.

146. Hxaa Flip.

Keep grated ginger and nutmeg with a little fine dried l^on peel, rubbed together in a mortar.

To make a quart of flip: — ^Put the ale on the fire to warm, and beat up three or four eggs with four oimces of moist sugar, a teaspoonful of grated nutmeg or ginger, and a gill of good old rum or brandy. When the ale is near to boil, put it into -one pitcher, and the rum and eggs, &c., into anothef; turn it from one pitcher to another till it is as smooth as cream.

147. Ale Flip, Put on the fire in a saucepan one quart of ale, and let it boil; have ready the whites of two eggs and the yolks of four, well beaten up separately; add them by degreea

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ei to four table-spoonfuls of moist sugar, and half a nutmeg grated. When all are well mixed, pour on the boiling ale by degrees, beating up the mixture continually; then pour it rapidly backward and forward from one jug to another, keeping one jug raised high above the other, till the flip i^ smooth and finely frothed. This is a good remedy to take at the commcoicement of a cold.

148. JBggFlip.

Put a quart of ale in a tinned saucepan on the fire to • boil; in the mean time, beat np the yolks of four, with the whites of two eggs, adding four table-spoonfols of brown sugar and a little nutmeg; pour on the ale by degrees, beating up, so as to prevent the mixture from curdling; then pour back and forward repeatedly from vessel to vessel, raising the hand to as great a height as possible — which process produces the smoothness and frothing essential to the good quality of the flip. This is excellent for a eold, and, from its fleecy ^^earaaoe, is sometimes designated " a yard oCflanneL'' 149. £^Flip.

Beat up, in a jug, four new-laid eggs, omitting two of the whites; add half a dozen large lumps of sugar, and rub these well in the eggs, pour in boiling water, about half a pint at a time, and when the jug is nearly full, throw in two tumblers of Cognac brandy, and one of old Jamaica rum.

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POET WINE NEGUS.

160, Brandy Flip.

OTse nuB bar gitM.) 1 teaspoonfal of sugar.

Fill the tumbler one-third full of hot water, mix, and place a toasted cracker on top, and grate nutmeg over it. 151. Port Wine Negus.

To every pint of p<Mt wine allow:

1 quart of boiKng water.

i lb. of loaf-sugi^.

1 lemon.

Grated nutmeg to taste.

Put the wine into a jug, rub some lumps of sugar (equal to } lb.) on the lemon rind until all the yellow part of the skin is absorbed, then squeeze the juice and strain it. Add the sugar and lemon-juice to the port wine, with the grated nutmeg; pour over it the boiling water, corer ibe jugv and when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet wine, but it is more usually made of port. This beverage derives its name from Colonel Negus, who is said to have invented it.

162. Port "Wine Negus.

(Use small bar gloss.) 1 wine-glass of port wine.

Fill tumbler one-third fuU with hot water.

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OUBBANT SBSUB.

153. Soda Negus.

A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper, is thus made:

Pat half a pint of port wine, with four lamps of sagar, three doves, and enough grated nutmeg to cover a shilling, into a saucepan; warm it well, but do not suffer it to boil; pour it into a bowl or jug, and upon the warm wine decant a bottle of soda-water. You will have an effer vescing and delicious negus by this means. 164. Cherry Shrub.

Pick ripe add cherries from the stem, put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a doth thick enough to retain the pulp, and sweeten it to your taste. "When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it will keep through the summer. It is delicious mixed with water. Irish or Monongahela whiskey will answer instead df the brandy, though not as good.

155. White Currant Shrub.

Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump-sagar; strain throagh a jelly-bag, 156. Currant Shrub.

1 lb. of sugar.

1 pint of strained currant juice.

Boil it gently eight or ten minutes, skimming it well; take it ofi^ and when lukewarm, add half a gill of tomdy to eiveacf pint of shrab. Bottle tight.

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64 BlirOUSH SUM shsub.

157. Raspberry Shrab.

1 quart of vinegar.

3 quarts of ripe raspberries.

After standing a day, strain it, ad^g to eadi pint a pound of sugar, and skim it clear, while boiling about half an hour. Put a wine-glass of brandy to each pint of the shrub, when cool. Two spoonfuls of this mixed with a I tumbler of water, is an excellent drink in warm weather, and in fevers. • « 158. Brandy Shrub.

To the thin rinds of two lemons, and the juice of five, add two quarts of brandy; cover it for three days, then add a quart of sherry and two pounds of loaf-sugar, run it through a jelly-bag) and bottle it.

159. Bum Shrub.

Put three pints of orange juice, and pne pound of loaf- i sugar to a gallon of rum. Put all into a ca^ and leave it for nix weeks, when it will be ready for use. 160. English Hum Shrub.

To three gallons of best Jamaica rum, add. a quart of orange juice, a pint of lemon juice, with the peds of the latter fruit cut very tlnn, and six pounds of powdered white sugar.

Let these be covered close, and remain so all night; next day boil three pints of fresh milk, and let it get cold, then pour it on the spirit and juice, mix them well, and let it stand for an hour. Filter it through a flannel bag lined with blotting-pap^, into bottles; cork down as soon as each is filled.

Digitizea by Googk

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161. FANCY DB1NKS« The following miscellaneous collection of fancy bever' ages, embraces a number of French, Spanish, Engliabt Russian, Italiaoy German, and American recipes. 162. Sautma's Pousse Cafe.

(Use nnan wfiii This delicious drink is from a recipe Irjr Santina, proprietor of ''^SanUna^B Sahan^^ a oelebrale Spanish Ca£^ ' in Kew Orleans.

\ brandy (Cognac).

\ maraschino, i Cura9oa.

Mix welL 163. Parisian Pousse Cafe.

(Use imall yiiaibiffam^ \ Cara9oa. ^« } Kirschwasser.

\ Chartreuse.

This is a celebrated Parisian drink. 164. Fafvre's Pousse Cafe, \ Parisian pousse cafe (as above). \ Kirschwasser.

\ Onra^oa.

This oeieteited drink is firom the recipe of M. Faxvbb, a popular proprietor of a "JFV^ncA Saloon^ in New Yoxk.

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BLEE1»EE.

VANIUA MARASCHINO POUSSE L AMOUE.

165, Pousse rAmoiir.

This delightful French drink is described in the above engraving. To mix it fill a small wine-glass half full of maraschino, then put in the pure yolk of an egg, surround the yolk with vanilla cordial, and dash the top with Cognac brandy.

166. Brandy Champerelle. (Use small wine-glass.) J brandy.

J Bogart's bitters. 3" Cura9oa.

This is a delicious French caf6 drink. 167. Brandy ScaSa. (Use wino-gloss.) 1 maraschino.

2 dashes of bitters. Sleeper.

To a gill of old rum add one ounce of sugar, two yolks of eggs, and the juice of half a lemon; boil half a pint

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CLAJRET AiS'D CHAMPAGNE CUP, A LA BiiUiJOW. 67 of water with six cloves^ ax coriandeMeeds, and a Int of cinnainoii; whii^ all togetha*, and strain them into a tombler.

160. Claret and Champagne Cap, k la Bnmow. (For a party of twenty.) The following claret and champagne cup ought, from its excellence, to be called the nectar of the Czar, as it is so highly appreciated in Kassia, whm for many yom it has enjoyed a high repotation amongst the ariatocraoy of the Muscovite empire. Proportions:

3 bottles of claret.

I pint of Cura9oa.

1 do. sherry.

^ do. brandy.

2 wine-glasses* ratafia of raspberries.

3 oranges and 1 lemon, cut in slices.

Some sprigs of green balm, and of borage, a small piece of rind of cucumber.

2 bottles of German Seltzer-water.

8 do. soda-water.

Stir this together, and sweeten with capillaire or ponnded sugar, until it ferments; let it stand one hour, strain it, and ice it well; it is then fit for use. Serve in small glasses.

The same for champagne cup: champagne instead of claret; noyau instead of ratafia.

This quantity is for an evening party of twenty persons. For a smaller number reduce the proportions. ♦ 170, Ratojias. Every liqueur made by infusions is called ratifia; that is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of Iho fruit steeped in it: when this has talvcn place, the liqueur is drawu off, and suirar added to it; it is then filtered and bottled. Sec recipe No. oOG in '• Tim Manual for the Manufacture of Cordials^ eic." in the latter part of this work.

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OBIMEAJN CUP, i. LA MABMOBA.

171. Balaklava Neetar. (B7 SoTer.) {For a party of fiftean.) Thinly peel the rind of half a lemon, shred it fine, and put it in a punch-bowl; add two table-spoonfuls of crushed sugar, and the juice of two lemons, the half of a small cucumber sliced thin, with the peel on '; toss it np several times, then add 2 bottles of soda-wat^, 2 of daret, 1 of champagne, stir well togeliier, and serve. 172. Crimean Cup, a la Marmora.

* (Fr»& a redpe by the oeletnnted Soyer.) (For a party of thirty.) 1 quart of syrup of <vgeat.

1 pint of Cognac brandy.

i do. marascbino.

2 bottles of chanipagne.

2 do. soda-water.

■ 6 ounces of sugar.

4 middling-sized lemons.

Thinly peel the lemons, and place the rind in a bowl with the sugar, macerate them well for a minute or two, in order to extract the flavor from the lemon. Kezt squeeze the juice of the lemons upon this, add two bottles of Boda-wat«r, and stir well till the sugar is dissolved; pour in the syrup of orgeat, and whip the mixture • well with an egg-whisk, in order to whiten the composition. Then add the brandy, rum and maraschino, strain the whole into the punch-bowl, and just before serving add the champagne, which should be well iced. While adding the champagne, stir well with the ladle; this wiU render the cup creamy and mellow.

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TOK AND JEBBT Half the quantity given here, or even less, may be made; this recipe being for a party of thirty. * 173. Crimean Cup, a la Wyndbam* (For a party oTflTe.) Thinly peel the riod of half an oraiige, put it into a bowl, with a table-spoonitil of crushed sugar, and macerate with the ladle for a mimite; then add one large wine-glass maraschino, half one of Cognac, half one of Cura9oa. Mix well together, pour in two bottles of soda-water, and one of champagne, during which time work it up and down with the punch-ladle, and it is ready.

Half a pound of pure ice is a great improvement. 174. TomandJeny.

(Use pm^-bowl for tha mixtare.) 5 Ibfi. sugar.

12 eggs.

^ small glass <^ Jam^ca rum.

H teaspoonful of ground cmnamon.

I do. do. cloves.

■J- do. do allspice.

Beat the whites of the eggs to a stiff froth, and the yolks until they are as thin as water, then mix together and add the spice and rum, thicken w ith sugar until the mixture attains the coomstence of a li^t batter. To deal4nst Tom and Jemry to caatomen:

^ 3%ke a small bar glass, and to one table-Bpo<»ifnl <^ the. abov^ mixture, add one wine-glass of brandy, and fill the glass with boiling water, grate a little nutmeg on top. Adepts at the bar, in serving Tom and Jerry, sometimes adopt a mixture of i brandy, \ Jamaica rum, and \ Santa 'Cruz rum, instead of brandy plain. Thid compound is

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wzhtb lion nsuallj mixed and kept in a bottle, and a wioe-glassfol b used to each tumbler of Tom and Jerry. jN". B. — A tea-spoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will prevent the sugar from settling to the bottom of the mixture. This drink is sometimes called Copenhagen, and sometimes Jerry Thomas, 176. White Tiger's Milk.

(Brom redpe iatilie possesion of Thomas ItaiuiEn^flUh, Esq.) \ gill apple-jack.

\ do. peach brandy.

\ teaspoonful of aromatic tincture.* Sweeten with white sugar to taste.

The white of an egg beaten to a stiff foam. 1 quart of pure mUk.

Pour in the mixed liquors to the milk, stirring all the white till all is well mixed, then sprinkle with nutmeg. The above recipe is sufficient to make a full quart of "white tiger's milk;" if more is wanted, you can increase the above proportions. If you want to prepare this beverage for a party of twenty, use one gallon of milk to one pint of apple-jack, <&c.

176. White Lion.

(Use small t>ar glasSk) \\ teaspoonftd of pulverized white sugar. J a lime (squeeze out juice and put rind in glass). 1 wine-glass Santa Cruz rum.

\ teaspoonful of Curajoa.

\ do. raspberry syrup.

^ Aromaiic 2^»e<ttre.-— Take of ginger, cinnamon^ orange peel, each ODD oance; valerian half an ounce, alcohol two quarts, macerate in a dose vessel fourteen days, then filter through unsized paper.

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JU&HOF.

IGx wen, <»iiament with berries in season, and cocA wHih slukYed ioe.

177. Locomotive.

Pat two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass of Cura9oa; add a pint of high Burgundy made hot, whisk well together, and serve hot in glasses.

« 178. Bishop.

(A la Prasse.) A favorite beverage, made with claret or port. It is prepared as follows: roast four good-sized bitter oranges till they are of a pale-brown color, lay them in a tureen, and put over them half a pound of pounded loaf-sugar, and three glasses of claret; place the cover on the tureen and let it stand till the next day. Wlien required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained juice, and serve it warm in glasses. Port wine will answer the purpose as well as claret. "Bishop" is sometimes made with the above materials, substituting lemons instead of oranges, bat this is not often done when claret is used. See recipe No 36, in ^'•I%e Mwmalfor the Manufaoture of CardicUa^ e<c.," at the latter part of this work.

179. Bishop.

(Another recipe.) Stick an orange full of cloves, and roast it before a fire. When brown enough, cut it in quarters, and pour over it a quart of hot port wine, add sugar to the taste, let the mixture simmer for half an hour.

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TS BITUFOBaETAN.

180. ArchMi^c^.

The same as Bishop, suhstitating claret for the port. 181. Cardinal.

Same as above, substituting champagne for claret. 182. Pope.

■ ^ - ^ — Same as aboye,'snbstitatmg Burgundy fi>r champagne. 183. A Bishop, (Protestant) - ' 4 table-spoons of white sugars 2 tumblers of water.

1 lemon, in slices. ' 1 bottle of claret.

4 table-spoons of Santa Cruz or Jamaica, Ice.

184. Knickerbocker.

\ a lime, or lemon, squeeze out the juice^- and jm^ and juice in the glass.; ^ teaspoonfnis of raspberry syrup.

1 wine-glass Santa Cruz rum.

\ teaspoonful of Cura9oa.

Cool with shaved ice; shake up well, and ornament with berries in season. If this is not ^weet cgiough, put In a little more raspbmj syrup.

185. liumitLstian.

This is the singular name bestowed upon a drink very much in vogue with English sportsmen, after their return trom a day's shooting, and is concocted thus:

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EJ!<GL1SH CURAgOA.

The yolks of a dozen eggs are well whisked up, and put into a quart of strong beer; to this is added a pint of gin; a bottle of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot.

186. Claret Cup.

To a bottle of thin claret add half a pint of cold water, a table-spoonful of finely powdered sugar, and a teaspoonfid of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No. 191. 187. Porter Cup.

Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale; pour in a glass of brandy, a dessert-spoonful of syrup of ginger, add three or four lumps of sugar, and half a nutmeg grated; cover it down, and expose it to the cold for half an hour; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rind of a cucumber. 188. English Curacoa.

Cut away the peel of oranges very thin, until you have obtained half a dozen ounces of it; put these into a quart bottle, and then pour in a pint of genuine whiskey. Cork the bottle down tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing; at the end of this period, take out the orange peel, and fill the bottle

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QUINCS LIQU£US.

with clarified syrup, shake it well with the spirit, and let it remain for three days. Pour a teacupful of the liqueur into a mortar, and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash; pour this, whesDi well mixed, into the bottle, shake it well, and in a week yon will find the Gnra9oa perfectly.tranq>arent, and equal in flavor to that imported from Valines, or any other place in the muyerse.

189. Italian Xiemonade.

Fare and press two dozen lemons; poor the joice on tho peels, and let it remain on them all night; in the morning add two ponnds of loaf*sugar, a quart of good sherry, and three quarts of boiling water. Mix well, add a quart of boiling milk, and strain it through a jelly-bag tiU clear. 190. Quince Liqueur.

2 quarts of quince juice.

4 do. Cognac brandy.

2i lbs. of white sugar.

12 ounces of bitter almonds, bruised.

1 lb. of coriander-seeds.

86 doves.

Grate a sufficient number of quinces to make 2 quarts of juice, and squeeze them through a jelly-bag. Mix the ingredients all together, and put them in a demijohn, and shake them well every day for ten days. Then strain the liquid through a jelly-bag till it is perfectly clear, and bottle for use. This is a deUghtful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is &moiis for conooctmg delicious potations.

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191. Claret Cup, or Mtdled Claxet.

(A U Lord Saltoon.) Peel one Umon fine, add to it some wbite pounded sugar; pour over one glass of sherry, then add a bottle of claret (vin ordinaire, the best), and sugar to taste; add a sprig of verbena, one bottle of soda-water, and nutmeg, if you like it. For cup, strain and ioe it weU. For mull, heat it and serve it hot.

192, Bottled Yelvet A bottle of Moselle, half a pint of sherry, the peel of a lemcm, not too much, so as to have the flavor predominate; two table-spoonfnls of sogar; add a sprig of verbena; all mnst be well mixed, and ihea strained and iced. 193. Champagne, Hock or Chablis Cup.

Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel; let it stand a quarter of an hour; add one bottle of the above -wines, and a sprig of verbena, a small glass of sherry; half a pint of water. IvQx tfell, and let stand half an hour; strain, and ice it well 194i Cider Neotar.

(A la Harold Littiedale.) 1 quart of cider.

1 bottle of soda-water.

1 glass of sherry.

1 small glass of brandy.

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BLtJX' MLASOSBL' Juice of lialf a lemoUj.peel q£ (quarter of a lemon; sugar and nutmeg to taste; a sprig of verbena. Flavor it to taste with extract of pineapple. Strain, and ice it all welL This is a dalioioiisbeYeiage, and only re^itticejs to 1»e ^^iied to be appredated* 195. Badminton.

Fed half of a middle-sized cucumber, and put it into & silyer ciq>, with four ounces of powdered snga % a little nutmeg, and a bottle of claret. When the sugar is thoroughly dissolved, pour in a bottle of ioda-water, and it is fit for use.

196. HISCKLLANEOUS DRINKS.

197. Blue Blazer.

(Use two large silver-plated mugs, with handles.) 1 wine-glass of Scc^h whiskey.

1 do. boiling water.

Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other, as represented in the cut. If well done this will have the appearance of a continued stream of liquid fire.

Sweeten with one teaspoonful of pulv^ieed whit^ sugar, and serve in a small bar tumbler, wkh a j^eoe lexnon peel.

The " blue blazer" does not have a very euphonious or

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"jerry thoma.8'" own decanter bitters. 77 BLUE BLAZER.

classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. The novice in mixing this beverage should be careful not to scald himself To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.

198. "Jerry Thomas'" own Decanter Bitters. J lb. of raisins.

1 do. snake-root.

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FSAOH AJSTD BOKET* 1 lemon and 1 <»8itg6 cut In slices* 1 ounce of cloves.

1 do. allspice.

Fill decanter with Santa Gruz rum. Bottle and serve out in pony glasses. As £ast as the bitters is used fill up ag^ with rum. 199. Bunxt Brandy and Peach, (Use flmall bar glasa.) This drink is very popular in the Southern States, where it is sometimes used as a cure for diarrhcea. 1 wine-glass of CognsiC ),.

i table^ of wHte sugar [ * <>' P^**. 2 or 3 slices of dried peaches. Place the dried fruit in a glass and pour the liquid over them.

200. Black Stripe.

(Use una bar e^sw.) 1 wineglass of Santa Cruz rum.

1 table-spoouful of molasses.

This drink can either be made in summer or winter: if in the former season, mix in 1 table -spoonful of water, and cool with shaved ice; if in the latter, fill up the tumbler with boiling water. Grate a httle nutmeg on top. 201. Peach and Honey.

<Um snudl bar c^ass.) 1 table-spoonful of honey.

1 wine-glass of peach brandy.

Stir with a spoon.

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OOLUMBIA BEIN.

202. Gin and Pino.

(Use wliM-^a89.) Split a piece of the heart of a green piae log into fine splints, about the size of a cedar lead-pencU, take 2 ounces the same and put into a qiBurt decanter, and M the decanter with gin.

Let l2ie pine soak for two honrs, and the gin win be ready to serve.

208. Gin aad Tansy.

(Ubo wiiie-glass.) Fin a qoart decanter | Ml of tansy, and ponr in gin to fill up the balance J tansy to | gin. Serve to customers in a wine-glass.

204. Gin and Wormwood.

(ITm small I>ar i^Ms.) Put three or four sprigs of wormwood into a quart decanter, and fill up with gin.

The above three drinks are not much used except iu sman country vniages.

* 205. Scotch Whiskey Skin.

(Use small bar glaiss.) 1 wine-glass of Scotch whiskey.

1 piece of lemon peel.

FiU the tumbler one-half fuH with boiling water. 206. Columbia Skin:

(Use sman twr glass.) This is a Boston, drink, and is- made the same as a whiskey skin.

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80 BHINB WmB M3S[D SELTEEB-'WATEB.

207. Hot Spiced Rum.

(Use small bftr gjlam,) I teaspoonful of sugar.

1 wine-glass of Jamaica rum.

1 teaspoonfiil of mixed spiees, (allepiQe aiid cloYes*) 1 piece of butter as large as half of a ohestaiiLt. F21 tiimbler with hot water.

206. Hot Btun.

(Use small bar gla8&) This drink is made the same as the hot q»iced nm^ omit* ting the spioes, and grating a little nntmeg on top. 209. Stone Fenoa 1 wine-glass of whiskey (Bonrbon).

2 or 3 small lumps of ice.

Fill up the glass with sweet cider.

210. Absinthe.

1 wine-glass of absinthe.

Pour water, drop by drop, until the glass is f uH ^bTeyer use a spoon.

211. Rhine Wine and Seltzer- Water.

(Um large bar glass.) Fill large bar glass half full with Rhine wine, and fill balance with Seltzer-water. This is a German drink, and is not very likely to be called for at an American bar.

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BEANDY AND SODA.

fiL 212. "Arf and Art"

In London this drink is made by mixing half porter and half ale, in America it is made by mixing half new and half old ale.

213. Brandy Straight.

In serving this drink you simply put a piece of ice in a tumbler, and hand to your customer, with the bottle of brandy. This is very safe for a steady drink, but though a straight beverage, it is often used on a bender, 214. Gin Straight.

Same as brandy straight, substituting gin for brandy, 215. Pony Brandy.

, (Use pony-glass.) Fill the pony-glass with (Sasarac) best brandy, and hand it to your customer.

216. Brandy and Soda.

(Sometimes called Stone WalL) 1 wine-glass of Cognac brandy.

J glass of fine ice.

Fill up with plain soda.

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82 BHEBSY AJSD lOE. 217. Braady and Q-um. Same as tauidy ttraiglit, -with one dash of gum syrup. 218, Sherry and Egg. (Use small htr fflwi.) 1 Egg.

1 wine-glass of sherry. 219. Sherry and Bitters. 1 dash of bitters. 1 wine-glass of sherry. 220, Sherry and Ice. (Ote aoaH bar ^Iiul) Pat two lumps of ioe in a glass, and fill with wine.

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221. TEMPEBANCE DBINKS.

222. Lemonade.* The juice of half a lemon.

. 1^ tahle-spoonfal of sagar.

2 or three pieces of orange.

1 taHe-spoonftil of raspberry or strawberry syrup. the ttunbler one-half fbU with shaved ioe, the balance with water; dash with port wine, and onuunentinth fruits in season.

223. Plain Lemonade.

(nom aredpe bj fheoele1intodSoj«&) Cut in very thin slices 3 lemons, put them in a basin, add half a j>onnd of sugar, either white or brown; brmse aU together, add a gallon of water, and stir welL It is then ready.

224. Lemonade.

(FbMlbrpartlef.) The rind of 2 lemons.

Jnice of 8 large do.

\ lb. of loaf-sugar.

1 quart of boiling water.

Rub some of the sugar, in lumps, on two of iStke lemons * See ndpes Nob. 266, 266, ai426Y in The Mama far UiBMamifaC' tuir$ qf O^rdhU, efc.,*' at tiie laliter part of this work.

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aiNaSR LEMONADE.

until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice (but no pips), and pour over the whole a quart of boiling water. When the sugar is disserved, strain the lemonade ihrougb a piece of muslm, and, when oool, it will be ready for use.

The lemonade will be much improved by having the white of an egg beaten up with it; a little sherry mixed with it also makes this beverage much nicer. 225. Orangeade.

This agreeable beverage is made the flame way as lemonade, flubstitating oranges for lemons.

226. Orgeat Iiemonade.

i wine-glass of orgeat syrup.

The juice of half of a lemon.

Fill the tumbler one-third full of ice, and balance with water. Shake well, and ornament with berries in season. e 227. G-inger Ijemonade.

Boil twelve pounds and a half of lump-sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask, with two table-spoonfuls of yeast, the lemons sliced, and half an ounce of isinglass. Bmig up the cask the next day; it will be ready in two weeks. *

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LEMONADE POWDERS.

228. Soda Nectax.

(Use large tumbler.) Jxdce of 1 lemon.

f tumblerful of water.

Powdered white sugar to taste.

J small teaspoonful of carbonate of soda. Strain the juice of the lemon, and add it to the water, with suflScient white sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well, and drink while the mixture is in an effervescing state. 229. Drink for the Dog Days.

A bottle of soda-water poured into a large goblet, in which a lemon ice has been placed, forms a deliciously cool and refreshing drink; but should be taken with some care, and positively avoided whilst you are very hot. 230. Sherbet.

Eight ounces of carbonate of soda, six oimces of tartaric acid, two pounds of loaf-sugar (finely powdered), three drachms of essence of lemon. Let the powders be very dry. Mix them intimately, and keep them for use in a wide-mouthed bottle, closely corked. Put two good-sized teaspoonfuls into a tumbler; pour in half a pint of cold water, stir briskly, and drink off.

231, Lemonade Powders.

One pound of finely-powdered loaf-sugar, one ounce of tartaric or citric acid, and twenty drops of essence of lemon. Mix, and keep very dry. Two or three teaspoonfuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemonade. If effervescent lemon-

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86 BASPBBEKY EKFEKVESCING DilAUGHT.

ade be desired, one ounee of carbonate of 8oda must be added to the above.

232, X)raTight Lemonade, or Leznozx Sherbet. Four lemons c^eed, four otmces of lump-sugar, one qnart of boiling water. Very fine. A cheaper drink may be made thus: — One ounce of cream of tartar, one ounce of tartaric or citric acid, the juice and peel of two lemons, and half a pound, or more, of loaf-sugar. The stoeetening urnst be regniiU^d aeooidiz^ U> taste.

233. Imperial Dzink for Families.

Two ounces of cream of tartar, the juice and peel of two or three lemons, and half a pound of coarse sugar. Put these into a gallon pitcher, and pour on boiling water. When oooL it will be fit for use.

234. Neotar.

One drachm of citric acid^ one scrapie of bicarbonate of potash, one omice of white stigar, powdered. Fill a sodar water bottle nearly ML of wata:*, drop in the potash and Bngar, and lastly the dtiio acid. Cork the bottle np im* mediiadf/y and shake. As soon as the (crystals are dissolved, the neotar is fit for use. It may be colored with a small portion of cochineaL 235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts.

Take one quart of the juice of eith^ of &e above fruits, filter it, and boil it into a syrup, with one pound of powdered loaf-sugar. To this add one ounce and a half of tartaric acid. When cold put it into a bottle, and keep it well corked. When required for use, fill a half-pint turn

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GINOSB WINS.

bier three parts full of water, and add two table-spoonfuls of the synip. Then stir in briskly a small teaspoonful of carbonate of soda, and a Teiy delidons drink will be formed. The color mi^ be improTed hj adding a yery small portion d coddneal to the syrup at the time of boiling.

286. Ginger Wine.

Put twelve pounds of loaf-sugar and tax ounces of pow* dered ginger into six gaUons of watw; let it boil for an bonr, then beat up the whites of half a dosen eggs with a wMsk, and ikdz them well with the liquor. When quite cold put it into a barrel, with six lemons cut into slices, and a cupful of yeast; let it work for three days, then put in the bung. In a week's time you may bottle iti and it will be ready for immediate use.

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MANUFACTUEE OF CORDIALS, LIQUOHS, FAJJCY SYRUPS, &C. &C, UTEB TEE MOST COMMON ANB AFPBOYBD lOXEODS NOW USED IN IBB DISTILLATION Or LH2T70R8 AND BBTXRAGliS, DESIGNED TOR TBB SPBOUL USB OF MANUFAOTUBBBS) DBALEB8 IN WINBS AND SPCEtltS, OBOCOEBfl) TAYEBN AND PBITATB FAXILIBfi.

THE SAME BEING ADAPTED TO THE TKADE OP THE WSTDBD STATES AND THE CANADAS.

PKOF. CIIEISTIAlSr SCHULTZ, WUanOAL GHXIOBT AND SISHLUEB.

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OAED.

Chbistiait Sohttltz, author of the Manual for the Mamfaciwrt of Cordials^ Syrups^ &c., begs to inform dealers and others, who do not desire to trouble themselves with manufacturing their Cordials, &c., that he will furnish them with the concentrated extract of any recipe in this book at a low price, for cash.

Address CHRISTIAN SCHULTZ, Care of Dick & Fitzgerald^ 18 Ann Street, New Yorh

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nmoDucTioif.

TO THE READER.

The Author of the following work, in presenting it as a useful and valuable practical Manual to Manufacturers, Distillers, and Dealers in Cordials, Liquors, etc., in this countrj) thinks, that loDgexperieace as a practical distiller and vender of the above articles, gives him strong daims to the &Tarable 00BsideriUl(»i8 of the pnblio at larger A close and nni^^rm practioe of fifteen years in Switzerland, as weU as in the dty of "New York; a thorough acquaintance with the method used in the best distilleries in Paris and Bordeaux; and manufacturing, as he has been, for many years for wholesale houses in this city, he flatters himself that in this Manual he has furnished all the facilities necessary, the redpes used, and the directions required, for the best preparations of the most celebrated Cordials, I4qaors, Syrups, etc., ever yet introdaced. The book eontains the eadest, shortest^ and the most economical manner of preparing the various articles; the style is concise and clear, so that it can be readily comprehended, and its matter, with great method and order, is alphabetically arranged under proper heads and references. Measures and weights referred to are those of the United States. The Author, in this compendium, did not deem it neces-

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IHTB(H>UOIION* flaiy to describe the raw materials generally used in maoelatmg and distilliDg. Sndi a description would only unnecessarily CTlarge tlie woric, thereby increasing the price, with but little or no advantage to the reader. A well informed and practical druggist will at once be able to understand, and properly fomifih^ the articles contained in each recipe.

The first to be.described are the ^^Mamtf<usbuinng Inatrummts^'* for without these notluiig can be effected. The arrangements and preparations of the arddes described in this work, do not contemplate an expensive and costly apparatus, nevertheless the author recommends that the best materials and most substantial instruments should be provided, by reason of their durability, and the certainty of obtaining in its perfection a good product. The iastroments deemed indii^ieDsahle in the process of distilling are as fellows: — first, a fhmace; second, two boilers of tinned copper; third, a copper sldmmer; fourth, a few filter-bags, filtering-holders, and a percolator; fifth, tubs and pails for various uses; sixth, measures from one gallon to that of the smallest; seventh, weights and scales; eighth, areometer; ninth, funnels; tenth, alcohol lamps, with tinned dishes for different colors of bottle wax; eleventh, a cork-press and syphon; tweliUi, casks, demijohns, bottles.

Those who'wiflh to engage in this badness on. a large scale, would do w^ to purduise a brass mK>rtar; one of iron would often change the coIcht of the material; one of stone is required for the preparation of syrup of orgeat. Sieves must also be provided for separating the coarse powdered materials from the fine, and a large knife for cutting Mid pr^aring roots, etc., etc., for the powdered state. Nece89afiry J^^MsraHons, — There should always be on hand, well clarified white and brown sugar syrups, put up

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UTTEODUCnON.

in well-corked deraijohns and labelled. Clean spirit, or rectified whiskey, alcohol of 95 per cent.; sugar coloring for brandies, rum, etc.; tincture of turmeric, for essence of peppermint; tiacture of cochineal for red cordials. All other colors prepared when wanted. Flavoring essences can be prepared in some larger qnantitsr when wanted, and pat np in bottles, labeUed for further use. BVuit syrups, such as raspberry, steawberry, etc., are prepared in summer; others, such as orgeat, gum, sarsaparilla, etc., at any season.

