Digitized by the Internet Archive in 2014 https://archive.org/details/bartendersguide01thom THE BAR-TENDERS' GUIDE, A COMPLETE CYCLOPEDIA OP PLAIN AND FANCY DRINKS, CONTAINING CLKAR AND RKLIABLE DIRECTIONS FOR MIXI^G ALL THE BEVEEAGB8 USED IN THE UNITED 8TATK8, TOGETHER WITH TIIE MOST POPULaK BRITISH, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND SPANISH RECIPES, EMBRACING PUNCHES, JULEPS, COIMtERS, KTC, ETC., ETC., IN ENDLESS VARIETY. BY JEEKY THOMAS, Formeriy principal Bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St Lo«l TO WHICH 18 APPENDED A MANUAL FOR THE MANUFACTURE oir AFTER THE MOST APPROVED MBTHODS NOW USED IN TIIE DISTILLATION OF LIviUOKS AND BEVERAGES, DESIGNED FOR THE SPECIAL USK OS" MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEP BRS, AND PRIVATE FAMI- LIES, THE SAME BEING ADAPTED TO THE TRADE OF THE UNITED STATES AND CANADA8. glta^triM %vUl% §mxipim €nqxmmp. THE WHOLE CONTAINING O^ER 600 J^XuXT JLBIulE RECIPES. BY CHEISTIAISr SCHUI.TZ, ProfoMor of Chemistry, Apothecary, and Manufa ,turer of WiniS, Liqnon^ Cordial^ &c., &c., from Berne, Switzerland. NEW YORK: DICK & FITZGERALD, PUBLISHERS, IN'o. 18 ^NlSr STIiEKT. Entered according to ^wt J Congress, in tbo year 1S82, tjr DICK & FirZGEr.ALD, ill the Clerk's Office of the District Court of the UuiU d StaUi for the Southern District of New York. PREFACE. In all ages of the world, and in all countries, men have in- dulged in "so- cial drinks." They have al- ways possess- ed themselves of some popu- lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that m a n k i n d should con- tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world ; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaint- ance of those refreshing articles under circumstances calculated to induc(} more intunate relations; but we do propose to instruct those whose ''in- timate relations" in question render them somewhat fastidious, in the daintiest fashiuus tliereunto pertaining. We very well remember seeing one day in London, in the rear of the \ 1 PKEFACE. Bank of England, a small drinking saloon that had been set up hy a peripatetic American, at the door of Avhich was placed a board covered with the unique titles of the American mixed drinks supposed to be pre- pared within that limited establishment. The "Connecticut eye-open- ers" and "Alabama fog-cutters," together \>ith the "lightning-smashes" and the "thunderbolt-cocktails," created a profound sensation in the crowd assembled to peruse the I^ectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all the social drinks — ^the composite beverages, if we may call them so — of America, would really be one of the curiosities of jovial literature ; and that if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for "brewing" each, it would be a "blessing to mankind." There would be no excuse for imbibing, with such a book at hand, the "villainous compounds" of bar-keeping Goths and Vandals, who know no more of the amenities of bon vivant existence than a Hot- tentot can know of the bouquet of champagne. "There's philosophy," says Father Tom in the drama, "even in a jug of punch." TVe claim the credit of "philosophy teaching by example," then, to no ordinary extent in the composition of this volume ; for our index exhibits the title of eighty-six different kinds of punches, together with a universe of cobblers, juleps, bitters, cups, slings, shrubs. Sec, each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jeyrij Thomas is a sufficient guarantee. He has travelled Europe and America in search of all that is recondite in this branch of the spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter's House, St. Louis. He has been the proprietor of one of the most recherche saloons in New Orleans as well as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the "Wine Press," edited by F. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated "Nuremburgh," and the equally famous " Philadelphia Fish House" punch. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medes and Persians in his principle that no excellent drink can be made out of any thing but excellent materials, we conceive that we are safe in assert- ing that whatever may be prepared after his instructions will be able to speak eloquently for itself. " Good wine needs no bush," Shakespeare tells us and over one of Jerry's mixtures eulogy is quite as redundant. CONTENTS. 7%l8 TaKe of 0,mtmt8 refers to the Number of v^kca Recipe, ani» xot to tna number of the page«. For the Table of Contents tc the "Manual fo^ .ixE Man- UFACTUiiE OF CkjEDiALS, Strups, Ac," «*« page 235. EKCIPB Absinthe, How to drink 210 A la Ford, Punch 26 " liomain, Punch 67 Ale Punch 73 " Flip 147 " Sangaree 129 Apple, Pine, Punch 18 " Toddy 132 " Punch-. 72 A Protestant Bishop 183 Archbishop ISO 'Arf-and-'arf 212 Arrack 50 " Punch 51 " " another method. 52 Auld Man's Milk 80 Badminton 195 Balaklava Nectar 171 Baltimore Egg Nogg. 84 Barbadoes Punch 70 Bimbo Punch . . 53 Bishop, h la Prusse 178 " another recipe 179 " a Protestant.... 183 Bitters, Decanter 198 " and Sherry 219 Black Stripe 200 Blue Bicker 197 Bottled Velvet 192 RECIPE Bottle of Champagne Cocktail 110 " Brandy Cocktail 106 Brandy and Gum 217 " " Soda 216 " " Rum Punch 5 " Burnt, and Peach 199 " Champarelle 166 *' Cocktail 107 " " Fancy 108 " Crusta, 116 " Fix 140 " Flip 150 " Julep 89 " Poneyof 215 " Punch 2 " " for a Party 8 " Sangaree 127 " Scaffa 167 " Shrub 159 " Sling 136 " Smash 94 Sour 142 " Straight 213 Toddy 103 Brunow, Cup, a la 169 Burnt Brandy and Peach 199 Cafe, Faivre's Pousse 164 " Parisian.. 168 " Santina's . lOi 6 CONTENTS. BKCIPK Canadian Punch 48 Capillaire 65 " another method 66 Captain Marryatfs Kecipe for Mint Julep 87 Cardinal ISl Catawba Cobbler 100 Century Club Punch 59 Chablis Cup 193 Champagne Cobbler 99 Cocktail 110 " Cup 193 " or Claret Cup, ii la Bru- now 169 " Punch 12 Champarelle, Brandy 166 Cherry Shrub 154 Cider Nectar 194 " Punch 74 Claret Cobbler 102 " Cup 186 " " i la Brunow 169 » " la Lord Saltoun 191 " Mulled 124 " Punch 14 Cobbler, Catawba 100 " Champagne 99 " Claret 102 " Hock 101 " . Sauterne 103 " Sherry 98 The 97 Whiskey 104 Cocktail, Bottle of Brandy 106 " Brandy 107 " Champagne 110 " Fancy Brandy lOS " " Gin 112 " Gin Ill " Japanese 113 " Jersey 114 Soda 115 " The 105 " Whiskey 109 Cold Punch 54 " Whiskey Punch 7 Columbia Skin 206 Copenhagen 174 Crimean Cup, h la Marmora 172 " " " Wyndhara 173 Crusta, Brandy 116 " Gin 118 BEOIPB Crusta, The 105 " Whiskey 117 Cup, k la Brunow 169 " Marmora 172 " Wyndham 173 Cup, Chablis 193 " Claret 186 " " la Lord Saltoun 191 " " Champagne 169 " " Porter 187 Curafoa, English 188 " Punch 20 Currant Eftervescing draught 235 " Shrub ... 156 " White 155 Czar, Nectar for the 169 Decanter Bitters, "Jerry Thomas's Own" 19S D'Orsay Punch 79 Draught Lemonade 232 Drink for Dog Days 229 " Families 233 Dry Punch 37 Duke of Norfolk Punch 60 " " " another method 60 Effervescing Draught 235 Egg and Sherry. 218 Egg Flip 143 " another method 149 EggNogg 80, 81 " Baltimore 84 " for a Party 83 " General Harrison's 85 Hot 82 " Sheriy 86 Eggs, Mulled Wine without 120 " with 121 " " " with the white of 122 English Curafoa 189 " Milk Punch 24 " " " another method. 25 Faivre's Pousse Caf6 164 Fancy Brnudy Cocktail 103 " Drinks 1G1 " Gin Cocktail Ill Fir^h-house Punch, Philadelphia 4fi Fixes and Sours 139 Fix, Brandy 140 " Gin . 141 CONTENTS. 7 RECrPE t, Santa Cruz 141 Flannel, Yard of 148 Flip, Ale 147 " Brandy 150 " Egg 148 " " another method 149 Negus and Shrub 144 •* Bum 145 " " another method 146 General Harrison's Egg Nogg. 85 Gin and Pine 202 " Tansy 203 •* " Wormwood 204 ** Cocktail Ill " Fancy 112 Crusta 118 " Fix 141 " Julep 90 " Punch 10 •» " bySoyer. 11 " for bottling 28 " Sangaree 128 " Sling 138 " Smash 95 " Sour 143 " Straight 214 " Toddy 135 Ginger Lemonade 227 " Wine 236 Glasgow Punch 29 Gothic Punch 62 Grassot Punch 44 Gum and Brandy 217 Harrison's Egg Nogg, GeneraL 85 Hock Cobbler 101 " Cup 193 Honey and Peach 201 Hot Brandy and Eum Punch 5 " Eeg Nogg 82 " Milk Punch 23 " Eum 208 •, " Eumfustian 185 " Spiced Eum 207 " Whiskey Sling 137 " " Punch 9 " " " Scotch 8 •» " " Irish 6 Ice and Sherry 220 Imperial Drink for Families 233 RECIPE Imperial Punch 41 " Easpberry Whiskey Punch 77 Indian Punch, West C9 Irish Whiskey Punch 6 Italian Lemonade 1S9 Japanese Cocktail US Jelly, Punch 27 " Jerry Thomas's Own Bitters" 198 Jersey Cocktail 114 Juleps, Eemarks on 87 Julep, Brandy 89 " Gin 90 " Mint, Captain Marryatt's Ee- cipe for 87 " Mint 88 " Pineapple 92 " Whiskey 91 Kirschwasser Punch 78 Knickerbocker 184 L'Amour, Pousse 165 La Patria Punch 88 Lemonade , 222 " Draught 232 ♦* Fine, for Parties 224 « Ginger 227 " Italian 189 " Orgeat 226 " Plain 223 Powders 231 Light Guard Punch. 45 Lion, White 176 Locomotive 177 Louisiana Sugar-house Punch 36 Marmora, Cup, & la. 172 Milk Punch, English 24 " " " another method. 25 " " 22 « " Hot 23 " White Tiger's 175 Mint Julep 88 " " CaptMarryatt's Eecipe for 87 Mississippi Sugar -house Punch 4 Mulls and Sangarees 119 Mulled Claret, h la Lord Saltoun 124 " Wine in Verse 123 " " without Eggs 120 " " with " 121 the white of Eggs J2a 8 CONTENTS. BBCTPK National Guard Punch 83 Nectar, Balaklava. ITl " Cider 194 for the Czar 169 ** Punch 75 " Soda 228 234 Negua Flip and Shrub 144 " Port Wi no 151 " u another way 152 " Soda 153 Nogg Egg 81 " " Baltimore 84 " " for a Party 83 " " General Harrison's 85 " " Hot...., 82 " Sherry 86 Nonpuch Punch. 47 Norfolk Punch, Duke of. 60 " " " another way. 60 Nuremburg Punch 55 Orangeade 225 Orange Effervescing Draught 235 Punch 76 Orgeat Lemonade 226 " Punch 19 Oxford " 63 Parisian Pousse Cafd 163 Peach and Burned Brandy 199 " " Honey 201 Philadelphia Fish-house Punch 46 Pineapple Julep 92 " Punch . . 18 Pine and Gin.. 202 Pope 182 Portcree ISO Porter Sangaree 130 Port Wine Negus 151 " " " another method... 152 " " Punch 16 Pousse Cafe, Faivres 1&4 " " Parisian 163 " " Santina's 162 " L'Amour 165 Piusse, Bishop, i la 178 Punch, a la Ford 26 " " Eomain 67 " Ale 73 " Apple 72 ** Arrack 51 Punch Arrack, another method 52 " Barbadoes 70 " Bimbo KJ " Brandy 2 " " for a Party 8 " " and Bum, Hot 5 " Canadian 48 " Century Club 59 " Champagne 12 " Cider 74 " Claret 14 " Cold 54 " " Whiskey 7 " Curafoa 20 " D'Orsay 79 " Dry 37 " Duke of Norfolk 60 " English Milk 24 " " " another way 25 " Gin 10 " " by Soyer 11 " " for bottling 23 " Glasgow 2© " Gothic 62 " Grassot 44 " Hints about 1 " Hot Brandy and Rum 5 " Milk 23 " Imperial Easpberry Whiskey 77 41 " Irish Whiskey 6 " Jelly 27 " Kirschwasser 78 " La Patria 88 " Light Guard 45 " Louisiana Sugar-house 86 " Milk 22 " Hot 28 " Mississippi 4 " National Guard 83 " Nectar 75 " Nonsuch 47 " Norfolk 60 " Nuremburg 55 " Orange 76 " Orgeat 19 " Oxford 63 " Philadelphia Fish-house 46 " Pineapple IS " Port Wine 16 " Queen 61 Raspberry 8J CONTENTS. 9 EEOrPB Punch, Easpberry, Imperial Whiskey 77 Kegcnt'3 30 " " another way 31 " Kochester 40 ** Eocky Mountain 43 ** Eoman 21 ** Eomain, a la. ... 67 " Eoyal 68 Euby 57 " Eum, Hot 5 •* Sauterne 15 Scotch Whiskey 8 Sherry 13 •* Sixty-Ninth Eegiment 35 ♦* Spread Eagle 39 " St. Charles 34 " Tea 68 " Tip-Top 49 " Thirty-Second Eegimcnt 42 *♦ Uncle Toby 64 •* United Service 56 " Vanilla.... 17 " Victoria 42 " West Indian 69 " Whiskey 9 " Cold 7 " " Irish 6 " " Scotch 8 " Yorkshire 71 Qaeen Punch. 61 Quince Liqueur 190 UfiSpberry, Effervescing Drink 235 " Punch 32 Shrub 157 " Whiskey Punch 77 Eatafias 170 Eegent'8 Punch 30 " " another Eecipe 31 Regiment Punch, Seventh 33 " " Sixty-Ninth 35 " " Thirty-Second.... 42 Rhine Wine and Seltzer Water 211 Rochester 40 Rocky Mountain Punch 43 Roman Punch 21 Romain, h la Punch 67 Royal Punch 58 Ruby Punch 57 Eum and Brandy Punch, Hot 5 Rum Flip 145 1* RBCIPK Eum Flip, anothermethod 146 Eumfustian 185 Eum, Hot 208 " spiced 207 Shrub 159 " " English 160 Sangaree, Ale 129 " Brandy 127 " Gin 123 " Porter 180 " PortAVine 125 " Sherry 126 Sangarees and Mulls 119 Santa Cruz Fix 141 " Sour 143 Santina's Pousse Cafe 162 Sauterne Cobbler 103 " Punch 15 Scaff- Srandy 167 Scotch Whiskey Punch 8 " " Skin 205 Seltzer Water and Ehine Wine 211 Seventh Eegiment Punch 33 Sherbet.' 230 " Lemon 232 " for Punch 26 Sherry and Bitters 219 " Egg 218 " " Ice 220 " Cobbler 98 " Egg Nog 86 " Punch 13 " Sangaree 126 Shrub, Brandy 158 " Cherry 154 " Currant 156 " English Eum 160 " Negus, and Flip 144 " Easpberry 157 " Eum 159 " White Currant . 155 Sixty-Ninth Eegiment Punch 85 Skin, Columbia , 20(S " Scotch Whiskey 205 Sleeper 168 Sling, Brandy 136 " Gin , 138 " HotWhmkey 137 Slings and Toddies 131 Smash, Brandy 94 " Gin 99 10 CONTENTS. KECIPK Smash, The 93 " Whiskey 96 Soda and Brandy 216 " Cocktail 115 " Nectar 228 " Negns 153 Sour, Brandy 142 " Gin 143 Santa Cruz 143 Sours and Fixes. 139 Spiced Rum, Hot 20T Spread Eagle Puncli 89 Stone Fence 209 Stone Wall 216 St Charles Punch 34 Strawberry Effervescing Draught .. . 235 Sugar-house Puncli, Louisiana. 36 TanseyandGin 203 Tea Punch 68 Tiger's Milk, White 175 Tip-Top Punch 49 Thirty-Second Regiment 42 Toddies and Slings 131 Toddy, Apple 132 " Brandy 133 " Gin 135 « Whiskey 134 Tom and Jerry 1T4 Uncle Toby Punch 64 United Service Punch 56 Vanilla Punch 17 Velvet Bottled 192 Victoria Punch 42 West Indian Punch 69 Whiskey Cobbler 104 " Cocktail 109 « Crusta 117 Whiskey Julep 01 " Punch 9 " Cold T " ♦* Imperial Raspberry 77 *♦ " Irish 6 ** " Scotch 8 " Skin, Scotch 205 " SUng,not 137 " Toddy 134 White Currant Shrub 155 " Lion 176 " Tiger's Milk 175 Wine Cobbler, Catawba 100 " " Champagne 99 " " Claret 102 " ♦* Hock 101 " " Sherry 98 " Cocktail, Champagne 110 " Cup, Champagne 109 " Claret 169 " EggNogg, Sherry 80 " Ginger 236 " Mulled Claret 124 « " in Verse 123 " " with Eggs 121 " " without Eggs 120 " " with white of Efgs 122 " Negus, Port 151 " " " another method... 162 " Punch, Champagne 12 " " Claret 14 " " Port 16 " « Sautcrne 15 " " Sherry 13 « Sangaree, Port 123 •* Sherry 126 Wine, Seltzer Water and Rhine 211 Wyndham, Crimean Cup, ^ la , 173 Yard of Flannel 143 Yorkshire Punch 11 THE BAR-TENDER'S GUIDE, AND BON-VIVANrS COMPANION, 1. PUNCH. To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels 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 com- pounds, so that 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 punch, you must put in the spirits before the water: in cold punch, grog, f water, green tea to taste. Refrigerate with all tho icy power of the Arctic. 131 NATIONAL (iUAKD SEVENTil REGIMENT PUNCil. 31. Regent's Punch. (Another recipe.) (From the Boi deaux Wine and Liquor Guide.) pint, each, strong hot green tea, lemon juice, and ciipilluire.* 1 phit, each, rum, brandy, arrack, and Cura9oa. 1 bottle of champagne ; mix, and slice a pine-apple into it, For still another method of compounding this celebrated punch, see recipe No. 295, in "TAe Manual for the Manu facture of Cordials^ etc.^'^ in the latter part of this work, 32. Raspberry Punch. (From a recipe in the Bordeaiux Wine and Liquor Gvdde.) ]| gill of raspberry juice, or vinegar. I lb. lump -sugar. 3^ pints of boiling water. Infuse half au hour, strain, add \ pint of porter, f to 1 pint, each, of rum and brandy (or either li to 2 pints), amd add more warm water and sugar, if desired weaker oi sweeter. A liqueur of glass of Curayoa, noyau, or maras- chino, improves it. 33. National G-uard 7th Regiment Punch. (Use large bar glass.) 1 table-jpoonful of sugar. The juice of a | of a lemon. 1 wine-glass of brandy. 1 do. do. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. Shake and mix thorouc»h. * See recipes Xos. 6 5 and 6G. DRY rUNCIl. 25 ly, then ornnment with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This de- licious beverage should be imbibed through a straw. 34. St. Charles' Punch. (Use large bar glass.) 1 table-spoonful of sugar. 1 wine-glass of port wine. 1 pony do. brandy. The juice of ^ of a lemon. Fill the tumbler with shaved ice, shake well, and orr^- ment with fruits in season, and serve with a straw 35. 69th. Regiment Punch. (In earthen mug.) J wine-glass of Irish whiskey, i do. do. Scotch do. 1 tea-spoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night. 36. Louisiana Sugar-House Punch. (From a recipe in the possession of Colonel T. B. Thorpe.) To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the "patient." Flavor with the juice of sour oranges. 37. Dry Punch. (From a recipe by Santina, the celebrated Spanish ctterer.) 2 gallons of brandy. 1 do. water. I do. tea. 2 26 KOCllESTKli rUKCll. 1 pint of Jamaica rum. ^ do. Cura9oa. Juice of six lemons, li 11). white sugar. Mix thoroughly, and strain, as already described in the recipe for '■'•Punch d la Ford^'' adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will he ready for use, but the longer it stands, the better it gets. 38. La Patria Punch. (For a party of twenty.) (Froro a recipe in the possession of H, P. Leland, Esq.) 3 bottles of champagne, icecT. 1 bottle of Cognac. 6 oranges. 1 pineapple. Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple ol hours, then in with the champagne and serve immediately. 39. The Spread Eagle Punch. 1 bottle of Islay whiskey. 1 bottle Monongahela. Lemon peel, sugar and — boilins; water at discretion. 40. Rochester Punch. (For a party of twenty.) (Trom a recipe in the possession of Roswcl! Hart Esq,) 2 bottles of sparkling Catawba. 2 do. do. Isabella. 1 do. Snuterne. THIRTY-SECOND ILi.GIMllNT Olt VICTOKIA TUNCll. 2 wine glasses of maraschino. 2 do. do. Cura9oa. Fill the tranquil bowl with ripe strawberries. Should the strawberry season be over, or under, add a few drojj^ of extract of peach or vanilla. 41. Imperial Puncli. 1 bottle of claret. 1 do. soda-water. 4 table-spoonfuls of powdered white sugar. i teaspoonful of grated nutmeg. 1 liqueur glass of maraschino. About I lb. of ice. 3 or 4 slices of cucumber rind. Put all the ingredients into a bowl or pitcher and mix well. 42. Thirty-Second Regiment or Victoria Punch. (For a party of twenty.) (Recipe from the late Wm. H. Herbert, Esq.) 6 lemons, in slices. ^ gallon of brandy. ^ do. Jamaica rum. 1 lb. of white sugar. If quart of water. 1 pint of boiling milk. Steep the lemons for twenty-four hours in the brandy and rum ; add the sugar, water and milk, and when well mixed, strain through a jelly-bag. This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made, as this recipe is for a party of twenty. 43. Hocky Mountain Punch. (For a mixed party of twenty.) (From a recipe in the possession of Major James Foster.) This delicious punch is compounded as follows ; 5 bottles of champagne. 1 quart of Jamaica rum. 1 pint of maraschino. 6 lemons, sliced. Sugar to taste. Mix the above ingredients in a large punch-bowl, then place in the centre of the bowl a large square block of ice, ornauiented on top with rock candy, loaf-sugar, sliced lemons or oranges, and fruits in season. This is a splendid punch for New Year's Day. 44. Punch Grassot. (The foylowing recipe was given by M. Grassot, the eminent French comedian ol the Palais Royal, to Mr. Howard Paul, the celebrated "Entertainer," when per forming in I-aris.) 1 wine-glass of brandy. 5 drops of Cura9oa. 1 do. acetic acid. 2 teaspoonfuls of simple syrup. 1 teaspoonful of syrup of strawberries. \ of a pint of water. The peel of a small lemon, sliced. Mix, serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this jDunch is admirable served hot. NON-sucii ruNCir. 29 45. Light Guard Punch. (For a party of twenty,) 3 bottles of champagne. 1 do. pale sherry. 1 do. Cognac. 1 do. Sauterne. 1 pineapple, sliced. 4 lemons, do Sweeten to taste, mix in a pnnch-bowl, cool with a large lump of ice, and serve innnediately. 46. Philadelphia Fish-House Punch. (From a recipe In the possession of Charles G. Leland, Esq.) i- pint of lemon juice, f lb. of white sugar. 1 pint of mixture.* 2| pints of cold water. The above is generally sufficient for one person. 47. Non-Such Punch. 6 bottles of claret. 6 do. soda-water. 1 do. brandy. 1 do. sherry. ^ pint of green tea. Juice of three lemons. ^ of a pineapple cut up in small pieces. Sweeten w^ith white sugar to taste. Strain a b -ctle im- mediately. Keep for one month before using. * To make this mixture, talce i pint of peach brandy, i pint of Cognac orandy, an(' I pint of jArn.iica rum. 80 AliKACK. This is a delicious and safe drink for a mixed eveniug party. Cool before serving. 48. Canadian Punch. 2 quarts of rye whiskey. 1 pint of Jamaica rum. C lemons, sliced. 1 pineapple, do. 4 quarts of water. Sweeten to taste, and ice. 49. Tip-Top Punch. (For a party of five.) 1 bottle of champagne. 2 do. soda-water. 1 liqueur glass of Cura9oa. 2 table-spoonfuls of powdered sugar. 1 slice of pineapple, cut up. Put all the ingredients together in a small punch-bowl, mix well, and serve in champagne goblets. 