1862 Bar Tender's Guide price $1.50 by Jerry Thomas

112 EEOrPES FOR TE^ GALLONS EACH.

29. Angelica Brandy.

4 oimces ofpimpinella root. 12 do. angelica do. 2 do. lavender flcvvera.

Ground and made a tincture, with one quart ofalcohol, 95 per cent,j add the tincture to 4 gallons of the alcohol, and 6 gallons of water. Filter. Colorpale brown with sugar-color.(See No.88.)

30, Anise-seed Brandy.

2^ drachms ofoil of anise-seed.

do. do. star anise-seed. Dissolved m4r gallons ofalcohol,95 per cent.; then add J of a gallon of fine white plain syrup (see No. 7), mixed with 5 gallons of water. Filter. Color white.

31. Anise-seed Cordial,

3 drachms ofoil ofanise-seed. Dissolved in gallons of alcohol, 95 per cent.; then add 2|- gallons of fine white syi'up (see No. 7), mixed with 4A gallons of water. Filter. Color white.

32. Anisette de Bordeaux.

2^lbs. ofground anise-seed. 2\ ounces of ground coriander-seed. 7 do. do. Ceylon cinnamon. 7 pints ofalcohol, 95 per cent. 20 do. water.

Distil the 7 pints ofalcohol from offthe water, and miv the 7 pints of flavored alcohol with 20 pints of alcohol, 95