In preparing the following work, the author has had in view brevity and utility. He believes that such a Ma.ni^al • is mnch wanted in the business of distillation, and has Spared no pains, which thocoogh experience and a practical knowledge of the snbjeet conld bring to his aid. It contains four hundred improved redpes of the various preparations now known, and each one can be readily referred to from the excellent alphabetical arrangements adopted. To the liberal patronage and favorable consideration of his friends and the public at large, he most respectfoUy submits the result of his labors.

Ksw YoBE, JamMiry 2, 1862.

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liiiliMiiilMiiMiiiiii^ tn'ri^iih>i '• I.

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DESCRIPTION OF THE APPARATUS USED FOB MAinjFACTTJEmG LIQUORS, CORr)I.AJL.S, SYR-CTPS, Sco^ Sco^ Together with some ideas on Distillation, MUration and Clarification, The first and most important is the furnace: temporaryaccommodations, under the name of furnaces, only prolong the operations of the distiller, and render his products very often imperfect. With a good fire, and proper apparatus, work can be accomplished with readiness and comparative ease; whereas, the ordinary measures of every day's experiments often fail of success. ^^^^

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96 mmLLAwag.

. The portaUe fnmaee (1) is moc$ ezodlent for boilers of from 6 to 10 gallons, and may be used as a heating or oook* ing stove for families, as well as for the purposes of distillation. Coal can be filled in without moving the boiler, it having a good draught of air, and being laid out with firebricks, with a fall-grate for extinguishing the coal after using. The above can be obtained, ready-made, of J. Murphy, at No. 266 Water street, complete for $5. The omcmMtf or boiler (2), belonging to the fornaoe, contains 10 gallons of Mqnid, and is formed of tinned cop^ per— tiie smaller part of the bottom standing on the fire* bricks, while the upper bottom covers the top of the tenace. This construction enables the first heat of the coal to give its whole strength on the under bottom, and rising up by the door, continues around the boiler, between the top and the brick-work, and in the stove-pipe. By this "ptqf^wOf time and ooal are both mred* 2. Distillation Consists esaentaally in conyertrng a liquid into vapor in a dose vessel, by means of heat, and then conveying the vap<»* into another cool vessd, where it is condensed again into a liquid.

To accomphsh this, the hquids are placed in the boUer (2), and when heat is applied to the boiler, spirit begins to rise in vapor at 1*76'^ (degrees), and water is converted into vapor at 212 (degreed). These vapors pass from the

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lUSTILLATION boiler through the tube into the worm (3), and in passing through the worm, become condensed by the cold. The refrigerator, or worm-tub (4), must be kept full, by a constant sta^eam of cold water, or else the water at the bottom wiQ be cdud) wMle ihi^ of the sar&ce will be Tery hoL The cold water is supplied at 6, and escapes at 6, With respeet to the practical part of distaDing^ we diaU obser^-e that the kecet shouUL, in aU m$e9, he cts gmUe and uniform as possible. Accidents may be efluctually prevented by distilling spirits in a water bath, which, if sufficiently large, will perf()rm the operation with all the dispatch requisite for the most extensive business. The -vessel in which the distillation is ^Eeeted ought to be imlaensed in another filled with water up to the neck. The process will thus be managed as expeditkmsly as if the yessel were placed over an open fire, and without the apprehension of being disappointed by having your spirits burned; nor will it be necessary at any time to raise the water in the bath to a boiling heat. By looking at the engraving of the still, you will see what we mean. The inner boiler or concurbit, marked (2), is the vessel in which the liquids to be distilled are put, and the outer boiler or bath (A) is the vessel that should be filled with water. This is Si^netimes called a JBain Marie, The cover of the inner boiler must be welMnted, that is, closed completely, to prevent evaporation. Take a lute, made of equal proportions of flour, whitening and salt, mixed together with the blade of a knife, and diluted with water; spread this on a piece of rag, and close all the crevices.

The object of distillation is to sepsFate one substance from others with which it may be mixed. For example, in reeipe No. 1^ for making ctqtta de parctdisOf ovparadiBe watery 1 puits of alcohol, 8d per c^t., and 20 pints of

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EILTKATION.

water, are dkrtiDed irith a qaantity of cocoa and spice. Now, as the alcohol distils at 176°, and water at 212°, it is perfectly apparent that the 7 pints of alcohol will all distil from off the water, and become impregnated with the flavor and taste of the cocoa and spices before tke water begins to distiL The greater the snrfiiee e^posed^ and the less the height the vapors have to ascend, the more rapidly does the distillation proceed; and so well are these principles imd^stood by the Scotch distillers, that they do not take more than three minutes to discharge a still containing fifty gallons of fluid. The body of the still or boiler should never be filled above one-half, sometimes not above onefoorth, to prevent the possibility of boihng or spirting over. As a necessary appendage to the boiler, furnace, <fec., a copper skimmer, with small holes, snch as k used ia kitchens^ should be provided.

3. On Filtration.

The filtering Apparatus consists of a long, high, narrow, but strong table, in the middle of which are cut out round holes of 4 inches diameter, 2 feet distant from each other.

On the under part of the table around the holes are placed 4 hooks equidist^ from each other, for hanging up the filtering-bags:

For filtering-bags, cut a yard of Canton flannel in three square pieces as exact as you can; double one of the square pieces, sew it on one side and let the other remain open, so that you form a triangle; the soft or cotton substance of the bag must form the inner side, with iM-ass rings to hang the bag to tlie table sewed on. For every hole in the table there should be a correspondent filteringbag hung up. In connection with this process there must

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FILTRATION.

be provided as many pails as there are filterers in use; for each pail there must be apportioned half of a sheet of blotting paper, prepared as follows: rub each piece of paper in your hands until it becomes smooth and pliant, as near to cloth as possible; then place it in the pail with a little ' water, constantly beating it and rubbing it together with the hands until it comes to the consistency of a soft or pulpy matter; afterward more water should be added, continuing the process of beating up the pulpy substance similar to the usual mode of beating up eggs; the pail must then be filled, and the contents thrown into the filterer. When the water has run through, fill up again so as to keep the filterer full, and when the water runs dear let the whole of the water pass through, and the bag is prepared to filter. Place a fiv-egallon demijohn under the filterer, with funnel, fill another demijohn with the liquor to be

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MLTBATION, filtered; let the month of it, tanied down, be placed (in the hole on the top of the table) in the bag, so that the neck of the deniijolm will descend one inch in the fflteringbag. The liquor from the upper demijohn will just fill the bag to the neck, the product of which will run clear, pure and bright into the demijohn below. In this way the distiller can employ as many filterers as he may desire, or produce as many different liquors as are wanted. Spirits which are largely loaded, wUh e^emtial oiUy sndi as those of anise-seed, usually require the addition of a spoonful or two oi magnesia before they will flow quite dear.

4. To Displace.

The kind of filtration commonly called the 2^ocess of displacement^ for extracting the essence from roots, herbs, seeds, barks, <fcc., is to be efiected in the following manner: It is first necessary that the articles to be acted upcoi should be ground in a drug-null to the condition of a coarse powder; then weigh each powder by itself, and mix them together in the proportions demanded by the recipe, and moisten the mass thoroughly with alcohol, allowing it to macerate for twelve hours in a vessel well covered. Next you require a hollow instrument of cylindrical form, having one end shaped like a funnel, so that it can be inserted in the neck of a demijohn, and having inside, near the lower end, a partition pierced with numerous small holes, Uke the strainer of a French coffee-pot; in the absence of such a partition, 8<^ cotton, or any insoluble substance, may be Bubstituted, and being placed in the in^de at the lower end * 6. Ma/oerbiifm is simply tiie immersing certain substances in spirits or any other Hqmd, for a given length of time. By this process the strength and flayor are taken fran the roots, seeds, and imparted to the liquid. To macerate, the liquid should be at blood-heat

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CSS OLASmOATIOK. 101 o£ the instmmetit, will answefr as well as the strainer. This instntment is called a percolator. Having let the ingredients be acted upon, macerate for the time we have named — introduce them into the percolator, and slightly press them upon the partition. Any portion of the liquid used in the maceration, not absorbed by the powder, should be poured upon the mass in the instrument, and idlowed to percolate. You must now gradually pour into the percolator sufficient of the alcohol, or other liquid to be filtered, to driye be^re it, or disjpiace, ihe liquid contained m the mass; the portion introduced must in like manner be ditpUKsed by anoliier pordon; and so on, till yon obtain the required quantity of filtered liquor. This extract is called tincture. In case the liquor which first passes tlirough, should be thick and turbid, you must again introduce it into the instrument, and be very careful not to have the powder too coarse or loosely pressed, or it will permit the liquid to pass too quickly, and on the other hand it should not be too fine and compact, or it may offer an unnecessary resistance. Should the liquor fio# too rapidly, you must return it to tiie instrument, and close it beneath for a time, and thus permit the finer parts of the powder to subside, and cause a slower percolation. If you have sufficient time, you can avoid the trouble of going through the process of displacement, by simply macerating the articles for two weeks, being careful to stir them up thoroughly once m every 24 hours.

6, On Olaxification.

On the whole, clarification is preferable for syrups to filtration. They need only be beaten up while cold with a little white of egg^ and then heated; a scum rises which must be removed as soon as it becomes consistent, and the

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102 TO CLAEIFY LOAF-SUGAB AND MAKE.STETJP. Bkhmning continned until tiie liquor becomes clear. Any floatiog portions of scmn that may have escaped notice, are easily removed by miming the syrup through a coarse flannel strainer whilst hoU 7. To Clarify liOaf-Sugax and make Ssrmp. Take a copper pan, and put into it your sugar, broken in small pieces. The pan should be sufficiently large to allow the scum to rise a little without boiling over. One pint of waterto every two pounds of sugar may be added. Beat up the whites of two eggs (if you are clarifying about ten pounds of sugar, or mix in this proportion), until it is very frothy, and then mix in with the rest. Kow place the pan on the fire, and have ready some cold water. When the mixture begins to boil and rise to the top of the pan, throw in a little of the water to prevent the sugar running over.

You must let the sugar rise three times before commencing to sMm it, each time cooling the mixture by the cold water just spoken of. The fourth time the sugar rises, s*kim it completely, and drop the cold water gently in as occasion may require, continuing to take the scum* off (Avhich is rather white), until no more comes upon the surface. The sugar must now be strained through a fine sieve — one made of cloth, or a flannel bag will do. In order to make clarified sugar extra white, you must be carefiil to get the very best loaf-sugar. Break it up, as in the previous case, and add water in !about the same proportion, viz., a pint to every two pounds, or two pounds and a half. Beat up well a couple of eggs (supposing ten pounds of sugar are ^being clarified) and add some ivory * The scum need not be tbrown away; after a quantity is eoltected, it can be dadfled.

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DSGOUSES FOB BOILING 8UGAB.

Uaek^ about a potmd; see that the i^ory-blaek is thoroughly mixed into the water. The mixture should now be made as hot as possible, but without being allowed to boil. If symptoms of boiling and rising appear, instantly add a drop of cold water. Having thoroiiglily melted the mixture, strain as before through a line cloth, or flannel strainer. The syrup need not be heated any more, but it will have to be str^dned three or fhar times, mitil it is extoa fine and clear..

8. On Clarifying Brown or Moist Sugar.

Here, again, take' care the pan is large enough to allow the syrup to rise without immediately boiling over. Brown sugar does not require so much water as loaf. A quart will be sufficient for five or six pounds of moist sugar. Thoroughly beat up one egg (the yolk had better be omitted, as it will only rise with the scum, and be skimmed off), and, as must be observed in the case of loaf-sugar, mix the egg in with the water before pouring it on the sugar. How, get about one pound of > charcoal (that made out of hedge wood, or small branches, is the best); beat it very fine, and stir it into the sugar. As it boils, skim it, as in the previous case, and add cold water to prevent it running over. Now commence straining it through a pocketshaped strainer of cloth. First of all it is quite black, but the straining must be proceeded with until the mixture is qmte clear. If you pour some of the syrup into a glass, you will soon see if it is perfectly clear and fine, if it is not. you must keep on straining.

0. On the Degrees for Boiling Sugar.

"^You should have a perfect knowledge of the de^ees of boiling sugar after it has been clarified. There are nine

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104:

THE LAEGE PEARL.

essential points, or degrees, in boiling sugar. They are called Small Thread, Large Thread, Little Pearl, Large Pearl, The Blow, The Feather, The Ball, The Crack, The Caramel.

10: The Small Thread.

The sugar being clarified, put it on the fire, and after boiling a few moments, gently dip the top of your forefinger into the syrup, and apply it to your thumb, when, on separating them immediately, the sugar forms a fine thread, which will break at a short dista^ice^ and remain as a drop on the finger and thumb. This is termed the " Small Thread."

11. The Large Thread.

Boil a little longer, and again dip the forefinger into the syrup, and apply it to the ball of the thumb. This time a somewhat longer string will be drawn. This is termed the " Large Thread."

12. The Little Pearl.

This is when you separate the thumb and finger, and the fine thread reaches, without breaking, from one to the other.

13. The Large Pearl.

When the finger and thumb are spread as far as possible, without the thread being broken, it is termed the " Large Pearl." Another sign, also, is sometimes shown, by the boiUng syrup exhibiting bubbles on the surface. But this should be considered more as a hint than as a rule fcJf guidance.

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THS BAT J..

14. The Blow.

Continue boiling the syrup. Take your skimmer and dip it into the sugar, then shake it over the pan, hold it before you, and blow through the holes. If you perceive small babbles, <^ little sparkling bladders, on the other side of the skimmer, these are mgna that jon have produced what is called the ^* Blow;"

15. TbB Feather, When you have boiled the mixture a little more, and i«ain dipped the Bldmmer into it, and after shaking it, find, upon blowing through the h<Aea, that bubbles are produced in much greater quantities, then you may be sure the " Feather" has been made. Another sign, after dipping the skimmer, is to sliake it extra hard, in order to get off the sugar; if it has acquired this degree, you will see the melted sugar hanging from the skimmer like sUk or flying flax; whence it is termed by the French d la grande jpiume* 16. The Ball.

To know when the "BalP* has been acquired, you, must first dip the forefinger into a basui of cold water; now apply your finger to the syrup, taking uj) a little on the tip; then quickly dip it into the water again. If upon rolling the sugar with the thumb, you can make it into a small ball, you may be sure that what is termed the " Small Ball" has been produced. When you can make a larger and harder ball, which you could not bite without its adhering unpleasantly to the teeth, you may be satisfied.that it is the " Large Ball"

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TH£ OAR A MEL.

17. The Crack.

Boil the syrnp a reiy little more, dip the finger into the sngar, and i£, upon taking it out, the sugar adhering to the finger breaks with a slight noise, and will not stick to the teeth when bitten, the " Crack" has been produced. Kow boil the syrup up again, dip the finger into the cold water, then into the S}Tup, and as quickly into the water again. If the sugar breaks short and brittle upon doing this, it is the " Great Crack."

You cannot be too careful when the boiling sjrrup is at this degree, because it rapidly passes to what is termed the *^ CarameL" Be quick and cautious, as an additional stir of the fire, or one minute's delay, may cause the syrup to be scorched beyond cure.

18. The Caramel, When the sugar has been boiled to the " Crack," as just stated, it quickly changes to the next degree. The syrup rapidly loses its whiteness, and begins to be slightly colored. You must now add to the syrup a few drops of lemon acid or juice, to ppevent its graining. A little vinegar or a few drops of pyroligneous add, will produce the desired effect.

Dropping the acid in is termed greasing it. Having given the syrup another slight boil, so as to assume a yellow color, take the pan from the fire and place it in a dish of cold water, two or three inches deep. This will prevent burning; a circumstance most to be feared in this process. Unless care be used, it would soon turn from yellow to •brown, and then to black. Especially be careful not to use too much add or lemon-jmce, for this will spoil the syrup, and probably produce the very graining you are trying to avoid, A small piece of butter put into the pan will pre-

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WEIGHTS AND MEASUBES. 107 ▼ent the syrup from Tuang over the sides, and will grease or smooth it, and thus act Hke the acid in keeping it from graining. A little cream of tartar also on the point of a knife, will prevent it from candying. All this time a good red fire (not a blaze) should be kept up underneath. A small pieoe of wet rag or flamiei will keep the top edges of. the pan from crusting with sugar, which might soon cake tip and burn.

When boiling sugar, it is a good plan to keep the top somewhat covered after it has begun to boil, and before the syrup has been boiled to the " Crack." The steam by this plan is kept within \ the sides are moistened, and no crust is formed.* With regard to the ninth degree of boiHng sr^ar, the Caramel," the name is derived from a Count Albu&ge Caramd, of Nismes, who discovered this stage of boiling. 19. Measures of the United States. (Dtstmed Water.) 1 gallon = 8 pounds = 2 halves, i do. =4 do. "-B 2 quarts..

1 quart 2 do. 2 pints.

1 pint 1 do* » 4 giU& \ pint »-> do. '-•2 gills.

A large and a small pair of scales must be provided; the large for weighing sugar, &c., the smaller for drugs, &c., tfcc.

* If at any time you boil the syrup a little too much, or produce a degree beyond what you wisli for, pour in a little water and boil it up again. Sugar that liaa been boiling too often loses many of its good qualities. Some sugars are not well adapted for boiling to the degrees, and no rules laid down would enable the practitiouer to know when the " Crack" is near. Great care must, therefore, bo used; and nothing but practice will enable you to be uniformly successful. It is an old axiom with confectioners and dealers in syrup, that " there are twenty ways to grtast syrup, but none to make it grain when it is greasy."

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108' 20. The Weights are as follows:

1 pound n-x 16 ouQoes.

J do. 8 do.

{. do. a= 4 do.

1 ounce = 8 drachms.

1 drachm =60 grains.

All other articles and utensils, such as mortars, mills, fbimels, demijohns, casks, bottles, labels, pnmps, areome* ters, bong-bammers, bong-bores, bo:;(e8, eases, hammer and nails, 2ind syphon, most be supj^ed, aa necessary to tiie op^ations of distilling and preparing liquors, syrups, cordials, <&c., Sso,

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RECIPES FOR TEN GALLONS EACH.

POE THE DJDEX SEE PAGE 235.

21. Aqua del Paradiso. (Water of Paradise.) 40^ ounces of roast and ground cocoa.

6| do. ground cardamom seeds.

6| do. ground Ceylon cinnamon.

V pints of alcohol, 95 per cent.

Distil the 7 pints of alcohol from off the water and mix the Y pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white simple syrup. (See SimpT^ or Plain Syrup^ No. V.) Filter it if necessary. Color white.

22. Aqua Divina. (Divine Water.) 6| ounces of ground Ceylon cinnamon.

6| do. gum myrrh.

26f do. roasted cacao carac.

*J pints of alcohol, 95 per cent.

Distil the V pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol 95. per cent., then add alowly 53 pints of fine white plain syrup. (See Plain Syrup^ No. 7.) Filter if necessary. Color white.

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no BBOmES FOB TSV QALLOm EACH.

28, Aqua Persicaxia. (Perafaot w«fc«.y 6| ounces of ground common cinnamon.

6} pounds of ground peaoh-kemels.

7 pihts of alcohoL 20 pints of water.

Distil the 1 pints of alcohol from off the water, and mix the 1 pints of flavored alcohol with 20 pints of alcohol, 95 per cent, and 14 drops of otto of roses, then add slowly 53 pints of fine white plain syrup. (See J^lain JS^rup, No. 7.) Filter if necessary. Color white.

24. Aqua Bomana. (Water of Bom©.) 6| ounces of ground Ceylon cinnamon.

6} do. do. aromatic oalamufrroot.

3) da do. nutmegs.

*! pints of alcohd.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white plain sugar syrup. (See JPlain Syrup^ No. 7.) Filter if necessary. Color, white.

25. Ale, Table.

2 gallons of ground malt.

8 do. water, at 142° (degrees) heat.

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

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AMOUB SANS FIN.

Clarify the whole with the white of an egg, filter while hot; cool it as quickly as possible, stir in ^ lb. of yeapt, and let it ferment.

26. Ale, White Devonshire.

2 gallons of ground malt (barley).

^ lb. of hops.

2 lbs. of Grout's extract.

f lb. of yeast.

12 gallons of water, at 142° (degrees) heat. Manipulation as for table ale.

Grout's extract is made by mixing the malt (ground) with 2 lbs. of water, filling in a bottle covered, and letting it stand in a warm place until the fermentation has evaporated. The mixture to be of the consistence of an extract. After the fermentation is complete, and the ale settled, it is to be put in bottles and tied up.

27. Alkermes de Florence.

3f drachms of essence of vanilla.

23 drops of otto of roses.

Dissolved in 27 pints of alcohol, 95 per cent.; then boil for five minutes 13^ lbs. of figs, cut fine, in 53 pints of fine plain white syrup (see No. 7), and add the syrup to the alcohol.

Filter. Color rose with cochineal. (See No. 93.) 28. Amour Sans Fin. (Love without end.) 36 drops of otto of roses.

81 do. oil of Neroly.

Dissolved in 27 pints of alcohol, 95 per cent.; add slowly 53 pints of fine plain white syrup. (See No. 7.) Filter. Color rose with cochineal. (See No. 93.)

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112 EECIi'ES FOB TE^f GALLONS EACH.

29. Angelica Brandy* 4 ounces of pimpinella root.

12 do. angelica do.

2* do. lavender flowers.

Ground and made a tincture, with one quart of alcohol, 95 per cent.; add the tinctare to 4 gallons of the alcohol, and 6 gallons of water.

Filter. Color pale brown with sugar-color. (Bee K'ow 88.) 80. Anise-seed Brandy.

2f drachms of oil of anis&seed.

i do. do. star anise^seed.

Dissolved in 4} gallons of alcohol, 9& per omt.; then add ) of a gallon of fine white plain syrup (see No. 7), mixed with 5 gallons of water.

Filter. Color white.

« 81. Anise-seed Cordial.

8 drachms of oil of anise-seed.

IMssolved in 2} gallons of alcohol, 95 per cent.; then add 2^ gallons of fine white syrup (see No. 7), mixed with 4f gallons of water.

Filter. Color white.

82. Anisette de Bordeanz.

2 J lbs. of ground anise-seed.

2J ounces of ground coriander-seed.

7 do. do. Ceylon cinnamon.

7 pints of alcohol, 95 per cesit.

20 do. wvter.

Distil the 7 pints of alcohol fh>m off the water, and mix the 1 pints <^ flavored alcohcd with 20 pints of alcohol, 95

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ANKBTT^: FAUS8E, per eent.; th«a add slowly 53 pints of fine whitfi plain Filter, if necessary. Color white..

33, Anisette d'HoUande.

♦ 64 otmcefr of ground anise-seed.

27 do. do. star anise-seed.

7 pints of alcohol, 95 per cent.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flayored* alcohol with 26 pints of alcohol, 95 per cent.; then add fdowly 47 pints of fine white plain f^ter. €k>lcHr white.

34. Anisette de Maxtiaique.

54 ounces of ground amse^eed.

18^ do. do. star anise^seed.

7 pints of alcohol, 95 per cent Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent; then add slowly 53 pints of fine white plain Filter, if necessary. Color white.

85, Anisette Fausse. fCmitatioD.) 26|- ounces of ground anise-seed.

17^ do. da &tar anise-seed.

4J do. do. coriandcr-sced.

4^ ounces of ground fennel-seed.

47^ pints of alcohol 95 p^ cent. «

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114:

SECIPJBS FQS T£N GAXJU>NS EACH. Distil the 41^ pints of alcohol from off the water, and mix the 47^ pints flavored alcohol with 32 J pints of fine white plain syrup. (See No. 7.) Filter if neoeBsary. Color white. 36. Arrack.

21^ pints of fine Batavia arrack. 58| do. pure 4th proof rice spirit. i ounce oU of cocoa nuts. Filter. Color white.

87. Beaume Humain. (Bataam <rf Man.) 54 do. do. dnnamom 162 do. do. cedrat.

54 do. do. mace.

Dissolved in 27 pints of alcohol, 95 per cent, th^ add 63 pints of fine white plain syrup. (See No. 7.) Filter. Color white.

38. Bishop.

100 grains of ground nutmegs. 60 do. do. white pe^^r.

1} ounce of cardamom seed. If do. mace.

20 pints of syrup (plain white, see ISTo. V). 60 do. claret wine.

Mixed and boiled together for 1 minute. Filtered. 39. Bishop Extract.

lOj- lbs. of ground orange peeL 2|- do. dnnamon.

10 gallons of alcohol, 95 per t&at.

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BITXEBS, ENGU8H.

Macerate for 14 days (see Ko. 5); press, filter, cokr red with cochineal. (See No. 93.) 40. Bitters, Aromatic, 2| lbs. of ground dried small orange apples. J lb. do. orange peeL 2 ounces do. calamus root.

2 do. do. pimpinella root.

• 1 do. do. cut hops.

Macerate for 14 days with 10 gallons of spirit at 45 per eent. (see No. 5); press out the dregs, add 2^ pints of brown sugar syrup. (See Brown JSyrup^ No. 8.) Filter. Color dark brown with coloring; (See No. 88.) 41. Bitter Danziger I>rops. (S^eNo. 144.) 2 ounces of ground centauriura. 3 do. ^ do. angelica root. \ d| drachms of aloes.

1 ounce of myrrh.

2 do. eassia flowers.

2i do. ginger.

1^ do. nutmegs.

2 do. galanga root.

f do. gentian do.

1^ do. wormwood.

} - do. agaric, all coarse powdered. Macerate for 14 days with 10 gallons of spirit at 45 per cent, proof (see No. 6); press out the dregs, filter, oolo^ dark brown with coloring. (See No. 88.) 42, Bitters, English.

f lb# of lemon peels.

6^ ounces of orange peels.

6^ do. small orange apples.

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116 £ECIF£S FOQ TEN GALLONS EACH.

H ounce of calamus root.

H do. angelica root.

• IJ do. galanga root.

^ do. quassia wood.

2^ do. g^^mvooL.

3 drachms of natmiegs.

Ground to coarse powder; macerate whh 4| gallons of alcohol, 95 per cent., for two weeks, or displace (see Nos. 4 and 5); add 4^ lbs. of brown sugar, boiled, and clarified with 5^ gallons of pure water (see No. 6); color it with 1^ ounces of sugar colonngy dark brown. (See. iNo. 88.) Filter.

43. Bitter&, Essence.

1} lb. of orange ped.

II lb. of orange apples.

If lb. of gentian root.

II lb. of lemon peel.

Ground to coarse powder; macerate or displace with Yf gallons of alcohol, 95 per cent., mixed with 2| gallons of water. FUtev. (SeeHos. 3, 4 and&) 44, Bitters, Hamburg.

2 ounces of agaric.

4 do. ~ cassia buds.

i do. grains of paradise.

3 do. <|aassia wood.

f do. cardamom seed.

8 do. gentian root 8 do. orange apples, dried.

IJ do. orange peel.

Ground to coarse powder; macerate with 4J gallons of

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BITTEE8, STOMACH.

alcohol, 95 per cent, (see No. 5), mixed with 6f gallons of water; add 2f ounces of acetic aether. Color brown. (See No. 88.) 45. Bitters, Orange.

6 lbs. of orange peel, macerate them for 24 hours with 1 gallon of water, cut the yellow part of the peel from off the white, and chop it fine; macerate with 4f gallons of alcohol, 95 per cent, for two weeks, or displace (see Nos. 4 and 6); then add a syrup made of 4i gallons of water and 16 lbs. of sugar.

46. Bitters, Spanish.

5 ounces of polypody.

6 do.

calamus-root.

8 do.

orris root.

21 do.

coriander-seed.

1 ^ do.

centaurium.

8 do.

orange peel.

2 do.

German camomile flower.

' Ground to coarse powder; macerate with 4f gallons of alcohol, 95 per cent, (see No. 5); then add 5\ gallons of water, and 1^ ounce of sugar. Filter. Color brown. (See No. 88.) 47. Bitters, Stomach.

J lb. of cardamom seed.

i do. nutmegs.

\ do. grains of Paradise.

i do. ginger.

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RECIPES FOR TEN GALLONS EACH, ^ lb. of galanga.

I do. orange peel.

} do. lemon peel.

Ground to coarse powder; macerate with 4f gallons of alcohol, 95 per cent, (see No. 5); then add a syrup made of 4^ gallons of water, and 12 lbs. of sugar. (See No. 7.) 48. Bitters, Stoughton.

8 lbs. of gentian root.

6 do. orange peel.

1^ do. snake root (Virginia).

^ do. American safii'on.

^ do. red saunders wood.

Ground to coarse powder; displace with 10 gallons of 4th proof spirit. (See No. 4.) 49. Brandy, Angelica.

1^ lb. of angelica root.

2| oimces of cinnamon.

1^ do. lavender flowers. * 1^ do. liquorice-root.

Ground to coarse powder; then add to 10 gallons of proof spirit and 6 lbs. of rectifier's charcoal. Distil over to 50 per cent.; then mix 3 pints of white plain syrup (see No. V), and so much of water as to get 10 gallons in the whole.

60. Brandy, Anise-seed.

3 lbs. of anise-seed.

2 ozs. of caraway seed.

3 ozs. of orris-root.

Ground to a coarse powder; then add to 10 gallons of

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BRANDY f CASMINATIVE.

proof spirit and 6 lbs. of rectifier's charcoal. Distil over to 50 per cent.; then mix 3 pints of white plain sjrup (see ISo. 7), aad us mach water as to get 10 gallons. 51. Brandy, Blackbeny.

I ooBce of cbmamon.

I do. mace.

i do. cardamom.

Ground to a coarse powder; add to 16 lbs. of blackberries, masbed, and 5 gallons of aloohol, 95 per cent. Macerate for two weeks (see No, 5); {uress it; then add 10 lbs. of sugar, dissolved in 3f gallons of water, S^ter • 52, Brandy, Britiab.

1 oimce of catechu.

■J drachm of vanilla, finely powdered.

Add 1 gallon of fine good Cognac and 9 gallons of pore proof spiiit. Color pale or dark (see Ko. 88.) 53. Brandy, Calamus.

i drachm of oil of lemon.

^ ouiK)e of oil of calamus.

6 drops^of oil of coriandear.

Dissolve in 4} gallons of alcohol, 96 per cent.; then add 5 gallons of water, and i gallon wMte plain syrup (see No. 7). ilesb-color with tincture of saffiron and cochineal (see * Nos. 91 and 93).

54. Brandy, CarminatiTB.

1^ drachms of oil of calamus.

16 drops of oil of anise-^ed* 82 do. do. orange.

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BECU'ES FOJi TEN GALLONS EACH.

16 drops oil of ooriflader.

16 do. do. lemon balm.

Dissolve in 4f gallons of alcohol, 95 per cent.; then add 5 gallons of water and } gallon white plain syrup (see No. V). Color yellow (see No. 91).

65. Brandy, Caraway.

X ounce of oil of oaraway-seed.

80 drops of oil of aniso-seed.

6 drops of oil of coriander-seed.

Dissolved in 4 J gallons of alcohol, 95 per cent.; then add 5 gallons of water and i gallon of white plain syrup (fioe Na 7)..

66. Brandy, Cherry.

16 lbs. ^ black cherries, mashed with the stones. 6 gallons of alcohol^ '95 per cent.

Macerate for two weeks (see No. 5); press it; then add 10 lbs. of sugar, dissolved in 3f gallons of water. Filter 57. Brandy, Gitina.Tnan.

i ounce of oil of cinnamon.

32 drops of oil of cassia-buds.

Dissolve in 4 J gallons of alcohol, 95 per cent.; then add 4i gallons of water and ^ gallon of white plain syrup (see No. 1)* Color brown (see No. 88).

58. Brandy, Cloves, H drachms of oil of cloves.

^ drachm of dl of dnnamon.

Dissolve in 4 J gallons of alcohol, 95 per o^t.; then add 4 J gallons of water and | gallon of white plain syrup (see No. 7). Color dark-brown (see ISo. 88).

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59. Braady, Domestic.

60 drops of oil of Cognac.

8 drachms of orris-root powder. 1 drachm of finelv-cut vanilla. Macerate in 4 ounces of alcohol, 95 per cent., in a warm place, for 24 hours (see No. 6); tilter, and then add to it 9f gallons of fourth-proof spirit (purest quality), and Ijpints of white pism syrup (see No. 1). Color pale or dark -with coloring (see No. 88).

.. 60. Bxaady, French.