50. Arrack. Most of the arrack imported into this country is dis- tilled from rice, and comes from Batavia. It is but little used in America, except to flavor punch ; the taste 'of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of India, where it is distilled from toddy ^ the juice of the cocoanut tree. An imitation of arrack punch is made by adding to a bowl of punch a few grains of benzoin, commonly called flowers of Benjamin. See recipe No. 36, in "27ie Manual for the 3Ianuf act lire of Cordials^ etc.^^ in the end of this volume. COLD PUNCH. 31 CI. Arrack Punch. Cu XL'aihiTj 'uick punch, you ought to put two glasses (w'be-glasscs) of rum to three of arrack. A good deal of su^ar is requii^ed ; but swcetftning, after all, must be left to ta^xe. Lcmoas and limas s,re a,ho matter of palate, but two lemoiis aro enough for the above quantity; put then an equal quantity of water — i. e., not five but six glasses to allow for the lemon juice, and you have a very pretty three tumblers of punch. 52. Arrack Punch. (Ahotber meth jd.) Steep in one quart of old Batavia arrack, six lemons cut m thin slices, for six hoars. 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 "2%e 3Ianuul for the Manufacture of Cordials^ etc.^'' in the end of thiii volume. 53. Bimbo Punch. Bimbo is made nearly in the samvj way as the above, ex- cept that Cognac brandy is substituted for arrack. 54. Cold Punch. Arrack, port wine and water, of each two pints, one [)oimd of loaf-sugar, and the juice of eight lemons. 32 KOYAL PUNCH. 55. Nuremburgh Punch. (For a party of fifteen.) (R-om a recipe ia the possession of Uon. Guliaii C. Verplanck.) Take three-quarters of a i)Oiind of loaf-sugar, press upon it, through niusUii, the juice of two or more good- sized oranges ; add a little of tlie peel, cut very thhi, pour upon a quart of boiling water, the third part of that quan- tity of Batavia arrack, and a bottle of hot, but not boiling, red or white French wine — red is best. Stir together. This is excellent when cold, and will improve by age. 56. United Serv^ice Punch. Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, liaving previously rubbed oft* with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. 57. 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. ] pint of hot green tea. do. brandy. ^ do. Jamaica rum. 1 wine-glass of Cura9oa. 1 do. do. arrack. Juice of two limes. A thin slice of lemon. "White sugar to taste. 1 o-ill ( f warm calf's-foot jelly. To be drunk as hot as possible. DUKE OF NORFOLK PUNCH. 33 This is a composition worthy of a king, and the mate- rials are admirably blended ; the inebriating efiects of the spirits being deadened by the tea, whilst the jelly softens the niixtui-e, and desti'oys the acrimony of the acid and sugar. Tiie 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. 59. 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 punch. 60. Duke of Norfolk Punch. In twenty quarts of French brandy put the peels of thir- ty 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 clean 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 improve by age. (Another way.) Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put to it two quarts of W"an 31 OXFOliD ruNcii. dy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, and then cover- ed for twenty-four hours, strain through a jelly-bag till ?lear, then bottle it. ^ 61. Queen Punch. Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them scA'en quarts of boiling water, stir and cover close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight. 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 bottlmg, half a pint of rum to the whole quantity. 62. Gothic Punch. (For a party of ten.) (From a recipe in the possession of Bayard Taylor, Esq.) Four bottles still Catawba; one bottle claret, thr^e oranges, or one pineapple, ten table-spoonfals of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of c^iampagne. 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 six lemons, and four sweet oranges. Add six glasses ->f calf s-foot jelly; let all be put into a large jug. UNCLE TOBY PUNCir. and stir well together. Pour in two quarts of water boil- ing hot, and set the jug upon the hob for twenty minutes. Strain the liquor tlirough a fine sieve into a large bowl ; pour in a bottle of cai)illaire,* 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 j^our in the spirit. If you find it requires more sweetness, add sugar to your taste. 64. Uncle Toby Punch. (English.) Take two lai-ge fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Hub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be sup- posed to require ; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar ; and, with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well Avith * 65. Cajrillaire. — Put a wiue-glass of Curagoa into a pint of clarified «yrup, sliako them well together, and pour it into the proper sized oottlos. A tea-spoonful in a glass of fair water makes a pleasant ean mere, see No. 346 '■'•Manual for the Manufacture of Cordials^ etc.,''^ at the end of this book. 66. Another recipe for making Capillaire. — To one gallon of water add twenty-eight pounds of loaf-sugar ; put both over the fire to simmer; when milk- warm add the whites of four or five eggs, well beaten ; as these simmer with the syrup, skim it well ; then pour it off, and flavor it witli orange flower water or fitter almonds, whichever you prefer. 56 PU-XCn A LA liOMAiNE. boiling water (sofl water is best) till the whole is ratnei cool. When this mixture (which is now called the sher bet) is to your taste, take brandy and I'uni in equal quanti- ties, and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste ; two good lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar ; but this depends much on taste, and on the strength of the spirit. As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is im- proper, as, when the pulp and sugar are well mixed togeth- er, it adds much to the richness of the punch. When only rum is used, about half a pint of porter will soften the punch ; and even when both rum and brandy are used, the porter gives a richness, and to some a very })leasant flavor. 67. Punch a la Romaine. (For a party dftecn.) Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into a froth. Put the bowl with the mixture into an ice pail, let it freeze a little, then stir briskly into it a bottle of wine and a bottle of rum. For another method of making this punch, see recipe Xo. 290 in "77^e Mamial for the Manvfacture of Cordials^ etc ," in the latter part of this; X'ork. 68. Tea Punch. Make an infusion of the best green tea, an ounce to a YOJJKSIimE PUNCH. 37 .quart of boiling v*^ater ; put before the fire a silver or other metal bowl, to become quite hot, and then put into it I pint of good brandy. 1 do. rum. } lb. of lump-sugar. The juice of a large lemon. Set these a-light, and pour in the tea gradually, mixing it from time to time with a ladle ; it will remain burning for some time, and is to be poured in that state into the glasses ; in order to increase the flavor, a few lumps of the sugar should be rubbed over the lemon peel. This punch may be made in a china bowl, but in that case the flame goes oft' more rapidly. 69. West Indian Punch. This punch is made the same as brandy punch, but to each glass add a clove or two of preserved ginger, and a little of the syrup. 70. Barbadoes Punch. To each glass of brandy punch, add a table-spoonful of guava jelly. 71. Yorkshire Punch. Rub oft* the rind of three lemons on pieces of sugar, put the sugar into a jug, and add to it the thin rind of one lemon and an orange, and the juice of four oranges and of ten lemons, with six glasses of dissolved calf's-foot jelly. Pour two quarts of water over the whole, mixnig the materials well, then cover tho jug, and keep it on a warm hearth for twenty minutes. Tiien strain the mixture, and add a pint of clarified syrup, half a pint each of rum and brandy, and a bottle of good orange or lemon shrub. 38 NECTAR PUNCH. 72. Apple Punch. Lay iu a china bowl slices of apples and lemons alter- nately, each layer being thickly strewed with powdered sugar. Pour over the fruit, when the bowl is half filled, a bottle of claret ; cover, and 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 juice 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. 75. Nectar Punch. Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts ©f 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 the 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 sorn a? bottled. d'oesay punch. 39 76. Orange Punch. From a recipe in the Bordeaux Wine and Liqitor GuideJ' The juice of 3 or 4 oranges. The peel of 1 or 2 do. 5 lb. lump-sugar. 3| pints of boiling water. Infuse half an hour, strain, add i pint of porter ; f to 1 pint each, rum and brandy (or either alone 1^ to 2 pirits), and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Cura9oa, noyau, or maraschino improves it. A good lemon punch may be made by sub etitutinor lemons instead of orani^es. 77. Imperial Raspberry Whiskey Punch, For the recipe to make this punch, see No. 292 in " The Manual for the Manufacture of Cordials^ etc.^"^ in the end of this work. This recipe is for 10 gallons. 78. Kirschwasser Punch. See recipe Xo. 293, in " The Mojiiial for the Manu- facture of Cordials^ etc.^'' in the latter part of this book- This recipe is for 10 gallons. 79. D'Orsay Punch. See recipe jSTo. 294 in " The Manual for the Manvfac- lure of Cordicds, etc.^'' in the latter part of this book. Tliis recipe is for 10 gallons. HOT EGG NOGG. 80. EGG NOGG. Egg Nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a fovorite at all seasons. In Scotland they call Egg Nogg, " auld marCs wilkP 81 . Egg Nogg. (Use large bar glass.) 1 table-spoonful of fine sugar, dissolved with 1 do. cold waicr, 1 egg. 1 wine-glass of Cognac brandy. \ do. Santa Cruz rum. 1 tumblerful of milk. Fill the tumbler \ full with shaved ice, shake the in- gredients until they are thoroughly mixed together^ ana grate a little nutmeg on top. Every well ordered bar has a tin 'egg-nogg " shaker," which is a great aid in mixing thi^ beverage. 82. Hot Egg Nogg, (Use large bar glass.) This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above, ex cept that you must use boiling water instead of ice. BALTIMORE EGG NOGG. 41 83. Egg Nogg. (For a party of forty.) 1 dozen eggs. 2 quarts of brandy. 1 pint of Santa Cruz rum. 2 gallons of milk, li lbs. white sugar. Separate the whites of the eggs from the yolks, bisat 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 ornament with colored sugars. Cool in a tub of ice, and serve. 84. Baltimore Egg Nogg. (For a party of fifteen.) Take the yellow of sixteen eggs and twelve table-spoon- fuls of pulverized loaf-sugar, and beat them to the consis- tence 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 stifl froth, and beat tliem into the above-described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used. Egg Nogg made in tRis manner is digestible, and will not cause headache. It makes an excellent drink for de- bilitated persons, and a nourishing diet for consumptives. 42 SHEEliY EGG NOGG. 85. General Harrison's Egg Nogg, (Use large bar glass.) 1 egg. 1^ teaspooiiful of sugar. 2 or 3 small lumps of ice. Fill the tumbler with cider, aud shake well. This is a splendid driuk,^ 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 egg. 2 wine-glasses of sherry. Dissolve the sugar w^ith a little w^ater ; break the yolk - of the egg in a large glass ; put in one-quaiter 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. JULEPS. 43 Ml XT JLLIiP. 87. JULEPS. The julep is peculiarly an American beverage, and m the Southern states is more popular than any other. It was introduced into England by Captain Marryatt, where it is now quite a favorite. The gallant captain seems to have had a penchant for the nectareous drink, and publish- ed the recipe in his work on America. We give it in his own words: "I must descant a little upon the mint julep>, as it is, with the thermometer at 100^, one of the most de- lightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the ther- mometer is as low as 70°. There are many varieties, such as those composed of claret, Madeira, &c. ; but the iugre- MD^T JULEP. dieuts of the real mint julep are as follows. I learned how to make them, and succeeded pretty well. Put into a tum- bler abont a dozen sprigs of the tender shoots of mmt, upon them put a spoonful of white sugar, and equal pro- portions of peach and common brandy, so as to fill it up onc-thii d, 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 fresh pineapple, and the tumbler itself is very often incrusted outside with stalac- tites of ice. As lhe ice melts, you drink. I once over- heard two ladies talking in the .next room to me, and one of them said, ' Well, if I have a w^eakness for any one thing, it is for a mint julep!' — a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible." 88. Mint Julep. (Use large bar glass.) I'table-spoonful of white pulverized sugar. 2i do. water, mix well with a spoon. Take three or four sprigs of fresh mint, and p/ess them well in the sugar and water, until the flavor of the mint is extracted ; add one and a half wine-glass of Cognac braiv dy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be aboA e, in the shape of a bouquet ; arrange berries, and small pieces ol sliced orange on top in a tasty manner, dash with Jamaica rum, and sprinkle white sugar on top. Place a straw as represented in the cut, and you have a julep that is fit for an emperor. piJS'.'Ai'i'Li.: juLi'.i'. 45 89. Brandy Julep. (Use large bar glass.) Tlie brandy julep is made with the same ingredients as 'Jie mint julep, omitting the fancy fixings. 90. Gin Jnlep, (Use large bar glass.) The gin julep is made with the same ingredients as the mint julep, omitting the fancy fixings. 91. Whiskey Julep, (Use large bar glass.) The whiskey julep is made the same as the mint julep, omitting all fruits and berries. 92. Pineapple Julep, (For a party of five.) Peel, slice, and cut up a ripe pineapple into a glass bowl, add the juice of two oranges, a gill of raspberry syrup, a gill of maraschino, a gill of old gin, a bottle of sparkling - Moselle, and about a pound of pure ice in shaves ; mix, ornament with berries in season, and serve in flat glasses. WHISKEY SMASH. 93. THE SMASH. This beverage is simply a julep on a small plan. 94. Brandy Smash. (Use small bar glass.) ^ table-spoonful of white sugar 1 do. water. 1 Avine-glass of brandy. Fill two-thirds full of shaved ice, use two sprigs of mint, the same as in the recipe for mint julep. Lay tw^o small pieces of orange on top, and ornament with berries in season. 95. Gin Smash (Use small bar glass.) ^ table-spoonful of white sugar. 1 do. water. 1 wine-glass of gin. Fill two-thirds full of shaved ice, use two sprigs of mint, the same as in the recipe for mint julep. Lay two small pieces of orange on top, and ornament with berries in season. 96. Whiskey Smash. (Use small bar glass.) i table-spoonful of w^hite sugar. 1 do. water. 1 wine-glass of whiskey. Fill two-thirds full of shaved ice, and use two spi igs oi mint, the same as in the recipe for mint julep. SUiailiV COUBLEK. 47 07. THE COBBLER. Like the julep, this de- licious 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 illus- tration showing how a cob- bler should look when mad* to suit an epicure. 98. Sherry Cobbler. (Use large bar glass.) 2 wine-glasses of sherry. 1 table-spoonful of sugar. 2 or 3 slices of orange- Fill a tumbler with shav- ed ice. shake well, and orna- ment with berries in season. Place a straw as represented in the wood-cut. SACTEKXE COBIiLKlt. 99. Champagne Cobbler. (One bottle of wine to four large bar glasses.) 1 table-S2)Oonful of sugar. 1 piece each of orange and lemon pee;. Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with ber- ries in season. This beverage should be sipped through a straw. 100, Catawba Cobbler. (Use large bar glass.) 1 teaspoonful of sugar dissolved in one table-spoonful ot is^ater. 2 wineglasses of wine. Fill tumbler with shaved ice, and ornament with sliced orange and berries in season. Place a straw as described in the sherry cobbler. 101. Hock Cobbler. (Use large bar glass.) This drink is made the same way as the Catawba cob- bler, using Hock wine instead of Catawba. » 102. Claret Cobbler. (Use large bar glass.) This drink is made the same way as the Catawba cob- bler, using claret wine instead of Catawba. 103. Sauterne Cobbler. (Use large bar glass.) The same as Catawba cobbler, using Sauterne instead of Catawba. 104. Whibkey Cobbler, (Use large bar glass.) 2 wine-glasses of whiskey. 1 tablespoonful of sugar. 2 or 3 slices of orange. Fill tumbler with ice, and shake well. Imbibe through a straw. 105, THE COCKTAIL & CRUSTA. The " Cocktail" is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. The " Crusta" is an improvement oh the " Cocktail," and is said to have been invented by JSa?iti?ia^ a celebrated {Spanish caterer. 106. Bottle Cocktail. To make a splendid bottle of brandy cocktail, use the following ingredients : I brandy. 1 water. 1 pony-glass of Bogart's bitters. 1 wine-glass of gum syrup. ^ pony-glass of Cura9oa. The author has always used this recipe in compounding the above beverage for connoisseurs. Whiskey and giu cocktails, in bottles, may be made by using the above recipe, and substituting those liquors instead of brandy. 3 iO CIIAMl'AGNE CUCKTAIL. 107. Brandy Cocktau, (Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 wine-glass of brandy. 1 or 2 dashes of Curayoa. Squeeze lemon peel ; fill one-thii'd full of ice, and eur with a spoon. 108. Fancy Brandy Cocktail. (Use small bar glass.) This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon. 109. Whiskey Cocktail. (Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 wine-glass of whiskey, and a piece of lemon peel. Fill one-third full of fine ice; shake and strain in a fancy red wine-glass. 110. ^Champagne Cocktail. (One bottle of wine to every six large glasses.) (Per glass.) I teaspoonful of sugar. 1 or 2 dashes of bitters. 1 piece of lemon peel. Fill tumbler one-third full of broken ice, and fill balance with wine. Shake well and serye. JERSEY C()CK'JAII>. fil 111. ain Cocktail. (Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart's). 1 wine-glass of gin. 1 or 2 dashes of Cura9oa. 1 small piece lemon peel ; fill one-third full of fine ice shake well, and strain in a glass. 112. Fancy Gin Cocktail. (Use small bar glass.) This drink is made the same as the gin cocktail, except that it is strained in a fancy wine-glass and a piece of lemon peel thro^^'n on top, and the edge of the glass moist- ened with lemon. 113. Japanese Cocktail. (Use small bar glass.) 1 table-spoonful of orgeat syrup. ^ teaspoonful of Bogart's bitters. 1 wine-glass of brandy. 1 or 2 pieces of lemon peel. Fill the tumbler one-third with ice, and stir well with a spoon. 114, Jersey Cocktail, (Use small bar glass.) 1 teaspoonful of sugar. 2 dashes of bitters. Fill tumbler with cider, and mix well, with lemon peel on top. 52 WiiiSZSY CKUSTA. 115. Soda Cockiail. (Cae large bar glass.) The same as J ersey cocktail, using soda-water instead of cider. 116. Brandy Crnsta. (Use small bar glass.) Crusta is made the same as a fjiDcy cocktail, with a little lemon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut, and strain the crusta from the tumbler into it. Then smile. 117. Whiskey Crasta.* (Use small bar glass.) The whiskey crusta is made the same as the brandy crusta, using whiskey instead of brandy. MULLED WINE WITH EGGS. 53 118. Gin Crnsta. (Use small bur glass.) Gin crusta is made like the brandy crusta, using gin in- stead of brandy. 119. MULLS ANI> SANG-AREES. 120. Mulled Wine without Eggs. To every pint of wine allow : 1 small tumblerful of water. Sugar and spice to taste. In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as Avhat quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavor is extracted, then add the wine and sugar, and bring the whole to the boiling point, then serve with strips of crisp, dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port or claret are those usually selected for the pur- pose ; and the latter requires a large proportion of sugar. The vessel that the wine is boiled in must be delicately clean. 121. Mulled Wine with Eggs. 1 quart of wine. 1 pint of water. 1 table-spoonful of allspice, and nutmeg to taste ; boO 54 MULLED WIXE. them together a few miuutes ; beat up six eggs with, sugar to your taste ; pour the boiling wine oji the eggs^ stirring it all the time. Be careful not to pour the eggs into th6 wine^ or they Avill curdle. 122. Mulled Wine. (With the whites of eggs.) Dissolve 1 lb. sugar in 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 until it is almost ready to boil. Meantime beat up the whites of twelve eggs to a froth, and pour into them the hot mixture, stirring rapidly. Add a little nutmeg. 