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

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

^ 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. «

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.- ^ 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. 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. 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 bran2*

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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,

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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. 40 HOT BGG K0Q6. 80. EGONOGG-. 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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."

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ M

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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 loafi 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 161. FANCY DB1NKS« The following miscellaneous collection of fancy bever- ' ages, embraces a number of French, Spanish, Engliabt

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. ■Jdo. 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 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 191. Claret Cup, or Mtdled Claxet.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 4* 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. 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. *

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 lemon86 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" 5*

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 preWEIGHTS 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." 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,

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.) 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 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. « 114:

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. lOjlbs. of ground orange peeL 2|- do. dnnamon. 10 gallons of alcohol, 95 per t&at.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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). 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

78. CaneUe. 6f drachms of oil of cUmamon. Dissolve in ^ gallons of aboliol, 95 per c^t.; then add 6f gallonsof 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. 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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). 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. 6*

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. a syrup made of 42 lbs. of sugar and 4 J gallons of water (see No. 1). Color rose (see No. 93). 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 jpint 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. 99. Cordial, Cherry. 30 lbs. of cherries, red sour, without stems, make them to a pulp and macerate with 4^ gallonof 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 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.)

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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 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.) raS FOB Tm CMLLLONS EACH, 113, Cordial Hailroad. 2 diaduas of oil of peppermint. 1 do. do. wormwood. 1 drachm of oil of hyssop. 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.)

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 djgallons 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 ^

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Jdo. 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.) 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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.)

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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, 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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* ■

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 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^ 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.)

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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,

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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 (

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.) 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.)

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.)

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. 9* 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*

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.) 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 birchjidce, 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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 tholiquid is cooled to \00^ Fahrenheit, add 1 pint of good brewers' yeast, and put all in a keg with the 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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, 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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. BOTTLK-WAX, BED. 213

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

407. Brandy, Angelica. Take thicli^ ^sh angelica Btems; cQt and free the stems of the leaves; wipe themdean 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; 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^*

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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 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

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.

From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.