1 gallon of genuine Otard brandy. 8| gallons of fourtli-proof spirit (pure). I g^lon of pure white plain syrup (see Na 7). Color dark or pale with colonng (see No. 88). 61. Brandy, Ginger.

^ lb. of white ginger, cut and washed. 7^ lbs. of sugar, boiled for ten minutes with 3 gallons of water; strain; then add 7 gallons of fourth-proof spirit. Color pale yellow (see No. 91). 62. Brandy, Q-runewald.

^ lb. of orange peel.

^ lb. of centaurium.

1 oz. of ginger. % 1^ oz. of calamus-root.

1^ do. blessed thistle.

1 oz. of wormwood.

f do. trefolii.

1^ drachm of oil of cloves.

IJ do. oil of cinnamon.

f do. oil of peppermint.

4} gallons of alcohol, 95 per cent.

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BEOIPES FOR TEN GALLONS EACH.

Macerate for 24 hours (see Xo. 5); then add to the strained and filtered tincture a syrup made of ^ gallon of white plain syrup (see No. 7), dissolved in 4J gallons of water. Color brown. (See No. 88.) 63. Brandy, Imperial Peach.

4^ ozs. of powdered bitter almonds.

3f gallons of alcohol, 95 per cent.

5} gallons water.

Mix togetlier, and macerate for 24 honrs (see ISTo. 5); then add a strained symp, made of Sf lbs. of sugar; 1 pint of peach jelly; 2\ ozs. preserved ginger; 1 lemon, cut in dices; 1 drachm of grated nutmegs; 1 drachm of allspice, in powder, and 5 pints of water, boiled for two minutes. Mix the whole, and filter.

64. Brandy, Juniper.

9 drachms of best oil of juniper, dissolved in 4f gallons of alcohol, 95 per cent.; then add 6 lbs. of sugar, dissolved in 4} galloDs of water. Filter. 65, Brandy^ Hint i ounce of oil of spearmmt.

30 drops of oil of peppermint.

8 drops of oil of bergamot.

DissolYe in 4f gallons of alcohol 95 per cent., then add 8 lbs. of sugar dissolved in 5^^ gallons of water. Color green with indigo and saffron tincture. (See No. 90.) 66. Brandy, Orange* 4^ drachms of oil of orange, 8 drops of oil of ueroly.

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BBAJBIDX BFICE.

Dissolve in 4J gallons of alcohol 95 per cent., then add 2^ lbs. oi sugar dissolved in 5| gallons of water. 67. Brandy, Peach* 18 lbs. of peaches mashed with the stones, macerate them for 24 hours with 4f gallons of alcohol, 96 per c^t. (see No. 5), and 4 gallons of water.

Strain, pressj and filter; add 6 fdnts of white plam synip. (See Ko. 7.) Color dark yellow with odoring. (See Ko. 88.) 68. Brandy, Feppenuint..

i ounce of oil of peppermint (English). Dissolve in 4} gallons of alcohol, 95 per cent., then add 4| Hbs: of sugar dissolved in 5 gallons of water. 'Enter. (See No. 3.) 69. Brandy, Baspberry.

4 gaHons of raspberry juice, 4f gallons of alcohol, 95 per (smi», macerate for 2 days (see Ko. 5), then add 1| gallon of white plam syrup (see 2^o. 7). Filter. 70. BxaBdj, Spioe.

f do. cardamom.

1 do. galanga root.

1 do. ginger.

Ground to a coarse powder; macerate it for a week with 10 gallons of good French brandy. (See Ko. 5). Filter.

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1S4 BBGIPBS FOB tEtT iSkAUXmS SAOH. 71. Brandy, Stomach. (Ckeen.) 1 lb. of cubebs.

2^ ounces of centaurium. 1| do. trefolii.

2 do. cassia buds. Ground to coarse pK)wder; macerate for one week in 4f gaUomiofaloohol, 96 percent (See No. 5.) Filter, theDi add i drachm of oil of rosemary* s do.

oil of sage.

JL a do.

oil of camomile.

a do.

oil of peppermint. do.

oil of spearmint.

do.

oil of lavender.

do.

oil of caraway.

do.

oil of origamim* do.

oil of lemon.

do.

oil of coriander-seed. da oil of aniseHseed. f do.

oil of fennel-seed. After being dissolved, add 4 lbs. of sugar dissolved in 6 gallons of water. Color green with tincture of indigo and saflOron. (See No. 90.) 72. Brandy, Stomaoli. (Wiiit©,) i dradmi of oil of anise-seed.. ^ do. oil of comnder seed. ^ ^ do. oil of spearmint. 1 do. oil of orange. J do. oil of cloves. J do. oil of cinnamon. 2 do. oil of calamus. Dissolve in 4| gallons of alcohol, 95 per cent.; {mixed with 4 lbs. of sugM*, dissolved in 5 gallons of winter. Filter. (See Ko. S.)

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CANEUN DE COEFOU.

78, Brandy, Strawberry.

4 gallons of Btrawberry juice.

.4f gallon of alcohol, 95 per cent. Macerate for 2 days (see No. 5), then add 1| gallons of plain white syrup. (See No. 1,) Filter. (See Ko. 3.) 74. Brandy, Wormwood.

2 J drachms of oil of wormwood.

1^ ounces of herb of wormwood.

i do. calamus root.

The herb and root must be ground and nMoented (Bee No. 6) a few days, then pressed, and the oil dissolved in 4J gallons of alcohol, 95 per cent.; add a syrup made of 4 lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saffiron. (See No. 90.) 75. Calabre a chaud.

36 gallons of white or red wine must, boiled and skimmed down to 8f gallons; to this add 1| gallon ci alcohoi, 96 per cent.

Use; for manufacture of Malaga wine.

76. Calabre a froid.

9 gallons of fresh, pure red or white wine must. 1 gaUcm of alcohol, 95 per cent.

Let it clarify itself by standing. Decant. Use: For the manu&cture of different wines. 77. Canelin de Coxfou.

2 drachms of oil of Oeylon cioDamon.

Dissolve in 3^ gallons of alcohol, 95 per cent.; then add 6| gallons of white plain syrup. (See No. 7.) Color, yellow. (Seeiio. 91.)

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BEOEPES FOK TEN GALLONS EACH 78. CaneUe.

6f drachms of oil of cUmamon.

Dissolve in ^ gallons of aboliol, 95 per c^t.; then add 6f gallons- of phdn white syrup. (See No. 7.). 79. Cedrat drachms of oil of cedrat.

Dissolve in 3^ gallons of alcohol, 95 per cent., and 6|• gallons of white plain syrup. (See !No. 7.) Color, yellow. (See i^o. 91.). • 80. Champ d'Asile.

8 ounces of caraway-seed.

4 do. grains d'ambrette.

1 1 do. Ceylon cinnamon, ground to coarse powder; macerate and distil with 3 gallons of alcohol, 95 per cent^ and 31 gallons of water.

Distil the 3 gallons of alcohol from off the water, and mix the 3 gallons of aromatic spirit with a syrup made of 42 lbs. of sugar and 4} gallons of water. (See ^o. 7.) Filter. 81, Christine.

2 drachms of essence of yanilla.

24 do. oil of neroly.

48 do. oil of cinnamon.

Dissolve in 3 'gallons of 95 per cent, alcohol; mix it with a syrup made of 42 lb& of sugar, and 4f gallons of water, (See No. 7.) 83. CbariBtophelet..

6|- drachms of Spanish saffron.

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10} oimoes of figs.

10} drachms of galanga-root.

4} oimoes of orris-root.

2| do. sage.

4^ do. staranis.

Ground to a coarse powder. Macerate (see No. 6), and distil with 6 gallons of alcohol, 95 percent., and 1\ gallons of water. Distil off 6 gallons of the aromatic spirit; then add 1} gallons of St. Julien Medoc wine; 1} gallons of distilled water; 13 drops of tincture of ambergris, and 2^ gallons of white plain syrup (see No. 7). Color purple with tincture of elderberry (see No. 92). 83. Cider, Champagne.

10 gallons of cider, old and clear.

Put it in a strong iron-bound cask, pitched inside (like beer-casks); add 2^ pints clarified white plain syrup (see No. 7); dissolve in it 5 ounces of tartaric acid. Keep the bung ready in hand; then add 7^ ounces of bicarbonate of potassa; bung it as quickly, and well as posdble. 84. Cider, Strong.

Take as many apples as will make juice sufficient to fill a strong cask. Make a pulp of them, by passing them through a cider-milL Spread this pulp out on a large surface, in the open air, and leave it for 24 hoiirs. Pres9 out the juice as thoroughly as possible, and fiU the tiask up to the bung-hole, and keep it full as long as the fermentation is going on, by adding some juice kept aside for that purpose. When the fermentation is ended, draw it oft* in another clean cask; but previous to lilling tliis cask, burn 1 drachm of brimstone in it, by hanging an iron vessel through the bung-hole. Bung it up carefully, and keep it in a cool place.

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XSOIFES FOB TEN GALLONS EAOH.

85. Cider, Sweet Procure a cask, pitclied inside (like a beer-cask); then take as many sweet apples as will make juice sufficient to fill it. Press the apples as quickly as possible, being care-* ful to let the juice settle a little while; then decant the juice, and put it in the cask in the following manner, viz.: l8t. Bum i ounce of brimstone in the cask (as described in recipe No. 84), 2d. Bung up the cask and let it stand a while. 3d. Fill the cask i full with the juice, being very careful to shake it well. Go througli this process three times, and be very particular to observe the above directions each time. After you have put the last ^ of the juice in the cask, bung it carefully, and put it in a cool place for use.

86. Citron.

X ounce of oil of lemon, dissolved in 3} gallona of alcohol, 95 per cent.

Hien add 6| gallons of white plain syrup (see No. 7). Color yellow (see No. 91).

87. Citrouelle.

1 lb. of lemon peel, only the yellow part. 2 ounces of orange peel, only the yellow part* 1 drachm of cloves.

1 da nutmegs.

Cut in small pieces; macerate with 5 gallons of alcohol, 95 per cent., and 5 gallons of water (see Ko. 5). Distil off 8 gallons of aromatic spirit, and mix it with 2 gallons of white plain syrup (see Ko. 7). CcAot yellow (see Ko. 91).

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COLOR, GREEN. 129. 88. Coloring.

Take 100 lbs. of white sugar, and mix with it 3 gallons of water, in a copper or iron boiler of 50 gallons capacity. It is necessary to have the boiler this size, as in manufacturing coloring the liquid is apt to run over when made in a smaller vessel. Put the boiler on a smart fire, and stir the sugar constantly, so as to prevent its burning on the bottom. Keep it boiling until it gets as black as tar when dropped on a cold stone.. Then add slowly 6| gallons of boiling water — at firsts only a little at a time, and increasing the quantity gradually — constantly stirring as the whole is dissolved. Pass it through a flannel. 89. Color, Blue.

Take 3 ounces of sulphuric acid (smoking) and put it in a one-gallon glass jar; add, in very small portions, 1 ounce of the finest powdered indigo, being very careful to stir the ingredients constantly during the process of mixing them. Let the jar stand in a warm place for several days, and then add, very slowly, 3 quarts of water; after which add, in small quantities, ^ lb. of chalk powder, and continue stirring it as long as a froth rises from the mixture. After having done this, let it stand for 24 hours, then decant, filter, mix 1^ pint of alcohol with it, and bottle for use.

90. Color, G-reen, By mixing the tincture of saflfron and the tincture of indigo together in different proportions, you can obtain any shade of green you desire. For a light-green, increase the saffron; for a dark-green increase the indigo.

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COQUETTE FLATTEUSE.

91. Color, Yellow.

Mix I lb. American saffroD, cut very fine, with 1 quart of alcohol, 95 per cent.; put it in a covered jar, in a warm place, and let it stand for 8 days; then press, filter, and bottle for use. A yellow coloring may also be made of turmeric instead of saffron. Observe the same proportions, and make in the same way.

92. Color, Purple.

a Mix 1 lb. elderberries, mashed to a pulp, with 1 quart of of alcohol, 95 per cent. Macerate (see No. 5) in a warm place for 8 days; then press, filter, and bottle for use. 93. Color, Red.

1 omice of finely-powdered cochineaL ^ drachm of calcinated alum.

Boiled with a quart of water, in an earthen dish; add 1 quart of alcohol, 95 per cent., press, filter, and bottle for use.

94. Color, Violet.

1 pint of blue color.

2 pints of red color.

Mix together.

95. Coquette Flatteuse.

24 drops of oil of rose.

48 do. oil of mace.

32 do. essence of ambergris.

Dissolve in 3 gallons of alcohol, 95 per cent.; then add a syrup made of 42 lbs. of sugar and 4 J gallons of water (see No. 1). Color rose (see No. 93).

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OOBDIAL) GA&AWAY* 131 32 drops of oil of cinnamon.

2i do. oil <^mace.

48 da dl of pepp^mint.

Disdolye in 3 gallons of alcohol, 95 per cent.; 4idd a 8yrup Boiade of 42 lbs. of sngar and 4J gallons of water (see No. 7). Filter (bee iS^o. 3).

97. Cordial, Bright PearL (JeHr) 2 ounces of candied lemons.

2 do. lemon peel.

3 do. candied ginger.

4 do. raw ginger.

Boil for 20 minutes in 2 gallons of water, strain it, and add to the strained liquor a jelly made of the following ingredients.

4 ounces of currant jelly.

2 ' do. almonds blanched and broken.

1 do. almond bitter, " " « 2 do. St John's bread, broken and mashed. 1 do. conserve of white roses.

1 do. ginger powdered.

1 do. chmaxhon j- pint of lemon juice, 1 gallons of fourth-proof spirit, 2 ounces of isinglass dissolTed in water; put this together in a stone pot well covered; then take 6 lbs. of Malaga raisins boiled with one gallon of water, and mix with the above; press and filter it through a flannel while hot. 98. Cordial, Caraway.

6 drachms of oil of caraway dissolved in 3 gallons of alcohol, 95 per cent.; add a syrup made of 42 lbs. of sugar and 4} gallons erf water. (See No. 7). Filter.

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99. Cordial, Cherry.

30 lbs. of cherries, red sour, without stems, make them to a pulp and macerate with 4^ gallon- of alcohol, 95 per cent, (see Ko. 5); press, and add a s>Tup made of 42 lbs. of sugar and 3^ gaUons of water. (See No. 7.) filter. 100. Cordial, Cixmamon.

} oimoe of <»1 of cnmanuni, cEascdved in 3 gallons of alcohol, 95 per cent.; then add a syrnp made of 42 lbs. of hugai', and 3^ galioiib of water. (See JSo. 7.) Filter. 101. Cordial, Cloves.

12 omices of cloves.

I do. cardamom.

Gromid to coarse powder; macerate or disj^aoe with 5^ gallons of alcohol, 95 per cent, (see Nos. 4 and 5), and 5^ gallons of water. Distil fr<Hn off the water 5 gaUons of aromatic spirit, and then add a syi*up made of 24 lbs. of sugar and 3^ gallons of water. (See Xo. 7). Color brown with tincture of cloves.

102. Cordial, G-inger.

10 ounces of groimd ginger, 5 drops of oil of bergamot; macerate it with 3 gallons of alcohol 95 per cent., press and filter, and then add a syrup made with 42 lbs. of sugar, and 4 a gallons of water* (See No. 7). Color pale ydlow. lied ijinger is the same ^.s the above, except it is colored red with cochineaL

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GOBDIAL, LEMON, 103. Ckffdial^ Green Gto^e.

8 lbs. of ripe gages and 42 lbs. of sugar, 4 J gallons of water; boil them tender and make them to a polp) fikim and take firom the fire, then add:

4 ounces of currant jelly.

4 dates, cut in small pieces.

4 do. oimces of figs, do. do.

|- pint of orange juice. • 3 do. sherry wine.

1 do. calf's-foot jelly.

1 ounce of candied lemon.

♦ 1 do. dnnamon.

1 do. cloyes* 2 do. ginger.

1 do. nutmeg.

1 do. pimento.

All coarsely powdered; macerate for one week (see "No. 5), and add 2 gallons of alcohol, 95 per cent.; strain, press ^d filter.

104. Cordial, Lemon.

2 lbs. of fresh lemon peel.

i do. roasted wheat bread, cmsts.

J do. cinnamon, crushed.^ i ounce of nntmeg, do.

Cut small and macerate for one week with gallons of alcohol, 95 per cent., and 5^ gallons of water. Distil from off the water 5 gallons of aromatic spirit, and add to this 30 drops of oil of lemon, and a syrup made of 24 lbs. of sugar, and 3 J gallons of water. (See No, 7.) Color, pale yellow. (See No. 91.)

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EECIPES FOR TEN GALLONS EACH.

105. Cordial, Maccaron, French.

22 ounces of bitter almonds.

Ground to coarse powder; macerate for one week, with 6^ gallons of alcohol, 95 per cent., and 5^ gallons of water. Distil from off the water 5 gallons of aromatic spirit, and mix it with a syrup made of 24 lbs. of sugar, and 3^ gallons of water. (See No. 7.) Filter.

106, Cordial, Mint.

^ ounce of oil of spearmint.

Dissolve in 3 gallons of alcohol, 95 per cent., then add a syrup made of 42 lbs. of sugar and 4f gallons of water. Color green, with tincture of indigo and saffron. (See No. 90.) 107. Cordial, Noyau, 1^ lb. of apricot kernels.

^ do. peach do.

^ do. prune do. ^ The rinds of 12 oranges, cut in small pieces. Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water.

Distil from off the water 3 gallons of flavored spirit, and mix it with a syrup made of 42 lbs. of sugar, and 4} gallons of water. (See No. 7.) Filter.

108. Cordial, Orange.

1 ounce of oil of orange.

Dissolve in 3 gallons of alcohol, 95 per cent., then add a

Page 140 See this page in the book

syrup made of 42 lbs. of sugar, and 4J gallons of water. Color yellow, with a tincture of sj^on. (See No. 91.) 109. Cordial, Peach.

12 lbs. of peacliies and kernels mashed to a pulp let ^b.t!m ^rm^t for eight days, and then boil for 2 minutes in ^ gallons of white plain syrup. (See No. V.) Strain, then add 3 gallons of alcohol, 95 per cent.

Color yellow, and filter. (See No. 91.) 110. Cordial, Peppermint, ^ ounce of dl peppermint dissolved in 8 gallons of alcohol 95 per cent.; add *! gallons of white plain syrup. (See No. 1.) Filter.

111. Ccardial Fersicot.

3 lbs. of peach kemds.

6 ounces of lemon peel.

i do. doves.

^ do. nutmegs.

Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water. Distil from off the water 3 gallons of flavored spirit, then add 1 gallons of white plain Color pe&ch-blossom color, with tincture of cochineaL 112. Cordial, Quince^ 48 ounces of quinces, grated, macerate for 8 days in 3^ gallons of alcohol 95 per cent., and 3^ gallons of water. Distil from off the water, 3 gallons of flavored spirit, add 1 gallons of white plain syrup. (Sae No. 1.)

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raS FOB Tm CMLLLONS EACH, 113, Cordial Hailroad.

2 diaduas of oil of peppermint.

1 do. do. wormwood.

1 drachm of oil of hyssop.

Dissolve in 3 gallons of alcohol 95 per cent., then add 1 gallons of white plain syrup. (See No. 7.) Ck>l(»' lilac (See J^o. 94.) 114. Cordial Raspberry.

12 lbs. of raspberries; boil the juice with 6^ gallons of white plain sp-up (see No. 7); add 3 gallons of alcohol 95 per cent Filter.

115. Cordial Hed Water.

1 ounce of cloves.

1 do. dnnamon.

1 do. Jamaica pepper. ' 1 do. nutmegs; all ground to a coarse powder. Macerate for 8 days in 3 gallons of alcohol, 95 per cent, (see No. 5); add 7 gallons of white plain syrup. (See No. 1.) Color red with cochineal. (See No. 93.) Filter..116. Cordial, Rose.

40 do. tincture of musk.

24 do. oil of orange.

Dissolve in 3 gallons of alcohol, 95 per cent., thea add 7 gallons of white plain syrup. (See No. 7.) Color rose with cochineal. (See Na 93.)

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CBEME d' ANISE.

117. Cordial, Celery.

1 lb. of celery seed, and 5 lbs. of celery root, boiled for 2 minutes with 7 gallons of white plain syrup (see No. 7), then add 3 gallons of alcohol, 95 per cent., strain, filter > color with tincture of turmeric. (See No. 91). 3 lbs. of raisins, seeded, 5 lbs. of young sprouts of smallage; cut and wash them; boil for 2 minutes in 7 gallons of white plain syrup (see No. 7); strain, then add 3 gallons of alcohol, 95 per cent. Filter.

119. Creme d' Absinthe. (Absinthe Cream.) Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3| gallons of water. Distil from off the water 3^ gallons of flavored spirit, and then add a syrup made of 53 lbs. of sugar and 2 1 gallons of water, near boihng heat. (See No. 7.) Color green with indigo and saffron. (See No. 90.) 120. Creme d'Angeliqtie. (Angelica Cream.) 12 ounces of angelica root powdered; macerate for 24 hours in 3| gallons of alcohol 95 per cent, (see No. 5), add 3 1 gallons of water. Distil over 3^ gallons of flavored spirit; then add 53 lbs. of sugar, and 3^ gallons of alcohol near boihng heat.

121. Creme d' Anise, (Anise-seed Cream.) 24 ounces of green anise-seed.

8 do. star anise-seed.

118. Cordial Smallage.

24 ounces 8 do.

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eecCes foe ten gallons each.

Ground; tlien macerate for 24 hours in 3| gallons of alcohol, 95 per cent., and 3| gallons of water; distil from off the water 3^ gallons of flavored spirit, then add 53 lbs. of sugar and 3^ gallons of water, near boUing heat. 122, Creme do Barbadoes. (Barbadoes Cream.) 4 lemons, the rinds only., 4 oranges, Ceylon, do.

3 drachms of mace.

1^ drachms of cloves.

11 do. bitter almonds.

1^ do. nutmegs.

Ground and cut; macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and 3| gallons of water. Distil from off the water 3^ gallons of flavored spirit; then add 53 lbs.

of sugar, and gallons of water, near boiling heat. 123. Creme de Cacao. (Cocoa Cream.) 5 lbs. of roasted cacao.

1 ounce of Ceylon cinnamon.

Ground; macerate for 24 hours in 3 J gallons of alcohol, 95 per cent., and 3| gallons of water. Distil from off the water 3i gallons of flavored spirit, then add 53 lbs. of sugar and 3^ gallons of water, near boiling heat; add one ounce of tincture of vanilla.

124. Creme de Cedrat with Champagne. (Cedrat 1 ounce of oil of cedrat, dissolve in 2^ gallons of alcohol, 95 per cent., add 4 quart bottles of champagne, 53 lbs. of sugar, and 3^ gallons of water, near boiling heat.

Page 144 See this page in the book

CBE¥£ I>£ DATTJSS.

125. Creme de ChoCOlat. (Chocolate CSreanL) 8 lbs. of roasted cacao.

4 do. vanilla.

Ground; macerate for 48 hours in 3^ gallons of alcohol, 95 per cent., 3| gallons of water. (See Ho. 5.) Distil from off the water 3^ gallons of high-flavored spirit; then add 63 lbs. of sugar, and 3^ gallons of water, near bdling heat.

126, Creme de CinZLaniOZl. (Cinnamon Cream.) 162 drops of oil of cinnamon.

DissolYe in 3^ gallons of alcohol, 96 per cent.; then add 63 lbs. of sugar, and 3] gallons of water, near boiling heat. Color yellow. " (See 'No. 91.) 127. Creme de Cinq. Fruits. (Cream of Five Fruits.) 6 bergamots, the rinds only.

6 bitter oranges, do. do.

6 cedrats, do. do.

6 lemons, do. do.

9 orauges, do. do.

Cut small; macerate for 24 hoars with 3^ gallons of alcohol, 96 per cent., and 31 gallons of water (see No. 6). Distil from off the water 3^ gallons of flavored spirit, then add 63 lbs. of sugar and 3^ gallons of water, near boiling heat.

128, Creme de Dattes, (Date Cream.) 8 lbs. of dates pounded, and boiled with 63 lbs. of sugar, 3^ gallons of water; strain and press; then add 12 drops

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140 BEODPES FOE TEN GALLONS EACH.

of oil ef neroly, and dissoiYe in ^ gallons of alcohol, 95 per cent.

129. Creme Imperiale. (imperial Cream.) 4 onnces of carrot-seed.

8 do. angelica-seed.

Distil &om off the water gallons of flayored ^irit; then add 53 lbs. <^ sugar and 3^ gallons of water, heated near boiling.

130. Creme de Maxtinique, (Martinique Ora«ii.) 4 drachms of tincture of Tanilbu 32 drops of oil of neroly.

24 drops of oil of cinnamon.

Dissolve iu 3^ gallons of alcohol, 95 per cent.; then add 53 lbs. of sugar and 3^ gallons of water, near boiling heat, and color rose. (See No. 93.) 131. Creme de Menthe. (Hist Oman,) 6 lbs. of spearmint.

25 lemons, the rinds only.

Cut and macerate for 24 hours with 3 J gallons of alco» hoi, 95 per cent., and 3 J gallons of water. (See No. 5.) Distil from oS the water 3^ gallons of flavored spirit, and dissolve in it 5 drachms of oil of peppermint; then add 53 lbs. of sugar and 8| gallons of water, near boiling heat.

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OSBMS DS fiOBES.

132. Creme de Mooha. (OoffeeGream^ 32 ounces of Mocha coffee roasted and ground, macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., add d| gallons of water (see No. 5). Distil from off the water d| gaUons of flavored spirit, and ^ssolve in it one drachm of essence of yanilla, then add 53 lbs. of sagar and 3i gallons of water near boiling heat.

133, Creme de Nymphe. (Lady's Cream.) 97 drops <^ oil of cinnamon.

49 do. oil of mace.

24 do. oil of roses.

Dissolve in 3J gallons of alcohol, 95 per cent., then add 63 lbs. of sugar and 3^ galloqs of water, near boiling heat. Color rose. (See No. 93.).

1844 Creme d' Orange, with Champagne. (Orange 1 ounce of oil of orange, dissolve in 2^ gallons of alcohol, 95 per cent., add 4 quart bottles of champagne, 63 lbs. of sugar, and dj- gallons of water, near boiling heat. 135. Creme de Portugal. (Portugal Oream^ 1 ounce of oil of Portugal; dissolre in 8^ gallons' of alcohol, 95 per cent^ add 53 lbs. of sugar and 3^ gallont of water, near boiling heat.

36. Creme de Roses. (Rose Oream.) Dissolve 1 drachm of oil of roses, in 3| gallons of alcoxiiol, 95 per cent., then add 53 lbs. of sugar and 3\ t^'dWons ■of water near boiling heat, and color rose. (See No..93.J.

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BECIPES FOB TEN GALLONS EACH.

137, Creme Hoyale. (Boyal Oream.) 4 ounces of cloves.

8 do. carrot-seed.

10 oranges, the rinds only.

Macerate for 24 hours with gallons of alcohol, 95 per cent., and 3| gallcms <^ water (see No. 5). Distil from off the water gallons of flavored spirit, then add 53 lbs. €ii sugar and 8^ gallons of water near boifing beat.. 138. Creme de Truffles. (Oream of Truffles.) 1 lb. of truffles, ground; macerate for 8 days with 3Jgallons of alcohol, 95 per cent, (see Ko. 6); strain, press and add 53 lbs. of sagar, and 3i gallons of water, near boiling heat.

Color dark ydlow. (See Ko. 88).

139. Creme de Yaiiille. (Tanilla Oream Oordiai.) 2 drachms of vanilla bean, cut fine; macerate for 2 days in 3^ gallons of alcohol, 95 per cent, (see ^o. 5); th^ add 53 lbs. of sugar and 3} gallons of water, near boiling heat.

140. Creme VirgtiiaL (Tirglii's Oream.) If gallons of rose-water.

If do. orange-flower water.

Dissolve in it 53. lbs. of sugar, then add 3^ gaUons of alooholf 95 per cent. Filter.

141. Cuckold's Comfort.

^ lbs., of fresb poppies mashed, macerate one week with;[,4^aUons^af proof spirit (see N'o. 5); strain, press, add one,.gjg^^'if Iwhite pllun syrup (see No. 1); flavor with ^

Page 148 See this page in the book

DANZiaEB DBOFS.

1^3 oimce of essence (^Tanilla, 24 drops of oil of roses, dissolve in 2 ounces of alcohol, 95 per cent. Filter. (See No. 3.) 142. Culotte dU Pape. (Pope a Breeches.) 1 ounce of nutmegs.

•J do. cloves.

J- do. vanilla.

Macerate for 24 hours with 3^ gallons of alcohol, 96 per cent., and 3^ gallons of waters (See Ko. 5.) Distal firom CfS the -vater 3 gallons flavored spirit; add 42 lbs. of sugar boiled with 4J gallons of watec Color pale yeUow. {See No. 91.) 143, Curacao d'HoUande. (Hdland Oara9oa)) 1 lb. of Oura^oa orange peel.

-Let ihem soak in water; boil them for 5 minutes with the juice of 16 oranges and 7 gallons of white plain syrup (see No. 7); then add 3 gallons of alcohol, 95 per cent.; strain, filter; color dark yellow. (See No. 88.) 144. Dauziger Drops. (See No. a.) 2 ounces centauriiira. 2^ ounces ginger. 3 do angelica root. 1^ do. nutmegs.

^ drachm aloe socotrin. 2 do. Galanga root. ^ ounce myrrh. f do. gentian root.

2 ounces cassia buds; 1| do. wormwood, f do. agaric.

Grind and macerate with 4f gallons of alcohol, 96 per cent., and 5^ gallonsr of water (see No. 5); strain, press, filter, and color dark yellow. (See No. 88.)

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144 BEOIPES FOE TEN GALLONS EACH.

145. Eau d'AbriCOtS. (Apricot Water.) 80 apricots, very ripe.

Cut in small pieces, and boil them up with 4 gallons of white wine; strain, and add 1| gallon of white plain syrup (see No. 7); ^ an ounce of tincture of cinnamon, and 4f gallons of alcohol, 95 per cent.; filter after two weeks.

146. Eau d' Absinthe. (Absinthe Water.) 22 ounces of wormwood.

Macerate 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 8 lbs. of sugar dissolved in 6^ gallons of water; filter, and color green with tincture of saffron and indigo. (See N"o. 90.) 147. Eau d'Anis. (Water of Anise-seed.) 1 ounce of oil of anise-seed dissolved in 3 gallons of alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved in 6 J gallons of water, and filter. (See No. 3.) 148. Eau d'Anis Compose. (Compound Water of Aniseseed.) ^ lb. of green anise-seed.

^ lb. of star anise-seed.

I lb. of angelica seed.

Grind; macerate for 24 hours with 3 gallons of alcohol, from off the water 3 gallons flavored spirit, and add 3 lbs. of sugar dissolved in 6^ gallons of water; then filter.

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EAU AKOMATIQUE.

149. Eau Archi-Episcopale.

24 cedrats.

18 ounces of lemon balm.

3 drachms'of mace.

6 ounces of angelica root.

2 drachms of reseda flowers.

2 do. jasmin do.

3 quarts of orange-flower water.

Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); distil over 3 gallons of flavored spirit, add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.) 150. Eau d' Argent. (Silver mter.) 4 drachms of oil of cedrats.

Dissolve in 3 gallons of alcohol, 95 per cent., add 20 lbs. of sugar dissolved in 5f gallons of water; filter, then add 40 sheets of silverfoil, torn or cut in small pieces. 151. Eau Aromatique. (Aromatic Water.) 13 ounces of Ceylon cinnamon.

6^ do. sassafras.

13 drachms of ginger.

Ground; macerate for 24 hours with 3 gallons of alcohol, over 3 gallons' of aromatic spirit; mix with it 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)

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*E8 VOB TEN GALLOm JBAOH.

152. £lau de. Belles Daxne& 2f drachms of essence of vanilla.

12 drops of oil of neroly. Dissolve in 3 gallons of alcohol, 95 per c^t»; add 20 Ibs^ of sugar dissolved in 6} gallons of wato.

Filter. 0<^orrose. (See Xo* 93.) 153. £IaU de Beigamotte. (Bergamot Water.) 10 oranges, tihe rinds only.

10 bergamotB, do. do.

5 lemons, do. do.