123. Mulled Wine. (In verse.) " 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 a2:)pear quite frothed and rich — Another hand the yolks must beat With sugar, which will make them sAveet ; Three or four spoonfuls may be'll do. Though some, perhaps, w^ould 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, BRANDY SANGAREE. 55 The yolks and whites together beat Witli half a pint of water more — Mixhig them well, then gently pour Into the skillet with the wine, And stir it briskly all the time. Then pour it off into a pitcher ; Grate nutmeg in to make it richer. Then drink it hot, for he's a fool, Who lets such precious liquor cool." 124. Mulled Claret. (A la Lord Saltown,) For this recipe see No. 191. 125. Port Wine Sangaree (Use small bar glass.) \\ wine-glass of port wine. 1 teaspoonful of sugar. Fill tumbler two-thirds with ic«. Shake well and grate nutmeg on top, 126. Sherry Sangaree (Use small bar glass.) 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 small bar glass.) The brandy sangaree is made with the same ingredients us the brandy toddy (see No. 133), omitting the nutmeg. Fill two-tliirds full of ice, and dash about a teaspoonful of port wine, .so iliat it will float on top. 66 POETKE SAI\'Gx\REE. 128. Gill Sangaree. (Use sinal] I fir glass.) The gin sangaree is made w ith the same ingredients as he gin toddy (see No. 134), emitting the nutmeg. Fill wo-thirds full of ice, and dasli about a teaspoonful of port wine, so that it will float on ti e top. 129. Ale Sangaree. (Use large b IT glass.) 1 teaspoonful of sugar, dissolved in a tablespoonful of water. Fill the tumbler with ale, and grate nutmeg on top. 13u. Porter Sangaree. (Use large bar glass,) This beverage is made the same as an ale sangaree, and is sometimes called porteree. WHISKEY TODDY. 57 131. TODDIES AND SLINGS 132. Apple Toddy. (Use a»all bar glass.) 1 table-spoonful of fine white sugar. 1 wine-glass of cider brandy. ^ of a baked apple. Fill the glass two-thirds full of boiling water, and grate a little nutmeg on top. 133. Brandy Toddy. (Use small bar glass.) 1 teaspoonful of sugar. ^ wine-glass of water. 1 do. brandy. 1 small lump of ice. Stir with a spoon. For hot brandy toddy omit the ice, and use boiling water. 134, Whiskey Toddy. (Use small bar glass.) 1 teaspoonful of sugar. I wine-glass of water. 1 do. whiskey. 1 small lump of ice. Stir with a spoon. 3* 5d GIN SLIXO. 135. Gin Toddy. (Use small bar glass.) 1 teaspoonful of sugar. ^ wiue-glass of water. 1 do. gin. 1 small lump of ice. Stir with a spoon. 136. Brandy Sling. (Use small bar glass.) The brandy sling is made with the same ingredients as tte brandy toddy, except you grate a little nutmeg on top. 137. Hot Whiskey Sling. (Use small bar glass.) 1 wine-glass of whiskey. Fill tumbler one-third full with boilinej water, and grate nutmeg on top. 138. Gin Sling. (Use small bar glass.) The gin sling is made with the same ingredients as the gin toddy, except you grate a little nutmeg on top. Gm SOUK. 59 139. FIXES AND SOURS. 140. Brandy Fix. (Use. small bar glass.) 1 tabie-spoonful of sugar. ^ a wine-glass of water. ^ of a lemon. 1 do. brandy. Fill a tumbler two-thirds full of shaved ice. Stir with a Bpoon, and dress the tO]) with fruit in season.* 141, Gin Fix, (Use small bar glass.) 1 table- spoonful of sugar. ^ a Avine-glass of water, i 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. (Use small bar glass.) The brandy sour is made with the same ingredients as the brandy fix, omitting all fruits except a small piece oi* lemon, the juice of which must be pressed in the glass. 143. Gin Sour. (Use small bar glass.) The gin sour is made with the same ingredients as tho 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 ruOi 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 glass. 60 ALE FLIP. 144. FLIP, NEGUS AND SHRUB 145. Bum Flip. — Which Dibdin has immortalized as the fixvorite beverage of sailors (although we believe they seldom indulge in it) ■ — is made by adding a gill of rum to the beer, or sub- stituting rum and water, when malt liquor cannot be pro- cured. The essential in "flips" of all sorts is, to pro- duce the smoothness by repeated pouring back and for ward between two vessels, and beating up the eggs well in the first instance ; the sweetening and spices according to taste. 146. Bum Flip. (Another method.) Keep grated ginger and nutmeg with a little*fine dried lemon 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 ounces 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, at it does not burn; add it to the strained juice, and 'owe it warm in glasses. Port wine Avill answer the pu Drse as well as claret. "Bishop" is sometimes made ^-ith tiie above materials, substituting lemons instead of ^/ranges, but this is not often done when claret is used. S c recipe No 38, in "TAe Manned for the Manufacture of ■ordials, e?c.," at the latter part of this w^ork. 179. Bishop. (Another recipe.) Stick an orange full of cloves, and roast it befc .'e a fire. When brown enough, cut it in quarters, and pour o^ < r it a quart of hot portnvine, add sugar to the taste, let tb«- mix- ture simmer for half an hour. KUMFCSTIAN. 180. Archbishop. The same as Bishop, substituting claret for the port. 181. Cardinal. Same as above, substituting champagne for claret 182. Pope. Same as above, substituting Burgundy for champagne. 183. A Bishop. (Protestant) 1 table-spoons of white sugar, 2 tumblers of water. 1 lemon, in slices. 1 "bottle of claret. 4 table-spoons of Santa Cruz or Jamaica. Ice. 1 84. Knickerbocker. (Use small bar glass.) } a lime, or lemon, squeeze out the juice, and put rind « -d juice in the glass. 2 teaspoonfuls of raspberry syrup. 1 wine-glass Santa Cruz rum. I teaspoonful of Cura9oa. Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup. 1 85. Rumfustian. This is the singular naTiie bestowed upon a drink very much in vogue w^itli English sportsmen, after their return fram a day's shooting, and is concocted thus : KNULI61I CUllAgOA. 73 The yolks of a dozen eggs are well whisked up, and i)ut tJito a quart of strong beer; to this is added a pint of gin ; a bottl':-. of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin ; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot. 186. Claret Cup. To a bottle of thin claret add half a pint of cold water, a table-spoonful of finely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No. 191. 187. Porter Cup. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale ; pour in a glass of brandy, a dess jrt-spoonful of syrup of ginger, add three or four lumps of sugar, and half a nutmeg grated ; cover it down, and expose it to the cold for half an hour ; just before sending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut rind of a cucumber. 188. English Curacoa. Cut away the peel of oranges very thin, until you have obtained half a dozen ounces of it ; put these into a quart bottle, and then pour in a pint of genuine whiskey. Cork the bottle down tightly, and let the lind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing ; at the end of this period, take out the orange peel, and fill the bottle 4 74 QUINCE LIQUEUR. with clarified syrup, shake it well with the spirit, and let it remain for three days. Pour a teaciipful of the liqueur into a mortar, and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash ; pour this, when well mixed, into 'the bottle, shake it well, and in a week you will find the Cura9oa perfectly transparent, and equal in flavor to that imported from Malines, or any othei place in the universe. 189. Italian Lemonade. Pare and press two dozen lemons ; pour the juice on the peels, and let it remain on them all night ; in the morning add two pounds of loaf-sugar, a quart of good sherry, and three quarts of boiling wat^r. Mix well, add a quart ol boiling milk, and strain it through a jelly-bag till clear. 190. Quince Liqueur. 2 quarts of quince juice. 4 do. Cognac brandy. 2^ lbs. of white sugar. 1 2 ounces of bitter almonds, bruised. 1 lb. of coriander-seeds. 36 cloves. Grate a sufiicient 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 Avell 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 delightful liqueur, and can be relied upon, as it is from a recipe in the possession of jj lady who is famous for concocting delicious potations. CIDER NECTAK. 75 191. Claret Cup, or Mulled Claiet. (A la Lord SaJtouii.) Peel one lemon fine, add to it some white pounded Bugar ; 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 ice it well. For mull heat it and serve it hot. 192. Bottled Velvet. , (A la Sir John Bayley.) A bottle of Moselle, half a pint of sherry, the peel of a lemon, not too much, so as to have the flavor predominate ; two table-spoonfuls of sugar; add a sprig of verbena; all must be well mixed, and then strained and iced. 193. Champagne, Hock or Chablis Cup. (A la Qoodriche.) 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. Mix well, and let stand half an hour ; strain, and ice it well. 194. Cider Nectar. (A la Harold Littledale.) 1 quart of cider. 1 bottle of soda-watei. 1 glass of sherry. 1 small glass of brandy. 76 BLUE BLAZER. Juice of half a lemon, peel of quarter of a lemon ; sugai and nutmeg to taste ; a sprig of verbena. Flavor it to taste with extract of pineapple. Strain, and ice it all well. Tliis is a delicious beverage, and only requires to be tasted to be appreciated. 1 95. Badminton. Peel half of a middle-sized cucumber, and put it into a silver cup, with four ounces of powdered suga •, a little nutmeg, and a bottle of claret. When the sugar is thor- oughly dissolved, pour in a bottle of soda-water, and it is fit for use. 196. MISCELLANEOUS DRINKS. 197. Blue Blazer. (Use two large silver-plated mugs, with handles.) 1 wine-glass of Scotch whiskey. 1 do. boiling water. Put the whiskey and the boiling water in one mug, ignite the liquid wiih fire, and while blazing mix both in- gredients 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 pulverized white sugai*, and servo in a small bai' tumbler, with a piece of lemon peel. The " blue blazer" does not have a very euphonious or JERKY Thomas'" (avn dkcanteii bitters. 77 BLUE BLAZER. Classic name, but it tastes better to the palate than it soumis to the ear. A beholder gazing for the first .time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. The novice in mixing this beverage should be careful not to scald himself. To be- come proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water. 198. "Jerry Thomas'" own Decanter Bitters.. 1 lb. of raisins. 2 ounces of cinnamon. 1 do. snake-root. 78 PEACH AND HONEY. 1 lemon and 1 orange cut in slices. 1 ounce of cloves. 1 do. allspice. Fill decanter with Santa Cruz rum. Bottle and serve out in pony glasses. As fast as the bitters is used fill up again with rum 199. Burnt Brandy and Peach. (Use small bar glass.) This drink is very popular in the Southern States, where It is sometimes used as a cure for diarrhoea. 1 wine-glass of Cognac ) , . , 1 ^ r burnt HI a saucer or plate. 1 table-spoon oi white sugar ) ^ • 2 or 3 slices of dried peaches. Place the dried fruit in a glass and pour the liquid over thein. 200. Black Stripe. (Use small bar glass.) 1 wine-glass of Santa Cruz rum. 1 table-spoonful 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 little nutmeg on top. 201. Peach and Honey. (Use small b^r glass.) 1 table-spoonful of honey. 1 wine-glass of peach brandy. Stir witli a spoon. COLUMBIA SKIN. 79 202. Gin and Pine. (Use wine-glass.) Split a piece of the heart of a green pine log into fine splints, about the size of a cedar lead-pencil, take 2 ounces of the same and put into a quart decanter,* and fill the de- canter with gin. Let the pine soak for two hours, and the gin will be ready to serve. 203. Gin and Tansy. (Use wine-glass.) Fill a quart decanter ^ full of tansy, and pour in gin to fill up the balance | tansy to | gin. Serve to customers in a wine-glass. 204. Gin and Wormwood. (TJse small bar glass.) Put three or four sprigs of wormwood into a quart de- canter, and fill up with gin. The above three drinks are not much used except in small country villages. 205. Scotch "Whiskey Skin. (Use small bar glass.) 1 wine-glass of Scotch whiskey. 1 piece of lemon peel. Fill the tumbler one-half full with boiling water. 206. Columbia Skin. (Use small bar glass.) This is a Boston drink, and is made the same as a whisk t>y slvin. KHBSrE WINE AND SELTZER- WATER. 207. Hot Spiced Rum. (Use small bar glass.) 1 teaspoonfiil of sugar. 1 wine-glass of Jamaica rum. 1 teaspooiiful of mixed spices, (allspice and cloves.) 1 piece of butter as large as half of a chestnut Fill tumbler with hot water. 208. Hot Rum. (Use small bar glass.) This drink is made the same as the hot spiced rum, omit- ting the spices, and grating a little nutmeg on top, 209. Stone Fence. (Use large bar glass.) 1 wine-glass of whiskey (Bourbon). 2 or 3 small lumps of ice. Fill up the glass with sweet cider. 210. Absinthe. (Use small bar glass.) 1 wine-glass of absinthe. Pour water,* drop by drop, untU the glass is full i\**vei use a spoon. 211. Rhine Wine and Seltzer-Wata". (Use large bar glass.) Fill large bar glass half full with Rhine wine, and fiL balance with Seltzer-water. This is a German drink, and is not very likely to be called for at an American bar. BKANDT AND SODA. 81 212. "Arf and Arf." (Use large bar glass. ) 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. (Use small bar glass.) • 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. ain Straight. (Use small bar glass.) Same as brandy straight, substituting gin for brandy. 215. Pony Brandy. (Use pony -glass.) FiU the pony-glass with (Sasarac) best brandy, and hand it to your customer. 216. Brandy and Soda. (Sometimes called Stone WalL) (Use large bar glass.) 1 wine-glass of Cognac brandy. 1 glass of fine ice. Fill up with plain soda. 4* 82 SHEKEY AND ICE. 217. Brandy and G-Tim. (Use small bar glass.) Same as brandy straight, with one dash of gum syrup. 218. Sherry and Egg. (Use small bar glass.) 1 Egg. 1 wine-glass of sherry. 219. Sherry and Bitters. 1 dash of bitters. 1 wine-glass of sherry. 220. Sherry and Ice. (Use small bar glass.) Put two lumps of ice in a glass, and fill with wine. LEMONADE. 83 22i. rEMPERANCE DRINKS 222. Lemonade.* (Use large bar glass.) The jiiice of half a lemon. 1^ table-spoonful of sugar. 2 or three pieces of orange. 1 table-spoonful of raspberry or strawberry syrup. Fill the tumbler one-half full with shaved ice, the bal- ance with water ; dash with port wine, and ornament with fruits in season. 223. Plain Lemonade. (From a recipe by the celebrated Soyer.) Cut in very thin slices 3 lemons, put them in a basin, add half a pound of sugar, either white or brown ; bruise all together, add a gallon of water, and stir well. It is then ready. 224. Lemonade. (Fine for parties.) The rind of 2 lemons. Juice of 3 large do. i lb. of loaf-sugar. 1 quart of boiling water. Rub some of the sugar, in lumps, on two of the lemons * See recipes Nos. 255, 256, and 25*7 in " The Manual for the Manujac tare of Cordials^ etc." at the latter part of this work. 84 GINGER LEMONADE. until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug ; add the lemon juice (but no pips), and pour ovej- the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, 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 same way as lemon- ade, substituting oranges for lemons. 226. Orgeat Lemonade, (Use large bar glass.) 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. 227. Ginger Lemonade. 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. Bung up the cask the next day ; it will be ready in two weeks. LEMONADE POWDKKS. 86 228 Soda Nectar. (Use large tumbler.) Juice of 1 lemon. I tumblerful of water. Powdered white sugar to taste. 1 small teaspoonful of carbonate of soda. Strain the juice of the lemon, and add it to the water, with sufficient 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, m 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 ounces of tartaric acid, two pounds of loaf-sugar (finely powdered), three drachms of essence of lemon. Let the powders be veri/ dry. Mix tliem 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. Liemonade 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 teaspoon- fuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemonade. If effervescent lemon- 86 EASPBEKRY EFFEEVESCIiN^G DRAUGHT. ade be desired, one ounce of carbonate of soda must be added to the above. 232. Draught Lemonade, or Lemon Sherbet. Four lemons sliced, four ounces of lump-sugar, one quart 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 sweetening must be regulated according to taste. 233. Imperial Drink 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 cool, it will be fit for use. 234. Nectar. One drachm of citric acid, one scruple of bicarbonate of potash, one ounce of white sugar, powdered. Fill a soda- water bottle nearly full of water, drop in the potash and sugar, and lastly the citric acid. Cork the bottle up im- mediately^ and shake. As soon as the crystals are dis- solved, the nectar is fit for use. It may be colored with a smaU portion of cochineal. 235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts. Take one quart of the juice of either of the above fruits, filter it, and boil it into a syrup, with one pound of pow- dered loaf-sugar. To this add one ounce and a half of tar- taric acid. When cold put it into a bottle, and keep it well corked. Whon required for use, fill a half pint turn GINGER WINE. 87 bier three parts full of water, and add two table-spooriruls of the syrup. Then stir in briskly a small teaspoonful of carbonate of soda, and a very delicious drink will be formed. The color may be improved by adding a very small portion of cochineal to the syrup at the time of boiling. 236. Ginger Wine. Put twelve pounds of loaf-sugar and six ounces of pow- dered ginger into six gallons of water ; let it boil for an hour, then beat up the whites of half a dozen eggs with a whisk, and mix them well with the liquor. When quite cold put it into a barrel, with six lemons cut into slices, and a cupful of yeast ; let it work for three days, then put in the bung. In a week's time you may bottle it, and it will be ready for immediate use. FOR THE MANUFACTURE OF CORDIALS, LIQUORS, FiNCY SYRUPS, &C. &C. IFTER THE ilOST COiniON AND APPROVED METHODS NOW U8EL IN THB DISTILLATION OF LIQUORS AND BEVERAGES, DESIGNED FOR x'lIB SPECIAL USE OF MANUFACTURERS, DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN KEEPERS AND PRIVATE FAMILIES. THE SAME BEING ADAPTED TO THE TEADE OF THE rNITED STATES ASTD THE CANADA8. BY PEOF. CHRISTIAlSr SCHULTZ, PBACnCAT CTTEMIST AND riSTILUEB. OAKD Christian Schultz, author of the Manual for the Manufacture of Cordials, Syrups, &c., begs to inform dealers and others, who do pot desire to trouble themselves with manufacturing their Cordials, &c., that he will furnish them with the concentrated extract of any re- cipe in this book at a low price, for caslL Address CHRISTIAN SCHULTZ, Care of Dick & Fitzgerald, 18 Ann Street, New York INTRODUCTION. TO THE READER. The Author of the following work, in presenting it as a aseful and valuable practical Manual to Manufacturers, Dis- tillers, arid Dealers in Cordials, Liquors, etc., in this coun- try, thinks, that long experience as a practical distiller and vender of the above articles, gives him strong claims to the favorable considerations of the pubhc at large. A close and uniform practice of fifteen years in Switzer- land, as well as in the city of New York; a thorough ac- quaintance with ^he method used in the best distilleries in Paris and Bordeaux ; and manufacturing, as he has been, for many years for wholesale houses in this city, he flatters himself that in this Manual he has furnished all the facilities necessary, the recipes used, and the directions required, for the best preparations of the most celebrated Cordials, Liquors, Syrups, etc., ever yet introduced. The book con- tains the easiest, shortest, and the most economical manner of preparing the various articles ; the style is concise and clear, so that it can be readily comprehended, and its mat- ter, with great method and order, is alphabetically arranged under proper heads and references. Measures and weights referred to are those of the United States. The Author, in tliis compendium, did not deem it neces- 92 INTRODUCTION. sary to describe the raw materials generally used in mace- rating and distilling. Such a description would only un- necessarily enlarge the work, thereby increasing the price, with but little or no advantage to the reader. A Avell in- formed and practical druggist will at once be able to understand, and properly furnish, the articles contained in each recipe. The first to be described are the '•''Mamifacturing Instru- ments^'' for without these nothing can be effected. The arrangements and preparations of the articles described in this work, do not contemplate an expensive and costly ap- paratus, nevertheless the author recommends that the best materials and most substantial instruments should be pro- vided, by reason of their durability, and the certainty of obtaining in its perfection a good product. * The instruments deemed indispensable in the process of distilling are as follows : — first, a furnace ; second, two boilers of tinned copper; third, a copper skimmer; fourth, a few filter-bags, filtering-holders, and a percolator ; fifth, tubs and pails for various uses; sixth, measures fi-om one gallon to that of the smallest ; seventh, weights and scales; eighth, areometer; ninth, funnels; tenth, alcohol lamps, with tinned dishes for different colors of bottle wax ; eleventh, a cork-press and syphon; twelfth, casks, demi- johns, bottles. Those who Nvish to engage in this business on a large scale, would do well to purchase a brass mortar ; one of iron would often change the color of the material ; one of etone is required for the preparation of syrup of orgeat. Sieves must also be provided for separating the coarse pow- dered materials from the fine, and a large knife for cutting and preparing roots, etc., etc., for the poAvdered state. Kecessary PrejKirations. — There should always be on hand, well clarified aa hite and brown sugar syrups, put u{j INTRODUCTION. 93 m well-corked demijohns and labelled. Clean spirit, or reolified whiskey, alcohol of 95 per cent.; sugar coloring for brandies, rum, etc. ; tincture of turmeric, for essence ol peppermint; tincture of cochineal for red cordials. All other colors prepared when wanted. Flavoring essences can be prepared in some larger quantity when wanted, and put up in bottles, labelled for further use. Fruit syrups, such as raspberry, strawberry, etc., are prepared in summer ; others, such as orgeat, gum, sarsapa- rilla, etc., at any season. In preparing the following work, the author has had in view brevity and utility. He believes that such a Manual is much wanted in the business of distillation, and has spared no pains, which thorough experience and a practical knowledge of the subject coidd bring to his aid. It con- tains four hundred improved recipes of the various prep- arations now known, and each one can be readily referred to from the excellent alphabetical arrangements adopted. To the liberal patronage and favorable consideration of his friends and the public at large, he most respectfully submits the result of his labors. New York, January 2, 1862. DESCRIPTION OF THE APPARATUS USED FOR MANUFACTURING LIQUORS, CORIDlJ^IL-S, SYRXJI>S, &co., Sco,, Together with some ideas on Distillation, Filtration afia Clarification. The first and most important is the furnace : temporary- accommodations, under the name of furnaces, only prolong the operations of the distiller, and render his products very often imperfect. With a good fire, and proper apparatus^ work can be accomplished with readiness and comparative ease ; whereas, the ordinary measures of every day's ey peririKMits often fail of success. 96 DISTILLATION. The portable furnace (l) is most excellent for boilers of from 5 to 10 gallons, and may be used as a heating or cook- ing stove for families, as well as for the purposes of distil- lation. Coal can be filled in without moving the boiler, it having a good di-aught of air, and being laid out with fire- bricks, with a fall-grate for extinguishing the coal after using. The above can be obtained, ready-made, ojf J. Murphy, at N"o. 256 Water street, complete for $5. The C07iciirhit, or boiler (2), belonging to the furnace, contains 10 gallons of liquid, and is formed of tinned cop- per — the smaller part of the bottom standing on the fire- bricks, while the upper bottom covers the top of the fur- nace. . This construction enables the first heat of the coal to give its whole strength on the under bottom, and rising up by the door, continues around the boiler, between the top and the brick-work, and in the stove-pipe. By. this process, time and coal are both saved. 2. Distillation ' Consists essentially in converting a liquid into vapor in a close vessel, by means of heat, and then conveying the vapor into another cool vessel, where it is condensed again into a liquid. To accomplish this, the liquids are placed in the boiler (2), and when heat is applied to the boiler, spirit begins to rise in vapor at 176*^ (degrees), and water is converted into vapor at 212° (degrees). These vapors pass from thti DISTILLATION. 97 boiler through the tub^ into the worm (3), and in passing through the worm, become condensed by the cold. The refrigerator, or worm-tub (4), must be kept full, by a con- stant stream of cold water, or else the water at the botto will be cold, while that of the surface will be very ht- The cold water is supplied at 5, and escapes at 6. With respect to the practical part of distilling, we shjv^ observe that the heat should^ in all cases, he as gentle and uniform as possible. Accidents may be effectually pre- vented by distilling spirits in a water bath, which, if suf- ficiently large, will perform the operation with all the difv- patch requisite for the most extensive business. The vessel in which the distillation is effected ought to be im- mersed in another filled with water up to the neck. The process will thus be managed as expeditiously as if the vessel were placed over an open fire, and without the ap- prehension of being disappointed by having your spirits burned ; nor will it be necessary at any time to raise the water in the bath to a boiling heat. By looking at the en- graving of the still, you will see what we mean. The inner boiler or concurhit, marked (2), is the vessel in which the liquids to be distilled are put, and the outer boiler or bath (A) is the vessel that should be filled with water. This is sometimes called a Bain Marie. The cover of the inner boiler must be well luted, that is, closed completely, to prevent evaporation. Take a lute, made of equal proportions of flour, whitening and salt, mix- ed together with the blade of a knife, and diluted with water; spread this on a piece of rag, and close all the crevices. The object of distillation is to separate one substance from others Avith which it may be mixed. For example, in recipe No. 1, for making aqua de paradiso^ ox paradise water^ 7 pints of alcohol, 05 per cent., and 20 pints of 5 98 FILTEATION. water, ai-e distilled Avitli a quantity of cocoa and spice. Now, as the alcohol distils at 176°, and water at 212^, it is perfectly apparent that the 7 pints of alcohol will all dis- til from off the water, and become impregnated with the flavor and taste of the cocoa and spices before the water begins to distil. The greater the surface exposed, and the less the height the vapors have to ascend, the more rapidly does the distil- lation proceed ; and so well are these principles under- stood by the Scotch distillers, that they do not take more than three minutes to discharge a still containing fifty- gallons of fluid. The body of the still or boiler sh-ild never be filled above one-half, sometimes not above )ise- fourth, to prevent the possibility of boiling or spirting ( ith brass rings to hang- the bag to the table sewed on. For every hole in the table there should be a corres])ondent filtering- bag liung up. In connection with tliis ]»ri'(-GSS there musl HlI.TKATiON be provided as many pails as there are filterers in use ; foi each pail there must be apportioned half of a sheet of blot ting paper, prepared as follows : rub each piece of paper in your hands until it becomes smooth and pliant, as near to cloth as possfble ; then place it in the pail with a little water, constantly beating it and rubbing it together with thf hands until it comes to the consistency of a soft or pulpy matter ; afterward more water should be added, continuing the process of beating up the pulpy substance similar to the usual mode of beating up eggs ; the pail must then be filled, and the contents thrown into the filterer. "When the water has run through, fill up again so as to keep the filterer full, and when the water runs clear let the whole of the water pass through, and the bag is prepared to filter. Place a fiv-egallon demijohn under the filterer, with funnel, fill another demijohn with the liquor to be FILTKATIOJS . filtered ; lei tno mouth of it, turned down, be placed (in the hole on the top of the table) in the bag, so that the neck of the demijohn will descend one inch in the filtering- bag. The liquor from the upper demijohn will just fill the bag to the neck, the product of which will run clear, pure and bright into the demijohn below. In this way the distiller can employ as many fiHerers as he may desire, oi produce as many different liquois as are wanted. Spirits which are largely loaded with essential oils^ such as those of anise-seed, &c., usually require the addition of a spoonful or two of magnesia before they will flow quite clear. 4. To Displace. The kind of filtration commonly called the process of displacement, for extracting the essence from roots, herbs, seeds, barks, &c., is to be effected in the following manner ; It is first necessary that the articles to be acted upon should be ground in a drug-mill to the condition of a coarse pow- der; then weigh each powder by itself, and mix them together in the proportions demanded by the recipo, and moisten the mass thoroughly with alcohol, allowing it to macerate^ for twelve hours in a vessel well covered. N^3xt you require a hollow instrument of cylindrical form, having one end shaped like a funnel, so that it can be inserted in the neck of a demijohn, and having inside, near the lower end, a partition pieiced with numerous small holes, like the strainer of a French coffee-pot ; in the absence of such a partition, soft cotton, or any insoluble substance, may be substituted, and being placed in the inside at the lower end * , 5. Maceration is simply the immersing of certain substances in spirits or any otlier liquid, for a given length of time. By this process the strength and flavor are taken from the roots, seeds, &c., and imparted to the liquid. To macerate, the liquid should be at blood-heat. ON CLARn ICATION. 101 of the instvuraent, will answer as well as the strainci < This instrument is called a percolator. Having let the ingre- clients be acted upon, macerate for the time we have named — introduce them into the percolator, and slightlj press them upon the partition. Any portion of the liquid used in the maceration, not absorbed by the powder, should be poured upon the mass in the instrument, and allowed to percolate. You must now gradually ])0ur into the percolator sufficient of the alcohol, or other liquid to be filtered, to drive before it, or displace, the liquid contained in the mass; the portion introduced must in like' manner be displaced by another portion ; aiid so on, till you obtain tht required quantity of filtered liquor. This extract is called tincture. In case the liquor which first passes through, should be thick and turbid, you must again introduce it into the instrument, and be very cireful not to have the powder too coarse or loosely pressed, or it will permit the liquid to pass too quickly, and on the other hand it should not be too fine and comj)act, or it may offer an unnecessary resistance. Should the liquor flow too rapidly, you must return it to the instrument, and close it beneath for a time, and thus permit the finer parts of the powder to subside, and cause a sjower percolation. If you have sufficient time, you can avoid the trouble of going through the pro- cess of displacement, by simply macerating the articlei9 for two weeks, being careful to stir them up thoroughly onee in every 24 hours. 6, On Clarification. On the whole, clarification is preferable for syrups to filtration. They need only be beaten i;p while oold with a little white of egg, and then heated , y scum rises which must be removed as soon as it l)ecomcs consistent, and the 102 TO CLARIFY LOAF-SUGAH AND MAKE SYKUP. skimming continued until the liquor becomes clear. Any floating portions of scum that may have escaped notice, are easily removed by running the syrup through a coarse flannel strainer whilst hot, 7. To Clarify Loaf-Sugar and make Syrup. Take a cojiper pan, and put into it your sugar, broken iu small pieces. The pan should be sufficiently large to al- low the scum to rise a little without boiling over. One pint of water to every two pounds of sugar may be added. Beat up the whites of two eggs (if you are clarifying about ten pounds of sugar, or mix in this proportion), until it is very frothy, and then mix in with the rest. Xow j^lace the pan on the fire, and have ready some cold water. When the mixture beghis to boil and rise to the top of the pan, throw in a little of the water to prevent tlie sugar running over. You must let the sugar rise three times before com- mencing to skim it, each time cooling the mixture by the cold water just spoken of. The fourth time tlie sugar rses, skira it completely, and drop tiie cold v/aler gently i'\ as occasion may require, continuing to take the scum* (which is rather white), until no more comes upon the surface. The sugar must now be strained through a fine sieve — one made of cloth, or a flannel bag will do. In order to make clarified sugar extra white, you must be careful to get the very best loaf-sugar. Break it up, ns in the previous case, and add water in about the same pro- portion, viz., a pint to every two pounds, or two pounds and a half. Bent up well a couple of eggs (supposing ten pounds of sugar are being clarified) and add some ivory * 'he sourn need not he i.rirou-r ^wfjy v^V- d quantitf ''s nnllpffptj >t can be clarified DEGREES FOIi COILING SUGAR. 10b hlacJc^ about a pound ; see that the ivory-black is tliorouglily mixed into the water. The mixture should now be made as hot as possible, but without being allowed to boil. If symptoms of boiling and rising appear, instantly add a drop of cold water. Having thoroughly melted tlie mix- ture, strain as before through a fine cloth, or flannel strainer. The syrup need not be heated any more, but it will have to be strained three or four times, until it is ^xtra fine and clear. 8. On Clarifying Brown or Moist Sugar. Here, again, take care the pan is large enough to allow uhe syrup to rise without immediately boiling over. Brown >ugar does not require so much water as loaf A quart vvill be sufticient for five or six pounds of moist sugar. Thoroughly beat up one egg (the yolk had better be omit ted, as it will only rise with the scum, and be skimmed off), and, as must be observed in the case of loaf-sugar, mix the egg in with the water before pouring it on the sugar. N^ow, get about one pound of charcoal (that made out of tiedge wood, or small branches, is the best) ; beat it very fine, and stir it into the sugar. As it boils, skim it, as in the previous case, and add cold water to prevent it run- ning over. Now commence straining it through a pocket- shaped strainer of cloth. First of all it is quite bhick, but the straining must be proceeded with until the mixture is quite clear. If you pour some of the syrup into a glass, you will soon see if it is perfectly clear and fine, if it is not, you must keep on straining. 9. On the Degrees for Boiling Sugar. You should have a perfect knowledge of the degrees of boiling sugar after it» has been clarified. There are nine 10:1: THE LARGE PEARL. csseDtial 2')oints, or degrees, in boiling sngar. They are called Sm-vll Thread, Large Thread, Little Pearl, Large Pearl, The Blow, The Feather, The Ball, The Crack, The Caramel. 10. The Small Thread. The sugar being clarified, put it on the fire, and after boiling a few moments, gently dip the top of your fore- finger into the syrup, and apply it to your thumb, when, on separating them immediately, the sugar forms a finethread, which will break at a short distance, and remain as a drop on the finger and tliumb. This is termed the Small Thread." 11. The Large Thread. Boil a little longer, and again dip the forefinger into the syrup, and apply it to the ball of the thumb. This time a soiueichat longer string will be drawn. This is termed the "Large Thread.'' 12. The Little Pearl. This is Avhen you se[)arate the thumb and finger, and the fine thread reaches, without breaking, from one to the other. 13. The Large Pearl. When the finger and thuml) are spread as far as possi- ble, without the thread being broken, it is termed the " Large Pearl.'' Another sign, also, is sometimes sliown, l}y the boiling syrup exhibiting bubbles on the surface. But this should be considered more as a hint than as a rule for guidance. THE BALL. 105 14. The Blow. Continue b(^ling the syrup. Take your skimmer and dip it into tlie sugar, then shake it over tlie pan, liold it before you, and blow through the holies. If you perceive small bubbles, or little sparkling bladders, on the other side of the skimmer, these are signs that you have pro- duced what is called the " Blow." 15. The Feather, When you have boiled the mixture a little more, and again dipped the skimmer into it, and after shaking it, find, upon blowing through the holes, that bubbles are pro- duced in much greater quantities, then you may be sure the " Feather" has been made. Another sign, after dip- ping the skimmer, is to shake 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 silk or flying flax ; whence it is termed by the French d la grande plume, 16. The Ball. To know when the "Ball" has been acquired, you - must first dip the forefinger into a basin of cold water ; - now apply your finger to the syrup, taking up 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 vdiat is termed the " Small Ball" has been produced. When you can make a larger and harder bail, which you could not bite without its adhering unpleasantly to the teeth, you may be satisfied that it is the " Large Ball." 5* 106 THE CARAMEL. 17. The Crack. Boil the syrup a very little more, dip the finger iuto the sugar, and if, upon taking it out, the sugar iTdhering to the finger breaks with a slight noise, and will not stick to the teeth when bitten, the Crack" has been produced. Now boil the syrup up again, dip the finger into the cold water, then into the syrup, 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 syrup 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. TheCara,mel. When the sugar has been boiled to the " Crack," as just stated, it quickly changes to the next degree. Tlie syrup rapidly loses its whiteness, and begins to be slightly color- ed. You must now add to the syrup a few drops of lemon acid or juice, to prev^ent its graining, A little vinegar or a few drops of pyroligneous acid, will produce the desired eflect. Dropping the acid in is termed greasing it. Having given the syrup another slight boil, so as to assume a yel- low 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 acid or lemon-juice, for this will spoil the syrup, and probably produce the very graining you are trying to avoid. A small jMcce of butter put into the pan will pre- WEIGHTS AND MEASURES. 107 vent the syrup from rising over the sides, and will grease or smooth it, and thus act like 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 piece of wet rag or flannel Avill keep the top edges of the pan from crusting with sugar, which might soon cake up 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 boiling sugar, the " Caramel," the name is derived from a Count Albufage Caramel, of Nismes, who discovered this stage of boiling. 19. Measures of the United States. (DistiUed Water.) 1 gallon = 8 pounds = 2 halves, i do. =4 do. = 2 quarts. 1 quart =2 do. =2 pints. 1 pint = 1 do. = 4 gills. 1 pint =1 do. =2 gills. A large and a small pair of scales must be provided; the large for weighing sugar, &c., the smaller for drugs, LOXS EACH. 71. Brandy, Stomach. (Green.) ^ ]b. of cubebs. 2^ ounces of centaurium. IJ- do. trefolii. 2 do. cassia buds. Ground to coarse powder; macerate for one week in 4f ^::al]ons of alcohol, 95 per cent. (See No 5.) Filter, then add ^ drachm of oil of rosemary. J. 2 do. oil of sage. \ do. oil of camomile. do. oil of peppermint. J. ■J do. oil of spearmint. L 3 do. oil of lavender. 1 4 do. oil of caraway. 1 4 do. oil of origanum. 1 4 do. oil of lemon. 1 4 do. oil of coriander-seed. i do. oil of anise-seed. 3 8 do. oil of fennel-seed. After being dissolved, add 4 lbs. of gallons of water. Color green with tincture of indigo anf" saffron. ,>t^o Xo. 90.) 72. Brandy, Stomach. (White.) j drachm of oil of anise-seed. ^ do. oil of coriander seed. ^ do. oil of spearmint, do. oil of orange, do oil of cloves, do oil of cinnamon. 2 do. oil of calamus. Dissolve in 4f gallons of alcohol, 95 per cent.; Jmixed with 4 lbs. of sugar, dissolved in 5 gallons of water. Filter. (See Xo. 3.) CANELIN DE CORFOU. 125 73. Brandy, Strawberry. 4 gallons of strawberry juice. 4f gallon of alcohol, 95 per cent. Macerate for 2 days xsee No. 5), then add 1^- gallons of plain white syrup (See No. 7.) Filter. (See No. 3.) 