Gut them in small pieces, and macerate for 24 hours with 8 gallons of alcohol, 95 per ceiU;..; add 3^ gallons of water (see No. 6). Distil from off the water 3 gallons of flavored spirit, and add 20 lbs. of sugar, dissolved in 5 J gallons of water. Filter. (See No. 3.) 154. Eau de Cgnnelle. (Cmnamon Water.) • 1 ounce of oil of cinnamon; dissolve in 3 gallons of alco^ hoi, 95 per cent., then add 8 lbs. of sugar dissolved in 6 J gallons of water. Filter. (See Ko. 3.) 15d* E»a de Oarvi (Caraway Water.) IJ lb. of caraway seed, ground; imd macerate for 24 hours with 3 gaUons of alcohol, 95 per cent., and 3J- gallons of water (see No. £). Di^ from off. the watei^ 3 gaOons of flavored spint, and add 8 lbs. of sugar dissolved in 6} gallons of water. Filter. (See No. 3.)

Page 152 See this page in the book

156. Sau dd Cediat. (Oednt Water.) 48 cedrats, the rinds only.

24 oranges, do. do.

Cut and maoerato them for 24 horn with 8 gallons of akc^ol, 95 per oent^ and 8^ gallons oi water (aee No. fi). Distil from off the water 3 galkms of fttvored spirit; add 24 lbs. of sngar dSssolved in 5^ gallons of water. Mter, (See Ko. 8.) 157. Eau de Celery. (KirachwaBBer.) 12 ounces celery seed ground. Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5); distil from off the water the 3 gallons of flavored spirit; then add 24 lbs. of sugar dissolved in 5^ gallons of water. Filt^. (See No. 8.) 158. EaU de Cerises. (Cherry Water.) Take 9 bushels of - black cherries, without stemsi and make a pulp of them; break two handfuls of cheny stones; put this pulp in a large eask, and let it ferment for 2 or 3 months; keep off the air by a good fixed cover, and add water sufficient to jnevent its burning when distilled; then distil over to tlie strength of 65 per cent. (10 above proof), and fill it in dem\jolm8 or bottles.. 159. Eau de Chasseurs, (Hunter's Dew.) 145 drops of oil of peppermiBt 48 do. oil of maoe.

Dissolved in 3 gallons of alc<^oI, 95 per oent.; then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter.

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BBOZPSS lOB TBS OALL0N8 SA.CH. 100« Sau de ColQgiidy i^ttre, (OoiogDo Water.) 21 ounces of oil of orai^e. 21 do. oil of bergamot. 2f do. <»lof]ieit>ly., Q-ff da <»1 of layender. 3ff do. oil of rosemary. Dissolve in 10 gallons of alcohol, 95 per cent. 161. £aa de Cologne, a I'Anibregris. (Ambergris Oologne Water.^ 21 ounces of oil of orange. 21 do.- oil of bergamot. %i do. oil of neroly. da oil of lavender.

S\f do. oil of rosemary. 200 do. essence of amber. ' Dissolve in 10 gallons of alcohol, 95 per cent. 162. Eati de Cologne au Muse. (Musk Cologne Tfater.) 21 ounces of oil of orange. 21 do.. oil of bergamot. 2f do. oilofneroly.

do. oil of lavender.

3\f do. oil of rosemary, i ounce essence of musk. Dissolve in 10 gallons of alcohol, 95 per cent, DlgWzad by Google

Page 154 See this page in the book

£▲17 DS FLEUSS d'qBANOES. 149 163. EaaGordiale. (Cotdini Water.) 1 ounce of myrrh.

4 da cinnamon.

Ground; macerate for 24 ham widi 8 galkms of aloohoi, 95 per cent., and 3^ gallons of water (see No. B); distil over 3 gallons of flarored ^irit; then add 8 lbs. of sogar dissolved in 6^ gallons of water. FHt». (See 3.) 164. SSau de Onmln, I onnce of oil of caraway seed dissolved in 3 gallons of alcohol, 95 per cent, and then add 8 lbs. <^ sugar dis8(dved in 6^ gallons of water, filter. (See No. 3.) 165. Kati Bivine.

I I lbs. of fresh lemon peel, the yellow only. i lb. of coriander-seed. ^ 1 ounce of mace.

Ground; and macerate for 24 hours with 8 gallons of alcohol, 95 per cent, and gallons of water (see 'No. 5). Distil from olf the water 3 gallons of fine flavored spirit, add 2 drachms of oil of nerolv and H draclmi of oil of bergamot; after dissolution mix 24 lbs. of sugar dissolved in 5| gallons of water. Filter. (See No. 3.) 166. £au de Fleurs d'OraiXges. (Orange-Flower Water.) 162 drops of oil of neroly, dissolve in 3 gallons of alcohol, 95 per cent., then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.)

Page 155 See this page in the book

150 ££CIP£B FOB TES GALLONS EAOH.

167. Eau de Fraises. (Slrawbeny Water.).. 6 lbs. of strawberries made to a piilp.

Boil for 5 miautes in 6^ gallons of water; strain, press^ thexi add 8 gallons of alcohol, 95 per cent. Filter. (See No. 3.) 168. Eau de Framboises. (Raspberry WatetO 6 11>8. of raspberries made to a pulp, boil for 5 minutes with 8 lbs. of sugar and 6| gallons of water; strain, press, and then add 8 gallons of alcohol, 95 per cent. Filter. 169. Eau de Genievre. (Juniper Water.) 3 drachms of oil of juniper, dissolve in 3 gallons of alcohol, 95 per cent., then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter* 170. Eau de G-irofle. (Glove Water.) 10 ounces of ck)yes.

Ground; macerate for 24 hours with 3 gallons of alcohol, from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in 6| gallons of water. Color brown with coloring and filter (see Nos. 3 and 88). 171. Eau de GroeeiUe^. (Currant Water.) 6 lbs. of red currants made to a pulp, boil for 5 minutes with 8 lbs. of sugar and 6^ gallons of water, strain, press.

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EAU DE MALTE. 151 then add 3 isaQ<ms of aloohol, 95 per cent. Filter. (See Now 3,) 172, Hau de la Cote, St. Andx^.

4 lbs. of peach kernels.

4 ounces of Ceylon cinnamon.

27 oranges, the yellow parts of the rinds of them. Out; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see Ko. 5). Distil from the water 3 g^ons of fine flavored spirit, then add 20 lbs. of sugar dissolved in 5f gallons of water, filter. (See Ko. 3.) 173- Eau de Lucrece.

64 drops of oil of cinnamon.

146 do. oil of cedrat.

Dissolve in 3 gallons of alcohol, 95 per cent., then add 20 lbs. of sugar dissolved in 5 j gallons of water. Filter. (See ISo. 3.) 174. llau de Malte. (V^ater of Malta.) 4 ounces of Ceylon cinnamon.

^ do. castoreum.

Cut and ground; macerate for 24 hours with 8 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); distil from off the water 3 gallons of flavored spirit; add 20 lbs. of sugar dissolved in 5} gallons of water. Filter. (SeeKo. 3.)

Page 157 See this page in the book

EECIPE8 FOK TEN GALLONS EACH.

175. Eau de Menthe. (Mint Water.) J ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent.; then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.) 176. Eau de Mere.

1 lb. of angelica root.

1 lb. of juniper berries.

strain, press; dissolve in the liquor 8 lbs. of sugar. Filter. 177. Eau de Millefleurs. (AU-Flower Water.) 12 ounces of orange flowers.

9 do. quincy blossoms.

6 do. lavender flowers.

5 do. peppermint.

4 do. lemon balm.

2 do. thyme.

distil from off the water 3 gallons of flavored spirit, and add 20 lbs. of sugar dissolved in 5f gallons of water; color green with tincture of indigo and safiron, and filter. (See Nos. 3 and 90.) 178. Eau de Noix. (Water of Walnuts.) 64 unripe walnuts pounded to a pulp.

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EAU d'oR.

Ground; macerate for 8 days with 3 gallons of alcohol, 95 per cent, (see No. 5); strain, press, filter; add 8 lbs. of sugar dissolved in 6^ gallons of water; color dark hrown. (See 'No. 88.) • 179. Eau de Noyaux de Pfalzburg.

i lb. of bitter almonds.

i do. apricot kernels, 1 do. peach kernels.

^ do. cherry kernels.

hol, 95 per cent., and 3| gallons of water (see No. 5); distil from off the water 3 gallons of fine flavored spirit; mix it with 20 lbs. of sugar dissolved in 5 J gallons of water. Filter. (See No. 3).

180. EaTld'6illets, Crater of Pinka.) 2 lbs. of red-pink flowers.

1 drachm of cloves.

Ground and cut small; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3i gallons of water (see No. 5); distil from off the water 3 gallons of fine flavored alcohol; add 20 lbs. of sugar dissolved in 5 J gallons ofwatef; color red. (See No. 93.) 181. Eau d'Or. (Golden Water.) 12 oranges, the yellow rinds only.

12 lemons. do. do. do.

1^ drachms of mace.

Page 159 See this page in the book

154:

RECIPES FOB TEN GALLONS EACH.

8 ounces of cardamom.

3 do. grains d'ambrette.

Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar, dissolred in 5f gallons of water, filter, mix ixi 2 sheets of pore gold leaf to each bottle. 182. Eau des Facificateurs de G-rece, 24 lemons, the yellow rinds only; cut and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add to it ^ gallon of orangeflower water and 20 lbs. of sugar dissolved m 6^ gallons of water. Filter. Ool<Hrred. (See ^o. 93). 183. Eau de Quatre Graines. ("Water of Four Seeds.) } lb. of fennel-seed., I lb. of celery-se63.

^ lb. of star anise-seed. •• r i lb. of dill-seed.

hol, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of fine flavored spirit; then ' add 20 lbs. of sugar, diasc^e ind| gaUoais of water. Filter. 184. EaudeThd. (T^ Water.) 1 lb. of hyson tea.

I lb» of souchong tea. ".

Ground; and macerate for 8 days with 8 gallons of aloo^ hoi, 95 per cent;, and 4^ gallons of water (see NTo. d); strain,

Page 160 See this page in the book

EAU DE VIE d'aNDAYE, press and filter; then add 2^ gallons of white plain syrup. 185. Eau Verte Stoniacliiq.Tie.

8 ounces of coriander-seed.

1^ do. star anise-seed.

3 do. angelica seed.

IJ do. cloves.

3 drachms of Spanish saffron.

6 do. Peruvian balsam.

1^ ounce of Ceylon cinnamon.

6 drachms of carrot-seed.

18 accajou nuts.

6 drachms of rosemary.

6 oranges, the yellow rinds only.

6 lemons. do. do. do.

Ground; macerate for 2 weeks with 3 gallons of alcohol, from off the water 3 gallons of high-flavored spirit, mix with 20 lbs. of sugar dissolved in 5f gallons of water. Filter. Color green (see No. 89.) 186. Eau de Yie d'Andaye.

4 ounces of star anise-seed.

4 do. green anise-seed.

18 oranges, the yellow rinds only.

Ground and cut; macerate for 24 hours with 3f gallons of alcohol, 95 per cent., and 4 gallons of water. (See No. 5.) Distil from off the water 3| gallons of flavored

Page 161 See this page in the book

RECIPES FOB TEN GALLONS EACH.

spirit, then add 40 lbs. of sugar dissolved in 3f gallons of water. Filter. (See No. 3.) 187. Eau de Vie de Danzig.

1 lb. of cacao, roasted.

I do. Ceylon cinnamon.

J do. mace.

13 lemons, tlie yellow rinds only.

Ground and cut; macerate for 24 hours with 3f gallons of alcohol, 95 per cent., and 4 gallons of water (see No. 5); distil from off the water 3f gallons of flavored spirit; mix it with 40 lbs. of sugar dissolved in 3f gallons of water; filter; color yellow, mixed with gold leaves. (See Nos. 91 and 181.) 188. Eau de Vie de Languedoc.

4 ounces of pearl-barley boiled for 2 hours in 4 gallons of water; add 1 ounce of linden flowers, 1 ounce of alder flowers, ^ an ounce of black tea; boil only for 2 minutes; add to this 5| gallons of alcohol, 95 per cent.; add the following, made into a tincture: 15 grains of crude cassia, 30 grains of Turkey rhubarb, ^ of a grain of aloe socotrin, 1 an ounce of oak bark; macerate for 48 hours in 3 pints of alcohol (see No. 5); color pale or dark yellow. (See No. 91.) 189. Elixir de G-anis.

10 drachms of myrrh.

10 do. aloes.

15 do. nutmegs.

6 ounces of Spanish saffron.

Ground and cut; macerate for 8 days with 3f gallons of

Page 162 See this page in the book

yxTm DBS TBOOBAllOTfftS.

aLoohoI, dS p^«ceiit, and 4 gaOons of water, (see No. 5); distil from off lihe water 3^ gallons of flavored spirit; add 4} gallons of white plain syrup (see Xo. 7) and 2 gallons of water; color yellow. (See No. 91.) 190, Filixir de Ghenievre. (Elixir of Juniper.). • 1| lb. of jumper berries, grouuJ; macerate for 8 days with 3f gallons of alcohol, 95 per cent., and 2 gallons of water; press, strain, and filter; add 4| gallons of white plain syrup. (See No, 7.) 191. Elixir of Long Li£9.

2 ounces of Zedoary root.

do.

agaric do.

gentian root.

do.

Venetian theriak.

do.

Turkey rhubarb.

do.

angelica root.

do.

Ground; macerate for 2 weeks with 4f gallons of alcohol, 95 per cent, (see No. 5); then add 6^ gallons of water. Filter. (See No. 3.) 192. Elixir de Neroly.

2 ounces of myrrh, ground; macerate for 8 days in 3 J gallons of alcohol, 95 per cent.; add 97 drops of oil of neroly; mix it with 20 lbs. of sagar dissolved in 5 gallons of water. Filter. (See No. 8.) 193. Elixir des Troubadours, 4 lbs. of musk roses.

1| do. jasmin flowenr* ■

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EECIPE3 FOB JEJi GALLOiiS EACH.

1 lb. <^ orange fiowen.

omoe of maee.

2 do. llaveiizara nuts, or allspice.

Cut, and macerate for 2 weeks with 3 J gallons of alcohol, from off the water 3f £ralIons ofsdeohioi well flavfKred; add 20 Ibe. of Biigar dissolyed in 5 gallons <^ water; filter; color roee. (See No. 93.) 104. Elixir de Yudettes.

d gallons of syn^ of violets.

2 do. symp of raspberries (see No. 356).

5 do. spirit, 60 per oent.

Mix and filter.

195. Escubao d'trelaada.

12 onnoes of Italian finme]*8eed.

Grotmd; macerate for 24 hoars with 3 J gallons of aloo* hoi, 95 per cent., and 4 gallons of Avater (see No. 5); distil from off the water 3iL gallons of flavored spirit; add 6§gallons of white plain syrup, filter, and color yellow. (Bee Ko& 8, 7, and 91.) 196< Esprit de Manuel.

100 drops of oil of peppermint.

Dissolve in 8^ gallons of alcoh<^ 95 per cent; add 6} gallons of white plain symp i color green with saffiron and indigo. (See Noa, 7 and 90.)

Page 164 See this page in the book

EXTBAIT d'aBSINTHE.

197. Essence of Ginger.

, 2 lbs. of ground ginger.

6 gallons of alcohol, 95 per cent.

4 do. of water.

Macerate for 2 weeks (see Ko. 5)^ strain, aad filter. 198. Essence of Lemon.

2 ounces of oil of lemon dissolved in 6 gallons of alooliol, 95 per ceat.; add 4 gallons of water; filter; color yellow., (See No, 91.) 199. Essence of Peppermint.

2 ounces of oil of pcfpp^rmint dissolved in 6 gallons of alcohol, 95 per cent.; add 4 gallons of water; color with tmctnre of tamLeric Filter. (See No. 91.) 200. Essence of Wintergreen.

2 ounces of oil of wintergre^ dissolved in 6 gallons of alcohol, 95 per cent; add 4 gallons of water; color red with tincture of Sanders wood; filter. * (^ee No. 3.) 201. Extrait d'Al)sinthe.

26| ounces of Italian fennel-seed.

6 lbs. of green anise-seed.

13| ounces of liquorice-root.

3| drachms of calamus-root.

distil ov^ tSl running 45 per cent.; macerate the distilled liquor for 48 hours with 4^ ounces of peppmnint and 12 ounces of Pontic wormwood; press and filter.

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££CIP£S FOB T£N GALLONS EACH.

202. Fining With Milk.

1 of a pint of trood njflk, boiled and cooled again, mixed with 10 gallous of liquor; it will soon settle it. 203. Fining with 2 egg whites beaten to froth; add a little alcohol; mix it with 10 gallons of liquor; it wMl soon settle it. 204. Fining with Potash.

H ounce of carbonate of potash, dissolyed in 1 pint of water, nuzed with 10 gallons of liquor, will soon settle it 205. Fining with Alum.

8 drachms of powdered cafcinated alum didsolyed in alcohol, and mixed with 10 gallons of liquor, will soon settle it.

208. Feve?r Drops, 51 lbs. of calamus-root.

IJ do. zedoary.

If do. ginger.

3^ do. dried orange appled.

Ground; macerate for 8 days in 5 gallons of alcohol, 80 per cent, (see No. 6); strain, press, and filter; then add 4 to 6 ounces of alcoholic extract of Peruvian bark dissolved in 6 gallons of alcohol, 80 per cent. Filter. (See Ko. 3.) Dose 3 to 4 tea^K>onfuls a day.

207. Geroflina.

^ ounce of oil of cloves dissolved in 3 gallons of alcohol,

Page 166 See this page in the book

95 per cent.; add 2^ gallons of white plain syrup (see No, 7), and 4^ gallons of water. YMter, Color yellow. Q08, G-in, Domestic.

8 draehBis of oil of joniper; diasolye in 5f galloBS of alcohol, 95 per cent.; add 4f gallons of water and ^ gallon of 'wMte plain syrup. (See No. 7.) 200. Gin, English.

3 drachms of oil of juniper.

1 drachm of oil of turpentine.

Dissolve in 5 1 gallons of alcohol, 95 per cent.; add 4j 210. GkUi, Holland.

2J gallons of Holland gin.

8} do. alcohol, 96 per cent.

3} do. wat^, mixed together.

211. G-in, London Cordial.

8 drachms of oil of juniper.

1 do. oil of angelica.

10 drops of oil of coriander.

Dissolve in 5} gallons of alcohol, 95 per cent.; add ^ gallon of white plain syrup (see No, V), and 4^ gallons of water. Filter.

212. G-inger Beer.

10 gallons of boiling water.

10 ounces of cream of tartar.

15 do. ground ginger.

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102 ££CIP£ei FOR T£N GALLONS EACH, 10 lemons cut in sBoes atid boiled together; let them stand until nearly cool; strain and press them. Dissolve in this mixture 15 lbs. of sugar, and add when lukewarm, one pint of yeast; let the compound stand for 14 hours skim and filter; bottle and land the oorks.

213. Hop Beer.

2 ounces of hops bcHled for 10 minutes in 10 gallons of water, with 16 lbs. of sugar; then skim and strain; let it cool to 80 degrees, Fahrenheit; add 1^ pint of brewers' yeast, and let it stand for 24 hours; filter, and fill it in an irou-bound and well pitched cask, and bung it up tight. 214. Huile d' Absinthe. (Oil of Absinthe.) 1^ lb. of wormwood.

1 lb. of green anise-seed.

1 lb. of fennel-seed.

Gronnd; macerate for 10 days in 4 gallons of alcohol, 96 per cent.; add -6 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored spirit; mix it with«^ 48 lbs. of sugar, boiled for 8 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter, while warm. Sweet-oil color.

■ 215. mdXe d' Amtmr. m<^^^ 8 ounces of moldavique seed.

4 da sprouts of rosemary with flowers.

16 do. lemon balm.

Ground; macerate for 10 days in 4 gallons of alcohol, 05 per cmt; add 5 gaUons of water (see No. 5). Distal from off the water 4 gallons of flavored spirit, apd mix it with

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48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up aa it evaporates; skim, mix, filter wbik warm.. Color green. (See No. 90.) 216. Huile d' Ananas. (Pineai^oa) 4 lbs. of pineapples, grated; macerate them with 4 gallons of alcohol, 95 p^ cettt., for one week (see No. 5). Strain, press and filter; add a syrap made of 48 lbs. of sugar boiled for 8 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter if necessary. (See No. 1,) 217. Hnile d' AngeligtLS. (<Hi of AJigeiica.) 12 ounces of angelica root.

Ground; macerate for 10 days in 4 gallons of alcohol, 95 per cent.} and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored spirit; mix it with 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix and filter warm. (See, 'No. 1.) 218. Huile d'AniS.. (Oilof Aniso-sced.^ 3 drachms of oil of anise-seed.

^ ounce of tincture of vanilla.

Dissolve in 4 gallons of alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm if jiecessary. (See No. 7.) 219. Hnile de Bergamot. (OiiofBergamot.) ^ ounce of oil of bergamot.

1 drachm of oil of orange.

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164 B£CIP£S FOS TEN GALLONS EACH.

Dissolve in 4 gallons of alcohol, 95 per cent.; add a S)Tup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, tilling up as it evaporates (See No. 7)j akim, mix, iiiter warm if necessary.

220. Huile de Cannelle. (Cinnainoii Ofl.) i onnce of oil of cinnamon, dissolved in 4 gallons of alcor hoi, 95 per cent.; add a syrup made of 48 lbs. of sngar bmled for 3 hours with 3 gallons of water, filling up as it evaporates j skim, mix, tilter warm it' necessary. (See No. 7.) 221. Huile de Celery. (Celery oil) } lb. of celery seed, ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water. (See No. 6.) Distil from off the water 4 gallons of flavored spirit; add a syrup made of 48 lbs. of sugar boiled for three hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm if necessary. (See No. 7.) 222. HuUe dea Chasseurs. (Hqnter*B on.) 20 drops of oil of mace.

12 do. oil of spearmint.

8 do. oil of neroly.

120 do. oil of peppermint.

Dissolve in 4 gallons of alcohol, 95 per cent.; add a s}Tup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. Color green. (See Nos. 7 and 90.) 223. Huile de Citron. (LemouOiL) ^ ounce of oil of lemon, dissolved in 4 gallons of alcohol.

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HUILE DE JUPITEB.

95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. Color yellow. (See Nos. 7 and 91.) 224. Huile de Fleurs d' Orange. (On of Orange Flowers.) 50 drops of oil of neroly dissolved in 4 gallons of alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See No. 7.) 225. Huile de Gerofle. (ou of Cloves.) 3 drachms of oil of cloves dissolved in 4 gallons of alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours Avith 3 gallons of water, filling up as it evaporates; skim, mix, filter warm; color dark yellow. 226. Huile de Jasmin. (Oil of Jasmin.) 4 lbs. of jasmin flowers.

Macerate them for 2 weeks with 4 gallons of alcohol, 95 per cent, (see No. 5); strain and pr«s; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons 0* water, fiUing up as it evaporates, skim, mix, filter V \rm. (See No. 7.) 227. Huile de Jupiter. (OU of Jove.) 8 ounces of Italian fennel-seed.

8 do. roasted cacao.

Ground; macerate for 10 days with 4 gallons of alcohol.

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166 JEtBOIFES FOR TJBN GALLONS EACH.

95 per cent., and 5 gaHons of water (see "No. 5); distil from off tihe water 4 gallons of flardred spirit; add a s^p made of 48 lbs* of sugar boiled for 3 hours witb 3 gallons' of water, filling up as it evaporates; skim, mix, filter warm, (See No. 1.) 228. Huile de Kirschwasser. (Oiiof Kirsciiwasaer.) 4 gallons of Kirschwasser; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filt^ warm. (See Ko. 7.) ^ 229. HT2ilQ de Menthe. (ou of Mint) ^ an ounce of oil of peppermint dissolved in 4 gallons of alcohol, 95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 8 hours with 3 galltms of water, filling np as it evaporates; skim, mix, filter warm, (See iNTo. 7.) 230. Hiiile de Muscade. (OUofMaoe.) 1 an onnce of oil of mace dissolved in 4 gallons ot alcohol, 95 per c^t.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. (See Ko. 7.) 231. Huile de Myrrhe. (oa of Myrrh.) 2 onnoei of myrrh.

Ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent, (see No. 5); strain, press; then add a syrup made of 48 lbs. of sugar boiled for 3 houi's with 3 gallons

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BUILE BO YALE of water, filling up aa it evaporates; skim, mix, filter, warm. (See No. 7.) Huile de Sept G-rains. (Oa of fiem Seeds.) 6 ounces of green anise-seed.

8 do. diU-seed.

8 do. fennel-seed.

3 do, star anise-seed., 3 do. caraway-seed.

1^ do. celery-seed.

Ground; macerate f(»: 10 days with 4 gallons of alcohol, from off the water 4 gallons of flavored spirit; add a syrup made of 48 lbs. of sugar boiled fbr 8 hours in 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. 238. HtmedeBose. (oaofBoeea.) 50 drops of oil of roses dissolved in 4 gallons of alcohol, 95 per c^t.; add a syrup made of 48 lbs. of sugar boiled for 3 hours in 3 gallons of water; fill up as it evaporates; skim, mix, filter warm; color rose. (See Nos. 7 and 93.) 234. Huile RoyaJe. {Royal OIL) 4 oimoes of ground doves.

4 do. myrrh.

8 do. carrot-seed.

10 oranges, the yellow rinds only.

Macerate for 10 days with 4 gallons of alcohol, 95 per.

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168 ££CIPES FOR TEN GALLONS EACH. * cent., and 5 gallons of water (see No. 5); distil from off the water 4 gallons of flavored spirit; add a syrup made of 48 lbs. of sngar boiled for 3 hours with 3 gallons of water; fiU i^ as it evaporates; skim, mix, filter warm. 235. Huile de Rhum.

2f ounces of maidenhair.

2f do. Ceylon cinnamon.

Ground and cut; add to tlie following syrup when nearly done: take 48 lbs. of sugar, boil it for 3 hours • with 3 gallons of water, filling up as it evaporates (see Kg. 1); skim, press, and filter; then add 4 gallons of good Jamaica rum.

236. Huile de The. (Oil of Tea.) 48 lbs. of sugar to be boiled for 3 hours with d gallons of water; fill up as it evaporates (see No. 7); add 8 ounces of imperial tea; strain, press; add 4 gallons of alcohol, 95 per cent.; filter warm.

237. Huile de VaniUe, (Vanilla OiL) 2 drachms of yanilla, cut and rubbed, with 1 ounce of sugar; add IS drops of oil of roses; dissolve in 4 gallons of alcohol, 95 per cent.; then add a syrup made of 48 lbs. of sugar boiled for 3 hours in 3 gallons of water, filling up as it evaporates (see No. V); skim, mix, and filter warm.. 238. Huile de Venus. (Oil of Venus.) 6 ounces carrot flowers.

6 do. green anisoHseed^

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HYFOOliAS A l'akGELIQUE.

5 ounces of carawnv-seed 15 oranges, only the yellow rind.

Cut and ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent., smd 5 gallons of water (see No. 5); distil from off the water 4 gallons of flavored spirit; then add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filfing up as it evaporates (see No. V); skim, mix, and filter warm.

239. Huile de Violettes. (YioietOiL) 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (see No. T); skim; take jfrom the fire, and add 8 ounces of violet flowers; let it nearly cool, and then add 4 gallons of alcohol, 95 per cent.; strain and filter; color violet with tincture of indigo and coohineaL (See No. 94.) 240. Hydromel Vineuz (Methdglm). (Wine Mead.) 16 lbs. of honey, dissolved in 9 gallons of water, heated to 84 degrees of Fahrenheit; add ^ pint of good brewers' yeast, mix this well and put it in a clean 10-gallon keg, fill it to the bung and put it in a warm place; during fermention keep the keg full with the balance of the liquor. When the fermentfMion is over, keep it well bunged in a oool place.

241 « H7i>ooras a I'Angelique. (Angeiioa Hippoons.^ 10 ounces of angelica-root.

1 ounce of nutmegs.

Ground; macerate for 2 days with 9 gallons of daret wine (see No. 5); then add 8 lbs. of sugar in powder, and ^ gallcm of alcohol, 95 per cent. Filter. (See No. 8.)

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XBC3IFB8 VraS TEXT OALLOBB BACH.

242. Hypocras au Cedrat, (Oodrat Hippocraa.) 40 oednts, the rindB of them cut; add i gallon of aleo-. holy 95 per cent, and 9 galkms of good dafet wine; macerate £>r 2 days (see No. 5); add 8 lbs. of migar in powder; when dissolved. Filter. (See No. 3.), 243. Hyx>OCras Framboise. (Raspberry Hippocras.) 3 lbs. of raspberries made to a pulp; add 9 gallons of claret wine, and ^ gallon of alcohol, 95 per cent. Dissolve 8 lbs. of sugar in powder in it. Filter. (See No. 3.} 244. HyiKXSras an GinihrrB. (Juniper Hippocras.) 2i lbs. of ground juniper berries; macerate for 2 days with 9 gallons of claret wine, and ^ gallon of alcohol, 95 per c^t. (See No. 5.) Dissolve and add 8 lbs. of powdered sugar; strain and filter.

245. Hypocras aux Noyaux. (Noyau Hippocras.) 480 apricot stones.

240 peach do.

Broken without touching the kernels; macerate stones and kernels together for 2 days with 9 gallons of ^hite French wine, and | gallon of alcohol, 95 per cent, (see No. 5); dissolve it in 8 lbs. of powdered sugar. Strain and 240. Hypocras Simple.

2 drachms of doves.

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per cent, (see No. 5); add one drachm of essence of amber, and dissolve 8 lbs. of powdered sugar in 9 gallons of claret wine; strain and filter. (See No. 3.) 247. HyiKxsras a la Vanille. (Vaam h^h»™-)" 1 ounce of vanilla powdered with 8 lbs. of sugar. Dissolve them m 9 gallons of elaret wine; add ^ gallon of alooholi 95 per e^t. FUtes^ 248. Hypocras au Vin d' Absinthe, {AyyOa&e Hippo* eras.) 2^ lbs. of fresh wormwood; macerate for 12 hours in 9 gallons of white wine (see No. 5), filter; add to this 40 lemons, the thin yellow rinds only. 40 cedrats. do. da do. do.

5 ounces of anise-seed.

^ do. doves.

Ground and cat; macerate the "whoie with | gallon of alcohol, 96 per cent.; add 8 lbs. of powdered sugar; strain and filter. (See No. 6.) 240. Hypocras a la Violette. (Tidet ffippocras.) 7^ ounces of orris-root.

Ground; macerate for 2 days with 9 gallons of claret wine and i gaSioa of alcohol, 95 per cent (see No. 5). DiflBolve in it 8 lbs. of powdered sugar; strain, filter; add 40 drops of essence of ambw, and 40 drops of essence of musk.

250. Imperial Neotar.8 lemons, the yellow rinds only.

10 oranges.. do. do. do.

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3L72 BBCOPES FOB TEN QALUmS EAm.

6 oimees c£ C^lcn dmiaiKKm.

^ do. maoe.

8 do. star anise-seed. ~ 4. do. juniper berries.

2 do. angelica-seed.

2 drachms of Spanish saffiron.

Ground and ent; macerate for 10 days with 4 gallons of alcohol, 95 per o^t., and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored alcohol, and add a syrup made of 20 lbs. of sugar boiled with 4^ gallons of water; when nearly cold mix in ^ gallon of rose-water. Eilter, and color rose. (See No. 93.) 851. Instantaneous Beer.

i do. lemon-jnice.

11 ounce of ginger powder.

10 lbs. of sugar. Dissolve and mix together; continue stirring while bottling (strong bottles) get corks, mallet and string at hand, then add, for each bottle separate, one drachm of bicarbonate of soda; cork and string it quick. 252. Lait de Vieillesse. of Old Age.) 1 drachm of tincture of Pmiyian balsam mixed witii.3 gallons of alc(^ol, 95 per c^t.; th^ add 20 lbs. of sugar, dissolved in 5 J gallons of water; mix in ^ gallon of orangeflower water. Filter. (See No. 93.) 2SQ. Lait Tlrglnale* (Vii«in»s mk.) ^ ounce of oil of lemon, disolTe in 3 gallons of alcohol, 95 -pesr eeat,; add 20.lbs. of sugar dissolved in d| gaUona

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LEMOKADE TOR BOlTLINa.

of water; mix with it i gallon of vmegar and | gi^on ox lemon-juice. Filter.

254. Lait de Vecchia, (Miit of Vecciua.) 1^ lb. of roasted cacao. • I lb. of cinnamon.

. ^ lb. of carrot-seed.

hol, 95 per cent, and 3^ gallons of water (see ISTo. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolyed in 5} gallons of water. Filter. (See No. 3.) 255, Lemonade Effervescing* 10 ounces of powdered tartaric acid.

4 lbs. 6 oz., do. soirar.

1 drachm of oil of lemon mixed together; keep it dry; mark it No, 1.

10 ounces of bic£H*bonate of soda.

4 lbs. d oz. of powdered sugar.

1 drachm of oH of lemon mixed together; keep dry; mark it 'Ro. 2.

Direction: ^ ounce of No. 1 in one tumbler of water; dissolve | ounce of No. 2, put in another tumbler mixed, gives a splendid lemonade* 256. Lemonade fbr Bottling.

10 ounces of citric acid.

160 drops of oil of lemon.

Rub the sugar with the oil of lemon j mix in the powdered citric acid, dissolve the whole in 9 gallons of water,

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liECirKS Foa TEN GALLONS EACH.

filter and fill it in soda-water bottles; add to each bottle ^ drachiu of bicarbonate of soda in pieces; cork and string. 257. I«0monade, Plain, in Powcler, (For Ten Ckoiana.) ^ lb. of tartaric add in powd^.

Id lbs. of sogar in powder.

1^ drachm <^ oil of lemons.

Rab and mix it well; 1 ounce of this powder makes J a pint of lemonade. 25a ItiSd of Man.

2 drachms of oil of lemons.

1^ do. oil oi doTes.

27 drops of oil of mace.

IHssolve in 3 gallons of alcohol, 95 per cent.; ^en add 24 lbs. of sugar dissolved in 5^ gaUon$ of water; filter; color dark rose. (See No. 93.) 259. liiqueur St la Cambroxi.

04 grains of vanilLa.

i do. orris-root.

hol, 95 per cent., and 8^ gallcms of water (see No. 6); distil from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 6 J gallons of water; filter; color red. (See No. 93.) 260. liiqiienr des Amis Betinis.

8 ounces of orris-root.

1 do. ofmyrrh.

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LIQITEUB DB GANNSLLB.

4 ounces of dnnamon.

64 grains of vanilla.' Ground; macerate for 24 lionrs with 3 gallons oi alcohol, 95 per cent, (see No. 5), and 3^ gallons of water; distil from off the water 3 gallons of flavored spirit; mix with 24 lbs. of sugar dissolved in 5| gallons of water; mt^. <SeeKo.3.) 261. Liqueur des Braves. (Spirit of Man.) 4 ounces of carrot-seed.

4 do. cardamom-seed.

8 do. roasted cacao.

hol, 95 per cent., and 3J gallons of water (see No. 5); distil from off' the water 3 gallons of flavored spirit; add 24 lbs. of sugi^ diflsdved in 5^ gallons of water; filter. (See Ko. 8.) 262. Liqueur de Cafe. (Spirit of Coflfe©.) 3 lbs. of light-brown roasted coffee ground and boiled for 2 minutes with 2 gallons of water; strain, when cool; add 24 lbs. of sugar dissolved in 3^ gallons of water; add 3 gallons of alcohol^ 95 per cent.; filter. (See No. 3.) 263. Liqueur de Cannelle. (Spirit of OinnamoiL) 2 lbs. of cinnamon, ground; macerate for 24 hours with 3 gallons of alcohol, &6 per cent., and 3J gallons of watet (see No. 5); distil from off the water 3 gallons of flavored epirit; add 24 lbs. of sugar dissolved in 5J gallons of filter j color red. (See No. 93.) Digitizea by CjOO^Ic

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176 RECIPES FOR TEN GALLONS EACH.

264. Liqueur de Citron. (Spirit of Lemon.) 3 lbs. of lemon rinds, only the yellow part. Cut and macerate for 24 hours with 3 gallons of alcohol, from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter; color yellow. (See No. 91.) 265. Liqueur de Fleurs d' Oranges. (Spirit of Orange Flowers.) 1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4^ gallons of water; mix with 3 gallons of alcohol, 95 per cent.; 266, Liqueur de Fraises. (Spirit of strawberries.) 10 lbs. of strawberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5i gallons of water; strain, and add 3 gallons of alcohol, 95 per cent.; filter. (See Nos. 3 and 7.) 267. Liqueur de Framboises. (Spirit of Raspberries.) 10 lbs. of raspberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter. 268. Liqueur de G-roseilles. (Spirit of Currants.) 10 lbs. of red currants, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter.

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LIQUEUR DE EOSES.

269. Liqueur de Mellisso. (Spirit of Lemon Balm.). I an ounce of oil of lemon balm, dissolved in 3 gallons of alcohol, 95 per cent.; add 24 lbs. of sugar, dissolved in 5^ gallons of water; filter. Color deep green, with tincture of indigo and saffron. (See No. 90.) 270. Liqueur d' Orange. (Spirit of Oranges.) 2 lbs. of Curagoa orange peels, ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see "No. 5); distil from off the water 3 gallons of flavored spirit, add 24 lbs. of sugar, dissolved in 4f gallons of water, mix with it 1 gallon of orange-flower water; filter. Color green, with tincture of safiron and indigo. (See No. 90.) 271. Liqueur d' Orgeat. (Spirit of Orgeat.) 3 lbs. of sweet almonds.

1 lb. of bitter almonds.

1 gallon of boiling water; let thera stand together till nearly cold; take the skins off by pressing with the fingers; grind, and macerate for 10 days, with 3 gallons of alcohol, 95 per cent, (see No. 5); strain and press; add ^ gallon of orange-flower water and 24 lbs. of sugar, dissolved in 6 gallons of water; filter. (See No. 3.) 272. Liqueur de Roses. (Spirit of Eoses.) 5 lbs. of rose leaves.

1 do. fennel-seed.

The two latter ground; macerate for 24 hours with 3

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KECIPE8 FOR TEN GALLONS EACH.

gallons of alcohol, 95 per cent., and 4 gallons of water (see No. 5). Distil over 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter. Color rose. (See No. 93.) 273. Liqueur StomacliicLue.

6 ounces of orange peels.

4 do. lemon.

2 do. anise-seed.

do. galanga-root, 1^ do. basil.

1^ do. large camomile flowers.

1 do. lavender flowers.

1 do. rosemary.

J do. vanilla.

J do. nutmeg.

^ do. cubebs..

i do. cardamom.

distil from ofi* the water 3 gallons of flavored alcohol, add 24 lbs. of sugar, dissolved in 5^ gallons of water; color red-yellow, with a tincture of saffron and cochineal. Filter. (See Nos. 91 and 93.) 274. Liqueur de The. (Spirit of Tea.) 24 lbs. of sugar and 5^ gallons of water; boil and skim, then add 8 ounces of the best Hyson tea; let it stand till nearly cool, strain, press; mix with it 3 gallons of alcohol.

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MABASQUIN X>S ISAJEStt.

dSpereent. Filter. (Oneoiiiioe of tu&etiire of ^anah &on may do welL) 275. Lovage.

8 gallons of Hdland gin are mixed with one gallon of syrup, a tincture made of 4 lbs. of finely cut celery roots; macerate for 24 hours with one gallon of alcohol, 95 per cent, (see No. 5); strain, and press the alcohol very well out, and dissolve 6 drachms of oil of cinnamon and 2 drachms of oil of carawaynseed; filter. (See No. 3.) 276. Macaxoui.

4 lbs. of bitter almonds.

8 ounces of cmnamon.

• 8 do» nutmegs.

hol, 95 per cent, and 3jf gall<m8 of water (see No. 5). Distil from off the water 8 gallons of flavored spirit, and add 24 lbs. of sugar, dissolved in 3^ gallons of water. Filter. (See No. 3.) 277. Marasquin de Goings.

48 quinces grated.

1 ounce of peach kernels broken.

Macenite for 24 hours in 8| gallons of alcohol, 95 per cent., and Z\ gallons of water. Distil over 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain 278. Marasquin de Fraises, 10 lbs. of strawberries made to a pulp; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3^

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^BBOIFSS FOB im QAUJOm JLACB.

gaUong of water (see Kq, 6). Distil from off the waiter 3 gallons of flavored alcohol, and ad4 7 gallOQs of the^ whitest plain syrup. (See No. 1,} 279, Marasquin de Framboises.

t 10 lbs. of raspberries made to a pulp; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3-^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain 280. Marasquin de Groseilles.

10 lbs. of red currants made to a pulp; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent, and 3^ • gallons of water (see No. 6); distil from off the water 8 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 281, Marasqiais. de Fechea 12 lbs. of peaches made to a pulp; only a few stones broken; macerate for 24 hours with 3| gallons of alcohol, from off the water 8 gaQons of flavored alcohol, and add 1 gallons of the whitest plain syrup. (See No. 7.) 282. Marasquiuo di Zoxsu 9 lbs. of raspberries.

6 lbs. of sour red cherries.

3 lbs. of orange flowers.

Made to a pulp with stones; noAcerate for 24 hours with 8| gallons of alcohol, 95 per cent., and 3^ gaUajig of ufater

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NOBDHAEUSEK KOBU BBANNTWEIN. 181 (see No. 5). Distil from off the water 3 gallons of flavored alcohol, and add V gallons of the whitest plain syrup. 233. Mirabolanti, Italian.

1 lb. of groimd mirabolanti.

Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3 gallons of water (see No. 5); distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of BUgar dissolved in 5^ galloDS of water; 284. Nectar des Dieux. (Nectar of Olympus.) 2 lbs. of boney.

1 do. coriftnder-seed.

^ do. fresh lemon peel.

2 ounces of cloves.

4 do. styrax calamita.

4 do. benzoin.

Ground and cut; macerate for 2 weeks with 3^ gallons of aleobol, 95 per cent., and 8^ gallon's of water (see No. 6); distil &om off the water 8 gallons of flavored spirit, and add 8 ounces of orange water, 1^ drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5| gallons of water; filter; color deep red. (See No. 93.) 285. NordJiaeuser Korn Branntwein.

45 drops of oil. of star anise-eeed.

6 1 dradims of acetic, ether.

1 ounces of St. John's bread ( Johannisbrod).

^ drachm of Spanisli saliron.

1 do. gunpowder tea.

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6 draohms of ciimainoiu Cat, macerate, and dissolye for 24 hours with 5 galkms of the purest alcohol, 95 per cent, (see No. 5); then add 22 J grains tartaric acid dissolved in 5 gallojis of water; color yellow; filter. (See Nos. d and 91.) 286. Oglio di Venere. (OU of Venus.) H lb. of cardamom.

J do. graiues d'ambrettes.

J do. cinnamon.

i do. myrrh, 16 oranges, the ydlow rinds of, Ghromid; macerate for 24 hoars with 3 gallons of alcohol, 05 per cent., and 3} gallons of water (see ISo. 5); distil from off the water 3 gallons of flavored alcohol; add 24 lbs. of sugar dissolved in 5 J gallouii of water j sweet oil color I filter, (See No. 3.) 287. OrsuDge Nectar.

1 ounce of oil of neroly.

40 oranges, only the yellow rinds.

Macerate for 8 days in 3 gallons of alcohol, 95 per cent, (see No. 5); add 24 lbs. of sugar dissolved in 5^ gallons of water; filter; odor yellow. (See No. 91.) 288. Oraageade.

40 oranges, the rinds only, powdered with Dissolved and mixed together ia a boHer or tabi 80 oranges, the juice only.

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POETEE. 183 40 lemons, the juice only.

Mix together, and add to the first mixture; filter.

289. Parfait Amour, (Perfect Love.) 8 ounces of cedrat rinds.

- 4 do. lemon peels.

■J- do. cloves.

hol, 95 per cent., and 3^ gallons of water (see No. 6); distil from off the water 3 gallons of flavored alcohol; add 30 lbs. of sugar dissolved in 5| gallons of water; color deep red, and filter. (See Nos. 3 and 93.) 290. Porter, 2J gallons of brown malt.

3f ounces of hops.

2^ do. molasses.

3f do. liquorice.

6 grains of pimentum.

24 do. extract of Spanish liquorice.

1^ do. coculi indici.

22^ do. ginger.

3 do. heading, or extract of dark burned malt. ^ pint of coloring (see "No. 88.) ^ do. half-burnt coloring.

All substantial articles are to be ground; then add 6 gallons of water at 144® of Fahrenheit, stir well together, let stand for 1^ hour; draw off the liquor as much as possible. Repeat the same operation with 3 gallons for the 2d and 3d time; mix these liquors, boil them; clarify with the white of 1 or 2 eggs; cool as quick as possible to 50® of Fahrenheit (see 'No. 6); add ^ lb. of yeast, and fill up in casks when the fermentation is over.

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184: EEOIPES FOB. TEN GALLONS EACH.

291. Porter en Ceroles.

1 1 pints of pale malt.

SI pints of yellow malt.

4^ pints of brown malt.

Ground; macerate for hour with 6 gallons of water at 144^ of Fahrenheit (see No. 5); stir and mix it well; let it stand oovered for 1^ hoar. Draw off the Hquor aa dear and as much as possible. Repeat a second or third time the same operation, only with 3 gallons each time. Mix these liquors; boil and clarify Avith the white of 1 or 2 oi^gs (see No. 6); add 3 ounces of hops and | drachm of salt; strain, and cool as quick as possible; add i pint of yeast at 60^ of Fahrenheit; fill in cask, and let it ferment.

292. Punch, Imperial Raspberry Whiskey.

5 ounces of sweet almonds.

6 do. bitter do.

' Infused in boiling water; then skin, and add 1} ounce of powdered einnamon, | ounce of powdered cloves, and 5 ounces of plain syrup (see No. 7); rub them fine; T>oil in 7 gallons of water for 6 mmutes; strain, add when cool 2 gallons of whiskey, and one gallon of raspberry syrup. 293. Punch, Kirschwasser. (Essence of.) 63J lbs. of white sugar.

3 J gallons of water.

Boil to the crack (see Nos. 9 and 1 7); add 1 J gallons of lemon juice; stir till getting clear, then put it in a clean tub, add when cold 5 gallons of kirschwasser. Filter. (See No. 3.)

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FTJNOH, BUM.

294. Fiuioh, d'Orsay.

24 lemons, the yellow rinds only.

24 oranges, do. do. do.

Cut; macerate for 24 hoars with 4 gallons of fourthproof brandy (see No. 5); then make a syrnp of 12 lbs. of sugar boiled (see No. 1) with 6 gallons of water the juice of 24 oranges and 12 lemons; skim and mix all together and filter. (See No. 3.) 295. Punch, Regent.

14 lemons, the rinds only.

14 oranges, do. do.

18| drachms of ground cinnamon.

f do. do. doves.

2 do. do. vamlla.

Chit; macerate for 24 hours with 2 gallons ef pure Cognac, and 2 gallons of pure Jamaica rum (see N©. 6). Strain, press, and add 12 lbs. of sugar, boiled with 6 gallons of ' water; skim, and add to the syrup 2 ounces of green tea; let it cool, and add the juice of 60 lemons and 14 oranges. 296. Punch, Roman.

The juice of 84 lemons must be beaten to a froth with 42 eggs; then add to it 1^ gallon of boiling syrup, gallon of Cognac, 1^ gallon of Jamaica rum, 2 g^ons of sherbet, maraschino (see No. 329), and 1 gallon of marasquino di Zara. (See No. 282.) 297. Punch, Rum.- (Essence of.)

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180 KBODPEB FOB TEaST OAUiQNB EACH.

' Boiled to tbe <snf^ (see Nos. 9 and 17); add 1} gaQon of lemon juice (to the boiHng sugar); stir till getting clear; tben put in a clean tub, and when near cool add 6» gallons of good J amaica rum. Filter. (See No. 3.) 99a Quatia.

# 1 lb. of quassia-root.

1 lb. of orange peel.

Oroimd; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., (see No. 6); strain, press; add 32 lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.) 299, Ratafia d'AbriCOtS, (Ratafia of Apricots.) 8^ lbs. of apricots, the juice of them; boil for 5 minutes in 20 lbs. of sugar, and 4| gallons of water; then add 4 gallons of alooholi 95 per cent. Filter. (See No. 3.) 00. Ratafia d' Angelique. (Ratafia of Angelica.) 12 onnees of angelica-root, cot.

8 'do. juniper berries, ground.

Macerate for 8 days with 4 gallons of alcohol, 95 per cent., and 20 lbs. of sugar dissolved in 4f gallons of water (see No, 6). Filter. (See No. 3.) 01. Ratafia d'Anis. (Ratafia of Anfae-seecL) df onnees of gre^ anise-seed.

13^ do. star anise-seed.

Ground; macerate for 8 days in 4 gallons of alcohol, 95 per cent, (see No. 5); strain, press; add 20 lbs. of sugar dissolved in 4 J gallons of water. Filter. (See No. 3.)

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BATJLm. DBT V&AMSOlSSS.

302. Ratafia de Cafe. (Raufiaof Coflfee.) 10 Ibi. of roasted Modia ooffee.

Ground; macerate for 8 days in 4 gallons of alcohol, 95 per cent, (see No. 5); strain; add 20 lbs. of sugar dissolved in 4| gallons of water. Filter. (See No. 3.) 303. Ratafia de Cassis. (Ratafia of Black Currants.) The juice of 12 lbs. of black cumats, boiled for 5 tninotes with 20 lbs. of sugar, and 4| gallons of water, then add 4 gallons of alcohol, 95 per cent. Filter. (See No. 3.) 304. Ratafia de Goings. (Ratafla of Quinces.) # 49 qoincesy grated.

Macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 6); press; add 20 lbs. of sagsst disadred in 4} gallons of water. Filter. (See No. 3.) 305. Ratafia de Fleurs d' Oranges. (BataOa of Orange Mowers.) 4^ lbs. of fresh orange flowers.

Macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5); strain, press; add J of a gallon of double orange-flower water and 20 lbs. of sugar dissolved in 4 gallons of water. Filter. (See No. 3.) 806. Ratafia de Framboises. (Botsfla of Easpberries.) 12 lbs. of raspberries, the juice of them boiled for 5 minutes with 20 lbs. of sugar; dissolve in 4^ gallons of water; strain, add 4 gallons of alcohol, 95 percent. Filterr (See No. 3.) •

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EECIPES FOB TEN GALLONS EACH, 307. Ratafia de Q-enievre. (Ratafia of Juniper.) 2 lbs. of juniper berries.

J ounce of cinnamon.

1 do. coriander.

J Ground; macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5); strain, add 20 lbs. of sugar dissolved in ^ gallons of water. Filter. (See No. 3.) 308. Ratafia de G-renadeS. (Ratafia of Pomegranates.) 105 pomegranates ripe, cut; macerate for 8 days in 4 gallons of alcohol, 95 per cent, (see No. 5); strain, press, add 20 lbs. of sugar dissolved in 4 J gallons of water. Filter. (See No. 3.) 309. Ratafia de G-renoble.

^ ounce of Ceylon cinnamon.

i do. cloves.

J do. mace.

1^ lb. of cherry-leaves.

8 lbs. of black cherries.

Ground; macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5); add 20 lbs. of sugar dissolved in 5 gallons of black wild-cherry juice. Filter. (See No. 3.) 310. Ratafia de G-rOSeilleS. (Ratafia of Currants.) 12 lbs. of red currants, the juice of them boiled for 5 minutes with 20 lbs. of sugar, dissolved in 4^ gallons of water; strain, add 4 gallons of alcohol, 95 per cent. Filter

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EATAFIA DE NOTAUX.

311. Ratafia de Mares. (Ratafia of Blackberries.) Boil the juice of 12 lbs. of blackberries for 5 minutes, "^th 20 lbs. of sugar dissolved in 4^ gallons of water; strain, and add 4 gallons of alcohol, 96 per cent. Filter. (See No. 3.) 312. Ratafia de Netiilly.

25 lbs. of sour cherries (red with small stems). 10 lbs. of black cherries.

6 lbs. of red pinks.

Made to a pulp without breaking stones; macerate for 2 weeks with 4| gallons of alcohol, 95 per* cent, (see N"o. 6); strain, press, and add one gallon of syrup and water up to 10 gallons.

313. Ratafia de Noix. (Hatafia of Walnuts.) 420 unripe walnuts (in month of August.) 4 J drachms of cloves.

4J do. mace.

Ground and mashed; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); strain, press and add 2^ gallons of white plain syrup (see No. 7). Filter. (See No. 3.) 314. Ratafia de Noyanx. (Ratafia of Noyau.) 3^ lbs. of apricot kernels ground; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent, (see No. 5); strain, press, and then add 20 lbs. of sugar dissolved in 4 J gallons of water. Filter. (See No. 3.)

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KECIPES FOR TEN GAJXONS EACH 315. Ratafia de Oillets. (Ratafia of Pinka.) 16 lbs. of pinks, the flower-leaves only. 1 ounce of Ceylon cinnamon.

Ground; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); strain, press, and add 2^ gallons of white plain syrup. Filter. 816. Ratafia de Peaches. (Ratafia of Peaches.) 12 lbs. of peaches (the juice of them). Let the liquid ferment for 8 days; break the stones, and add to it a syrup made of 20 lbs. of sugar boiled for 6 minutes with 4i gallons of water; then add 4 gallons of alcohol, 95 per cent. Filter.

317. Ratafia de (^uatre Fruits. (Ratafia of Pour Pruits.) 1 gallon of black cherry juice.

1 do. red currant do.

1 do. black do. do.

1 do. raspberry do.

I an ounce of ground cloves.

Macerate for 1 week with 4 gallons of alcohol, 95 per cent, (see No. 5); add 24 lbs. of sugar moistened and boiled with ^ a gallon of water; mix boiling hot. Filter. 318, Ratafia de Sept G-raines. (Ratafia of Seven Seeds.) 3 ounces of dill-seed.

3 do. angelica-seed.

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f BOBOLIOk 1^1 8 ounces of fennel-seed.

8.do. c(mander-8eed.

8 do. carrolHseed.

8 do. oaraway-seed.

8 do. green anise-seed.

Oronnd; macerate far 8 days with 4 gallons of aloolid, 95 per cent., and 3^ gallons of water (see No. 6); add 2| gallons of white plain syrup. Filter. ^ 319. Bosa Bianca. (WMteBose.) 65- do. tincture of musk.

Dissolved in 3 gallons of alcohol, 95 per cent.; add 20 lbs. of sugar dissolved in 5} gallons of water. Filter. 820. Bose Rouge. (RedBose.) 40 do. tincture of mask.

24 do. oil of orange.

Dissolved in 8 gallons of alcohol, 95 per cent, and add 20 lbs. of sugar dissolved in 5f gallons of water, and color rose. (See No. 93.) Filter. (See No. 3.) 821, Bosolio.

2 drachms of essence of vaxiillaL 18 drc^ of oil of roses.

51 do. essence of amber.

Dissolved in 3 gallons of alcohol, 95 per cent., and add 20 lbs. of sugar dissolved in 6f gallons of water; color rose. (See No. 93.) Filter.

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192 KECIPE8 FOB TEN GALLONS EACH.

322. Rosolio de Breslau.

2 drachms of essence of vanilla.

24 do. oil of neroly.

9 oranges, the juice of.

Add 4 lbs. of dried figs, cut; boil the orange juice and figs together for 5 minutes in a boiler containing 20 lbs. of Kugar and 5f gaflons of water; then press, strain, and add 3 gallons of alcohol, 95 per cent., having previously dissolved the essence and oils in it; color rose. (See ISTo. 323. Ruga. (Rue.) 2 lbs. of ruga, or rue.

Macerate for 24 hours (see No. 5) with 3 gallons of alcohol, 95 per cent.; strain, press, and add 20 lbs. of sugar dissolved in 6f gallons of water. Filter. (See No. 3.) 324. Rnm, Jamaica.

35 gallons of sugar scum, from refineries. 1 do. West India molasses.

Dissolved in 35 gallons of water hot enough to get the mixture at 80° (degrees) heat; add 1 gallon of good brewers' yeast. When fermentation is over distil and add of a gallon of plain syrup (see No. 7); color with oak bark dark yellow.

325. Rum, Jamaica, Imitation.

7 lbs. of fragments of sugar canes.

Macerate (see No. 5) for 24 hours with 6 gallons of alcohol, 95 per cent., and 4 gallons of water; add 13 ounces of common salt; distil over 6 gallons of flavored spirit;

Page 198 See this page in the book

add 3J gallons of water, ^ of a gallon of white plain sjrup (see No. 7); color dark yellow with oak bark. 326, Rum, St. Croix. (Swta Oruz Bum.) 62 lbs. of brown sugar dissolved in 40 gallons of boiling water; cool ijb down to 80® (degrees); add 1 gallon of brewers' jeast. When fennentati(m is over distil 827. Sherbet, Ciirrant.

2^ gaUcms o£ currant juice.

2 do. fresh calves'-feetjellj, 2 do. cnrrant wina 2 do. cnrrant ratafia.

24 lbs. of sugar dissolved in the juice. Filter warm. (See No. 3.) 828. Sherbet, liemoiL 2 J gallons of lemon juice.

2 do. fresh calves'-feet jelly. 2 do. Madeira wine.

2 do. French brandy.

24 lbs. of sugar rubbed witii the rinds of tiie lemons. Filt^ warm. (See Na 3.) 829. Sherbet, Marasq:aiiia 2^^ gallons of orange juice. 2 do. fresh oalves'-feet jeUy. H do. Marasquino di.Zara.

Filter warm. (See No. 3.)

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SEOIPES FOB Hm GALLONS EACH, 830. Sherbet de Quatre Fruita (Sherbet of Four Fruits.) 2 J gallons of cherry juice. 2 do. fresh calves'-feet jelly. 5 do. ratafia de qnatre fruits. Filtor warm. (See Np. 8). 381. Sherbet, Raspberry. 2} gallons of ra^berry juice. 2 do. firedh calves'-feet jelly. 5 do. ratafia de framboises (raspberry). Filter warm. (See N"o. 3.) 332. Sherbet, Bum.

2^ gallons of lemon juice. 2 do. firesb'Calves'-feet jelly. 2 do. rum shrub.

24 lbs. of sugar rubbed with the lemon rinds. Filter warm. (See No. 3.) 333. Shrub, Cunaiit.

h\ gallons of red currant juice. Boiled together for 8 or 10 minutes; let cool; add \\ gallons of good French brandy. Filter. (See Ko. 3.) 334. Shrub, Lemon.

h\ gallons of lemon cordial, Z\ do. do. juice.

\\ do. plain syrup (see ^fo. 7).

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8PBIKG BEEB.

335. Shnib, Baepbeny.

8^ gallons of raspberry juice.

2 do. vinegar.

Boiled and skimmed for half an hour; yrhm oold add H galloik of good French brandy. Filter, '(^ee Ko. 3.) 836. Shrub, Rum.

4 gallons of proof Jamaica rum.

If do. plain syrup (see Ko. 7).

4i do. lemon juice.

f do. water.

337. Soda Water.

10 gallons of water filled in a fountain receirer; add 8^ ounces of crystallized citric add; add 8^ ounces of bioarb<»iate of soda in lumps or (crystals; screw on the pipe quick; shake it to dissolve.

338. Spring Beer.

3 small bunches of sweet fern.

8 ^o. do. sarsaparilla.

8 do. do. winter green.

8 do. do. sassafras.

8 do. do. prince pine.

8 do. do. spice wood.

8 gallons of water boiled down to 6 gallons of decoction or extract; strun; 4 gallons of water boiled down to 3 gallons of decoction, with -J a lb. of hops; strain; mix the two extracts or decoctions together; dissolve in them

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BECrPES FOR TEN GALLONS EACH.

1 gallon of molasses, and, when cooled to 80° (degrees) heat, 1^ lb. of roasted bread soaked in fresh brewers' yeast; fill up a 10-gallon keg; when fermentation is over mix with it the white of one egg beaten to froth; bung it, and bottle when clear.

339. Spruce Beer, 9i gallons of water boiled; let it cool to 80° (degrees) heat, and then dissolve 9 lbs. of sugar in it, having previously mixed with it 1 ounce of essence of spruce; then add 1 pint of good brewers' yeast, and pour it in a 10-gallon keg till fermentation is over; then add a handful of brick powder and the white of 2 eggs beaten to a froth; mix with the beer, and let it stand tiU clear, then bottle.

340. Stomachic Beverage.

10 gallons of boiling water.

10 ounces of cream of tartar.

16 do. ground ginger.

10 lemons, cut in sUces.

Macerate (see No. 5) together; let it stand till nearly cold; strain, press, and dissolve in it 15 lbs. of sugar, previously rubbed together with ^ an ounce of the oil of cloves and ^ an ounce of the oil of cinnamon; when nearly lukewarm add 1 pint of yeast; let it stand for 14 hours; skim and filter; bottle, and. be careful to bind the corks weU.

341. Strong Sangaree.

i lb. of candied lemons.

^ do. do. oranges.

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SISOF D£ OANNELLE.

19T Cut very small; macerate them with 4 gallons of cherrybrandy (see 'No. 5), | a gallon of lemon j uice, anchl gallon of Madeira wine for 8 days; strain and press; then macerate in anothisr demijohn, for the same length of time, ^ a lb.- of grated nutmegs^ | a lb. powdered allapice, ^ ounces of poimded bitter almonds, with 3| gallons of proc^ spirit; strain, press, and mix the two extracts. Filter. 842. Syrup^ Armck Funoh.

(For numeroas ottier r^pes for making syraps see Appendix.) Boiled to the crack (see Nos. 9 and 17); add If gallons of lemon jniee (to the boiling sugar), and stir till the liquid is clear; pour it in a clean tub, and, when nearly cool, add 5 gallons of Batavia arrack; then filter. (See No. 421.) d4a. Syrup, Blackberry* 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberry juice, skimmed and strained boiling hot. (See Ko. 421.) 844. Syrup of Coffee.

10 lbs. of fresh Java coffee, fresh roasted and ground. 6 gallons of boiling water.

Let it stand, well covered, till cool; strain and press; then dissolve in this infusion 80 lbs. of sugar; boil and skim for 2 minutes, and then strain. (See No. 421.) 345. Sirop de Cannelle. (Cinnamoa Syrup.) 1 ounce of oil of Ceylon cinnamon.

Bubbed and dried up with carbonate of magnesia in a

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196 BB0IPB8 FOB TENT GtMJUWm BAXSH.

mortar, bo a» to jnake it a powder (see latter part of No. 3); put it in a filter bag, and pour 6 gaUons of water on it; pour the water over and over till it rims clear; get in this way 5 gallons of clear high-flavored water; dissolve 80 lbs. of sugar in the flavored water, and boil for 2 minutes; then skim and strain. (See Ko, 421^ 346. Sirop Capillaire. (Maidenhair Syrap.) 1 lb. of maidenhair herb.

6^ gallons of boiling water.

Macerate till cold (see No. 5); strain without pressing, so as to get 5 gallons; take the whites d 3 eggs beaten to froth, and mix them with the- infusion; keep back a quart of the liquid; then dissolve and boil in the above 80 lbs. of sugar by a good heat; when the scum rises, put in a little from the quart of cold liquid, and this will make the scum settle; let it raise and settle 3 times; then skim, and when perfectly dear add i a pint of orange-flower water; then boil once up again and strain. (See Np* 7.) 347, Sirop de Cerises. (ChenySynip.) 5 gallons of cherry juice.

Let it fbrment a few days; dissolve and boil 80 lbs. of sugar when clear, skim and strain. (See No. 7.) 348. Sirop de Groseilles. (Red Currant Syrup.) 5 gallons of currant juice, pressed after having fermented with the fruit for 2 days; dissolve and boil with 80 lbs. of sugar J skim till clear j then strain. (See Nos. 1 and 421.)

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m 849. Sirop de Flours d' Oranges. (Syrap of Orange 6 gallons of orange-flower water boiled up for 2 minutes with. 80 lbs. of sugar i skim and strain. (See Nos. 7 and 421.) S60. Sirop de Gomme. (GumSymp.) 20 lbs. of best dear white gum arable dissohred in 4 gallons of water, nearly boiling hot; take 60 lbs. of sugar, melt and clarify it Avith 1 gallon of water (see Kos. 6 and 1); add the gum solution, and boil for 2 minutes. (See 1^0, 421.) 851- Sirop de Tiimonfl. (i/emou Sjrup.) 5 gallons of lemon juice.

1 otmee ofbest oil of lemons.

I^olyed in J a pint of alcohol, or the rtmk of 16 lemotis rubbed with sugar to extract the essential oil; dissolve 80 lbs. of sugar in the juice, and boil for 2 minutes^ skim, then strain. (See Nos. 7 and 421.) 852. Sirop d'Oraages. (OnmgeSyn^.) 5 gallons of orange juice.