74. Brandy, "Wormwood. 2^ drachms of oil of wormwood. ounces of herb of wormwood, f do. calamus root. The herb and root must be ground and macerated (sec No. 5) a few days, then pressed, and the oil dissolved in 4f gallons of alcohol, 95 per cent. ; add a syrup made o 4 lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No. 90.) 75. Calabre a chaud. 36 gallons of white or red wine must, boiled and skim- med down to 8^ gallons ; to this add l\ gallon of alcohol, 95 per cent. Use : for manufacture of Malaga wine. 76. Calabre a froid. 9 gallons of fresh, pure red or white wine must. 1 gallon of alcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different wines. 77. Canelin de Corfou. , 2 drachms of oil of Ceylon cinnamon. Dissolve in 3i gallons of alcohol, 95 per cent. , then add 6| gallons of white plain syrup. (See No. V.) Co^or, yellow. (See No. 91.) 126 liECIPES FOR TEN GALLONS EACH. 78. Canelle. 6f drachms of oil of cinnamon. Dissolve in 3i gallons of alcohol, 95 per cent. ; then add 6f gallons of plain white syrup. (See No. 7.) 79. Cedrat. 131 drachms of oil of cedrat. Dissolve in 3^ gallons of alcohol, 95 per cent., and G| gallons of white plain syriip. (See No. 7.) Color, yellow. (See No. 91.) 80. Champ d'Asile. 8 ounces of caraway-seed. 4 do. grains d'ambrette. 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 oif the water, and mix the 3 gallons of aromatic spirit with a syrup made of 42 lbs. of sugar and 4 J gallons of water. (Sec No. 7.) Filter. 81, Christine. 2 drachms of essence of vanilla. 8 drops of oil of roses. 24 do. oil of neroly. 48 do. oil of cinnamon. Dissolve m 3 gallons of 95 p3r cent, alcohol ; mix it TV^ith a syrup made of 42 lbs. of sugar, and 4f gallons of water. (See No. 7.) 82. Christophelet. 6|- drachms of Spanish saffron. 141 do. ciiiuamon. 6| do. cardamom. CIDER, STRONG. 127 10^ ounces of figs. 10} drachms of galanga-root. 4| ounces of orris-root. 2^ do. sage. 4| do. staranis. 2| do. coriander-seed. Ground to a coarse powder. Macerate (see !N o. 5), and distil with 6 gallons of alcohol, 95 per cent., and 1^ gallons of water. Distil off 5 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 2i gallons of white plain syrup (see No. 7). Color pur- ple 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. V) ; 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 possible. 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 hours. Press out the juice as thoroughly as possible, and fill the cask 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, di aw It off in another clean cask; but previous to filling tliis cask, burn 1 drachm of brimstone in it, by hanging nn iron vessel tiirough the bung-hole. Bung it up carefully, and keep it in a cool place. 123 RECIPES FOR TEN GALLONS EACH. 85. Cider, Sweet. Procure a cask, pitched 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. : 1st. Burn 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 through this process three times, and be very particular to observe the above direc- tions each time. After you have put the last ^ of the juice in the cask, bung it carefully, and put it in a cool plar-e for use. 86. Citron. 1 ounce of oil of lemon, dissolved in 31 gallons of alcohol, 95 per cent. Then add G|' gallons of white plain syruj) (see No. 7). Color yellow (see Xo. 91). 87. Citronelle. 1 lb. of lemon peel, only the yellow part. 2 ounces of orange peel, only the yellow part. 1 drachm of cloves. 1 do. nutmegs. Cut in small pieces ; macerate with 5 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil off 8 gallons of aromatic spirit, and mix it with 2 gallons of white plain syrup (see No. 7). Color yellow (see No. 01). 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 manufac- turing 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 increas- ing 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 m 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 con- tinue stirring it as long as a froth rises from the mixture. After having done this, let it stand for 24 hours, then de- cant, filter, mix 1^ pint of alcohol with it, and bottle for use. 90. Color, Green, By mixing the tincture of saffron and the tincture of in- digo 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* 130 COQUETTE FLAITEUSE. 91. Color, Yellow. Mix I lb. American safiron, 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 i istead of saffron. Observe the same proportions, and make in the same way. 92. Color, Purple. Mix 1 b. elderberries, mashed to a pulp, with 1 quart of of alcohf '., 95 per cent. Macerate (see No. 5) in a warm place foi 3 days ; then press, filter, and bottle for use. 93. Color, Red. 1 ounce of finely-powdered cochineal. I drachm of calcinated alum. ] >c iled with a quart of water, in an earthen dish ; add 1 qi \Tt of alcohol, 95 per cent., press, filter, and bottle for use. 94. Color, Violet. 1 pint of blue color. S pints of red color. 7 [ix together. 95. Coquette Flatteuse. ? { drops of oil of rose. 4 S do. oil of mace. 2 I do. essence of ambergris. 1 issolve in 3 gallons of alcohol, 95 per cent. ; then add a SA rup made of 42 lbs. of sugar and 4f gallons of watej (see No. 7). Color rose (see No. 93). CORDIAI^ CARAWAY. 131 96. Cordial. 82 drops of oil of cinnamon. 24 do. oil of cloves. 24 do. oil of mace. 48 do. oil of peppermint. Dissolve in 3 gallons of alcohol, 95 per cent. ; add a syrup made of 42 lbs. of sugar and 4f gallons of Avater (see No. 7). Filter (see No. 3). 97. Cordial, Bright Pearl. (JeUj.) 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 ingre- dients. 4 ounces of currant jelly. 2 do. almonds blanched and broken. 1 do. almond bitter, " u u 2 do. St. John's bread, broken and mashed* 1 do. conserve of white roses. 1 do. ginger powdered. 1 do. cinnamon " 1 do. mace. I pint of lemon juice, 7 gallons of fo'ixth-proof spirit, 2 ounces of isinglass dissolved in water; put this together in a stdhe 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 alco- hol, 95 per cent. ; add a syrup made of 42 lbs. of sugar and 4f gallons of water. (See No. 7). Filter. 132 KECIPES FOE TEN GALLONS EACH. 99. Cordial, Cherry. 30 lbs. of cherries, red sour, without stems, make them to a pulp and macerate with 4^ gallons of alcohol, 95 per cent, (see No. 5) ; press, and add a syrup made of 42 lbs. of sugar and 3i gallons of water. (See No. 7.) Filter. 100. Cordial, Cinnamon. ^ ounce of oil of cinnamon, dissolved in 3 gallons of alcohol, 95 per cent. ; then add a syrup made of 42 lbs. of sugar, and 3i gallons of water. (See No. 7.) Filter. 101. Cordial, Cloves 12 ounces of cloves. 3 do. orris-root. 2 do. . cinnamon. 1 do. cardamom. Ground to coarse powder ; macerate or displace with 5| e gallons of alcohol, 95 per cent, (see Nos. 4 and 5), and 5i jtj;allons of water. Distil from off the water 5 gallons of aromatic spirit, and then add a syrup made of 24 lbs. of sugar and 3^ gallons of water. (See No. 7). Color brown with tincture of cloves. 102. Cordial, Ginger. 10 ounces of ground 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 4f gallons of water. (See No. 7). Color pale yellow. (See No. 91.) Bed ginger is the same as the above, except it is colore'i red with cochineal. COEDIAL, LEMON. 133 103. Cordial, G-reen Gage. 8 lbs. of ripe gages and 42 lbs. of sugar, 4f gallons of water ; boil them tender and make them to a pulp, skim and take from the fire, then add : 4 ounces of currant jelly. 4 do. dates, cut in small pieces. 4 do. ounces 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. cinnamon 1 do. cloves. 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 and filter. 104. Cordial, Lemon. 2 lbs. of fresh lemon peel. \ do. roasted Avheat bread, crusts. I do. cinnamon, crushed. ^ ounce of nutmeg, do. Cut small and macerate for one week with 5| 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^ gallons of water. (See No. 7.) Color, pale yellow. (See No. 91.) 134: RECIPES FOE TEX GALLONS EACH. 105. Cordial, Maxjcaron, French 22 ounces of bitter almonds. 1^ do. cinnamon. 1^ do. cloves. 11 do. cardamom. Ground to coarse powder ; macerate for one week, with 51 gallons of alcohol, 95 per cent., and 51 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 3i gallons of water. (See Xo. 7.) Filter. 106, Cordial, Mint. I ounce of oil of spearmint. Dissolve in 3 gallons of alcohol, 95 per cent., then add a syrup made of 42 lbs. of sugar and 4f gallons of water. (See No. 7.) Color green, with tincture of indigo and saffron. (See N'o. 90.) 107. Cordial, Noyau, II lb. of apricot kernels. 1 do. peach do. 1 do. prune do. The rinds of 12 oranges, cut in small pieces. Macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3i 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 4f gal- Ions of water. (See Xo. 7.) Filter. 103 Cordial, Orange. 1 ounce of oil of orange. Dissolve in 3 gallons of alcohol, 95 per cent., then add & CORDIAL, QUINCE. 135 syrup made of 42 lbs. of sugar, and 4f gallons of water. (See No. 7.) Color yellow, with a tincture of saffron. (See No. 91.) 109. Cordial, Peach. 12 lbs. of peaches and kernels mashed to a pulp ; lot tnem ferment for eight days, and then boil for 2 minutes in 7 gahons of white plain syrup. (See No. 7.) Strain, then add 3 gallons of alcohol, 95 per cent. Color yellow, and filter. (See No. 91.) 110. Cordial, Peppermint, ^ ounce of .11 peppermmt dissolved in 3 gallons of alcohol tf5 per cent. ; add 7 gallons of w^hite plain syrup. (See No. 7.) Filter. 111. Cordial Persicot. 3 lbs. of peach kernels. 6 ounces of lemon peel. 2 do. cinnamon. ^ do. cloves. ^ 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 flav ored spirit, then add 7 gallons of white plain syrup. (See No. 7.) Color peach-blossom color, with tincture of cochhieal. (See No. 93.) 1 12. Cordial, Quince. 48 ounces of quinces, grated, macerate for 8 days in gallons of alcohol 9S per cent., and 3i gallons of water. Distil from oft' the waier, 3 gallons of flavored spirit, add 7 gallons of white plai:! syrup. (S No. 7.) 136 KECIPES FOR TEN GALLONS EACH. 113, Cordial Railroad. 2 drachms of oil of peppermint. 1 do. do. wormwood. 32 drops of oil of roses. 1 drachm of oil of hyssop. Dissolve iu 3 gallons of alcohol 95 per cent., then add 1 gallons of white plain syrup. (See No. 7.) Color lilac. (See No. 94.) 114. Cordial Baspberry. 12 lbs. of raspberries; boil the juice with 6^ gallons of white plain syrup (see 'No. 1) ; add 3 gallons of alcohol 95 per cent. Filter. 115. Cordial Red Water. 1 ounce of cloves. 1 do. cinnamon. 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. 7.) Color red with cochineal. (See No. 93.) Filter. 116. Cordial, Rose. 40 drops of oil of roses. 40 do. tincture of musk. 24 do. oil of orange. Dissolve in 3 gallons of alcohol, 95 per cent., then add 7 gallons of white plain syrup. (See No. 7.) Color rose with cochineal. (See No. 93.) CKEME d' ANISE. 137 117. Cordial, Celery. 1 lb. of celery seed, and 5 lbs. of celery root, boiled for 2 minutes wiili 7 g.-dlons of white plain syrup (see No. 7), then add 3 gallons of alcohol, 95 per cent., strain, filter j color with tincture of turmeric. (See No. 91). 118. Cordial Smallage. 3 lbs. of raisins, seeded, 5 lbs. of young sprouts of small- age ; cut and wash them ; boil for 2 minutes in 7 gallons of white plain syrup (see No. 7) ; strain, then add 3 gal- lons of alcohol, 95 per cent. Filter. 119. Creme d' Absinthe. (Absinthe Cream.) 24 ounces of wormwood ) ^^^^^ ^^^^ 8 do. anise-seed j ° -Macerate for 24 hours in 3i 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 3^^ gallons of water, near boiling heat. (See No. 7.) Color green with indigo and saffron. (See No. 90.) 120. Creme d'Angelique. (Angelica Cream.) 12 ounces of angelica root powdered ; macerate for 24 hours in 3f gallons of alcohol 95 per cent, (see No. 5), add 3| gallons of water. Distil over 3^ gallons of flavored spirit; then add 53 lbs. of sugar, and 3i gallons of alcohol near boiling heat. 121. Creme d' Anise, (Anise-seed Cream.) 24 ounces of green anise-seed. 8 do. star anise-seed. 4 do. cinnamon. 133 KECIPES FOR TEN GALLONS EACH. Ground; then macerate for 24 hours m 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. 0£ sugar and 3^ gallons of water, near boiling heat. 122, Creme de Barbadoes. (Barbadoes Cream.i 4 lemons, the rinds only. 4 oranges, Ceylon, do. 51 ounces of cinna,nion. 3 drachms of mace. I J drachms of cloves. ] 1 do. coriander-seed. ] 1 do. bitter almonds. 1^ do. nutmegs. Ground and cut ; macerate for 24 hours in 3^ gallons of alcohol, 9o per cent., and 3| gallons of water. Distil from off the water 3^ gallons of flavored spirit ; then add 53 lbs. of sngar, and 3^ gallons of water, near boiling heat. 1 23. Creme de Cacao. (Cocoa Cream.) 6 lbs. of roasted cacao. 1 ounce of Ceylon cinnamon. Ground ; macerate for 24 hours in 3i 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 31 gallons of Avater, near boiling heat ; add one ounce of tincture of vanilla. 124, Creme de Cedrat with Champagne. (Cedrat Cream.) 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 31 gallons of water, near boiluig heat. CREME DE DATTES. 139 125. Creme de Chocolat. (Chocolate CroaiiL) 8 lbs. of roasted cacao. 12 ounces of cinnamon. 1 do. vanilla. I do. cloves. Oround ; macerate for 48 hours in 3i gallons of alcohol, 9rf per cent., 3| gallons of water. (See No. 5.) Distil from off the water 3|- gallons of high-flavored spirit ; then add 5 J lbs. of sugar, and 3| gallons of water, near boiling heat. 126. Creme de Cinnamon. (Cinijamon Cream.) 162 drops of oil of cinnamon. Dissolve ill 3i gallons of alcohol, 95 per cent. ; then add 53 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 oranges, do. do. Cut small; macerate for 24 hours with 3i gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5). Distil from off the water 3^ gallons of flavored s])irit, then add 53 lbs. of sugar and 3| gallons of water, near boil- ing heat. 1 28, Creme de Dattes, (Pate Cream.) 8 lbs. of dates pounded, and boiled with 53 lbs. of sugar, 3| gallons of water ; strain and press ; then add 12 drops 140 EECIPES FOE TEN GALLONS EACH. of oil of neroly, and dissolve in 3^ gallons of alcohol, 95 per cent. 1 29. Creme Imperiale. (imperial Cream.) 4 ounces of carrot-seed. 4 do. Ceylon cinnamon. 8 do. angelica-seed. 8 do. orris-root. Ground ; macerate for 24 hours with d\ gallons of alco- hol, 95 per cent., and 3| gallons of water. (See "No. 5.) Distil from off the water 3^ gallons of flavored spirit ; then add 53 lbs. of sugar and 31 gallons of water, heated near boiling. 130. Creme de Martinique. (Martinique Cream.) ^ 4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon. Dissolve in 3^ gallons of alcohol, 95 per cent. ; then add 53 lbs. of sugar and 3i gallons of water, near boiling heat, and color rose. (See No. 93.) 131. Creme de Menthe. (Mint Cream.) 5 lbs. of spearmint. 25 lemons, the rinds only. Cut and macerate for 24 hours with 3^ o^allons of alco- hoi, 95 per cent., and 3| gallons of water. (See Xo. 5.) Distil from oft' the water 3^ gallons of flavored spirit, and dissolve in it 5 drachms of oil of peppermint ; then add 53 lbs. of sugar and 3i gallons of water, near boihng heat. CKEME DE ROSES. 1^1 ] 32. Creme de Mocha. (Coffee Cream.) 32 ounces of Mocha coffee roasted and ground, macerate for 24 hours with 3i gallons of alcohol, 95 per cent., add 3| gallons of water (see No. 5). Distil from off the water 3^ gallons of flavored spirit, and dissolve in it one drachm of essence of vanilla, then add 53 lbs. of sugar and d\ gallons of water near boiling heat. 133. Creme de Nymphe. (Lady's Cream.^ 97 drops of oil of cinnamon. 49 do. oil of m.ace. 24 do. oil of roses. Dissolve in 3^- gallons of alcohol, 95 per cent., then add 53 lbs. of sugar and 3| gallons of water, Tiear boiling heat. Color rose. (See No. 93.) 134. Creme d'Orange, with Champagne. (Orange Cream.) 1 ounce of oil of orange, dissolve in 2^ gallons of alco- hol, 95 per cent., add 4 quart bottles of ':"hampagne, 53 lbs. of sugar, and 3i gallons of water, near boiling heat. 135. Creme de Portugal. (Portugal Cream.) 1 ounce of oil of Portugal ; dissolve in 3i gallons of alcohol, 95 per cent., add 53 lbs. of sugar and 3^ gallons of rater, near boiling heat. « 36. Creme de Roses. (Rose Cream.) Dissolve 1 drachm of oil of roses, in 3^ gallons of alco- hol, 95 per cent., then add 53 lbs. of sugar and 3| gallons of water near boiUng heat, and color rose. (See No. 93.) 142 RECIPES FOR TE^ GALLONS EACH. 137, Creme Royale. (Royal Cream.) 4 ounces of cloves. 4 do. cinnamon. 8 do. carrot-seed. 10 oranges, the rinds only. Macerate for 24 hours with 3^ gallons of a!«ohol, yo per cent., and 3| gallons of water (see No. 5). Distil from off the water 3^ gallons of flavored spirit, then add 53 lbs. of sugar and 3| gallons of water near boiling heat. 138. Creme de Truffles. (Cream of Truffles.) 1 lb. of truffles, ground ; macerate for 8 days with 3 i gallons of alcohol, 95 per cent, (see No. 5) ; strain, press and add 53 lbs. of sugar, and 3^ gallons of water, near boiling heat. Color dark yellow. (See No. 88). 139. Creme de Vanille. (Yanilla Cream Cordial.) 2 drachms of vanilla bean, cut fine ; macerate for 2 days in 3i gallons of alcohol, 95 per cent, (see No. 5); theo add 53 lbs. of sugar and 3^ gallons of water, near boiling heat. 140. Creme Virginal. (Yirgin's Cream.) If gallons of rose-water. If do. orange-flower water. Dissolve in it 53 lbs. of sugar, then add 3^ gallons of alcohd, 95 per cent. Filter. 141. Cnckold's Comfort. 4| lbs. of fresh poppies mashed, macerate one week with 4 gallons of proof spirit (see No. 5) ; strain, press, add one gallon of white plain syrup (see No. V); flavor with ^ DANZIGEK DK0P3. ounce of essence of vanilla, 24 drops of oil of roses, dissolve in 2 ounces of alcohol, 95 per cent. Filter. (See No. 3.) 142. Culotte du Pape. (Pope's Breeches.) 1 ounce of nutmegs. \ do. Ceylon cinnamon. ^ do. cloves. 1 do. vanilla. Macerate for 24 hours with 3| gallons of alcohol, 95 pei cent., and 3^ gallons of water. (See No. 5.) Distil from off the water 3 gallons flavored spirit; add 42 lbs. of sugar boiled with 4^ gallons of water. Color pale yellow. (See No. 91.) 143, Curacao d'HoUande. (HoUand Curagoa)) 1 lb. of Cura^oa orange peel. \ do. Ceylon cinnamon. Let them soak in water; boil them for 5 minutes wit the juice of 16 oranges and 7 gallons of white plain syrur (see No. 7); then add 3 gallons of alcohol, 95 per cent.; strain, filter ; color dark yellow. (See No. 88.) 144. Danziger Drops. (SeeNo. 4i.) 2 ounces centaurium. 2^ ounces ginger. 3 do angelica root. 1^ do. nutmegs. I drachm aloe socotrin. 2 do. Galanga root. 1 ounce myrrh. f do. gentian root. 2 ounces cassia buds. 1^ do. wormwood. I do. agaric. Grind and macerate with 4f gallons of alcohol, 95 per cent, and 51 gallons of water (see No. 5) ; strain, press, filter, and color dark yellow. (See No. 88.) 144 RECIPES FOR TEN GALLONS EACH. l45. Eau d'AbricOtS. (Apricot Water.) 80 apricots, very ripe. Cut in small pieces, and boil them up with 4 gallons of ^ rite wine; strain, and add 1^ gallon of white plain liiyn^^"^ (see No. 7); ^ an omice of tincture of cinnamon, and \l gallons of alcohol, 95 per cent. ; filter after vwo weeks. i +6. Eau d' Absinthe. (Absiutlie Waier.y 22 oiiiijes of wormwood. Macerate 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ rallons of n-ater (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 8 lbs. of sugar dissolved ia 6^ gallons of water ; filter, and color green with tincture of saffron and indigo. (See No. 90.) 147 . Eau d'Ain3. (Water of Anise-seed.) 1 ounce of oil of anise -seed uisjcS'ed in 3 gallons of alco- hol, 95 per cent. ; then add 8 lbs. of sugar dissolved in 6^ gallons of water, and filter. (See N o. 3.) 148. Eau d'Anis Compose. (CmpuUL.d Water of Aniso- seed.) ^ lb. of green anise-seed. ^ lb. of star anise-seed, i lb. of angelica seed. Grind ; macerate for 24 hours with 3 gallons v^f alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; ais-'il from oft' the Avater 3 gallons flavored spirit, and add 3 lis. of sugar dissolved in 6^ gallons of water; then filter. (See No. 3.J KAU AUOMATlQUi:. 145 149. 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 Water.) 4 drachms of oil of cedrats. 10 drojts of oil of roses. 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 j^ieces. 151. Eau Aromatique. (Aromatic Water.) 13 ounces of Ceylon cinnamon. 6 do. cardamom. 6^ do. sassafras. 13 drachms of ginger. Ground ; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3i gallons of water (see No. 5). Distil ©ver 3 gallons of aromatic spirit ; mix with it 8 lbs. of sugar dissolved in fii gallons of water. Filter. (See No. 3.) 7 146 RECIPES FOR TEN GALT.o>rS TACH. 152. Eau de Belles Dameg 2f draclims of essence of vanilla. 12 drops of oil of neroly. 8 drops of oil of roses. Dissolve in 3 gallons of alcohol, 95 per cent. ; add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. Color rose. (See 'No. 93.) 153. Eau de Bergamotte. (Bergamot Water.) 10 oranges, the rinds only. 10 bergamots, do. do. 5 lemons, do. do. Cut them in small pieces, and macerate for 24 hours with 3 gallons of alcohol, 95 per cent. ; add 3i gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 20 lbs. of sugar, dissolved in of gallons of water. Filter. (See No. 3.) 154. Eau de Cannelle. (Cinnamon Water.) lounce of oil of cinnamon; dissolve in 3 gallons of alco- hol, 95 per cent., then add 8 lbs. of sugar dissolved in 64 gallons of water. Filter. (See No. 3.) 155. Eau de Carvi. (Caraway Water.) H lb. of caraway seed, ground ; and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3| gallons of watRr (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add S lbs. of sugar dissolved in gal- lons of water Filter. (See No. 3.) EAU DE CUASSEUES 156. Eau de Cedrat. (Cedrat Water.) 48 cedrats, the rinds only. 24 oranges, do. do. Cut and macerate them for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see ^^o. 5). Distil from off the water 3 gallons of flavored spiri ; ; add 24 lbs. of sugar dissolved in 5^ gallons of water. Filter (See No. 3.) 157. Eau de Celery. (Kirschwasser.) 12 ounces celery seed ground. Macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; distil from off the water the 3 gallons of flavored spirit ; then add 24 lbs. of sugar dissolved in 5i gallons of water. Filter. (See No.' 3.) 158. Eau de Cerises. (Cherry Water.) Take 9 bushels of black cherries, without stems, and make a pulp of them ; break two handfuls of cherry stones ; put this pulp in a large cask, and let it ferment for 2 or 3 months ; keep off the air by a good fixed cover, and add water suflicient to prevent its burning when dis- tilled; then distil over to the strength of 55 per cent. (10 above proof), and fill it in demijohns or bottles. 159. Eau de Chasseurs, (Hunter's Dew.) 145 drops of oil of peppermint. 48 do. oil of mace. Dissolved in 3 gallons of alcohol, 95 per cent. ; then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter (See No. 3.) 148 KIXIPES FOR TEN GALLONS EACH. 160. Eau de Cologne, pure. (Cologne Water.) 21 ounces of oil of orange. 21 do. oil of bergamot. 2 1 do. oil of neroly. do. oil of lavender. 3ff do. oil of rosemary. 63 drops of oil of roses. 126 do. oil of cloves. Dissolve in 10 gallons of alcohol, 95 per cent. 161. Eau de Cologne, a TAmbregris. (Ambergris Co- logne Water.) 21 ounces of oil of orange. 21 do. oil of bergamot. 2f do. oil of neroly. do. oil of lavender. 3ff do. oil of rosemary. 63 drops of oil of roses. 126 do. oil of cloves. 200 do. essence of amber. Dissolve in 10 gallons of alcohol, 95 per cent. 162. Eau de Cologne au Muse. (Musk Cologne Water.) 21 ounces of oil of orange. 21 do. oil of bergamot. 2f do. oil of neroly. 6-j3^ do. oil of lavender. S-j-f do. oil of rosemary. 63 drops of oil of roses. 126 do oil of cloves. ^ ounce essence of musk. Dissolve in 10 gallons of alcohol, 95 per cent. EAU DE FLEURS d'oRANGES. 141^ 163. Eau Cordiale. (Cordial Water.) 1 ounce of myrrh. 4 do. cinnamon. 4 do. cardamom. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3i gallons of water (see No. 5) ; distil over 3 gallons of flavored spirit ; then add 8 lbs. ot sugar dissolved in 6^ gallons of water. Filter. (See No. 3.) 164. Eau de Cumin, 1 ounce of oil of caraway seed dissolved in 3 gallons of alcohol, 95 per cent., and then add 8 lbs. of sugar dissolved in 6i gallons of water. Filter. (See No. 3.) 165. Eau Divine. 1^ lbs. of fresh lemon peel, the yellow only. J lb. of coriander-seed. 1 ounce of mace. 1 do. cardamom. Ground ; and macerate for 24 hours with 3 gallons of alcohol, 95 per cent, and 3^ gallons^of water (see No. 5). Distil from oiF the water 3 gallons of fine flavored spirit, add 2 drachms of oil of neroly and 1^ drachm of oil of bergamot ; after dissolution mix 24 lbs. of sugar dissolved in 51 gallons of water. Filter. (See No. 3.) 166. Ean de Flenrs d' Oranges. (Orange-Flower Water. 162 drops of oil of neroly, dissolve in 3 gallons of alco- hol, 95 per cent., then add 8 lbs. of sugar dissolved in 6^ gallons of water. Filter. (See No. 3.) 150 EECIPES rOk HEy GALLON'S EACH. 167. Eau de Fraises. (Strawberry Water.) 6 lbs. of strawberries made to a pulp. 8 lbs. of sugar. Boil for 5 minutes in 6^ gallons of water ; strain, press, then add 3 gallons of alcohol, 95 per cent. Filter. (See N-o. 3.) 168. Eau de Framboises. (Raspberry Water.) 6 lbs. of raspberries made to a pulp, boil for 5 minutes with 8 lbs. of sugar and 6^ gallons of water ; strain, press, md then add 3 gallons of alcohol, 95 per cent. Filter. [See Xo. 3.) 169. Eau de Genievre. (Juniper Water.) 3 drachms of oil of juniper, dissolve in 3 gallons of alco- Qol, 9"^ per cent., then add 8 lbs. of sugar dissolved in 6^ ■raW: \ of water. Filter. 170. Eau de Girofle. (Clove Water.) 10 ounces of cloves. 11 do. mace. Ground ; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see Xo. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in 6f gallons of water. Color brown with coloring and filter (see Xos. 3 and 88). 171. Eau de GrOSeilles. (Currant Water.) 6 lbs. of red currants made to a pulp, boil for 5 minutes with 8 lbs. of sngu- and 6^ gallons of water, strain, press, EAU DE IttALTif. 151 thv>\ 3fcdJ 3 crallons of alcohol, 9rf per ».eat. Filter. (Sen No v) 172. Eau de la Cote, St. Andre>. 4 lbs. xii peach kernels. 4 ounces of Ceyloa cimiaraon. 27 oranges, the yellow parts of the rinds of taem. Cut; macerate for 24 hours with 3 gallons ct alcohol, 95 per cent., and 3^ gallons of water (sec No. 5) Distil from off the water 3 gallons of fme flavored spirit, then add 20 lbs. of sugar dissolved in 5 1 gallons of water. Filter. (See No. 3.) 173- Eau de Lucreco. . 64 drops of oil of cinnamon. 32 do. oil of cloves. 146 do. oil of cedrat. Dissolve in 3 gallons of alcohol, 95 per v.ent., then add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. (See No. 3.) 174. Eau de Malte. (^ater of Malta.) 4 ounces of Ceylon cinnamon. \ do. castoreum. 1 do. mace. Cut and ground ; macerate for 24 hours with 3 gallons >f alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; distil from off the water 3 gallons of flavored spirit ; add 20 lbs. of sugar dissolved in 5| gallons of water. Filter. (See No. 3.) 152 EECIPES FOli TEN GALLONS EACH. 175. Ean de Menthe. (Mint Water.) ^ ounce of oil of peppermint dissolved in 3 gallons of alcohol, 95 per cent. ; then add 8 lbs. of sugar dissolved in 6i gallons of water. Filter. (See No. 3.) 176. Eau de Mere. 1 lb. of angelica root. 1 lb. of jumper berries. Ground ; macerate for 24 hours with 3 gallons of alco hoi, 95 per cent., and 6^ gallons of water (see No. 5) ; strain, press ; dissolve in the liquor 8 lbs. of sugar. Filter. (See No. 3.) 177. Ean de Milleflenrs. (All-Flower Water.) 12 ounces of orange flowers. 9 do. quincy blossoms. 6 do. lavender flowers. 5 do orris-root. 5 do. peppermint. 4 do. lemon balm. 4 do. cinnamon. 2 do. thyme. do. cloves. Ground ; macerate for 24 hours with 3 gallons ox alco- hol, 95 per cent., and 3^ gallons of water (see No. 5) ; distil from ofl" the water 3 gallons ol flavored spirit, and add 20 lbs. of sugar dissolved in gallons of Avater ; color green with tincture of indigo and saffron, and filter. (See Nos. 3 and 90.) 178. Eau de Noix. (Water of Walnuts.) 64 unripe walnuts pounded to a pulp. EAU d'oK. 153 8 ounces of cinnamon. 4 do. cloves. Ground ; macerate for 8 days with 3 gallons of alco- hol, 95 per cent, (^ee No. 5) ; strain, press, filter ; add 8 lbs. of sugar dissolved in 6^ gallons of water; color dark hrown. (See No. 88.) 179. Eau de Noyaux de Pfalzburg. J lb. of bitter almonds. |- do. apricot kernels? 1 do. peach kernels, ■i do. cherry kernels. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3^ gallons of water (see No. 5) ; dis- til from off the water 3 gallons of fine flavored spirit ; mix it with 20 lbs. of sugar dissolved in 5f gallons of water. Fil- ter. (See No. 3). 180. Eaud'Oillets. (Water of Pinks.) 2 lbs. of red-pink flowers. 1 drachm of cloves. Ground and cut small ; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3i gallons c T water (see No. 5) ; distil from off the water 3 gallons of ane fla- vored alcohol ; add 20 lbs. of sugar dissolved in 5{ gallons of water ; color red. (See No. 93.) 181. Ean d'Or. (Golden Water.) 12 oranges, the yellow rinds only. 12 lemons. do. do. do. 1^ drachms of mace. /J* 15i RECIPES FOii TEN GALLONS EACH 3 ounces of cardamom. 3 do. grains d'ambrette. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent, and 3£ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar, dissolved in 5f gallons of water, filter, mix in 2 sheets of pure gold leaf to each bottle. 182. Eau des Pacificatenrs de Grece. 24 lemons, the yellow rinds only ; cut and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3|- gal- lons of water (see No. 5). Distil from off the water 3 gal- lons of flavored spirit, and add to it ^ gallon of orange- flower water and 20 lbs. of sugar dissolved in 5^ gallons of water. Filter. Color red. (See No. 93). 183. Eau de Quatre Graines. (Water of Four Seeds.) I lb. of fennel seed. } lb. of celery-seed. I lb. of star anise-seed. \ lb. of dill-seed. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3i gallons of water (see No. 5). Distil from off the water 3 gallons of fine flavored spirit ; then add 20 lbs. of sugar, dissolve in 5f gallons of water. Filter. (See No. 3). 184. Eau de The. (Tea Water.) 1 lb. of hyson tea. 1 lb. of souchong tea. Ground ; and macerate for 8 days with 3 gallons of alco- hol, 95 per cent., and 4i gallons of water (see No. 5) ; strain, EAU DE VIE d'aNDAYE. 155 press and filter ; then add ^ gallons of white plain syrup. (See No. 7.) 185. Eau Verte Stomachique. 3 cunces of coriander-seed. do. star anise-seed. 3 do. angelica seed. 1^ do. cloves. 3 drachms of Spanish saffron. 6 do. Peruvian balsam. 3 do. mace. 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, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of high-flavored spirit, mix with 20 lbs. of sugar dissolved in 5f gallons of water. Fil- ter. Color green (see No. 89.) 186. Eau de Vie d'Andaye. 4 ounces of star anise-seed. 8 do. coriander-seed. 4 do. green anise-seed. 4 do. orris-root. 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 3f gallons of flavor' "* ioG liECIPES FOR TEN GALLONS EACH. spirit, then add 40 lbs. of sugar dissolved in 3f gallons oi water. Filter. (See No. 3.) 1 87. Eau de Vie de Danzig. 1 lb. of cacao, roasted. ^ do. Ceylon cinnamon. ^ do. mace. 13 lemons, the yellow rinds only. Ground and cut ; macerate for 24 hours with 3f gallons of alcohol, 95 per cent., and 4 gallons of water (see No. 5); distil from 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.) 1 88. 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 5f gallons of alcohol, 95 per cent. ; add the fol- lowing, made into a tinctuie : 15 grains of crude cassia, 30 grains of Turkey rhubarb, f of a grain of aloe socotriu, ^ 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 Gams. 10 drachms of myrrh. 10 do. aloes. 15 do. cloves. 15 do. nutmegs. 5 ounces of Spanish saffron. S\ do. Ceylon cinnamon. Ground and cut ; macerate for 8 days with 3f gallons of ELIXIR DES TROUBADOURS. alcohol, 95 per cent., and 4 gallons of water, (see No. 5) ; distil from off the water 3f gallons of flavored spirit; add 4^ gallons of white plain syrup (see No. 1) and 2 gallons of water; color yellow. (See No. 91.) 190. Elixir de G-enievre. (Elixir of Juniper.) 11 lb. of juniper berries, ground; 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 Life • 2 ounces of Zedoary root. 2 do. agaric. 2 do. gentian root. 2 do. Venetian theriak. 2 do. Turkey rhubarb. 2 do. angelica root. 4 do. ginger. Ground ; macerate for 2 weeks with 4^ gallons of alco- hol, 95 per cent, (see No. 5) ; then add 5| gallons of water. Filter. (See No. 3.) 192. Elixir de Neroly. 2 ounces of myrrh, s^round ; macerate for 8 days in 3 3 gallons of alcohol, 95 per cent. ; add 97 drops of oil of neroly ; mix it with 20 lbs. of sugar dissolved in 5 gallons of water. Filter. (Se^ No. 3.) 193. Elixir des Troubadoara. 4 lbs. of musk roses. 1^ do. jasmin flowers. 158 KECIPES FOK TEN GALLONS EACH. 1 lb. of orange flowers. ^ ounce of mace. 2 do. Ravenzara nuts, or allspice. Cut, and macerate for 2 weeks with 3f gallons of alcohol, 95 per cent., and 4 gallons of w^ater (see No. 5) ; distil from ofl:' the water 3f gallons of alcohol well flavored ; add 20 lbs. of sugar dissolved in 5 gallons of water ; filter ; color rose. (See No. 93.) 194. Elixir de Violettes. 3 gallons of syrup of violets. 2 do. syrup of raspberries (see No. 356). 5 do. spirit, 60 per cent. Mix and filter. 195. Escubac d'lrelande. 12 ounces of Italian fennel-seed. 8 do. Ceylon cinnamon. Ground ; macerate for 24 hours with 3^ gallons of alco- hol, 95 per cent., and 4 gallons of water (see No. 5) ; distil from ofl" the water 3^ gallons of flavored spirit ; add 6f gallons of white plain syrup, filter, and color yellow. (See Nos. 3, 7, and 91.) 196. Esprit de Manuel. 100 drops of oil of peppermint. 59 do'. oil of cloves. Dissolve in 3i gallons of alcohol, 95 per cent. ; add 0§ gallons of white plain syrup ; color green with safii'on and indigo. (See Xos. 7 and 90.) EXTKATT d' ABSINTHE. 150 197. Essence of Ginger. 2 lbs. of ground ginger. 6 gallons of alcohol, 95 per cent. 4 do. of water. Macerate for 2 weeks (see No. 5) ; strain, and filter. 198. Essence of Lemon. 2 ounces of oil of lemon dissolved in 6 gallons of alco- hol, 95 per cent. ; add 4 gallons of water ; filter ; color yellow. (See No. 91.) 199. Essence of Peppermint. 2 ounces of oil of peppermint dissolved in 6 gallons of alcohol, 95 per cent. ; add 4 gallons of water ; color with tincture of turmeric. Filter. (See No. 91.) 200. Essence of Wintergreen. 2 ounces of oil of wintergreen dissolved in 6 gallons of alcohol, 95 per cent. ; add 4 gallons of water ; color red with tincture of sanders wood ; filter. (See No. 3.) 201. Extrait d' Absinthe. 26| ounces of Italian fennel-seed. 5 lbs. of green anise-seed. 13| ounces of liquorice-root. 3| drachms of calamus-root. Ground ; macerate for 24 hours with gallons of alco- hol, 95 per cent., and 6^ gallons of water (see No. 5) ; distil over till running 45 per cent. ; macerate the distilled liquor for 48 hours with 4^ ounces of peppermint and 12 ounces of Pontic wormwood ; press and filter. ICU RECIPES FOR TEN GALLONS EACH. 202. Fining with Milk. 1 of a pint of good milk, boiled and cooled again, mixed with 10 gallons of liquor ; it will soon settle it. 203. Fining with Eggs. 2 egg whites beaten to froth ; add a little alcohol ; mix it with 1 0 gallons of liquor ; it will soon settle it. 204. Fining with Potash. 1^ ounce of carbonate of potash, dissolved in 1 pint of water, mixed with 10 gallons of liquor, will soon settle it. 205. Fining with Alum. 3 drachms of powdered calcinated alum dissolved in alcohol, and mixed with 10 gallons of liquor, will soon settle it. 206. Fever Drops, 5 1 lbs. of calamus-root. If do. zedoary. do. ginger. 31 do. dried orange apples. Ground ; macerate for 8 days in 5 gallons of alcohol, 80 per cent, (see No. 5) ; strain, press, and filter ; then add 4 to 6 ounces of alcoholic extract of Peruvian bark dis- solved in 5 gallons of alcohol, 80 per cent. Filter. (See No. 3.) Dose 3 to 4 teaspoonfuls a day. 207. Gerofline. ^ ounce of oil of cloves dissolved in 3 gallons of alcohol, GINGER BEEK. 101 95 per cent. ; add 2^ gallons- of white plain s (seo No. V), and 4^ gallons of water. Filter. Color yellow. 208. Gin, Domestic. 3 drachms of oil of j'lniper ; dissolve in 5^ gallons o alcohol, 95 per cent. ; add 4f gallons of water and } gal Ion of white plain syrup. (See No. 7.) 209. Gm. English. 3 drachms of oil of juniper. 1 drachm of oil of turpentine. Dissolve in 5i gallons of alcohol, 95 per cent.; add 4| gallons of water. 210. G-in, Holland. 2^ gallons of Holland gin. 3f do. alcohol, 95 per cent. 3| do. water, mixed together. . 211. Gin, London Cordial. 3 drachms of oil of juniper. ■1 do. oil of angelica. 10 drops of oil of coriander. Dissolve in 5^ gallons of alcohol, 95 per cent.; add ^ gallon of white plain syrup (see No. 7), and 4i gallons ot water. Filter. 212. Ginger Beer. 10 gallons of boiling water. 10 ounces of cream of tartar. 15 do ground ginger. 1G2 KECirES FOR TEX GALLOXS EACH. 10 lemons cut in slices and boiled together; let them stand until nearly cool ; strain and press them. Dissolve in this mixture 15 lbs. of sugar, and add when lukewarm, one pmt of yeast; let the compound stand for 14 hours skim and filter ; bottle and bind the corks. 213. Hop Beer. 2 ounces of hops boiled for 10 minutes in 10 gallons of water, with 16 lbs. of sugar; then skim and strain; let it cool to SO degrees, Fahrenheit ; add l\ pint of brewers' yeast, and let it stand for 24 hours ; filter, and fill it in an iron-bound and well pitched cask, and bung it up tight. 214. Huile d' Absinthe. (Oil of Absinthe.) 1^ lb. of wormwood. 1 lb. of green anise-seed. 1 lb. of fennel-seed. Ground; macerate for 10 days in 4 gallons of alcohol, 95 per cent. ; add 5 gallons of water (see Xo. 5). Distil from oft' the water 4 gallons of flavored spirit ; mix it with 48 lbs. of sugar, boiled for 3 hours with 3 gallons of water, filling up as it evaporates ; skhn, mix, filter, while warm. Sweet-oil color. 215. Hiiile d' Amour. (Oil of Love.) 8 ounces of molda^'ique seed. 4 do. sprouts of rosemary with flowers. 16 do. lemon balm. Ground ; macerate for 10 days in 4 gallons of alcohol, 95 per cent. ; add 5 gallons of water (see Xo. 5). Distil from ofl'tlie water 4 gallons of flavored spirit, and mix it with HUILE DE BEIiGAMOT. 1G3 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filter while warm. Color green. (See No. 90.) 216. Huile d' Ananas. (Pineapple Oil.) 4 lbs. of pineapples, grated ; macerate them with 4 gal- lons of alcohol, 95 per cent., for one week (see Ko. 5). Strain, press and filter ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaj^orates; skim, mix, filter if necessary. (See No. 7.) 217. Huile d'Angelique. (Oil of Angelica.) 12 ounces of angelica root. 2 do. Ceylon cinnamon. Ground ; macerate for 10 days in 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil from ofi'the w^ater 4 gallons of flavored spirit; mix it with 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, fill- ing up as it evaporates ; skim, mix and filter warm. (See No. V.) 218. Huile d'Anis. (OU of Anise-seed i 3 drachms of oil of anise-seed. L ounce of tincture of vanilla. Dissolve in 4 gallons of alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gal- lons of w\ater, filling up as it evaporates ; skim, mix, filter warm if necessary. (See No. V.) 219. Huile de Bergamot. (Oil of Bergamot.) ^ ounce of oil of bergamot. A drachm of oil of orange. 164: KECIPES FOK TEN GALLONS EACH. Dissolve in 4 gallons of alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (See No. 7) ; skim, mix, filter warm if necessary. 220. Huile de Cannelle. (Cinnamon on.) ^ ounce of oil of cinnamon, dissolved in 4 gallons of alco- hol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm if necessary. (See No. 7.) 221. Hnile de Celery. (Celery Oii.) f lb. of celery seed, ground ; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water. (See No. 5.) Distil from oflT the water 4 gallons of flavored spirit ; add a syrup made of 48 lbs. of sugar boiled for three hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filter warm if necessary. (See No. 7.) 222. Hnile des Chasseurs. (Hunter's Oil.) 20 drops of oil of mace. 12 do. oil of spearmint. 8 do. oil of neroly. 120 do. oil of peppermint. Dissolve in 4 gallons of alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gal- Ions of water, filling up as it evaporates ; skim, mix, filter warm. Color gre^n. (See Nos. 7 and 90.) 223. Hmle de Citron. (Lemon Oil.) i ounce of oil of lemon, dissolved in 4 gallons of alcohol, IIUILE DE JUPITEK. 165 \j5 per crnt, ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates ; fikira, mix, filter warm. Color yellow. (See Nos. 7 and 01.) 224. Huile de Fleurs d' Orange. (Oil of Orange Flowers. 50 drops of oil of neroly dissolved in 4 gallons of alco- hol, 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, (Oil of Cloves.) 3 drachms of oil of cloves dissolved in 4 gallons of alco- hol^ 95 per cent. ; add a syrup made of 48 lbs. of sugar boiied for 3 hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filter warm ; color dark yellow (See ISTos. 7 and 91.) 226. Huile de Jasmin. (On 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 press; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons Oa water, filling up as it evaporates, skim, mix, filter V \rm. (See No. V.) 227. Huile de Jupiter. (On of Jove.) 8 ounces of Italian fennel-seed. 8 do. cinnamon. 8 do. roasted cacao. 