Take the rinds of 16 oranges, and rub them with loaf sugar to extract the essential oil; then take 80 lbs. of sugar and dissolve it in the juice; boil 2 minutes, skim^ and strain. (See Kos. 7 and 421.) 853. Sirop d'Orgeat, (Orgeat Syrup.) 10 lbs. of sweet almonds.

4 lbs. of bitter almonds.

,. Caver them wi^ boiling-hot water; let thm stand till near cold, and peel ihem by presEong through your fin-

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200 EECIPES FOB TEN GALLONS EACH.

gers; beat them in a stone or brass mortar to a very fine paste with some sugar, adding water slowly; press through a linen cloth, so as so get 5 gallons of liquid resembling rich milk; dissolve in this liquid 80 lbs. of sugar; boil up once, and add 1 pint of orange-flower water; then strain. 354. Sirop d' Ananas. (Pineapple.) 6 gallons of pineapple juice, after fermenting 2 days with the fruit; dissolve in the juice 80 lbs. of sugar, and boil for 2 minutes; skim and strain. (See Nos. 7 and 421.) 355. Syrup, Plain.

For a description how to make this syrup, see No. 7. 356. S3mip, Raspberry.

6 gallons of raspberry juice, after having fermented for 2 days; dissolve in it and boil for 2 minutes 80 lbs. of sugar; skim and strain; then filter. (See N"o. V.) 357. Syrup, Raspberry Vinegar.

6 gallons of raspberry vinegar. (See N'o. 363.) Dissolve in it 80 lbs. of sugar; boil for 2 minutes; skim and strain. (See Nos. 7 and 421.) 358. Syrup, Strawberry.

6 gallons of strawberry juice, after having fermented the fruit for 2 days; dissolve in it and boil for 2 minutes 80 lbs. of sugar; skim, and then strain. (See ITo. 7.)

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VEEDULINO DE TUBINO.

359. Tickle my Fancy.

gallon of Imon juice.

2 gallons of calves'-feet jelly.

8 lbs. of stoned raisins.

4 do. sugar.

Boiled together, with the addition of a little water, so as to get 21 gallons of liquid; press, strain, and add 4 gallons of good cider; ^o macerate for 24 hours (see 1^6, 5) 8 ounces of ground, doves, 8 ounces of ground cinnainon, 1 lb. of ground ginger, | of a pound of lemon peel cut, \ of a lb. of isinglass dissolved in a | of a gallon of white wine, and 4 gallons of French brandy, 4th proof; strain, press; filter.

860, Usquebaugh.

1^ lb. of cinnamon.

10 ounces of cloves.

10 do. nutmeg.

10 do. ginger.

10 do. allspice.

All ground and macerated for 8 days (see No. 5) with 10 gallons of old Irish widstey; then make another tincture consisting of 2| ounces of Spanish saffron, 10 ounces of isinglass dissolved in 1 quart of white wine in another vessel; macerate both for the same length of time, say 8 days; then strain both tinctures; then dissolve 8 lbs. of sugar candy in ^ a gallon of water; strain, and mix all these three strained liquids together, and add 5 ounces of tinotnre of rhobarb. Filter. (SeeKo. 3.) 361. Verduliuo de Turino.

1 oimce of myrrh.

4 ounces of Ceylon cinnamon.

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902 BECIPES FOR TEN GALLONS EACH.

4 onnoes of cardamom.

Macerate for 24 hours (see No. 5) with 3| gallons of alcohol, 95 per cent., and 4 gallons of water; distil from off the water 3^ gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water; c(dor green. (See No. 90.) Fiker.

862. Vespetro.

8 ounces of angelica-seed.

40 lemons, the yellow rinds only; Hacerate for 24 hoors (see Ke. 5) with d| gallons of iloohol, 95 per cent., and 4 gallons of water; distil £rom jff the water 3| gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5 gallons of water. Filter. (See 3S[o. 3.) 363. Vinegar, Raspberry.

30 lbs. of raspberries made to a pulp.

7^ gallons of wine or cider vinegar.

Haoerate for 8 d&Ts (see No. 5); press and stcaku 364, Whiskey, Irish.* 8 gallons of genuine Irish vrhiskey.

7 do. best pure spirit, mixed.

* Without large diatiiUeries these Mr1u8key8-~Iri8h and Scotch (see S<Sotch, Nos. 364-366)-— cansot be in^uliAotared with profit It is a humbug to make them with essences, and a nuisance as legaida fcoftlth, Ihe beet imitatio& is ndxing inproportkm to the piioe*

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WINJE, BLACK CUBBANT.

365. Wkiskey, Monongaliela.

8 gallons of Monongahela whiskey.

7 do. pure spirit.

Color jellow. (See No* 91.) 366. Whislceyy Sootoh.

8 gallons of best genuine Scotch whiskey. *I do. best pxire spirit. Mix.

867. "Wine, Blackberry.

i ounce of ground cinnamoii.

^ do. do. cloves.

i draehm of oftrdamom.

1 do. ntttmHg.

5 gallons of blackberries, made to a pulp. Mix with 5 gallons of water heated at 100° Fahrenheit, in which 10 lbs. of sugar have been previously dissolved; fill up a 10-gallon keg, but keep back ^ a gallon, and place it in a warm atmosphere; keep the keg constantly fuU from tlm i gail<m, and after fermentation has ended stram and press; th«n add 1 gallon of alcohol, 95 per cent., and filter or fine. (See Finings, Nos. 202, 203, 204, and 205.) 368. Wine, Black Curraat.

6 gallons of black currants, made to a pulp; mix with 5 gallons of water heated to 100° Fahrenheit, in which 10 lbs. of sugar have been previously dissolved; fill np a lO-gallon keg^ but keep back ^ a gallon; put the keg in a warm place; keep it constantly fall &om ^e i gallon; strain, press, and then add 1 gallon of good alcohol, 95 per cent. Filter or fine. (See Finings, Nos. 202, 203^ 204, and 205.)

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204; SBGIFE8 FOS TEN GALLOlSe EACH.

869. Wine, BordeanZy Bed« 4 gftfions of high-flavored red Bordeaux wine. 6 do. -pLam wine.

Colored to the same shade with tincture of alderberries, 370. Wine, Bordeaux, White.

4 gallons of high-flavored white wine.

6 do. plain wine.

Color to the shade with coloring or tinotnre of saffron. 371. Wine, Birch, 0 gallons of birch- jidce, drawn in the month of February or March from the birch tree by boring holes in it; boil and skim, and cool it down to 100° Fahrenheit; then dissolve in it 9 lbs. of sugar, and add 2 ounces of lemon peels, finely cut; produce fermentation with 1 pint of giuten; put the ingredients in a keg, and ke^ it constantly full till f<»nnentation is over; Alter or fine it (see from Nos. 202 to 205), and pnt in another keg, in which you have previously burnt a strip of brimstone paper. 873. Wine, Champagne.

10 gallons of light white wine; such as 8auteme or Rhine wine, well clarified; add 3 lbs. of the whitest rook candy, dissolved in 1^ pint of water; to' this syrap add ^ a gallon of wine alcohol (bon goiit), or any other perfectly free of flavor; when all this is perfectly clear fill it in a soda-water apparatus, and impregnate it with oarbonic add (for family use 1^ drachm of citric acid, and

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WINE, OYPEUS, IMITATION OF.

1 ^ of bicarbonate of soda); bottle, cork, wire, cap and label.

373. "Wine, Champagne, English, 6 gallons of currant juice.

6 do. water, in which 15 lbs. of sugar have been dissolved; let the liquid settle for 3 days, decant, and then add 1^ gallon of pure spirit, free of flavor; put it in a keg, and let it stand unbunged for 6 weeks; bung up tight, let it stand for a year, and then bottle. 374. Wine, Cherry.

Take 10 gallons of fresh-pressed cherry juice, and dissolve it in 5 lbs. of sugar; put this juice in a keg, and keep it constantly full of the liquid during the process of fyrmentation; then filter or fine it (see from Nos. 202 to 205), and fill in a pitched keg or bottle. 375. Wine, Currant, Red.

8 lbs. of honey.

10 do. sugar.

7^ gallons of water boiled; clarified with the white of 1 egg; skim and strain; then add If gallon of red currant juice, and 1 pint of yeast; put in a keg, and keep it full of the liquid during fermentation; filter or fine (see from Nos. 202 to 205); put in a clean pitched keg, and bung tight or bottle.

376. Wine, Cyprus, Imitation of.

8| pints of alderberries.

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BECIFES FOB TEN GALLONS EACH.

f drachms of ground ginger.

Boil together for 1 hour; skim; strain when cooled to 100° Fahrenheit, and put in a 10-gallon keg which contains 10^ ounces of mashed raisins; fill up the keg^ and add 1 pint of yeast, and during fermentation be careful and keep the keg fuU with the balance of tihe liquid; fflter or fme it (See Noe. 202, 203, 204, and 205.) 877. "Wine, Damson.

80 lbs. of damsons.

Macerate for 2 days (see No. 5) with 10 gallons of boiling water; strain, press, and dissolve 25 lbs. of sugar in the liquid; then add 2^ pints of French brandy, and let it stand a few days; filter, bottle, and be careful and add i an ounce of ground sugar to. each bottle; cork and string it* 878. Wine, Frontignan o£ 4^ gallons of red wine.

4^ do. white wine.

1 da 4th-proof spirit. Mix* 379. Wine, Ginger.

12 gallons of water and 10 lbs. of sugar dissolved and boiled to syrup (see No. V), 9 ounces of washed and cut ginger, i a gallon of boiling water; macerate till cold (see No. 5); strain, press, and mix with the syrup; then add 6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to a pulp, 1 ounce of isinglass soaked in ^ a pint of water, 4 lemons cut in slices, and 1 pint of good brewers' yeast; put aU in a keg, and ke^ it full with tl^ liquid during the process of fermentation for a weeks; at the' end ci

Page 212 See this page in the book

which time bottle or fill a keg in which has been burned some brimstone; bung tight. (See No. 418.) 380. Wine Grapes.

11 gallons of lightly-pressed juice of sweet grapes; fill a KVgaUon keg to the bung; let it stand in a warm place, and keep it full during fermentation; after it has settled draw it ofi* in a clean keg; filter the dregs of the first, and add the clear to the liquid that has been drawn off. In the month of March the second fermentation begins, then lift the bung; when the second fermentation is over, if the wine is red, fine with the white of 1 egg beaten to a froth, but when white, with a mixture composed of 1 ounce of isinglass steeped in a pint of the wine, and beaten and mixed as with the egg; put the red wine in a pitched keg, the white in a brimstone keg, and bung tight, 381. Wine, Greek.

Take a sufficient quantity of perfectly ripe grapes to make 10 gallons of juice, and expose them to the sun for ten days; press out the juice in a boiler, and keep it over a fire until it attains the boiling point; then add 5 ozs. of sea-salt; take it from the fire, and let it stand for 8 days, then bottie.

882. Wine, Jtmiper.

12^ gallons of hot water.

} ounce of ground corianderrseed.

55 lbs. of ground juniper berries and 6 lbs. of brown sugar.' When tho- liquid is cooled to \00^ Fahrenheit, add 1 pint of good brewers' yeast, and put all in a keg with the

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208 EECIPES FOB TEN GALLONS EACH.

top ont; fix the top again as tight as posnble, and when fermentation is over, and the wine clear, draw off; prisss and filter the balance, and put it in a new, clean pitched keg.

383. "Wine, Lemon.

Take 11 gallons of water and 15 lbs. of sugar, and boil them together nntU the sugar is perfectly dissolved; then skim and strain the liquid, and when it has cooled to 100^ Fahrenheit, add 50 lemons, cut in very thin sjices, and 1 quart of fresh brewers' yeast; put a 10-gallon keg in a warm place, and fill it full to the bung, and keep it full with the liquid during the fermentation; strain, press, and filter; then add ^ a gallon of good sherry, or Madeira. 384, Wine, Liqueur. (Cordial) Take a sufficient quantity of sweet grapes to make 7 gallons of juice, and expose them to the sun for 10 days before pressing tliem; as soon as they are pressed put the juice in a 10-gallon keg, and fill it up with 3 gallons of alcohol, 95 per cent., and 1 ounce of ground cinnamon; mix well, bung it, and after settling (say 1 month) bottle it.

885. Wine, Madeira, 4 gallons of good Madeira, high flavored. 6 do. plain wine.

Color to same shade with coloring or tincture of saffron 886. Wine, Malaga.

4 gallons of Malaga wine, best quality.

6 do. plain wine; and for sweetening add

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WINEj PAESNIP.

2^ pints of plain syrup. (See No. 7.) Color with elderberry tincture and coloring. (See 88.) 387. Wiae, Mixed, 1| gallon of fresh-pressed currant juice. IJ do. do. do. grape do.

IJ do. So. do. raspberry -do.

If do. do. do. Eng. cherry do.

24 lbs. of sugar dissolved in the mixed juices; add 1 qtiart of good.l»rewers' yeast, and fill np a keg holding 8 gallons; keep the cask full with the remaining juice during fermentation; wh^ this i^ over add 1^ gallon of good French brandy; let it stand together for a few days • longer; then filter and bottle.

388. Wine, Muscat.

10 gallons of plain wine.

20 lbs. of Muscat raisins, bruised, f lb. alder-flowers, hanging in a bag.

Macerate for 2 or 3 months (see No. 5); press, and filter or fine. (See Nos. 202, 203, 204, and 205.) 8§9. Wine, Orange.

11 gallons of water and 15 lbs. of sugar; boil, skim, and strain, and, when cooled to 100^ Fahrenheit, add 50 oranges cnt in thin slices and 1 quart of firesh brewers^ yeast; fill a keg to the bung, and keep it full with the liquid during fermentation, and. let it stand iii a warm place; when fermentation is over, strain, press, and add a gallon of brandy. Filter. (See No. 3.) ^ 390. Wine, Parsnip, Boil 40 lbs. of parsnips and 1 1 gallons of water down to,

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2iO 3EEBOZFB8 FOB TBK QALUONS BACH.

9 gallons; press out the liquid, beat 3 ^gs to frotint and mix with the decoctioii; when it is cool take out i a gallon, and add 1 onnoe of braised bitter almonds, and dissolve in the decoction 26 lbs. of sugar; boil, and let the scum rise 3 times; then stop the raising by adding from the ^ gallon of cool liquid (see No. 1); skira, strain, and cool down to 100° Falirenheit; then add 1 quart of yeast, and, after fermentation is over, add H quart 4th-proof Cognac. Filter. (See Ko. 8.) 891. t^ine, Peach.

To 10 gallons of peach juice, pressed from the ripest fruits, add the stones, but without breaking them; dissolve 5 lbs. of sugar in the juioe^ and put it in a keg, which must be kept constantly full with the liquid till fermentation ends; then add 1 ounce of ground cloves, strain, and mix to it ^ a gallon of good pure alcohol, 95 per cent. 393. Wine, Plain.

9} gallons of water, at 89^ FahriKihdt.

4 do. raisins, mashed.

8 ounces of tartaric acid.

1 pint of strong vinegar.

1 quart of brewers' yeast.

Mixed and dissolved together; fill up a keg, put it in a 'warm place, and keep it constantly fall with the liquid until fermentation is over; then add 1 gallon of alcohol, 95 per cent, j strain, press, and filter. (See No. 3.) 393. Wine, Port.

4 gallons of high-flavored port wine.

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WINE, JEUSPBSBK7* 5f galloiifl Off i^aln.iinne.

f do. phm syrup. (See No. 7.) Colored with tincture of alderberries.

SM. Wine, Qninoa 8 gallons of quince juice, made as "follows: After wiping off the qoinces cut them in sUcqs and make a pulp; press out the juice*; heat it near boOiiig; diasolye 10 lb& of ragar in it; then skim, strain, and let it cool to 86° Fahrenheit; fill a keg, and pat it in a warm place; add 1 quart of brewers' yeast; mix well; fill up the keg with the liquid during fermentation, and when over add 2 J gallons of good sherry or Madeira wine. (See No. 3.) 395. Wine, Raisin.

Take 80 Ibs.^ of Malaga raisins, and macerate with 10 gallons of boiling*water until cool (sefe No. 5); then rub them 4»etween the hands so as not to hurt the stones; pass the pulp through a sieve; press slowly, so as to get 11 gallons of the liquid with the water used to wash out the pulp; then dissolve in it 6 ounces of powdered rock candy, and add the rinds of 4 oranges, 2 lemons, and 1 ounce of braised bitter almonds, with 1 quart of brewers' yeast; fill a 10-gallon keg, and keep it full with the liquid during fermentation; then strain, press, and add 1 quart of the best French brandy.

396. Wine, Baspberry.

Take 10 gallons of fresh raspberry juice, and add 7|- lbs. of sugar, boiled and clarified with the white of 2 eggs; sMm, strain, and when nearly cod add 1 pint of good brewers' jeast; fill a lO-gallon keg, and hang in it a little

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212 BECIPES FOK TEN GALLONS SACH.

bag with 1 onnoe of ground mace; fill up with the jnice until fermentation is over, and add gaUon of good port wine. Filter. (See No. 3.) 897. Wine, Hose.

dO lbs. of sugar.

1} gallon of red rose leaves.

Boil for 2 minutes; when lukewarm M up a keg; put it in a warm plaee; add 1 pint of yeaat; fill up constantly with the liquid till fermentation ceases; dissolve ^ drachm of otto of roses in 2 ounces of alcohol, 95 per cent., and mix it with the above wine; strain; color rose with, the tincture of cochineal Filter. (See Nos. 3 and 93.) 398, Wine, St. George.

6 gallons of dark red claret. ^ 5 do. piquepouil.

Mix; add 1 gill of spirit of raspberries, 1 gill of spirit of l6monbalm« and 1 gOl of spirit of orris-root. 399. Wine, Sherry.

4 gallons of high-flavored sherry wine. 6 do. plain wine.

Colored with coloring. (See No. 88.) 400. Wine, Tokay.

4 gallons of tokay, best quality.

6 do. plain wine.

Sugar and color to suit the taste.

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BOTTLK-WAX, BED. 213 QQHTAINIK0 DIFFEBEKT ABTIGLB8 TTBITAIXT XSFT FOB TTBK ' m IJQT70B BT0BE8.

401. Bottle-waz, Black.

1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about ^ an ounce of boiled linseed oil (varnish), so as when a drop is taken out on a cold stone it loses its brittleness; then add 1 ounce of lamp-blacky stirred in unul all Imnps are dissolved.

402. Bottle-wax, Gxeeiu 1 lb. of rosin, white and transparent; melt it in a tin dbh over a slow fire; add aboat ^ an ounce of boiled linseed <»1 (varnish), so as when a drop is taken out on a cold stone it loses its brittle quality; then mix in 4 ounoes of ebrome green, stirred until the lumps are dissolved. 403. Bottle-wax, Tellow.

1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about i an ounce of boiled linseed oil or varnish, so as when a drop is taken out on a cold stone it loses its brittle character; then mix in 4 ounces of chrome yellow, finely powdered; stii* until all lumps are dissolved.

404. Bottle-wax, B.ed.

1 lb. of rosin, white and transparent; melt it in a tin

Page 219 See this page in the book

dish over a slow fire; add about ^ an ounce of boiled linseed oil or varnish, so as when a drop is taken out on a cold stone it Ipses its brittleness; then mix in 1 ounce of cinnabar or vermilion, mixed with 3 ounoes of prepared ohalk; stir until all lamps are dissdyed* 405. Bottle-wax, White.

1 lb. of Tonn, wlate and transparent; melt it in a tm dish over a slow fire; about f an onnee of b(»led ISnseed oil or varnish, so as when a drop is tak^ ont on a cold stone it loses its brittleness; then mix in 4 ounces of zLno white; stir until all lumps are dissolved. 406. BzaAdy Apncots.

Take some nice apricots before becoming perfectly ripe, rub them slightly with a linen cloth, and prick them with a pin to the stone in different places; then lay tJiem in very ccdd wat^, and at the same time take equal parts of water and plain syrup, so as to cover the apric5ts; boil the syrup in a copper boiler, and when boiling throw all the apricots at once in the syrup, and keep them down Avith the skimmer; when they begin to get soft under pressure of the finger, take them gently out, lay them in a sieve to drip off the syrup; then arrange the fruit in an earthen dish, clarify the syrup with the white of an egg (see 'No. 7), boil it to its regolsur thickness, and throw it boiling hot on the apricots so as to cover them; let them stand for 24 hours, then take them out <^ the syrup, and put them in glass jars, without squeezing them. Hie balance of syrup is clarified again, and mixed with 3 parts white 4th-proof brandy; fill up the jars with syrup, and cork and seal them.

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HBANDT CHEBBIBS 407. Brandy, Angelica.

Take thicli^ ^sh angelica Btems; cQt and free the stems of the leaves; wipe them- dean with a lin^ cloth; maike pieces of 1 to 1| inches in length, and put them in fire^ water to be washed; then put them in boiling water; boil up for several times; let the fire go out; cover the boiler; macerate for 1 hour; take them out with the skimmer, and put them in cold water; take them out again; press them gently between the linen cloth, so as to get all the water out; ihm boil them thoroughly in plain symp, and lay them on a «leTe to. drip off the 9ymp for 24 hours; th^ again boil the syrup to its £>rmer thickness^ dsrify it, and Srix it with 2 parts white 4th-proof brandy; fill up the jars, and cork and seal them.

40&, Brandy Cedxats.

Take cedrats with very thick rinds; cut off, with a verysharp knife, the outside part of them, without touching the white; keep the rinds for the use of cordials, &c.; split the white rind in 4 parts, without touching the firuit; take the rinds off; put them for a little while in alum water (this is done to retain the natural color of the fruit); th«i boil in plain syrup by a slow fire, and when soft enough take them out with a skimmer; put them in an earthen dish; cover them with fresh clarified syrup; after 24 hours take them out of the dish, and put them in jars; mix 2 parts of white 4th-proof brandy (macerated before with some rinds); add 1 part of the syrup; fill up the jars, cork and seal.

409. Brandy Cherries.

6 lbs, of red sour cherries with short stems; take off the last; cover them with 1 gallon of 4th-proof white brandy;

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macerate them for 2 weeks (see 1^); decant the liquor; then add 4 lbs. of sugar, moistened and boiled irith 1 pint of water; skim; this done, make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander, 4 drachms of star anise, 2 drachms of ground cinnamon, and 36 grains of maqe, with 1 quart of 4th-proof white brandy mixed with the above; filter; cover the cherries in the jars; code and seal 410. Brandy Ghrapes.

Take some Muscat grapes; pick out the soundest and largest fruit; wash and put them in cold water; prick them 2 or 3 times with a pin, and place them in a sieve to drip oft* the water; wipe dry with a linen cloth, and arrange them in jars; cover them with the jnice of the smaller fruit, mixed with 2 parts of white 4th-proof brandy, sweetened with plain syrup to taste, uid filter; cork and seal the jars.

411. Brandy Melons.

Get some musk or other melons; cut them in slices; take the rind and the inside parts off; put them in water containing a little lemon juice, and boil them up for 2 or 8 times; take them off the fire; let them stand covered for 1 hour; then pour them in other cold water containing lemon juice, and let them cool; empty them on a sieve to drip off the water; then bofl them gently in p]aan syrup (see No. 7); when soft take them off wdth the skimmer, and place them in an earthen dish; cover them with the fresh boiling clarified syrup, after 24 hours' standing; then drip off the syrup and arrange them in jars; clarify ike syrup i^ain; when necessary, mix with it 4th-proQf white braiidy, of^2 parts of its own volume; fill the jam up to cover the melons ^ cork and se^*

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BJiANDY FEA,CHE3.

412. Brandy Mirabelles. (Plums.) Get 6 lbs. of mirabelles; rub them oiF with a linen cloth; prick them on the place of the stem, and opposite; cover them with 1 gallon of 4th-proof white brandy; macerate them for 2 weeks (see 2^o. 1); decant the liquor; then add 4 lbs. of sugar moistened and boiled with 1 pint of water, and skim; this done, make a tincture of 1. drachm of ground clores, 4 dradims of grotmd coriander-seed, 4 drachmjs of ground star anise^seed, 2 drachms of ground cinnamon, and 36 grains of ground mace, with 1 quart of 4th-proof white brandy, mixed with the above; filter; cover t-he mirabelles in jars, and cork and seal them. 413. Brandy Oranges. ' Get, if possible, Havana oranges; cut off the yellow skid, and put it aside; peel off the white, and throw it away; prick iche fruit with a pin, and then lay them in cold water; pour them at once in boiling water; boil up twice (about 1 minute); take off the fire; let them stand covered for 1 hour; put them in cold water again, and after the water is dripped off, j)lacc them in a jar; then boil plain syrup and cover the oranges, and let them stand for 24 hours; drip off the syrup, and boil it to its regular consistence; repeat it twice more; after the third repetition drip off the syrup; clarify it with the white of eggs (see No. 1); mix it with 2 parts white 4th-proof brandy; filter, and coyer the oranges with it in jars; cork and seaL^ 414. Brandy Peacjhes.

Take some nice peaches a little before being perfectly ripe; rub them off slightly with a linen cloth; prick them with a pin to the stones in different places, and put th^

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jkFVESCDlX.

ia cold TTHter; at the same time take equal parts of water and plain syrup (see No. 7) in qaantity saffieient 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 out, lay them on a sieve to drip oflf the syrup; next clarify the syrup with the white of eggs boil it to the proper thickness, and then arrange the peaches in an eui&en dish, and throw it boiling hot oyer them, so as to cover them; }&t them stand 'for 24 hours; fill them m jars, without squeezing; then again clarify the balance of the syrup, and mix it with 3 parts of 4th-proof white fill up the jars; cork and seal them.

415. Braixdy Pears^. Take small, highly-perfumed pears, skin them, taking oare not to damage the stems; cut off the ends of the stems and lay the fruit in iron-free alum. water (by this means you retain the natural color of the fruit); let them remain in for ^ an hour; take them out, and put them in boiling water; as soon as they get soft take them out, and lay them in cold water which contains the juice of a few lemons; when the water becomes warm it must be changed with cold; when, perfectly cold arrange them in jars, without breaHng the stems; take, in the beginning of the operation, 1 part of boiling hot syrup, and throw it over the skins; let it cool; then add 2 parts of 4th-proof white brandy; mix it with the syrup; filter, and fill the jars up; cork and seal 416. Brandy Prones, or Plums, Are made precisely the same way as the peach. 417. Brandy Qninoda €lub the quinces with a linen cloth, and take off the

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skill very delicately, and lay them in cold water; cut them in 4 parte; take ottt the iiearta; then lay ihimt in kmihicm s^um water for a fewminates (by this you r^ain the natural color of tibe froit), and throw tl^m in Iwling syrup until they begin to get soft; talce tSiem oat with the skimmer; arrange them in an earthen dish; clarify the syrup; throw it boiling hot on the fruit to cover; after 24 hours' standing drip off the syrup; clarify it, and add 2 parts of 4th-proof white brandy, in which were macerated the skins of the fruit; filter, and fill up the jars pre* Tionidy arranged with the qainoes; eoi^ and seaL 418. Brimstone Paper, for smoking Kegs, to prevent Wine getting sour.

1 lb. of biinastone mdted in an iron pan.

40 to 50 strong paper strips, of -J- an inch i& breadth and 9 inches long, are drawn through the melted brimstone and laid aside; when all done, repeat it a second and third time to get the thickness of good-sized pasteboard; some take ' ground coriander-seed, anise-seed, and fennel-seed, equal parts nodzed together, which they strew, after the la^t dipping, on the brimstone paper strips while hot; they are packed in bundles of a | of a lb., with strings on both ends, and brought into market 17«^— Take for a 60-gallon cask 1 strip; light it with a match; bring it to the bunghole; put the bung loosely in; let it burn as long as it can; let the cask stand untouched for 1 hour; then take it out, and put in the white wine; red wine would lose its color.

419, Mustard, Freiicli.

IJ lb. of ground black mustard-seed.

H do. do. ydlow. do,; do.^

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3 quarts of good strong boiling hot cider vinegar. Mixed thoroughly together; macerate 12 hour&; add IJ ounce of ground allspice, | an ounce of ground ^ger, 3 ounces of searsalt, H ounce of ground dnnamon, ^ an ounce of ground cloves; mix it well with the aboTe; add as much more vinegar as to get the required consstenoe. 420. Wax Putty, for Leaky Casks, Bungs, Corks, 2 lbs. of spirits of turpentine.

4 do. tallow.

8 do. yellow wax.

12 do. solid turpentina Hie wax and soHd turpentine are melted together on a slow fire; then add the tallow; when melted take it far off from the fire; then stir in the spirit of turpentine, and let it cooL ^ 421. G-eneral Directions for Syrups.

The best syrups can only be made with the finest qualities of sugar. Syrup is the juice of fruit, flowers, vegetables, or whatever you desire to preserve, mixed with liquid sugar. In boiling to the degrees, it is firom the ''small thread** (see No. 10) to the "large pearl" (see No. 13) that syrup is produced* The essences or virtues of most fruits, <fcc., suitable for syrup-making may be extracted by simple infu^>ion. The sugar should be dissolved in this decoction or infusion, and both placed in a glass or earthenware vessel; close tliis vessel down, and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite odd. When ready, cork it securely, and stand it in a cool dry place. Care should be taken to boil the syrup to Htke ptreDigitized

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BECIPES won SMALL QUANTITIES.

else point. If not sufticieiitly boiled, after a time it is apt to become mouldy; and if boiled too much, it will grain a little, and thus become candied. Saucepans made of tin, or tiimed on the inside, shoiiLd not be used wh^ making Bjmps fr<Mn red fhiits, a» these act on the tin, and turn the oolor to a dead.blue. (See Nos. 6 and 7.) 422. Raspberry Syrup, 2 pints of filtered raspberry juice.

4J lbs. of sugar.

Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a dose fiannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on tbe fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the ^'little pearl" (see No. 12)' take it off; strain through a cloth; bottle when cold; cover with tissue-paper dipped in brandy, and tie down with a bladder.

423. Currant Syrup.

2 pints of currant juice.

T^e as many currants (which can be mixed, white and red) as you think sufficient (about 6 lbs,), and pick them OTw. Now mash and fermeot, as in the instaructions for making raspberry syrup (see No. 422). This done, add

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some raspfoemes, and fiaror as jon please. Boine viz a pound of raspberries and a pound of cherries (properly stoned before mashing); then mix, mash, and ferment all together. The quantity of raspberries to be introduced^ however, is entirely a matter of taste. WMlat the ft^rap u fermenting, it is a good plan to coTer tbe ^an nitlL a coarse cloth, or any thing that will admit the air (which is essential to temttdittiai), baft keep oat tShe dust • 424. Orgeat (or Almond) Bymp, 2 lbs. of sweet almonds.

3f ounces of bitter almonds.

8 pints of fresh water.

6 or 6^ lbs. of sugar.

Take your almonds (sweet and bitter) and drop them into boiling water. This blanches them, and they are easily skinned. Having peeled them, drop them into cold water, in which wash them; when ready pat tbem into a clean mortar (one of marble is better than bronze), and mash them; next, squeeze in the juice of two lemons, or add a little acid, and, as you pound the almonds, pour part of a pint of clean water into the mortar; mash thoroughly, until the mixture looks like thick milk, and no pieces of almonds are left; then add another pint of the spring water. Now squeeze the white mash through a hair-cloth, or other good strainers a common plan is to have a large strainer held by two persons; as they twist the milk may be caught in a clean basin; whatever of the almonds is left in the cloth put it back into the mortar, and mash it over again, adding a little of the spring water; theq strain it, and mix with the former almond milk; this difme vox it with your sugar (about 6 lbs.) which must first, however, be daiified and boiled to a ^md^* (m

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MSSl PES KKB mAXa* QXTAimnBS* 2^ "So*; whilst adding the almond milk let the pan of hot sugar be off the fire; when mixed give another boil 1^;^ tben reaaov^ tb« paa firom t^e £ire, and »tajt, the syrtfp until €old;^ pour m a small portion of thie tinotore of <»?aiige flowers, or the least drop of the essence of neroly, and pass the mixture again through a cloth; give the bottles an occasional shake for a few days afterward j it win keep the syrup fi:om parting, 405. Morello Cherry Syrup.