4 do. orris-root. Ground ; macerate for 10 days with 4 gallons of alcohol 166 KECIPE8 FOR TKN GALLOKS EACH. 95 per 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 susjar boiled for 3 hours with 3 o'allons of water, filling up as it evaporates ; skim, mix, filter warm. (See No. 7.) 228. Huile de Kirschwasser. (Oil of Kirschwasser.) 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, filter warm. (See No. 7.) 229. Huile de Menthe. (Oil 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 3 hours with 3 gallons of water, filling up as it evaporates ; skim, mix, filter warm. (See No. 7.) 230. Huile de Musca.de. (Oil of Mace.) |- an ounce of oil of mace dissolved in 4 gallons ot 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.) 231. Huile de Myrrhe. (OUofMyrrh.) 2 ounces of myrrh. 4 do. cinnamon. 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 hours with 3 gallons HUILE KOVALE. 107 of water, filling up as it evaporates ; skim, mix, filter, warm. (See No. 7.) 232. Huile de Sept Grains. (OU of Seven Seeds ) 6 ounces of green anise-seed; 3 do. dill-seed. 3 do. coriander-seed. 3 do. fennel-seed. 3 do, star anise-seed. 3 do. caraway-seed. 1^ do. celery-seed. Ground ; macerate for 10 days with 4 gallons of alcohol, 95 per cent, and 5 gallons of water (see No. 5) ; distil from off the water 4 gallons of flavored spirit ; add a syrup made of 48 lbs. of sugar boiled for 3 hours in 3 gallons ol water, filling up as it evaporates ; skim, mix, filter warm. (See No. 7.) 233. Huile de Rose. (OU of Roses.) 50 drops of oil of roses dissolved in 4 gallons of alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 3 hours in 3 gallons of water ; fill up as it i^^vaporates ; ekim, mix, filter warm ; color rose. (See Nos V and 93.) 234. Huile Royale. (Rojal Oil) 4 ounces of ground cloves. 4 do. cinnamon. 4 do. myrrh. 8 do. carrot-seed. 10 oranges, the yellow rinds only. Macerate for 10 days witli 4 gallons of alcohol, 0& per EECIPKS FOR TEX GALLONS EACH. ceut., and 5 gallons of water (see Xo. 5) ; distil from oft the water 4 gallons of flavored spirit ; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water ; fiJl up as it evaporates ; skim, mix, filter warm. (See No. 7.) 235. Hnile de Rhum. 2| ounces of maidenhair. 2f do. Ceylon cmnamon. Ground and cut ; add to the 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 Ko. V) ; skim, press, and filter ; ^heu 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 3 gallons of water; fill up as it evaporates (see Xo. V); add 8 ounces of imperial tea ; strain, press ; add 4 gallons of alco- hol, 95 per cent. ; filter warm. 237. Hnile de Yanille. (VaniUa Oil) 2 drachms of vanilla, cut and rubbed, with 1 ounce of sugar; add 13 drops of oil of roses; dissolve in 4 gallons of alcohol, 95 per cent. ; then add a syi'up made of 48 lbs. of KUgar boiled for 3 hom-s in 3 gallons of water, filling up it evaporates (see Xo. V) ; skim, mix, and filter warm. 238. Huile de Venus. (On of Tenua.) 5 ounces of carrot flowers. 6 do. green anise-seed. iiYPOCRAS A i/angi:lique. * 169 6 ounces of carawny-seed 15 oranges, only the yellow rind. Cut and ground; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5) ; distil from oif 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, filling up as it evaporates (see No. 7) ; skim, mix, and filter warm. 239. Huile de Violettes. (Violet Oil.) ' 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates (see No. 7) ; skim ; take from 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 cochineal. (See No. 94.) 240. Hydromel Vineux (Metheglin). (Wine Mead.) 16 lbs. of honey, dissolved in 9 gallons of water, heated to 84 degrees of Fahrenheit ; add ^ pint of good brcAvers' 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 fermen- tion keep the keg full with the balance of the liquor. When the fermentation is over keep it well bunged in a cool place. 241. Hypocras a I'Angelique. (A^ngeiica Hippocras) 10 ounces of angelica-root. 1 ounce of nutiiiegs. Ground; macerate for 2 days with 9 gallons of claret wine (see No. 5) ; then add 8 lbs. of sugar in powder, and f gallon of alcohol, 95 per cent. Filter, (See No. 3.) » 170 RECIPES FOR TEN GALLONS EACH. 242. Hypocras au Cedrat. (Cedrat Hippocras.) 10 cedrats, the rinds of them cut ; add ^ gallon of alco- hol, 95 per cent., and 9 gallons of good claret wine ; macer ate for 2 days (see No. 5) ; add 8 lbs. of sugar in powder; when dissolved. Filter. (See No. 3.) 243. Hypocras Framboise. (Raspberry Hippocras.) 3 lbs. of raspberries made to a pulp ; add 9 gallons of claret wine, and ^ gallon of alcohol, 95 per cent. Dissolve 8 lbs. of sugar in powder in it. Filter. (See No. 3.) 244. Hypocras au Genievre. (Juniper Hippocras.) 2^ lbs. of ground juniper berries ; macerate for 2 dayj with 9 gallons of claret wine, and J- gallon of alcohol, 91 per cent. (See No. 5.) Dissolve and add 8 lbs. of pow dered sugai'; strain and filter. 245. Hypocras aux Noyaux. (Noyau Hippocras.) 480 apricot stones. 240 peach do. Broken without touching the kernels ; macerate stones and kernels together for 2 days with 9 gallons of white French wine, and ^ gallon of alcohol, 95 per cent, (see No. 5) ; dissolve it in 8 lbs. of powdered sugar. Strain anr filter. (See No. 3.) 246. Hypocras Simple. 5 ounces of cinnamon. 2 drachms of cloves. 1 do. Mace. Ground ; macerate for 2 days with ^ gallon of alcohol, IMPEKIAL NECTAR. ITJ per cent, (see No. 5) ; add one drachm of essence of amber, and dissolve 8 lbs. of powdered sugar in 9 gallons of claret wine ; strain and filter. (See No. 3.) 247. Hypocras a la Vanille. (Vanilla nippocras.) 1 ounce of vanilla powdered with 8 lbs. of sugar. Dis solve them in 9 gallons of claret wine; add ^ gallon oi alcohol, 95 per cent. Filter. 248. Hypocras au Vin d' Absinthe. (Absinthe Hippo eras.) 2i lbs. of fresh wormwood ; macerate for 12 hours in 9 gallons of white wine (see No. 5), filter; add to this 40 lemons, the thin yellow rinds only. 40 cedrats. do. do. do. do. 5 ounces of anise-seed. 1 do. cloves. Ground and cut ; macerate the whole with i gallon of alcohol, 95 per cent. ; add 8 lbs. of powdered sugar ; strain and filter. (See No. 5.) 249. Hypocras a laYiolette. (Yioiet Hippocras.) 7^ ounces of orris-root. 1 do. cloves. Ground ; macerate for 2 days with 9 gallons of claret wine and ^ gallon of alcohol, 95 per cent, (see No. 5). Dis- solve in it 8 lbs. of powdered sugar ; strain, filter ; add 40 drops of essence of amber, and 40 drops of essence oi musk. 250. Imperial Nectar. 8 lemons, the yellow rinds only. 10 oranges. do. do. do. 172 RIXIPES FOJi TEN GALLUISS EACH. 6 ounces of Ceylon cinnamon. ^ do. mace. 8 do. star anise-seed. 8 do. coriander-seed. ^ do. juniper berries, i do. angelica-seed. ? Jracbms of Spanish safiron. Ground and cut; macerate for 10 days with 4 gallons of alcohol, 95 per cent., and 5 gallons of water (see No. 5). Distil from off the water 4 gallons of flavored alcohol, and add a syrup made of 20 lbs. of sugar boiled with 4i gallons of water ; when nearly cold mix in ^ gallon of rose-water. Filter, and color rose. (See Xo. 93.) 251. Instantaneous Beer. 9^ galloxi^ of water. ^ do. lemon-juice. 11 omice cf ginger powder. \ 10 lbs. of sugar. Dissolve and mix together ; contmue stirring while bottling (strong bottles) get corks, mallet and string at hand, then add, for each bottle separate, one drachm of bicarbonate of soda ; cork and string it quick. 252. Lait de Vieillesse. (Milk of Old Age.) 1 drachm of tincture oi Peruvian balsam mixed Avith 3 gallons of alcohol, 95 per cent. ; then add 20 lbs. of sugar, dissolved in 5^ gallons of water ; mix in } gallon of orange- flower water. Filter. (See No. 93.) - 253. Lait Yirginale. (Virgins Milk.) I ounce of oil of lemon, disolvo in 3 gallons of alcohol, 95 i>cr cent. ; add 20 lbs. of sugar dissolved in 5} gallons LEMONADE FOR BOITLING. 173 of water ; mix with it ^ gallon of vinegar a'.id | gallon oi lemon-juice. , Filter. 254. Lait de Vecchia. (Milk of Vecchia.) 1^ lb. of roasted cacao. I lb. of cinnamon. • } lb. of carrot-seed. Ground ; macerate for 24 hours with 3 gallons of alco hoi, 95 per cent, and 3i gallons of water (see 'No. 5). Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar dissolved in of gallons of water. Fil- ter. (See No. 3.) 255. Lemonade Effervescing. 10 ounces of powdered tartaric acid. 4 lbs. 6 oz., do. sugar. 1 drachm of oil of lemon mixed together ; k.-^p it dry; mark it No. 1. 10 ounces of bicarbonate of soda. 4 lbs. 6 oz. of powdered sugar. 1 drachm of oil of lemon mixed togethf^r ; kc^p dry ; mark it No. 2. Direction: | ounce of No. 1 in one tumbler of \vater ; dissolve | ounce of No. 2, put in another tum^>ler pi\:^ed, gives a splendid lemonade. 256. Lemonade for Bottling. 10 ounces of citric acid. 15 lbs. of sugar. )60 drops of oil of lemon. Rub the sugar with the oil of lemon ; mix in tlie powder ed citric acid, dissolve the whole in 9 {gallons of wnicr, 174: EECIPf:S FOE TEN GALLONS EACH. filter and fill it in soda-water bottles ; add to each bottle I drachm of bicarbonate of soda in pieces ; cork and string. 257. Lemonade, Plain, in Powder. (For Ten Gallons ) I lb. of tartaric acid in powder. 16 lbs. of sugar in powder. II drachm of oil of lemons. Rub and mix it well. 1 ounce of this powder makes ^ a pint of lemonade. 258. Life of Man. 2 drachms of oil of lemons. 11 do. oil of cloves. 27 drops of oil of mace. Dissolve in 3 gallons of alcohol, 95 per cent. ; then add 24 lbs. of sugar dissolved in 5i gallons of water ; filter ; color dark rose. (See No. 93.) 259. Liqueur a la Cambron. 64 grains of vanilla. 4 ounces of cinnamon. 4 do. orris-root. Ground; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 31 gallons of water (see No. 5) ; dis- til from off the water 3 gallons of flavored spirit; add 24 lbs. of sugar dissolved in 5i gallons of water ; filler ; color red. (See No. 93.) 260. Liqueur des Amis Reunis 8 ounces of orris-root. 1 do. of myrrh. LIQUEUR DE CANNELLE. 175 4 ounces of cinnamon. 64 grains of vanilla. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent, (see No. 5), and 3^ gallons of water distil from off the w^ter 3 gallons of flavored spirit ; mix with 24 lbs. of sugar dissolved in 5^ gallons of water; filter. (See No. 3.) 261. Liqueur des Braves. (Spirit of Mars.) 4 ounces of carrot-seed. 4 do. cardamom-seed. 8 do. roavSted cacao. 4 do. Ceylon cinnamon. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3^ gallons of water (see No. 5) ; dis- til from off the water 3 gallons of flavored spirit ; add 24 lbs. of sugar dissolved in 5^ gallons of water ; filter. (See No. 3.) 262. Liqueur de Cafe. (Spirit of Coffee.) 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 3i gallons of water ; add 3 gallons of alcohol, 95 per cent. ; filter. ^See No. 3.) 263. Liqueur de Cannelle. (Spirit of Cinnamon.) 2 lbs. of cinnamon, 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 Sjiirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter; color red. (See No. 93.) 176 RECIPES FOK 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. 95 per cent., and 3^ gallons of water (see No. 5) ; distil from olF the water 3 gallons of flavored spirit ; add 24 lbs. of sugar dissolved in 5^ gallons of water ; filter ; color yel- low. (See No. 91.) 265. Liqueur de Fleurs d' Oranges. (Spirit of Orange Flowers.) 1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4i gallons of Avater; mix with 3 gallons of alcohol, 95 per cent. ; filter. (See No. 1.) 266, Liqueur de FraiseS. (Spirit of Strawberries.) 10 lbs. of strawberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water ; strain, and add 3 gallons of alcohol, 95 per cent. ; filter. (See Nos. 3 and 7.) 267. Liqueur de Framboises. (Spirit of Raspberries.) 10 lbs. of raspberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent. ; filter. (See Nos. 3 and 1.) 268. Liqueur de Groseilles. (Spirit of Currants.) 10 lbs. of red currants, boiled for 5 minutes with a syru]> made of 24 lbs. of sugar, dissolved in 5i gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter. CSee Nos. 3 and 7.) LIQUEUIJ DE ROSES. 17 i 269. Liqueur de Mellisse. (Spirit of Lemon Balm.) J an ounce of oil of lemon balm, dissolved in 3 gallons of alcohol, 95 per cent. ; add 24 lbs. of sugar, dissolv'ed in 51 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 CuraQoa 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 saftron 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 boiUng water ; let them stand together till nearly cold ; take the skins off by pressing with the fin- gers ; 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, dis- solved in 5 gallons of water ; filter. (See No."3.) 272. Liqueur de Roses, (Spirit of Roses.) 5 lbs. of rose leaves. 3 ounces of cinnamon. 1 do. fennel-seed. The two latter ground ; naacerate for 24 hours with 3 178 KECIPES FOE TEN GALLONS EACH. gallons of alcohol, 95 per cent., and 4 gallons of watci (see No. 5). Distil over 3 gallons of flavored spirit ; add 24 lbs. of sugar dissolved in 5f gallons of water ; filter. Color rose. (See No. 93.) 273. Liqueur Stomachique. 6 ounces of orange peels. 4 do. lemon. 2 do. anise-seed. do. galanga-root. do. cinnamon. do. orris-root. do. basil. H do. large camomile flowers. 1 do. lavender flowers. 1 do. rosemary. 2 do. vanilla. do. nutmeg. do. mace. ± 2 do. cubebs. 1 do. cardamom. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent. ; and 4 gallons of water (see No. 5) ; distil from off the water 3 gallons of flavored alcohol, add 24 lbs. of sugar, dissolved in 5^ gallons of water; color red-yellow, with a tincture of saffron and cochi- ,neal. Filter. (See Nos. 91 and 93.) 274. Liqueur de The. (Spirit of Tea.) 24 lbs. of sugar and 5i gallons of water ; boil and skim, then add 8 ounces of the best Hyson tea; let it stand till nnarly cool, strain, press ; mix with it 3 gallons of alcohol, MARASQUIN DE FRAIf^KS. 179 95 per cent. Filter. (One ounce of tincture of Spanish saf- fron may do well.) 275. Lovage. 8 gallons of Holland 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 weW out, and dissolve 6 drachms of oil of cinnamon and 2 drachms of oil of caraway-seed ; filter. (See No. 3.) 276. Macaroni. 4 lbs. of bitter almonds. 8 ounces of cinnamon. 8 do. nutmegs. Ground ; macerate for 24 hours with 3 gallons of alcn hoi, 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 sugar, dissolved in 3^ gallons of water. Filter. (See No. 3.) 277. Marasquin de Goings. 48 quinces grated. 1 ounce of peach kernels broken. Macerate for 24 hours in gallons of alcohol, 95 per cent., and 3| gallons of water. Distil over 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 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 J 180 EECIPES FOK TEN GALLONS EACH. gallous of water (see No. 5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 1.) 279, Marasquin de Framboises. 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 syrup. (See No. 7.) 280. Marasq.Tiin 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. 5) ; distil from off the water 8 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 281. MarasqLiin de Peches. 12 lbs. of peaches made to a pulp ; only a few stones broken ; 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 syrup. (See No. 7.) 282. Marasquino di Zara. 9 lbs. of raspberries. G lbs. of sour red cherries. 3 lbs. of orange flowers. .Made to a pulp with stones; macerate for 24 hours witd 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water NOEDIIAECSER KORN BRAN NT W KIN. (see No. 5). Distil from oflf the water 3 gallons of flavored alcohol, and add 1 gallons of the whitest plain syrup. (See No. 7.) 283. Mirabolanti, Italian. 1 lb. of ground mirabolanti. ^ do. cardamom. 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 sugar dissolved in 5^ gallons of water ; filter. (See No. 3.) 284. Nectar des DieuX. (Nectar of Olympus.) 2 lbs. of honey. 1 do. coriander-seed, do. fresh lemon peel. 2 ounces of cloves. 4 do. st}rax calamita. 4 do. benzoin. Ground and cut ; macerate for 2 weeks with 3^ gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5) ; distil from ofl" the water 3 gallons of flavored spirit, and add 8 ounces of orange water, H drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5^ gallons of water ; filter ; color deep red. (See No. 93.) 285. Nordhaeuser Korn Branntwein. 45 drops of oil of star anise-seed. 6| drachms of acetic ether. V ounces^of St. John's bread (Johannisbrod). ^ drachm of Spanish saflVon. I do. gunpowder tea. 182 KKCIPES FOR TEN GALLONS EACH. 6 drachms of cinnamon. Cut, macerate, and dissolve for 2-1: hours with 5 gallons of the purest alcohol, 95 per cent, (see No. 5); then add 22^ grains tartaric acid dissolved in 5 gallons of water; color yellow; filter. (See Nos. 3 and 91.) 286. Oglio di Venere. (Oil of Yenus.) 1| lb. of cardamom. { do. graines d'ambrettes. } do. cinnamon. ^ do. myrrh. 16 oranges, the yellow rinds of. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., and 3i gallons of water (see No. 5) ; dis- til from off the water 3 gallons of flavored alcohol; add 24 lbs. of sugar dissolved in 5^ gallons of water ; sweet cil color ; filter. (See No. 3.) 287. Orange Nectar. 1 ounce of oil of neroly. 40 oranges, only the yellow rinds. Macerate for 8 days in 3 gallons of alcohol, 95 per cent, (see No. 5) ; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter; color yellow. (See No. 91.) 288. Orangeade. 40 oranges, the rinds only, powdered with 10 lbs. of sugar. 8 gallons of water. Dissolved and mixed together in a boiler or tub. 80 oranges, tlie juice only. rOKTER. 183 40 lemons, the juice only. Mix together, and add to the first mixture ; filter. 289. Parfait Amour. (Perfect Love.) 8 ounces of cedrat rinds. 4 do. lemon peels. |- do. cloves. Ground ; macerate for 24 hours with 3 gallons of alco hoi, 95 per cent., and 3| gallons of water (see No. 5) ; dis- til from ofi*the water 3 gallons of flavored alcohol ; add 30 lbs. of sugar dissolved in 5| gallons of water ; color deep red, and filter. (See Nos. 3 and 93.) 290. Porter, 2i gallons of brown malt. 3f ounces of hops. 2^ do. molasses. 3f do. liquorice. 6 grains of pimentum. 24 do. extract of Spanish liquorice. 1^ do. coculi indici. 22^ do, ginger. 3 do. heading, or extract of dark burned malt, i pint of coloring (see No. 88.) ^ do. half-burnt coloring. All substantial articles are to be ground ; then add 6 gal- lons of water at 144° of Fahrenheit, stir well together, let stand for 1^ hour ; draw off" the liquor as much as j-os- sible. Repeat the same operation with 3 gallons for the 2d and 3d time ; mix these liquors, boil them ; clarify with the white of 1 or 2 eggs ; cool as quick as possible to 50° of Fahrenheit (see No. 6) ; add i lb. of yeast, and fill up in casks when the fermentation is over. 184 KECIPES FOR TEy G A.LLONS EACH. 291. Porter en Cercles 11 pints of pale malt. 8^ pints of yellow malt. 4^ pints of brown malt. Ground; macerate for 1^ hour with 6 gallons of water at 144^^ of Fahrenheit (see No. 5) ; stir and mix it well ; let it stand covered for 1^ hour. Draw off the liquor as clear and as much as possible. Repeat a second or third time the same operation, only with 3 gallons each time. Mix these liquors ; boil and clarify with the white of 1 or 2 eggs (see No. 6) ; add 3 ounces of hops and ^ drachm of salt ; strain, and cool as quick as possible ; add | pint of yeast at 50° of Fahrenheit ; fill in cask, and let it ferment. 292, Punch, Imperial Raspberry Whiskey. 5 ounces of sweet almonds. 5 do. bitter do. Infused in boiling water ; then skin, and add 1\ ounce of powdered cinnamon, i ounce of powdered cloves, and 5 ounces of plain syrup (see No. 7) ; rub them fine ; boil in 7 gallons of water for 5 minutes ; strain, add when cool 2 gallons of whiskey, and one gallon of raspberry syrup (See No. 356.) 293. Punch, Kirschwasser. (Essence of.) 53^ lbs. of white sugar. 31 gallons of water. Boil to the crack (see Nos. 9 and 17) ; add 1| gallons of lemon juice ; stir till getting clear, then put it in a clean tub, add when cold 5 gallons of kirschwasser. Filter. (Se^ No. 3.) PUNCH, RDM. 185 294. Punch, d'Orsay. 24 lemons, the yellow rinds only. - 24 oranges, do. do. do. Cut; macerate for 24 hours with 4 gahons of fourtli- proof brandy (see No. 5) ; then make a syrup of 12 lbs. of sugar boiled (see No. 7) with 6 gallons of water and the juice of 24 oranges and 12 lemons ; skim and mix all together and filter. (See No. 3.) 295. t*unch, Regent. 14 lemons, the rinds only. 14 oranges, do. do. 18| drachms of ground cinnamon. 1 do. do. cloves. 2 do. do. vanilla. Cut ; macerate for 24 hours with 2 gallons of pure Cog nac, and 2 gallons of pure Jamaica rum (see No. 5). Strain, press, and add 12 lbs. of sugar, boiled with G gallons of water ; skim, and add to the syrup 2 ounces of green tea ; let it cool, and add the juice of GO lemons and 14 oranges. FUter. (See No. 3.) 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, 1^ gallon of Cognac, 1^ gallon of Jamaica rum, 2 gallons ot sherbet, mai-ascliino (see No. 329), and 1 gallon of maras- quino di Zara. (See No. 282.) 297. Punch, Rum. (Essence of.