2 lbs. ofMori^o Gb/sram* See that the dierries are ripe, and, haying stoned th^n, mash them in a colander or sieve, pressing out the juice into a pan or basin; let the juice stand for a day or two, then strain through a flannel bag until very clear; boil your clarified sugar to a "crack" (see No. 17), and pour the juice in, in the proportion of one pint of juice to 2 lbs. of sugar j stir it well on the fire with a skimmer, and give it one or two boik; if any scum rises take it off; let it thoronghly coed; th^ bottle o% or put thm in deep jars, and tie down with bladders.

426. Hulbeny Syrup.

2 pints of mulberry juice.

2f lbs. of sugar.

Mulberries do not require so much sugar as raspberries (see No. 422). Mash the mulberries, and proceed as with cherry syrup (see Ko. 425). See that the mulberries are uniformly ripe.

« This is done to keep H from sepanting and spHttfaigtup after being boMed.

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427. strawberry Syrup.

May be made the same way as raspberry syrup (see No. 422). Select large fruit.

428. Barberry Syrup.

The method of making this is precisely the same as that for making Morello cherry syrup (see No. 425). 429. Capillaire (or Maidenhair) Syrup.

4 oz. of capillaira The best capillaire is found in America, and grows near ponds or running streams. The leaves are green, and grow double, the stalk long, and of the color of ripe plums. Be careful to obtain the genuine sort, whether foreign or native, whichever kind you require. Cut the capillaire into little pieces; then infuse them in boiling water, covering the pan over; add the sugar, and clarify with the whites of 4 eggs; if you are mixing in the above proportion boil to a " pearl" (see N"o. 13); then pour off through a strainer; when cool, add some orange-flower water; then bottle close. Ordinary syrup, with tincture of orange-flower in it, is often sold for the genuine article. 430. Lemon Syrup.

2 lbs. of sugar (or 2 pints of syrup).

1 pint of lemon juice.

Let the juice settle; clear off the thin skin, which forms on the top; then strain through a fine sieve or cloth; boil

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EECIPES FOB SMALL QUANTmES. 225 the syrup to the " Utile crack*' (see No. 11); then pour in the lemon jnice; place the pan on the fire, and hoil to the "pearl" (see No. 13); skim as with raspberry (see No. 422), or mulberry syrup (see No. 426); bottle off when quite cooL 431. Orange Syrup« Made the same way as lemon syrup (see No. 430). 432. Ginger Syrup.

2 oz. of ginger.

1^ pint of water.

Uuil together in a pan to the " small thread" (see No. 10), and strain through a hair sieve.

433. Pineapple Syrup.

Take a pineapple, cut the outside peel oflj and pound it in a mortar; then strain it through a cloth; to 1^ pint of juit;e add 2 lbs. of sugar, and boil it to the " small thread'* 434. Violet Syrap.

1 lb. of violet flowers.

1 quart of water.

Remove the stalks, and pour the water on the flowers hot; cover over, and let it remain a fbw honrs in a warm place; then pass through a cloth; add the sugar, and boil to the " small thread" (see No. 10); the violet syrup sold in stores is often adulterated.

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435, Grape Syrap.

H pint of water.

^ do. sherry.

I lb. of elder flowers.

Made the same way as vklet syrup ^lee No. 434). 436. Raspberry Vinegar Syrup.

1 pint of raspberry juice.

2 pints of vinegar.

As in making raspberry syrtq) (see No. 422) white or red fniit may be used. White zaspberries^ however, require the best loaf sugar and wMte wine vinegar, so as not to discolor the syrup. Clean the raspberries; mash thenoi in a pan, and put in a warm place, for a day or two, until they ferment; strain them, and pour in the vinegar; strain again; add the sugar, and boil to the "pearl" (see No. 13). Another plan is to take whole raspberries (say 2 lbs., 1^ pint of vinegar, and 2 lbs. of sugar), and put them in the vyiegar, and stand the jar, well-covered, in a shady place Ibr 10 days. At the expiration of this time filter the mixture; add the sugar, and place the jar in a pan of hot water, and boil gently. This mode preserves the finest qualities of the fruit, which are not partially lost by boiling, as in the previous method.

4ff7. Cofibe Syrap.

1 pint of coffee.

2 pints of iQnrop.

Make a strong deoootioD of Mocha ooflSse, very clear, tO

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BBGZFia VGA mASJU QUABTiraas. ttt ih0 smoimt of a pint; take 2 pints of syrap; bdl it to a **ban'* (see No. 16), and add the coffee; pat it again on the fire; boil it to a " pearP (see No. 13), aiid strain it through a, dpth;. bottle it when cold I * 488. Wonnwood Syrap.

1 ounce of wormwood.

1 lb. of sugar.

Make nearly a pint of the infusion of wormwood; add to it 1 lb. of loaf sugar; clarifjr it (see Kos. 6 and ?), and boil to a ««pearr (see No. 19); when ooM, botUe it. 439. Maxsh-Mallow Syrup.

Take 2 ounces of marsh-mallow roots; cut them into small pieces; bruise them in a mortar, and boil thg mallows in pint of water, till reduced to a pint j then clear it, and add 1 lb. of sugar, finishing it in the same way as capillaire (see l^o. 42d).

440. Syrup of Pinks.

i lb. of pi^.

1 lb., of sugar.

Hck off aU the green parts from half a ponnd of pinks; put the flowers in a mortar, and pound them with a pint of boiling Avater; strain the decoction through a cloth; clarify 1 lb. of loaf sugar (see No. 6); boil it to a "ball" (see No. 16), and add it to the decoction; put it again on the fire, and boLl it to a " pearl" (see No. 13). This syrup may also be made without pounding the flowers, only boiling them with the sugar; wh^ndone, skim it, and strain it tlurough a cloth. The daric-red velyety single-pink is the best for syrup.

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SSS AS3PSSJXiX, 441, Batatas.

Every liqueur made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it; when this has taken place the liquor is drawn and sugar fidded to it; it is thea filtered and bottled.

442. Ratafia of Cherries.

Wild cherries, 10 Ibs.;[ IforeSlo cherries, 10 lbs.; dnna* mon, 2 drachms; mace, 2 drachms; brandy, 8 pints; strawberries, 2 lbs.; raspberries, 2 lbs.; corianders, 4 ounces, and 4 ounces of sugar to every pint of juice. Crush the fruit; strain the juice through a sieve, and pound the stones, corianders, cinnamon, and mace, separately, and infuse the whole Mi a jar. To every pint of juice add 4 ounces of sugar; let it steep for a month; filter it, and bottle for 443. Another Ratafia of Cherries.

Jnice of Morello dierrles, 15 pints; peach leaves, 1 lb.; brandy, 14 pints; cinnamon, 3 drachms; cloves, 1 drachm; sugar, 8 lbs. Crush and strain through a sieve the pulp of your cherries; pound the stones; put them altogether in a pan on the fire, and give them one boil; when cold measure the juice; and when yon have 15 pints add your peach leaves, cinnamon, and cloves, which must have been previously bruised in a mortar, the sugar and brandy being added; put the whole into a jar; leave it;for a month; draw it o4 and bottle it.

444. Ratafia firom four Fruits.

MoreUo cherries, 8 lbs.; wild cherries, 6 lbs.; raspber-

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EECIPES FOE SMALL QUANTITIES.

lies, 4 lbs.; red omrants, 8 lbs.; black cnirantSy 4 lbs.; mace, 1 dradhm; cloves, 1 drachm, and 4 ounces of sugar to every pint of juice. Proceed in the same manner as for cherries.

445. Ratafia of Black Currants.

Blaek earrants, 4' lbs.; black currant leaves, 1 lb.; Morello cherries, 2 lbs.; cloves, 1 drachm; brandy, 10 pints; angar, 10 lbs. Steep them as above.

446. Badiane.

Brandy, 3 pints; water, 3 pints; bitter almonds, 1 lb.; sugar, 1 lb.; 1 lemon peel, rasped; six doves; cinnamon, 1 ounce. Break up the whole; put it into a jar with the lemon peel, the sugar being melted in 3 pints of water;, infuse for a month; strain it through a flannel bag, and then filter the liquor and bottle it.

447. Ratafia of Orange.

6 China oranges, 2 lbs. of sugar, 4 pints of brandy, and 1 pint of water; peel 6 fine oranges; infuse the rind in the brandy for Id days; melt your sugar in the cold water^ and strain and filter it as above.

448. Ratafia of Raspberries.

Aaspberries, 10 lbs.; sugar, 4. lbs.; brandy, 10 pints; cinaamon, 2 drachms; cloves, 1 drachm; infuse the arti- * cles for 15 days; stir the mixture every day; strain through a bag and filter it.

449. Ratafia of Currants.

Currants, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.; dn-

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namoD, 2 drachms; cloves, 2 drachms, and proceed as for raspberries.

450. Ratafia of Mulberries.

Mulberries, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.; mace, 2 drachms. Proceed as before.451. Ratafia of Orange-flowers.

Brandy, 3 pints; water, 2 pints; orange-flowers, 1 lb.; and sugar, 1 lb. Put the whole in a jar well stopped; place it in a bath, almost boiling hot, for a day; the next day filter and bottle it.

452. Yespitro.

Brandy, 2 pints; anise-seed, 1 ounce; 2 lemons; sugar, 1 lb.; corianders, 2 ounces; fennel, 1 ounce; angelica, 2 drachms. Break up these ingredients, and put them in a jar with 2 pints of brandy; peel the 2 lemons, which you must add to the mixture, and squeeze in the juice; break the sugar; dissolve it in water, and put it into the jar; let it stand for a fortnight; then strain it through a flannel bag; filter and bottle it.

453. Yellow Escubac.

1 ounce of safiron; 1 ounce of Damascus raisins; 1 ounce of cinnamon; 3 lbs. of sugar: 1 ounce of liquorice; 1 ounce of corianders; 3 pints of brandy; 2 pints of water. Pound these ingredients, and dissolve the sugar in 2 pints of water; put the whole in a jar to infuse for a month, taking care to stir it up every second day, or the third at farthest.

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BECiPEs fojk small quaj^tities. S81 454. Bata&a of Green Walnut Shells.

200 walnuts, 10 pints of brandy, 4 lbs. of sugar, 1 drachm of autmeg, 1 drachm of cloves. Choose 200 walnuts so young that a pin^ may easily go through them; potind them in a mortar, and infuse them in the l^andy, with the nutmeg and eloves, for a montb; after that ^one strain the mixture through a flannd bag, filter, and bottle it.

455. Angelica Batafi^..

4 ounces of angelica-seed, 2 ounces of the roots of angel• ica, 10 pints of brandy, 1 drachm of doves, 1 drachm of cinnamon, 4 pounds of sugar. Pound the ingredi^ts coarsely; dissolve l^e sugar in water, and add it to the mixture; infuse it in iHe brandy for a month; strain it through a bag and filter it.

456. Ratafia of Red Pinks.

3 lbs. of pinks, 10 pints of brandy, 4 lbs. of sugar, 1 drachm of cloves, 1 drachm of cinnamon. Pick off the green from your pinks, pound the leaves, and infuse them for a month iu the brandy, witii the cloves and cinnamon; afto ibis drar«r off the liquor and filter it. 457. Balm of Molucca.

1 drachm ef mace^ shreded, 1 ounce of cloves, bruised.

1 gallon of clean spirit (22 under proof). Macerate for a week in a well-corked demijohn or jar, frequently shaking (see No. 5); color with coloring (see Ko. 88), and add 4^ lbs. of lump sugar dissolved in ^ a gaU.cm of pare soft water.

ifi»M train* i I til 'Ti«it • Mr' irrirTi'iHi

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458. Tears of the Widow of Malabar.

Same as Balm of Molucca, but employing 1 drachm of mace (shreded), ^ an ounce of cloves (bruised), and a teaspoonful of the essence of vanilla for flavoring. Some add J of a pint of orange-flower water. It ifi slightly colored with ooloring. (See Ko. 8&) 459. Sighs of Love.

6 lbs. of sugar, smdpure soft water sufficient to produce a gallon of syrup (see Xos. 7 and 421), to which add 1 pint of rose water and 7 pints of proof spirit; color pale pink (see 'No. 93). A drop or two (not more) of the essence of ambergris or yaoiUa improves it. This is a pleasant cordiaL 460. Delight of the Mandarins.

1 gallon of spirit (22 under proof).

•J do. pure soft water.

4^ lbs. of wliite sugar (crushed small). ^ ounce of anisum Chinse, bruised.

I do. ambrette or musk seed, bruised.

1 do. safflower; Macerate in a carboy or stone jar capable of holding double the quantity (see No. 5), and agitate well every day for 2 weeks.

461. Elephant's Milk.

2 ounces of gum benzoin.

1 pint of rectified spirits of wine.

Dissolve and add 2^ pints of boiling water; agitate for 6 minutes in a strong corked bottle^ and when oold strain and add H lb. of lump sugar.

Digitizea by CjOO^Ic

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RECIPES FOB SMAU- QUANTITIES.

462. Vanilla Milk.

12 drops of essence of yanilla.

1 ounce of lump sugar.

Pulverize and add gradoaUy 1 pint of new nulk. 463, Yankee Punch.

Macerate 3 ounces of sliced inneapple, 6 grains of vanilUs 1 grain of ambergris (rabbed with a little sugar) in 1 pint of the strongest pale brandy for a few hours, being careful to shake it frequently during that time (see Xo. 5); then strain through a jelly bag, squeezing the bag so as to get all the liquid, and add of lemon joice 1 pint, 1 bottle of lemon syrup, 1 bottle of claret or port wine, and ^ lb. of sugar dissolved in 1^ pint of boiling water.

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OF XHB SECOND PART OF THE BAR-KEEPER'S GUIDB, Paraal fax % Itaratfaxtot si liquors, %ujs, ttt. Abalnthe Cream,»« 119 Extract of 201 « Hippocras, 248 Acqua del Paradiso. DiTina ^......... 23 " Persicaaa.., 28 " Somana. 24 Ale, Table 25 « White a» Alkermes de Florwoo.... Almond Syrup 424 Am1>ergri8 Cologne Water.......... 161 Amorn- Sans Fin.,....«».». Angelica firandj 29 ** « 49 •* "

4ffl Hippoeraq...*.

« Oliof 21T «• Eataflaof.... M " » 455 Anise-seed Brandy 80 " " 60 ** on of... m " Eataflftof..... 801 « " (Compound)...,... 148 AalMttftde Bordeaux....... » d'Holland do Martinique 84 » ITaasse... 8& Apparatus, Description oi; Liqxiaiir and Symp Manufacturing.... 1 Apricots, Brandy 406 Bataiiaof 299 Apricot Water.. » 145 Aromatic Bitters * 40 *• Water 16T Arrack 86 Pancb, Byrap of 84S Badlaae. 446 Bags, How to make Itttaring,....... 8 Balm of Molucca 457 ««BaIl,'*HovtolMa Sugar to «he.... 16 Balsam of Man.....,,...,,..., 87 Barbadoes Cream 122 Barberry Syrup 428 Beanme Hnmain.................... 8T Beer, Hop, 218 Inafamtaaeouab.. 251 " Spraoe.. 889 " Spring 838 Bergamot, Oil of 219 « Water M8 Beverage, StomacMe 840 Birch Wine 871 mshop, 88 " Extract of 89 Bitters, Aromatic 40 Danziger Drops. 41 ** Xasenceof..,.. 4B ♦» English 42 *^ Hamburg... 44 K Orange « 46

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BECIPB Bltterg, Spanish 46 Stomachic 41 " Stoughton 48 Blackberry Brandy 51 Blackberry Syrup 843 Blackberries, Ratafia of 811 Black Bottle-wax 401 " Currants, Eatafia of 445 " " " " 303 * Blow," How to boil Sugar to the... 14 Blue Coloring 89 Bottle-wax, Black 401 " Green 402 " Yellow 408 " Bed 404 Brandy, Apricots 406 " Angelica 407 « 49 ^ AnlRft-jWpd r-,,,r 50 ^ " 30 ** Blackberry 51 " British 52 ^ Calamus ^ Carminative. 54 " Caraway 55 Cedrats 40S ** Cherries 409 Cherry 56 *^ Cinnamon 51 ** Cloves 58 ^ Domestic 59 Vrftnch, fiO ** Grapes 410 Grunewald 62 ** Imperial Peach 68 ** Juniper 64 ** Melons. 411 *^ Mint 65 ^ Mirabelles. i412 ** yordhaiia Corn 2S5 ** Oranges 418 " Orange 66 " Peaches 414 *^ Pe.ira 415 Prunes 416 ** Peach 67 " Peppermint 68 E1CCIPK Brandy, Qnlnces 417 Baspberry 69 " Bpice 70 ^ Stomachic Green 71 " Strawberry 73 Wormwood.... J4 Brimstone Paper 418 British Brandy 52 Bright Pearl Cordial 97 Brown Coloring for Brandy, &c 83 Brown Sugar or Syrup, How to Clarify 8 Bordeaux Wine, (Red) 869 Calahra k Chand 75 " Froid 76 Calamus Brandy 53 Canelin de Corfon 77 Canelle 78 Caraway Brandy 55 " Caramel,'' How to boil Sugar to the 18 Carminative Brandy 54 Capillaire Syrup 429 Cedrat 79 " Hippocras 242 Cedrats, Brandy 408 Celery, Oil of 221 Champagne Cider 88 Champ d'Asile 80 Cherry Brandy 66 Cherry Cordial 99 Cherry, Morello, Syrup 425 " Syrup 847 Cherries, Brandy 409 " Eatafia of 442 " " " (another) 448 Chocolate Cream 125 Christine 81 Christophelet 82 Cider, Champagne 88 " Strong 84 Sweet 85

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BKCIPB BECirB too u u u lie u (( Spirit of u ns (( (I, 154 " Crack," How to Boil to the.,, 17 Citron Citron Clarifi( u,, 86,, 127 elle 13G.. 119-140 Loaf " 7 Crenae,,,.. 6 u (I (( (( l( u (( (I Coffee (I (( u K Spirit of (( U,,. 437 (( (( ISO u o u it l( " (UusiL), 162 u u l( Blue (( u u (I u u Eed u u u u u u u It u u u (( u u loe u (1 (I (1 u u u u u u u " Eed u M u w,,,, 41 M

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KKCIPB Decrees for Boiling Spgw 9 Delight of tbc Mandarins 460 Displace, How to 4 DistiLHowto 2 DoDiestic Brandy 09 " Gin 208 Eand'Abricota 145 d' Absinthe 146 rr^ nU 147 * ** Comp 148 ** d'Archiepiscopale 149 " d' Ardent 150 ** Aromatiqne 151 ** de Bellea Dames 152 ** " Bergamottes 153 ** " Canclle 154 ** " Carvi 155 ** " Cedrat 156 «* " Celery 157 ** " Cerises 158 ** " Chasseurs 159 -** " Cologne 160 «* " " kl^Vmbre 161 «* «* "an Muse 162 « Cordiale 163 «* " de Cumin 164 Divine.... 165 ** de Flcurs d'Oranges 166 " Fraises. 167 ** " Framboisea. 168 ** " Genievre 169 " G^roflc 170 Grost^illes 171 »* " 1ft Cote St ADdr6 172 ** » T.ncrf^tie 178 * " Malte 174 «* " Men the 175 ** " M6re 176 ** " Millefleurs 177 " " Noix 178 " Noyaux 179 «* " d'Oftillcta 180 ** " d'Or 181 ** dfts Paciflcflteurs de Grflce 182 ** de Quatre Grains 183 ** Th6 184 ** " Yerte Stomachiqne 185 ** " Vie d'Andaye 186 *♦ " Danzig 187 " Languedoc 188 ElRBrveflcing Lemonade 255 RECIPE Elephants Milk 461 Elixir de Garus 189 " " G6nii^vre 190 " of Juniper 190 " Long Life 191 " de Neroly 192 des Troubadours 193 deViolettes 194 English Bitters 42 •* Gin 209 Escnbac de Irelande 195 Yellow 458 Esprit de Manuel 196 Essence of Bishop 89 Bitters 43 Kirschwaaaer Punch 293 *^ T^mon 198 Peppermint 199 Enm 297 ** Wintcrgreen 200 Extrait d^ Absinthe 201 " Feather,'^ How to boll Sugar to the 15 Fever Drops 206 Filter. How to 8 Filtering Bags, How to make. 8 Finings, Yarions 202-205 Five Fruits, Cream pf 12T Four Fruits, Katafla of 444 « " " 817 " " Sherbet.of 880 " Seeds, "Water of 183 French Brandy 60 " Maccaroon Cordial 105 « Mustard 419 General Directions for Making Syrups 421 Gcroflino 207 Gin. Domestic 203 " English 209 " Holland 210 » T.oTidon Cordial 211 Ginger Beer 212 ^ Essence of 197 " Syrup 482 Golden Water 181 Grape Syrup 435

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OONTENTB.

BECIPl!

-Green Bottle-wax 402 Coloring 90 Greengage Cordial 103 Green Stomachic Brandy 71 Green Walnut Shells, Katafia of 464 Gum Syrup 850 Hamburg Bitters 44 Hippocras, Absinthe 248 ". ' Angelica 241 ** Juniper 244 ** Noyau 245 » Vanilla 247 ** Violet 249 Holland Gin 210 Hop Beer 213 HuUe d' Absinthe 214 d'Amour 215 " d^Anauaa 216 " d^Angelique 217 " d'Anis 218 deBergamot 219 " " Cannelle 220 " " Celery 221 " " Chasseurs 222 « ^ Citron 228 ** " Fleurs d'Orange. 224 " " Qerofle 225 " Jasmin 226 " Jupiter 227 ** » KirschwasBer 228 « " Mcnthe 229 «* " Mnscade 230 ** " Myrrhe 231 " " Roses 233 " Royale 284 " deRhum 235 ** " Sept Grains 282 ** " Th6 236 " " Vanille 287 " " Venus 238 " " Violettes 239 Hunter's Dew 159 " Oil 222 Hydromel Vineux 240 Hypocras & rAng6Mque 241 ** auCederat 242 Framboise 248 au Q6ni6Yre 244 " anx ypyaux 245 k la Simple Vanille 246 Hypocras, an Vin d* Absinthe 248 " k la Vlolette 249 Imitation of Anisette 85 " Cyprus Wine 876 " Jamaica Rum 826 Imperial Cream 129 Nectar 250 " Peach Brandy 63 " Raspberry Whiskey Punch. 292 Indigo, Solution of 89 Instantaneous Beer 251 Irish Escubac 195 Jamaica Rum, Imitation o£ 825 " 824 Jasmin, Oil of 226 Jove, Oil of 227 Juniper Brandy 64 « Elixir of 190 " Hippocras.. 244 " Ratafia of 807 Kirschwasser 168 " Punch, Essence of 298 Lady's Cream 183 Lait de Vieillesse 252 " Virginale 258 Large Pearl," How to boll Sugar to the 12 " Large Thread," How to boll Sugar to the 11 Late di Vecchia 254 Lemonade, Plain 25T " Effervescing 255 " For Bottling 256 Lemon Balm, Spirit of 269 " Essence of 198 « Sherbet 828 Spirit of 264 " Syrup 851 " " 480 rifflnfMan 258 Liqueur k la Cambroa 269

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BXCIPK liqueur, des Amis BSanis. 260 " " Braves 261 de Cafo 262 " Cane He 263 •» Citron 264 •* ** Fleurs^' Oranges 265 «* " Fraises 266 *• " Framboises 267 • " Groseilles 268 •» " Mellisse 269 d'Oranges. 270 ^ d'Orgeat 271 ** de Roses 272 *' Stomacbique 278 " de Th« 274 ** Little Pearl. ' How to boil Sugar to the 18 " Little Thread, ' How to boil Sugar to the 10 Loaf Sugar, How to Clarify. 7 London Cordial Gin 211 Long Life, Elixir of 191 Lovago 275 Love without End 28 Macaroon Cordial 105 Macaroni 276 Mace Oil 230 Madeira Wine 885 Maidenhair Bttop 429 « ' " 846 Malaga Wine 886 Maltese Water. 174 Marasquln de Coings 277 ** Fraises 278 ** Framboises 279 Groseilles, 280 « Pdches 281 Marisquino di Zara 2S2 Mars, Spirit of 261 Marsh-mallow Syrup 489 Martinique Cream 180 Macerate, How to 5 Mead, Wine 240 Meaaurea of the TTnited States IS Melons, Brandy 411 Menthe 106 Metheglin 240 Milk of Old Age 252 '1 Yecchia 254 " Vanms 462 ** Virgin's. 253 EECTPK Mint Brandy 65 " Cardial 106 " Oil 229 Mirabelles, Brandy 412 Mirabolanty 2S3 Mixed Wine 887 Monongahela, or Bourbon Whiskey.. 865 Morello Cherry Syrup 425 Mulberries, Ratafia of 450 " Syrup of: 426 Muscat Wine 888 Mustard, French 419 Myrrh Oil 281 Nectar des Dieux 284 " Imperial 250 " of Olympus 284 " Orange 287 Neroly, Elixir of 192 Nordhaeuser Korn Branntwein 285 Noyau Cordial 107 " Hippocras 245 " Ratafia of 814 Oil of Absinthe 214 " Angelica 217 " Anistvsepd 218 " Bergamot 219 " Celery 221 " Cinnamon 220 " Cloves 225 " Jasmin 226' " Jove 227 " Kirschwasser 223 " Lemons 223 " Love 215 " Mace 280 Mint '229 " Myrrh 281 " Orange Flowers. 224 " Pine-apples 216 " Roses 288 " Rum 235 " Seven Seeds 232 " Tea 236 YftniUa, 237 " Venus 288 " 286 " Violets 239 Oglio di Venere 286

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Punch. IniDerial Easoberrv Whiskev 292 u u u 29.^ M U 9Q7 U (4 &i U u. <t n • > 1 A QO u *i a Ooatia 4& (( u ^ X "r u Wine Eatafia ot IX o (( (I u u l( Spirit of. 26T u u u " Eatafla of. u u u u u u Whiskey Punch •» Essence of u t( u u u 85T u w u Pinks, Eatafla of. tl " Eed. u w u u u u Pope's Breeches u U i( u " Eed Port Wine 898 u il u (( u u d'AnIs

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KECIEB Eoyal Cream. 137 Oil 2ft* Bne «2a Ruga 828 Ram, Jamaica 824 ** ** (Imitation) 825 ** 8t Croix 82g 8angaree, Strong. ftfl. Santa Crux Rnm 820 Scotch Whiskey 866 Celery CordlaL IIT Seven Seeda. Oil of 289 •* *t TlUt^f\«. r^f 8ia Sherbet. Cnrrant 82T *t FourFmlta 830 ^ Lemon 82ft ** Marasqnino 829 " Qoatre Fmit 880 Rnm 885 Sherry Wine 899 Shmb, Corrant 883 ^ T^.mon 8SA Rnm ■ 836 Sighs of Love 459 Silver Water 150 BXOIPS BatafladeCafS 802 Cassis 808 *• Colngs 804 •* Fleurs d'Oranges. 806 *' Framb^ises 806 " G6nl6vre 807 •* Grenades 808 •* Grenobles 809 * Grosellles 810 ^ Mures 811 NeulUy 812 « Noix 818 ** Noyaux 814 • dmiets 816 " de Pfeohos 816 •* Quatre Fruits. 817 " Sept Gralnes. 818 ** of FourFmlta 444 " " " 817 •* Green Walnut Shells 464 *• Juniper 807 •* Mulberries 450 •* Noyau 814 ** Oranges 447 " Orange Flowers. 451 •* " " 805 •* Peaches 816 •* Pinks 315 •* " Red 466 ** Pomegranates 808 •* Quinces 804 •* Raspberries 448 •* " 806 " Red Pinks 456 " Seven Seeds. 818 " Walnuts 818 Bed Coloring 93 ** Bottle-wax 404 ** Bordeaux Wine. 869 " Ginger Cordial 102 " Rose 820 Water Cordial 115 Rosa Blanca 819 Eosalio 821 ** deBreslau 822 Rose Cordial: 116 " Rouge 820 Sirop d' Ananas 854 deOannelle 846 " Capillaire. 846 Cerises 84T ** Fleurs d'Oranges 849 ^ anmmP, 850 ^ Groseillea 848 ** d^Oranges 358 " d'Orgeat 853 de Limons. 861 Smallage, Cordial 116 " Small Thread," How to boil Sugar to the 10 Soda Water 38T Spanish Bitters 46 Spice Brandy 70 Spirit of Cinnamon 208 Coffee 26a " Cnrrants 268 Lemons 26A Bosea. Oil of.....' 238 " Lemon Bftim 269 ** Spirit of 272 'MnvR 261 Borne, Water of 24 " Oranges 270

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COl^TENTS BXOIPB Spirltof Orange Flowers 265 " Orgeat 2T1 " Baspberries 26T " Eoses 2T2 " Strawberries 266 " Tea. 274 Spring Beer 888 Spnice Beer 839 Bt Croix Rnm 826 Bt George Wine. 398 Stomachic Beverage 840 ** Brandy (Green) 71 » Bitters 47 BtomachigneLiqaeor 273 Btoughton Bitters 48 Strawberry Brandy 73 " Symp 853 * " 427 Strong Cider 84 " Sangaree 841 Sugar Coloring 88 " To Clarify Brown 8 ** On the Degrees of Boiling 9-18 8weet Cider 85 Bymp, Almond 424 ** Arrack Punch. 842 ** Barberry... 428 *« Blackberry. 848 ** Brown Sugar 8 " Capillaire 846 '* Cherry 847 " MoreUo 425 ** Cinnamon 845 ** Coffee 487 ** Currant 848 " " 428 ** General Directions for Making 421 ** Grape 435 ** Gum 850 How to Clarify.: 6 ♦* " Boil 9-18 •* Lemon 480 " " 851 « Maidenhair 429 " Marsh-Mallow 439 BXOIPS Syrup, Morello Cherry 425 *' Mulberry 426 " Orange 852 " " 481 •* Orange Flower 849 " Orgeat 424 " " 858 " Pine-apple 483 « « 854 " Pink 440 " Plain White 855 U (I U J " Easpberry 856 •» " 423 ♦» " Vinegar 486 " « «* 857 " Strawberry 858 " ** 427 « Violet 484 " Wormwood 488 Table Ale 25 Tears of the Widow of MftUhar,,..,. d!V^ Tea. Oil of 286 " Spirit of 274 " Thread, Large,'' How to boil Sugar to the 10 "Thread, Small," How to boil Sugar to the 11 Tickle my Fancy 859 Tokay Wine 400 Truffles, Cream of 188 Usquebaugh. 860 Vanilla Cream Cordial 189 Hippocraa 249 " Milk 462 Venus. " 288 " *' 286 Verdulino de Turin 861 Vespetro 862 Violet Coloring 94 " Hippocras 249 " Syrup 484 Violets, Oil of 289 Virgin's Cream ^... 140 " Milk 888 Walnut Shells, Batafia of Green 454

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XXCIPB Witant m Water of Piiradise 21 " Kome. 24 Waters of Various FlaTon 145-188 Wmt^ Fnttf, Jfec 420 Weights of the Unitod Steteft, 20 Whiakej, Irish; 864 » MonoDgahAl* i... 865 «* Pimoh,IaptrialBiflpbeR7 292 •* Scotch 866 White Ale 26 « BordenzWi&o... BotUe^wiK.\r;......... 405 «• Bote, 819 StomadiJc Bnadf T2 Wine, Red Bordeattx. 869 • Birch 371 • BkMkbMTj 867 • Black Cummt s 868 «» de Bouleau 871 • CSuunpa^e 878 « BDgUah... 878 • Cheny 374 • Currant, Bed S75 • * OTpma, (ImitstioB) 876 •» Damson 877 " of Frontignan 878 • Ginger...... tI9 SXOIPJB WliM, Onpe.... 881 " Greek « Juniper 882 " Lemon 888 " Liqueur........ 884 " Madeira a,... 886 Malaga 886 • Mead 240 " Mixed 887 Muscat ' 888 Orange 889 Fannip 890 " Peach 891 « Plain 892 Port Quince 884' " Raisin 896 Bom 88T « St George 898 « Tokar 400 Wi]it«rii«eii,E8<eBee«f. 900 Wormwood Brandy................. TA Taakoe PmMb...... 4^ Yellow Bottle-wax 408 Ooloring.

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■fHE MANUFACTURE OP LIQUORS, WINES & CORDIALS Without tbe aid of I>istillatioii.

ALSO TBS ICAmJFACTVBB OF EFFERYSSCOre BSYERAQES Je SIRUPS, mOTEGfAB Jb IOWSSSB. Fxepared and Arranged Expressly for the Trade. BY J»IERRIil LA.OOTJII, OV BOKDBAUX.