^ 531^ lbs. of sugar. 3| gallons of water. ISO RECIPES FOR TEN GALLONS EACH. Boiled to the crack (see Nos. 9 and 17) ; add 1| gallon of lemon juice (to the boiling sugar) ; stir till getting clear ; then put hi a clean tab, and when near cool add 5 gallons of good Jamaica rum. Filter. (See 'No. 3.) 298. Quatia. 1 lb. of quassia-root. 1 lb. of orange peel. Ground ; macerate for 24 hours with 3 gallons of alco- hol, 95 per cent., (see No. 5) ; 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 alcohol, 95 per cent. Filter. (See No. 3.) 00. Ratafia d'Angelique. (Ratafia of Angelica.) 1 2 ounces of angelica-root, cut. 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. 5). Filter. (See No. 3.) 01. Ratafia d'Anis. (Ratafia of Anise-seed.) 6f ounces of green 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 ^ gallons of water. Filter. (See No. 3.) KATAFIA DE FKAMBOISES. 187 302. Ratafia de Cafe. (Ratafia of CoEfee.) 10 lbs. of roasted Moclia coffee. Ground ; macerate for 8 days in 4 gallons of alcohol, 95 per cent, (see No. 5) ; strain ; add 20 lbs. of sugar dis- solved in 4f gallons of water. Filter. (See No. 3.) 303. Ratafia de Cassis. (Ratafia of Black Currants.) The juioe of 12 lbs. of black currants, boiled for 5 minutes with 20 lbs. of sugar, and 4J gallons of water, then add 4 g&llons of alcohol, 95 per cent. Filter. (See No. 3.) 304. Ratafia de CoingS. (Ratafia of Quinces.) 49 quinces, grated. Macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5) ; press ; add 20 lbs. of sugar dissolved in 4^ gallons of water. Filter. (See No. 3.) 305. Ratafia de Flenrs d' Oranges. (Ratafia of Orange Flowers.) 4| lbs. of fresh orange flowers. Macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5) ; strain, press ; add f of a gallon of double orange-flower water and 20 lbs. of sugar dissolved in 4 gallons of water. Filter. (See No. 3.) 306. Ratafia de Framboises. (Ratafia of Raspberries.) 12 lbs. of raspberries, the juice of them boiled for 5 min- utes with 20 lbs. of sugar; dissolve in 4| gallons of water; strain, add 4 gallons of alcohol, 95 per cent. Filter. (See No. 3.) ^ • 188 KECIPES FOR TEN GALLONS EACH. 307. Ratafia de Genievre. (Ratafia of Junipef ) 2 lbs. of juniper berries. ^ ounce of cinnamon. 1 do. coriander, i do. mace. Ground ; macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5) ; strain, add 20 lbs. of sugar dis- solved in 4f gallons of water. Filter. (See No, 3.) 308. Ratafia de Grenades. (Ratafia of Pomegranates.) 105 pomegranates ripe, cut; macerate for 8 days in 4 gallons of alcohol, 95 per cent, (see No. 5) ; strain, press, add 20 lbs. of sugar dissolved in 4f gallons of water. Fil- ter. (See No. 3.) 309. Ratafia de Grenoble. ^ ounce of Ceylon cinnamon. i do. cloves. I do. mace. 1^ lb. of cherry-leaves. 8 lbs. of black cherries. Ground ; macerate for 8 days with 4 gallons of alcohol, 95 pe'* cent, (see No. 5) ; add 20 lbs. of sugar dissolved in 5 gallons ot black wild-cherry juice. Filter. (See No. 3.) 310. Ratafia de GrOSeilleS. (Ratafia of Currants.) 12 lbs. of red currants, the juice of tliem boiled for 5 minutes with 20 lbs. of sugar, dissolved in 4i gallons of water; strain, add 4 gallons of alcohol, 95 percent. Filter (See No. 3.) RATAFIA DE NOYAUX. 189 311. Ratafia de Mares. (Ratafia of Blackberries.; Boil the juice of J 2 lbs. of blackberries for 5 minutes, with 20 lbs. of sugar dissolved in 4^ gallons of water ; strain, and add 4 gallons of alcohol, 95 per cent. Filter. (See No. 3.) 312. Ratafia de Neuilly. 25 lbs. of sour cherries (red with small stems). 10 lbs. of black cherries. 5 lbs. of red j^inks. Made to a pulp without breaking stones ; macerate for 2 weeks with 4\ gallons of alcohol, 95 per cent, (see No. 6) ; strain, press, and add one gallon of syrup and water up 10 10 gallons. 313. Ratafia de Noix. (Ratafia of Walnuts.) 420 unripe walnuts (in month of August.) 4^^ drachms of cloves. 41 do. mace. 41 do. Ceylon cinnamon. Ground and mashed ; macerate for 2 weeks with 4 gal- lons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; strain, press and add 2i gallons of Avhite plain syrup (see No. 7). Filter. (See No, 3.) 314. Ratafia de Noyaux. (Ratafia of Xojau.) 31 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 fbs. of sugar dissolved in 4J gallons of water. Filter. (See No. 3.) 190 RECIPES FOR TEX GALLON'S EACH. 315. Ratafia de Oillets. (Ratafia of Pinka.) 16 lbs. of pinks, the flower-leaves only. 1 ounce of Ceylon cinnamon. 1 do. cloves. 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. 316. Ratafia de Peaches. (Ratafia of Pe 'dies.) 12 lbs. of peaches (the juice of them). Let the liquid ferment for 8 days ; break the st?nes, and add to it a syrup made of 20 lbs. of sugar boiled for 5 minutes with 4|- gallons of water ; then add 4 gallons of alcohol, 95 per cent. Filter. 317. Ratafia de C^uatre Fruits. (Ratafia of Four Fruits.) 1 gallon of black cherry juice. 1 do. red currant do. 1 do. black do. do. 1 do. raspberry do. ^ an ounce of ground cloves. ^ do. coriander-seed. Macerate for 1 week with 4 gallons of alcohol, 95 per cent, (see No. 5) ; add 24 lbs. of sugar moistened and boiled with ^ a gallon of water ; mix boiling hot Filter. 318, Ratafia de Sept GraineS. (Ratafia of Sevea Seeds ) 3 ounces of dilhseed. 3. do. angelica-seed. KOSOLIO. 101 8 ounces of fennel-seed. 3 do. coriander-seed. 3 do. carrot-seed. ' 3 do. caraway-seed. 3 do. greei> anise-leed. Gi'ound ; macerate for 8 days with 4 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; add 2^ gallons of white plain syrup. Filter. (See Nos. 3 and 7.) 319. Rosa Bianca. (White Rose.) 40 drops of oil of roses. 65 do. tincture of musk. Dissolved in 3 gallons of alcohol, 95 per cent. ; add 20 lbs. of sugar dissolved in 5f gallons of water. Filter. 320. Rose Rouge. (Red Rose.) 40 drops of oil of roses. 40 do. tincture of musk. 24 do. oil of orange. Dissolved in 3 gallons of alcohol, 95 per cent., and add 20 lbs. of sugar dissolved in 5f gallons of water, and coloi rose. (See No. 93.) Filter. (See No. 3.) 321. Rosolio. 2 drachms of essence of vanilla. 13 drops of oil of roses. 57 do. essence of amber. Dissolved in 3 gallons of alcohol, 95 per cent., and add 20 lbs. of sugar dissolved in 5f gallons of water; color rose. (See No. 93.) Filter. ri:ciim:s fcr tkx gallons each. 322. Kosolio de Breslau. 2 drachms of essence of vanilla. 16 drops of oil of roses. 24 do. oil of neroly. ' 9 oranges, the juice of. Add 4 lbs. of dried figs, cut; boil the orange juice and figs together for 5 minutes in a boiler containing 20 lbs. of sugar and 5f gallons of water ; then press, strain, and add 3 gallons of alcohol, 95 per cent., having previously dissolved the essence and oils in it ; color rose. (See No. 93.) FUter. (See No. 3.) 323. Ruga. (Kue.) 2 lbs. of ruga, or rue. Macerate for 24 hours (see No. 5) with 3 gallons of alco- hol, 95 per cent. ; strain, press, and add 20 lbs. of sugar dissolved in of gallons of water. Filter. (See No. 3.) 324. Rum, Jamaica. 35 gallons of sugar scum, from refineries. 7 do. West India molasses. Dissolved in 35 gallons of water hot enough to get the mixture at 80° (degrees) heat; add 1 gallon of good brew- ers' yeast. When fermentation is over distil and add | of a gallon of plain syrup (see No. 7 ) ; color with oak bark ♦lark yellow. 325. Rum, Jamaica, Imitation. '7 lbs. of fragments of sugar canes. Macerate (see No. 5) for 24 hours with 6 gallons of alco- hol, 95 per cent., and 4 gallons of water; add 13 ounces of common salt; distil over 6 gallons of flavored spirit j SIIEKBET, MAKASQUINO. uAd 3 J gallons of water, J- of a gallon of white plain syrup (see No. 7); color dark yellow with oak bark. 326. Rum, St. Croix. (Santa Cruz Rum.) 62 lbs. of brown sugar dissolved in 40 gallons of boiling water; cool it down to 80° (degrees); add 1 gallon of brewers' yeast. When fermentation is over distil. 327. Sherbet, Currant. gallons of currant juice. 2 do. fresh calves'-feet jelly. 2 do. currant wine. 2 do. currant ratafia. 24 lbs. of sugar dissolved in the juice. Filter warm. (See No. 3.) 328. Sherbet, Lemon. 21 gallons of lemon juice. 2 do. . fresh calves'-feet jelly. 2 do. Madeira wine. 2 do. French brandy. 24 lbs. of sugar rubbed with the rinds of the lemons. Filter warm. (See No. 3.) 329. Sherbet, Marasquino. 2^ gallons of orange juice. 2 do. fresh calves'-feet jelly. 51 do. Marasquino di Zara. Filter warm. (See No. 3.) 9 KECIPES FOK TEN GALLONS FACIT. 330. Sherbet de Quatre Fruits. (SherW ^' Fo - F-.uta 2i gallons of cherry juice. 2 do. fresh calves'-feet jelly. 5 do. ratafia de quatre fruits. Filter warm. (See No. 3). 331. Sherbet, Raspberry. 2^ gallons of raspberry juice. 2 do. fresh calves'-feet jelly. 5 do. ratafia de framboises (raspberry) Filter warm. (See No. 3.) 332. Sherbet, Rum. 2^ gallons of lemon juice. 2 do. fresh calves'-feet jelly. 2 do. rum shrub. 2 do. Jamaica rum. 24 lbs. of sugar rubbed with the lemon rinds. Filter warm. (See No. 3.) 333. Shrub, Currant. 6f gallons of red currant juice. 40 lbs. of sugar. Boiled together for 8 or 10 minutes; let cool; add i J gallons of good French brandy. Filter. (See No. 3.) 334. Shrub, Lemon. 5i gallons of lemon cordial. _ • 31 do. do. juice. 1^ do. plain syrup (see No. 7)- Filter. (See No. 3.) SPRING BEKR. 195 335. Shrub, Raspberry. 3 J gallons of raspberry juice. 2 do. vinegar. 48 lbs. of sugar. Boiled and skimmed for half an hour ; when cold ad(3 gallon of good French brandy. Filter. (See No. 3.) 336. Shmb, Hum. 4 gallons of proof Jamaica rum. 1| do. plain syrup (see No. 1). tjf do. lemon juice. f do. water. Filter. (See No. 3.) 337. Soda Water. 10 gallons of water filled in a fountain receiver; add 8 J ounces of crystallized citric acid ; add 8^ ounces of bicar- bonate of soda in lumps or crystals; screw on the pipe quick ; shake it to dissolve. 338. Spring Beer. 3 small bunches of sweet fern. 8 do. do. sarsaparilla. 3 do. do. winter green, 3 do. do. sassafras. 3 do. do. prince pine. 3 do. do. spice wood. 8 gallons of water boiled down to 6 gallons of decoction or extract ; strain ; 4 gallons of water boiled down to 3 gallons of decoction, with ^ a lb. of hops; strain; mix the two extracts or decoctions together ; dissolve in them I'Ji) RECirES FOli TEN GALLONS EACH. 1 gallon of molasses, and, when cooled to 80° (degrees) heat, 1| lb. of roasted bread soaked in fresh brewers* yeast; fill up a 10-gallon keg; when fermentation is over mix with it the white of one egg beaten to froth ; bung it, and bottle when clear 339. Spruce Beer, 91 gallons of water boiled ; let it cool to 80° (degrees) heat, and then dissolve 9 lbs. of sugar in it, having pre- viously 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 hand- ful of brick powder and the white of 2 eggs beaten to a froth ; mix with the beer, and let it stand till clear, then bottle. 340. Stomachic Beverage. 1 0 gallons of boiling water. 10 ounces of cream of tartar. 15 do. ground ginger. 10 lemons, cut in slices. Macerate (see No. 5) together ; let it stand till nearly cold ; strain, press, and dissolve in it 15 lbs. of sugar, pre- viously rubbed together with i an ounce of the oil of cloves and i an oun^e of the oil of cinnamon ; • Ginger 37C " Escubac 458 Popular Books sent Freo of Postage at the Prices annexed. BOOKS ON WINES & LIQUORS. rpHE FREXCH WINE AND LIQUOR MANUFAC- TUllER. A Pra<^tical Guide and Receipt Book for the Liquor Merchant. Being » clear and compreheusivo Treatise on tlie Manufacture and Imitation of Brandy, Hum, Gin and Whisky, -with practical Obsci-vations and Rul(!3 for the Manufacture and Management of all kinds of Wine, by Mixing, Boiling and Fermentation, as practiced in Europe ; including complcta instructions for Manufacturing Champagne, Wine, and the most approved methods for making a variety of Cordials, Liquors, Punch, Essences, Bittera and Syrups, toijothcr with a number of Recipes for Fincing, Fla- T-'Aring, Filtering, and Coloring Wines and Liquors, and instructions for Restoring au BURLESQUE ORATIOAS. Also, containing Humorous Lectures, Ethiopian Dialogues. Plantation Scenes, !Negro Farces and Burlesques, Laughable Interludes and Comic Recitations, interspersed with Dutch, Irish, French, and Yankee Stories. Compiled and Edited by John F. Scott. This book contains some of the best hits of the leading negro delineators of the present time, as well as mirth-provoking jokes and repartees of the most celebrated End-Men of the day, and specially designed for the introdution of fun in an evening's entertainment. 16mo., 188 pp., paper cover, price 30 cts. Bound in boards, illuminated 50 cts. PROST'S DIALOGUES FOR YOUNO FOLKS. A collection of Original Moral and Humorous Dialogues. Adapted to the use of School and Church Exhibitions, Family Gatherings and Juvenile Celebrations on all occasions. By S. A. Frost, author of "Frost's Original Letter-Writer," etc. This collection of Dialogues is just what hr.s long been wanted — it contains a variety that will suit every taste; some of the subjects are humorous, some satirical, hitting at the follies of vice and fashion, while others are pathetic, and all are entertaining. A few of the Dialogues are long enough to form a sort of little drama that interest more advanced scholars, while short and easy ones abound for the use of quite young children. Most of the Dialogues introduce two or three charaoters only, but some require a greater number. Paper cover, price 30 cts. Bound in boards, cloth back, side in colors 50 cts. Send Cash Orders to DICK & FITZGSRALJ). New Yorlc. Popular Books sent Free of Postage at the Prices annexed. HOOK OF HOUSEHOLD PETS. Containing valuable -■-^ Instructions about the Diseases. Breeding, Training and Management of the Canary, Mocking Bird. Parrot, and other domestic pets ; together with a Compre- hensive Treatise on the Principle and Management of the Salt and Fresh Water Aquarium. Illustrated with 123 fine wood cuts. Bound in boards, cloth back, price 50 cts. Bound in cloth, gilt side 75 cts. ATHLETIC SPORTS FOR BOYS. A Repository of ■^-^ Graceful Recreations for Youth, containing clear and complete instructions in Gymnastic and Limb Exercises, and the manly accomphshmeuts of Skatiu"-, Swimming, Rowing, Sailing, Horsemanship, Ruling", Dri\-ing, Angling, Fencing aiid Broadsword. The whole splendidly illustrated with 194 fine wood-cuts and diagrams. Bound in boards, with cloth back, price 7.5 c-tsi Bound in cloth, gilt side $1 00 HTHE PLAT-ROOM ; or, In-Door Games for Boys and Girls. Including Round Games and Forfeits, Slate and Board Games ; also numerous Table and Toy Games, together with a large collection of Evening Amuse- ments, Comprehending Comic Diversions, Parlor Magic, Tricks with Carcls, Scien- tific Recreations and Puzzles. Profusely illustrated vrith 197 fine wood-cuts. Bound in boards, with cloth back, price , .10 cts. Bound in cloth, gilt side 75 cts. rPHE PLAY-GROUXD ; or, Out-Door Games for Boys. A Book of Healthy Recreations for Youth, coutiiiuing over a hundred Amuse- iXients, including Games of Activity and Speed, Games with Toys, Marbles, Tops, Hoops, Kites, Archery, Balls ; with Cricket, Croquet and Base-Ball. Splendidly il- lustrated with 124: fine wood-cuts. Bound in boards, cloth back, price 50 cts. Bound in cloth, gilt side 75 cts. The above four books are abridi;od from our larceraml more complete work, entitled, " Tbe American Boy's Book of Spoi ls and Games." All -t{ them have rich illumiuated co\er». rVRE PARLOR MAGICIAN ; or, One Hundred Tricks for the Drawing-Room. Abridged from our larger work on Tricks, entitled, " The Secret Out" Coutaiuing an extensive and miscellaneous Collection of Con- j ruling and Legerdemain ; Sleights vdth. Dice, Dominoes, Cards, Ribbons, Rings, Fruit, Coins, Balls, Handkerchiefs, etc., all which may be Performed in tlie Parlor or Drawiug-Room, -without the aid of any apparatus ; also, embracing a choice vari- ety of Curious Deceptions, which may be performed -ft-ith the aid of simple appa- ratus ; the whole illustrated and clearly explained, with 121 engravings. Paper covers, price 30 cts. Bound in boards, %vith cloth back 50 cts. TluOK OF RIDDLES and 500 Home Amuse- iiieiits. Containing a Choice and Curious Collection of Riddles, Charades, Enigmas, Rebuses, Anagrams, Transpositions, Conundrums, Amusing Puzzles, Queer Sleights, Recreations in Arithmetic, Fireside Games, and Natural Magic, em- bracing Entertaining Amusements in Magnetism, Chemistry, Second Sight, and Simple Recreations in Science, for Family and Social Pastime, illustrated with sixty engi-avings. Paper covers, price .30 <•< Bound in boards, vdth. cloth back 50 ctso rPHE BOOK OF 500 CURIOUS PUZZLES. Contain- ing a large collection of Entertaining Paradoxes, Perplexing Deceptions in Numbers, and Amusing Tricks in Geometry. Illustrated with a great variety of eu- gra-vings. This book will have a large sale. It will furnish fun and amuserneut for a whole winter. Paper covers, price 30 cts. Bound in boards, with cloth back 50 ct ^. YALE COLLEGE SCRAPES; or, How the' Boys Go It at New Haven. Containing accounts of all the famous " Scrapes " and " Sprees," cf which students of old Yale have been guilty for the last quarter of a century. 25 cts. Siena Casli Oi-deis to DICK & tJ'ITZGERAL.D, New Yorlc. Popular Books sent Free of Postage at the Prices annexed. HANK CONVERSE'S COMPLETE BANJO IN- STUfJCTOR, WITHOUT A MASTER. Containing a choice selection of Banjo Solos, Hornpipes, Reels, Jigs, Walk-Arounds, Songs and Baujo BtoricH, progressively arranged and plainly explained, enabling the learner to become a i^rolicient banjoist "without the aid of a toachcr. The necessary explanations accompany each tune, and aie placed under the notes on each page, i>lainly showing the string required, the finger to ba vised for stopping it, the juanncr of striking, and the number of times it must bo sounded. This is all arranged and explained ia so clear a manner, and the method is so simple and easy to learn, that it may bo readily comprehended at a glance by any person, even of very limiVid understanding. The IxsTRUCTon is illustrated with diagrams and explanatory symbols. 100 pages, bound in boards, cloth back, price 50 cts. A OF DANCING WITHOUT A MASTER ; or ■^-^ Bail T^oom Guide and Instnictor. To which is added Hints on Etiquette ; also, iho Figures, Music, and Necessary Instructions for the performance of the most Modern and Improved l^anccs. By Eow/iRd Fekhero. This work also contains 105 pages'of the Choicest Music, arranged for the piano-forto by the most celebrated professors. The music alone, if purchased in separate sheets at any of the music stores, would cost ten timea the price of the book. Price $1 50. mHE LADIES' COMPLETE GUIDE TO CROCHET, FANCY KNITTING AN!) NEEDLK-WORK. Containing an explanation of all the technical terms and characters us3d in all -descriptions of Crochet and Fancy Knit- ting Patterns — with concise directions so clearly explained that any one can learn, by this book alone, to execute the most difficult kinds of Crochet and Knitting. Al- tso. full instructions for sli kinds of fine Needle-Work, Edgings, Insertions, &c., &c. The instructions are Illustrated by engravings, and there are several bheets of pat- terns for Crochet, Lace, &c. By Mbs. Akn S. Stephens. Bound in cloth, gilt side, price , • $1 25, ?TME BOOK OF 1,000 TALES AND AMUSING AD- VENTURES. Containing over 300 engravings and 450 pages. This book is crammed full of narratives and adventures of Travelers, the romantic tales of the Celebrated Warriors, Amusing Stories in Natural History, besides a thousand things relating to curiovis tricks, entertaining sports, pastimes and games. In this capital work we have our old friend, Peter Parley, again, and he tells his stories as well as ever. Price - $1 50. rr^WE LADY'S MANUAL OF FANCY WOEK. A Complete Instructor in every variety of Ornamental Needle- Work, with a list of materials and hints for their selection ; advice on making up and trimming. By Mrs. Pullan, Director of the Work-Table of Frank Leshc's Magazine, etc. Illustra- ted with over 300 engravings, by the best artists, with eight large pattern plates, el- egantly printed in colors, on tinted paper. Large octavo, beautifully bound in cloth, with gilt side and back stamp, price ^ $^00 ANECDOTES OF LOYE. Being a true account of the' most remarkable events connected with the History of Love in all ages and among all nations. By Lola Montez. These romantic and suiTprising anecdotes really contain all the most tragic and comic events connected with the history of the tender passion among all nations and in all ages of the world. Large 12mo., cloth, price $1 50. mME DICTIONARY OF LOYE. Containing a Defini- tion of all the Terms used in Courtship, with rare quotations from poets of all nations, together with specimens of curious Model Love Letters, and many other interesting matters appertaining to Love, never before published. 12mo., cloth, gil '; side and back, price $1 50 . f