12mo Cloth, Price $1 50.

THIS wobe: teiiLS you How to m»lc« all Iclncl* of I«iquors.

How to oonvwrt 70 sftlloiM or HinkUtty to a Mvadred gaUoae* How to malce Cider -vrltbont Apples.

How to convert tbe above Cider to all kinds of W1bjm« How to malce tbe Stronf^st Vinegar in 94: boars. How to distingnisb Imparted from X>omes tic liiquors. How to make tbe Finest Coloring jCbr all kinds of liiqttoni. How to make Neutral Spirits and Rectify Wbisky. How to make Old Barrels look new, and New Barrels look old. How to know Poisonous liiquors wben you see tbem. How to bceome mm Szpert Iilqvor MMnhmmt or a yood Barkeeper* How to make Good, Poro mmA Healthjr Iitqvom tar Amotion •alee fkat tke most ralaovs prieee will pay large proflte* Procure a copy of "LACOUB, ON THE MANUFACTDEE OF LIQUORS," or if yon do not iddi to pnidiaae, look through the Book for a few momentB aa a matter of ourioeity. Physicians' and Druggists' Pharmaoentical kno^edge cannot be complete without a copy of this Work.

Copies mailed to any addresain the United States free of postage. Send cash orders to DICK & FITZGERALD, No. 18 Ann Street, New York.

Page 251 See this page in the book

The Bar-Tender's Guide And Bofl-Vivait's GoinpaiiioB.

A COMPLETE CYCLOPAEDIA OF PLAIIV AXD FANCY DRIlvks, !

Containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, and Spanish Kecipet, emtwrnciBg Punches, Juleps, Cobblers, etc., etc., etc., inendleas variety, B¥ JERRY THOIVIAS, Frnm^ly Principal Bar-tender at the JtUtr^pditan Hotel, New York, and the Ptanter'9 Simse, Sft, Ziouia, To which is appended a manual for the manufacture of Cordials, Liquors, Fancy Syrups, etc., etc., after the most approved methods now used in distillation of liquors and berem^es, designed for the special use of manufac turers and dealers in Wines and Spirits, grooexB, iavem -keepers and private funilies, the same being adapted to the trade or the United States and Qaiwdas. IUafitratediri13i descriptive engravings. The whole oontaining OVSB BIX HUimBKD TAIiTTAHLE BBCIPES, BY OBOUSTIAN SCIIULTZ.

Prqfeasor of Chemistry, Apothecary, tmd Mamjfacturer qf Winee^ Ligwm, Cordials^ etc., etc., from Berne, SwitzerUmd.

12mo. Oloth. Price |1 50, sent to any address in the United States or Canada, upon receipt of the price. Send cash orders to the Publishers.

By |iurohasing a copy of this book, any person who can read, nmy be able to mix and pr( ])ari', with ease, all the numerous fancy drinks that are called for at tlie best bars. It gives, in a clear and plain manner, directions for making Punches, Egg Noggs, Tom and Jerry, etc., etc., in any quantity, from a glassful to enough for a party of fifty. This work contains over 500 Recipes, and embraces a description of over seventy different kinds of punch; also, recipes for every variety of Oock>t4dl, Oobbl«r, ftnash, Saagaree, Onista, Julep^ etc., iUtistrated wiui descriptive engravings.; The Bordeaux Wine and Liquor Dealer's Guide, i A TSKATISE ON THE MANIFACTUEE A^^D IMITATION OP IJiJUOES.

JSy a Practical Liquor Manufacturer* 12mo. Cloth. Price |1 50.

Itt thii fm/kt mt one mHek, in the snuinest degree approxinukUfig to a poison, is recommended. And yet the book teaches how every wine, liquor, «fec., from the choicest i to the commonest, can be imitated to that perfection that the best judges cannot de- > tect the method of manufacture, even by chemical tests of the severeat character f All j wines and liquoi-s have been so thoroughly analyzed by the author of the " Guide," | that he hsts defined their componeii'te m a style that may be understood by a child. | After telling what each liqmd is composed of, he furnishes a formula for making its exact counterpart — exact in everjrthing ! The imitation is in every respect the twin of the real, possessing the same qualities, yielding the same pleasures, performing the same duties, and acquiring or reaching the same ends. Each formula is comprehensive— no one can misunderstand. The ingredients are specifically named, and the quantity requured of each distinctly set forth. With this bookia his hand, aky dealer can mannfactnie his own liquors at a saving of from 500 f o 600 per cent., with Utile trouble, and in such a way that he would not hesitate to drink them himself, or give them to his family. He can produce Cognac, and all other brandies, Champagne, or still liner qualities of wine, with the same facility that he can make cider. The book is illustrated 1}y diagrams, and contains a histoxy of distUlati^n. The << Quidk'* will be mailed to any part of the ITnited States, upon the Teeeipt of |l 50. Address orders to mCK fSc FITZeSRAIiD, Publisbers, Also for sale by aU BookoeBtn No. 18 Ann Street, New York.

Page 252 See this page in the book

The Secret Out; OR, 1.000 TRICKS WITH CARDS AND OTHER RECREATIONS.

U^STRATBD WITB OTKIt 300 BNGRAVINGS.

And. containing clear and comprehensive explanations how to perform with ease all the Carioos Card Deceptions and Sleight-of-Hand Tricks extant. VHih. an endless yariety of Enterlainlng Experiments in Drawing-Boom, or White Magic, including the celebrated Science of Second Sight. Together with a choice collection of Intricate and Puzzling Questions. Amusements in Chance, KatoralHagic, etc., etc., eto.

lij the Author of '* The SodaUe," "The Xagidan'i Ow&^ooV "Parlor Theatricals," etc Large 12mo, Cloth, Gilt Side and Bad'. Price One Dollar. A Book which explains all ths Trioks and Deceptions with Playing Cards, ever known or iavftnted, and giTes, besides, a great many new and interesting ones — the •whole being described so accurately and carefully, with engravings to illustrate them, I that anybody can easily learn how to practise thesi Tricks. This book'contains, in addition to its numerous Card Tricks above described, full and easily understood explanations of some Two Hundred, and Forty of the most Curious, Amusing & Interesting Sleight-of-Hand & Legerdemain Tricks Ever invented, and which are illtutrated with Engravings to make each tnck understood with ease.

The Magician's OwnBook OR, THE WHOLE ART OF CONJURING.

Being a Complete Hand-Book of Parlor Magic, containing over One Thousand Optical, Chemical, Mechanical, Magnetical, and Magical Experiments, Amusing Transmutations, Astonishing Sleights and Subtleties, Celebrated Card Deceptions, Ingenious Tricks with Numbers, Curious and Entertaining Pnazles— together with all the most Noted Tricks of Modem Performers. The whole Ulustrated -with over 600 Wood Cuts, And intended as a source of Amnsement for OarlO TROITSAHI> AHD OHSS asTBKiiros* I2mo, cloth, 400 pages, gfiit side mid back stamps Price ONE DOLLAR, sent free of postage.

Here ia a book for the long winter eTeninats, and one that will make all merry and happy, It contains over a THOUSANI) TRICES, of every de8<»iption; and they are all explained so clear and explicitly, that any person can comprehend and porform them with ease. It also contains numerous CURIOUS PUZZLES, with patterns showing how tiiey am done, any one of which wiU afford amusement enough for a whole evj»iuiig. Oopies sent to any acKhess free of postage. Sen d Oaih Orden to DIQK &i FITZGEEAIiB, 18 ANK STREET, NEW YOKE.

Page 253 See this page in the book

DICK * nrzox&ALins ust ov publioahons. Judge Haliburton's Works.

Sam Slick in BMxeh of a Wife. 12mo., Paper - - - - $0 60 Cloth, Everybody has heard of "Sam i>lick, the Olookmakcr," and ho has given his opinloa oa almost ererythicg. This book contains his opinion about **rour> tin the Gals!" and his Inucrhable adventures after the pctticoals. Buy tliis book if you want many good heirty laughs. There is a book called *'The Ilorse/' and another •*Tlie Oov,** and *'The Dos*" and so <m; "whr shonldn't there be one on '*The CMb V* They nro ntiout the most difficult to chooso and to nianafro of any created critter, and there aiiit any dependable direotiona about pickin' and choosin* of them. Is it anv wonder then so many fellows get taken in when they go for to «wap hearts wiUi thsm t Sam SBek^i Vatore and Human Nature, Large 12mo., Paper - 50 Cloth - price 1 00 The Attache; or, Sam Slic/e in England. Large 12mo., Paper - - 60 Cloth Sam Slick's Sayings and Doings. Paper - -. - 60 Cloth - - - -. price 100 This is the most amusing colleotioii of the Opinions, Sayings and Doings of the fiunons 8am Sftolc, that has ever been published. It gives the experiences of the Yankee Clodimakcr^ and the incidents that occurred in hisjourneyiniis over the "World, together with his observations on men and thing;s in general; also containing his opinions on Matrimony.

MifceUaneous Books.

Courtship Made Easy: or, the Mysteries of Making Love Futtjf Explained, With speoimen Lcyva Letters. Oontaininir also a Treatise on the general qualifications necessary for Marriage, and the proper ago and condition for Wedlock, &c. By Habbt Hazen, Jr., a widower who has been thrice married, bat is still yonns enough to be an especial Ihvorite ofthe mdies. • - price 13 The Ladies' Love Oracle; or, Connsellor to the Fair Sex. Being a complete fortune Teller and Interpreter to all questions upon the did^snt erents and situations of life, but more especially delating to all cironmstanoea oonneoted with Lore, Courtship anf! Marriage. By Madasi Le Marohand. Illustrated cover, printed in colors. - price |0 25 Chesterfield's Art of Letter-wridag Simplified. A Guide to Friendlfv AiFcctionate, Polite and Boames Ooi^ respondenoe.... prioe 3d Containing a large ooUeotion of the most va!na])!c information relative to the Art ol' LcLlor-Writing, with clear and complete instructions how to begin and end Correspondence, Rule! for Tunctuationand Spelling. <&c.,togethcr with nnmerons examples of Letters and Notes on etcry subject of Epistolary intercourse, with sevcraj Jmpov* taut Hints on Love Letters. The Laws of Love. A Complete Code of Qalla&try. 12mo. Paper, Containing concise rules for the conduct of Courtship through its entire progress, aphorisms of lore, rules for telling the characters find dispositions of women, remedies for love, and an Epistolary Code» Gamblers' Tricks with. Cards Exposed and Explained. By J. H. GRBBjr, Beformed QamUer. 12mo. Papers.... price 85 This work contains one hundred tricks with cards, explained, and shows the numerous cheats which Gamblers practice upon their unwary dupes. The uninitiated will stare when they hero see how easily they can be swindled by dealing, catting, aad shuffling cards.

How to Win and How to "Woo; Containing Rules ibr the Utiquetto of Conrtsliip, with directions show^ ing how to win tho favor of Ladies, how to begin and end a Courtship, &vA l:ovr Lore Letters should bo written. - price 13 Bridal Etiquette; A Sensible Ghiide to the Etiquette and Obaemmoes of the Marriage Ceremonies: containing complete directions mr Bridal Receptions, and the necessary rules for bridesmaids, groomsmen, sending cards, Ac, ftc ' • price 18 How to Behave; or, The Spirit of Etivuetie: A complete guide to Pirine Bouety. for Ladies and Gentlemen; oontaimiM; roles for good behavior at the dinner table, in the parlor, and in the street; with important hints on introduction, and ilw art of conversation. - prioe IS „ Any Book on this List will be sent to any address in the United States or Canada, Frm «r Mfltfrs. jBead Cash Oiden to BIOk 9t TXIZGEEAIiD, IB Ann St, kTy. m

Page 254 See this page in the book

DICK & PITZaERALD'S LIST OP PUBLICATIONS. Dadtes of American Humor. With nnmerous laughaUe illustrations, on tinted paper, from designs from JFohn Leach, 320 pages, paper ooyer, $0 50 Clotli, gilt, - - - price 1 00 This ■work contains in its 320 pages, Bome thirty of the most annusing articles VTQ have ever perused, redolent with not only huiaor, but with wisdom and pathos; the liappiest days and most innocent re<»eations of onr joath are here reealled< Dr. Valentine's Comic Lectures. A Budget of Wit and Humor; or, Morsels of Mirth for the Melancholy. A oertaitt cnre firr the Blues, and all other serious oomplaints. Comprising Comio Lectures on Heads, Faces, Noses, l^Ioiiths, Animal Mngncfism, etc., with Specimens of Eloquence, Transactions of Learned Societies, Delineations of Eccentric Characters, Comio Songs, etc., etc. B^ Dr. W. Yalbhtikb, the favorite dehneator of Ecoentrio Characters. Illustrated with twelve portraits of Dr. Valentine in his most celebrated characters. 12mo., gilt • 1 00 OraanMBtecl paper cover - price 50 Dr. Valentine's Comic Metamorphosrs. Being the second series of Dr. Valentine's Lectures, with characters as given by the late Yankee Hill. Embellished with numerous portraits. OmamentalPaper Ootw 60 COodifgilt - - • • pdoelOO Laughable Adventures of Messrs. Brown, Jones and Robinson, showing where they went, and how they went; what they did, and how they did it. With nearljr 200 most thrillingly comic engravings. - price 25 Laughing Gas. An Encyclopedia of Wit, Wisdom and Wind. By Sam Slick, Jr. Comically illustrated with 100 original and lauf hal)le enpravings, and near 500 side-cxtcndmg jokes, and other things to get fat on; and the best of it is, that evcrytlwng' about the book is new and fresh— all new; new designs, new stories, new typo— no comic almanac stuff. It will be found a complete antidote to "bard times." The Courtship of Chevalier SlyFox- TVitifeQ^diovinff his heart-rending, astomuoDKi and most -vroiiderIhllove adventures with Fanny Elssler "and Miss Gambol. Illustrated "with 200 comic engravings - price $0 25 The Extraordinary and Mirths Provoking Adventures by Sea and hand, of Oscar Shanghai. Illustrated by nearly 200 comic engravings. •. • - price 26 All told in a series of nearly two hundred of the most risible, quizzible, provoking, peculiar, saucy and spicy cuts ever gathered -within the leaves of any one book. All fondof ahearty laugh, here is amusement for many a merry hour. ' i Charley White's Ethiopian Joke, Book. Being a perfect Casket of Fun, tlio first and only work of the kind ever published. Containing a full expose of all the most laughable Jokes, Stories, Wittictsms, &o., as ( told by the celebrated Ethiopian ) Comedian, Charles White. 18mo., I 94 pages - - - - jffice 12)i{. Black Wit and Darkey Conversations. By Charles White. Containing a large collection of Laughable Anecdotes, Jokes, Stories, Witticisms, and Darkey Conversations. 18mo.|.... price 12^ Chips from Vxieto Sam'f Jaek Knife. Illustrated with over one hundred Comical Engravings, and comprising a collection of over 500 Laughable Stories, Funny Adventures, Comio Poetry, Queer Conuttdrums, Terrifio Puns, Witty Sayings, Sublime Jokes and Sentimental Sentences. Tlio Avlinlo being a most perfect portfolio for those who love tolMgli. Large Octavo * price 26 The Comical Adventures of David Dufficks. Illustrated wit li over 100 Funny engravings. Large Octavo, Yale College Scrapes; or Sow the Boy8 Go It at New JSemen, - prioe 26 This is a book of 114 pages, containing accounts of all the noted and famous " Scrapes " and " Sprees," of which students at Old Yale have been guilty for the last quartenof a century. The Comic Wandering Jew. Full of Fun and containing 100 Humorone eni^^tngs... prioe 25 Any Book on this List will bo sent to any address in the United States or Canada, Free of Postage. Send Cash Orders to DICK & PIIZQE&ALD, 18 Ann Stj N. Y.

Page 255 See this page in the book

INQUIRE WITHIN For Anything Ton Wish to Know; — OK,— OVER 3,700 FACTS FOR THE PEOPLE.

▲ laig» YoL or486ppH olotbtiHt, Prioe $1. Sent ftee of postage. This Book, as its title imports, will give you correct information on every jjossible subject that you ever heard or thought of! It tells you liow to cook a dinner — to cure a sick friend, or cut an acquaintance — Uiget up a dinnerparty, or dine abroad — to play at cards, chess, or any other populur ^am^,— whether you wish to establish yonrself hi life acoordhig to tiie rules of etiquette — ^to get up a sumpiumts entree for the dinner table, or arrange a plain dinner — to fold fancy napkins — to start business — to make money — to dress wilhtn?te — to conduct a courtship — to tie any kind of aknot — to get married — to give an n^ening parly io your friends — to hfhace wellin company — to keep house propa-hj — to dance — to make ornamental vases, by the new art of Potichomauie, or Wax work, and other fancy employmentsfor the ladies— to eskMish a&jaainUxnces according to the rules of etiquttte—to er^oy an hour at curious puiales and arUhmetioal queations — to do up a neat parcel — to relieve the invalid — to acquaintyourself with the technical lei'ms in literature, law, and medicine — iu short, to do every useful thing that can be thought of or imagined, whether at home or abroad, or among your friends, or in your business, or on your farm, or in your garden, or at a public meeting, or at a private assembly. It contains tables of all weights and measures; Interest Tables from $1 to $10,000 at six and seven per cent.besides innuBerable tables on interesting and cmions snbjects. It gives complete directions how to loosTi, starch, and iron — ^how to keep the eijes, hair, icelh, and complcrion in perfect order — how to punctuate, speH, and write corrrcUy — how to compose all kinds of letters, from the billet-doux to the business letter — how to clean furniture, tsike c&re of pet animals — how to measure all kinds of mechanics^ work — how to detect fradulent soaJes—uad all aboat the properties and uses of different medicines. Indeed fUs is really and truly one of the most wonderfol and yahiable books ever printed. Besides all this information — and we have not room to give an idea of a hundredth part of it — it contains so many VOkM' ble and us^ul receipts that an enuraeration of them requires SEVENTY-TWO COLUMNS OF FINE TYPE FOR THE INDEX.

It is no collection of ancient sayings and receipts, but the whole are f^esh and new, and suited to the present times. As a book to keep in the family for reference, it is unequaled, comprising as it does all kinds qf Books qf Information in a single volume.

Send cash orders to DICK & FITZG-ERALD, No. 18 Ann Street, N. T.

Page 256 See this page in the book

The Perfect Gentleiiiau; Or, irriQUETTE AND IX.0^1JENC£.

A Book of Information and Instruction for those who desire to become Brilliant or Conspicuous in General Society, or at Parties, Dinners or Popular Gatherings, Ac A haadaomft voliuiia of 386 pagw, beautifiillyboaiiA and gilt. Friee il 00. This is not only a TslasUe book oi referenoe, bat it contains minute Instraotimis for Ctentlemen in all those modem acoomplishments which have become almost a necessity in this age of refinement. It gives directions how to use Wine at Table, with rules forjudging the quality thereof— Bules for Carving, and a complete Etiquette of the Dinner TaUe, including Dinner Speeches, Toasts and Sentiments, Wit and OonverMtion at Table, &o. It has also an American Code of Etiquette and Politeness for all occasions — Model Speeches, with directions how to deliver them — Duties of the Chairman at Public Meetings, Porms of Preambles and Besolutions, &c. In short, this book will give a man every possible information he may desire to enable him to appear to good advantage in either public or private life. It is a choice book that any gratlemaa wiUfind a valuable addition to his library. We expect to sell at least one hnndxed tiunuaad copies of this mnrk, and the price is correspondingly Isrw, Art of Dancing without a Master; Or, Ball Room G-uide and Instnictor.

TO WHICH 18 XDVMJ* Hinta on Stiqnette; also, The Flgvre«» Music and NoeeflMury^ laustn&ction for the Performance of the modt Modern and Improved Dances.

By EDWAEB FEBBEEO, Professor of Dancing at West Point.

By the aid of which any •ne can attain a knowledge of the Art of Dzmoing without a Kaster. This wwk also contains BiE HIMBIED AIB FIVE FAIE8 BF THE BHOKEST MHM, Arranged for the Piano Forte by the most celebrated Professors. The whole forming the most valuable and useful melange for the centre-table of the drawing-room ever published. TheMUSIO alone, if purchased in separate sheets at any of the mnsio stores, would cost ten times the price of the book. Thus you can obtam a History of I>aucine» Hints on £itiquettef tlie Figures and Steps of all Dances, slvSL Ten OtOUarm* wortln vt tbo Oluiioest Mulo FOA OHB DOULAJEU SONGS OF IRELAND.

Embracing Songs of the Affections, Convivial and Comic Songs, Patriotic and Military Songs, Historical and Political Songs, Moral, Sentimental, Satirical, and Miscellaneous Songs. Edited and Annotated by SAMUEL LOVER, Esq., Author of " Handy Andy," "Bory O'More/' ''Legends and Stories of Ireland," &o. Embellished with nnmeroas fine lUnstratitas, engraved by the celebrated Salsie]. 12mo, Cloth. Gilt Side and Back. Price Copies of the above Book$ ten/ to <my addnu m thaUntied Statea fr» pott' age. Send cash or4er8 to DICK 4b STrZOBRAIiD, 18 Aim Stmt, H. T.

Page 257 See this page in the book

The Harp of a Thousand Stnugs OE, LAUGHTER FOR A LIFETIME.

lad peculiarly prepftrad to prodiice proUfic KBALfl OF LAUGHTER. The Teiy qaintessence of HUUAK wIT, WAGGEBX and WI8D0M.

400 Pagii of tho auMfe IDrtbiiProvokiag Litmtim mr priatod. It ■■■tatMt Hf thmm m MnUMi Immgiuh mmA U Btaotratod wtUfe. MO Ownte GaU.

The pictHTes are all original, designed by some of our best artists Cincludinf? Darley), and the ooUeotioa of droll couoeita and queer stories is imsurpassed, havii^s beea sevanU yean in prepaFattoii.

Ztarge ISnmh marfy 4O0 pages. Illustrated with 200 Comic Engravimgt, amd botmd in fine Cloth, with gilt side and back stamp.

FRICB OSE DOJULAR AND TWENTY-FIVB CSHTS.

THE I300K OIT One Thousand Comical Stories Or, £:NDIiESS XIKPAST OF FUN.

A rich Banquet for Every Day in the Year, with several courses and a dessert. BILL OW VABE: Comprisinfi: Tales of Humor, Laughable Anaodotec, Irresistible Drolleries, Jovial Jokes, Comical Oonoeits, Pnns sad Piddnga, QoibUes and Queries, Bon Ifots and Broadgrins, Oddities, Epigrams, &<!., &c. Merry Songs for Merry Moments; Conundrums for the Million; an inexhaustible store of Nuts to Crack, and Sp irfs and Pastimes for all Seasons — rormin? a Welcome Guest for Spring, a Chcorful friend for Summer, a Jovial Host for Autumn, a Pleasant Oompsnioii for Winter, and a varied Veast of Hirth for Ev«r]^ody*s BiqoyiiMnt. AfpnfriaUfy Ilhialratfd «ott4 300 Comic Engravings. By tke amtktr ^ **Mn, Partington's Carpet Bag of Fun.

liMTge 13 mo. ClotU. Price One DoUmt* Mrs. Partingtoii's Carpet Bag of Fun.

Qlastrated with over 150 of the most laughable engTa?ings ever designed, from drawings by Darley, MoLonnan, Leach, Phiz, Henning, Hiae, Tenniel, Crowquill, Cruikshank, Meadows, Doyle, Goder and others; and a collection of over l.UOO of the most Comical Stones, Amusing Adventures, Side-splitting Jokes, Cheek-extending Poetry, Funny Connndnuns, QUEER SAITDn G3 OF HBS. PABTINGTON, Heart^adiBg Pass, Witty Bepartoes, etc., etc. mmmA tm BapM^ Mm 50 OMatef Clotti, #1 00.

In offering this book to the public, -wo must caution all weakly and nervous people against buying it.. It is only intended for those hearty and robust persons who can laugh long and loud, and grow fat, being a perfect Encyclopedia of Wit and Witty Sayings. To thoM Hand of Pan it will be a tvMMure.

■9* Copies qf either of the above Booke tent to any addreta in the United Statee, Jiree ^ peetage, DICK A nXZQSSAU), 18 Aim Street, H. 7.

Page 261 See this page in the book

POPUIiAB BOOKS SENT FREE OF POSTAGE. Eichardson's Monitor of Free-Masonry A Ooiaplete Guide to the various Cercmonicd and roiifine in Free-Masons' Loilycs, Ch iptcrs, Encampments, Hierarcliios, Ao., Ac, in all the Degrees, ■whothcr Modern, Ancient, Ineffrible, Pliilo8op.ii'"il, or Historical. Containing, alsi), the Signs, Tolvcns, Grips, Passwords. Decorations, Drapen', Dress, Rcffaiia, and Jewels, in each Degree. ProInsely illnstrated with Explanatory EnprAvin^s, Plans of the interior ot'Lodscs, dfo. Bv Jadez Richardson, A. M. A book of 185 pages. Price, in paper covers $0 30 Bound and gilt 0 50 We do not hesitate to say that this book gives, in the plainest possible language, an understandable dcBcription of the ceremonies in all the Thirty-nine Degrees of FrccMasonry. No one can over be puzzled in re:uling it. They will know precisely and exactly the Mysteries (so-called) inside a Free-Mason's Lodge, without exaggeration or detraction.

Etiquette and the Usag'es of Sooiety. Containing the most Approved lluies for Correct Conduct in Social and Fashionable Life— with Hmts to both Gentlemen and Ladies on Awkward and VulgarHabits. Also the Etiquette of Love and Courtship, Marriage Etiquette, &o. By H.P.Willis. A book of 64 pages, price 0 10 - Off bound in cloth, with gilt side, and printed on fine paper, suitable for a present to a lady, price 0 25 A^reat many books have been printed on the subject of Etiquette and correct behavior in Society, but none of them are sufficiently comprehensive and matter-offact to suit theclass of people \vho may be called new beuinnors in fashionable life. This book of Mr. Willis's is entirely different from others in that respect. It explains, in a plain and common-sense way, procisely liow to conduct yourself in every possible position in society. Pettengill's Pei'fept Fortnne-Teller & Dream-Book; or, The Art of Discerning Future Events, as practiced by Modern Seers and Astrologers. Being also a Key to the Hidden Mysteries of the Middle Ages. To which is added. Curious aud Amusing Charms, Invocations, Signs, «fcc. By Pkletiah Pettenoill, Philom A book of 144 pages, Cloth back and pasteboard sides, illustrated, price 0 25 This is the most complete work on Fortune-Tnlling and Interpreting Dreams ever printed. It is compiled with great care from authentic authorities on Astrology, Geommcy, Chiromacy, Necromancy, Spiritunl Philosophy, &c., A'C, and gives full details of tliR maiii\t!r of making predictions by means ol llioso sciences. How to Manago Children. Price 0 12 Morg-an's Free-Masonry Esposed and Explained. Showing the Origin, History, and Nature of Masonry; its Effects on the Government and the Christian Roliuion; and containing a Koy to all the Degrees of Free- Masonry; giving a clear aud correct view of the Manner of Conferring the Different Degrees, as practiced in all Lodges throughout the ('.lobe. Th9 Everlasting Fortuno-Teller and Magnetic Dream-Book. Price 0 25 Containing the science of foretelling events by the Signs of the Zodiac, Lists of Lucky and Unlucky Days, with Presages drawn therefrom; the science of Foretelling Events by Cards, Dice, Dominoes, &c.: the art of ForetoUmg Future Events by charms, spells, and incantations, to be resorted to at certain seasons of the year, by which dreams, tokens, and other insights into futtlrity may "be obtained, but more particularly with regard to Courtship and Marriage.

Horse-Taming by a New Method, as Practiced bi/ J. S. Itarey. A new and improved edition, containing Mr. Rarey's whole Secret of Subduing and Breaking Vicious Horses, together with his Improved plan of Managing Youns Colts and Breaking them to the Saddle, the Harness, and the Sulkey — with ten engravings illustrating the process. Since Mr. Rarey's great sucrcss in England and Franco, he has published in London a complete Manualof Horse-Taming on his peculiar system, and over one hundred thousand copies have been sold, at half a crown per copy. This nev. edition of ours is a reprint of the London Edition, with all the Engravings, ami is superior to any other book of the kind printed in America. It contains, nlsO|. Joules for Purchasing a Good Horse, anilNcw Rules for Feeding. Every person who Keeps a horse should buy this book. It costs but a trifle, and you will positively find it an excellent guide in the management of that noble animal. A handsome book of 64 pages. Price 0 12 Knowlson's Farrier and Complete Horse Doctor. We have printed a new and revised edition of this celebrated book, which contains Knowlson's famous Recipe for the Cure of Spavin, and Other new matter. This new edition is tlio neatest and most convenient one that has been issued, being a small-sized book for the pocket, and containing a full and complete index. There is no disease to which the Horse is liable, that this book does not explain and point out Iho mode of treatment and the remedy. Wo sell our new edition (G4 pages, ISnuO 'it 0 12 How to Talk an-l Debato; or, Fluency of Spepch Attainni without the Sacrifice of Elegance and Sense. Price 0 12 Any Book on this List will bo sent to any address in the United States or Canada, Free of Postage. Send Cash Orders to DICK & FITZGERALD, 18 Ann St., N.Y. Digitized by GoogI

Page 262 See this page in the book

POPULAR BOOKS SENT PBEE OF POSTAQ de Young Bride's Book: An Epitome of the Social and Domestic Duties of Woman, as the Vi'iib and tho Mother- By Arthur Freeing. This is one of the best and most useful books ever issued in tho cheap form. It is printed in clear and beautiful type, and on fine paper. Price only 0 12 lie Art of Conversation: With Remarks on Fashion and Address. By Mrs.MaberLY. This is the best book on the subject ever published. It contains and explains the Faults and Excellences in Speaking, Difficulties and Peculiarities of Speech, the Laws of Conversation, Decencies of Speech, How to Improve Natural Gifts, Grammatical Errors, and a hundred other matters calculated to instruct a bashful person how to make a good figure when ' in any society. 64 pages octavo, large. V le Comic English Grammar ]'^or;~a Complete Gram?nar of our Language, with Comic Examples. Illustrated with about fifty Enjfravings. Price 0 25 le Physiology of Health: Being a View of the more important Functions of the Uuman Body, with practical observations on their Management; to which is added a Dietetical Regimen for Dyspeptics, or Comparative Nutriment of Different Foofls and Drinks. By Jonathan Pereira, M.D., F.R.S., L.S., Licentiate of the Royal College of Physicians in London, &o. 64 pages. ^ Price 0 12 ow to Dress with Taste; Containmg' hints on the harmony of colors, the theory ^ of contrast, the complexion, shape or height, &c. This little volume Ibrms a most suitable companion for the Toilet table; and every lady and gentleman should possess a copy. Price 0 12 ind Your Stops: Punctuation made plain, and Composition simplified for Readers, Writers and Talkers. Price— -0 12 This little book is worth ten times the ice asked for it. and will teach accurately ^ everything, from the diction of a frienr letter to the position of a leaf )atise. ' ard "Words.de Easy: B Pronunciation and Accent; wi' tions how to pronounce Frer^ German, Russian, Danish/ ish, Norwegian and oth^ A. capital work, price< / The Courtship and Adventures of Jonuthan Homebred; or. The Scrapes and Escapes of a Live Yankee. Beautifully Illustrated. 12ino, cloth. For life-like portraits, quaint and quiet drollery, laughtcr-iuoS'ing scenes abroad and at home, wherein real live Yankees live, and move, and talk, wc recommend this book. But humor is not all the book contains: th^l^ are beautiful word-pictures, the vera^fcjtry of description olending ttffPfcnry of life; and bciner in sentiment ■n'Illan£,'uage so pure that they ' aloud in the most refined cirthese sketches as most companions. The book iandsome style, on good 'thamusing engravings. 1 Hons ionary of Aborevia-^ SciT/if-^. r^riiriTercial, ' aland -.linn?

get a, copy.

Five HuTidred FrenchTPhfases ed for those who r.spire tospea*' Freijf^ correctly, Price..

NThe'phrases hei* givep' thea t^oersi usefulness ^^irifct tfw AWfaer in \/ viiW^WT^ench. ] out a copy of this y How'to'det^ Daily Food A comp' ception^ Bumpt"

rers fr^ / ' Everybody, I i>urchase this iheap guide to 3W to be y Suide to iician.

r GO 1- / A a.0 12 C 'da, Fr.8 Al-. ^ t, ^ee of N.Y. !r J Digitized ^^^^^