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

116 EEC5IPE8 FOE T33N GALLONS EACH.

1^ onnce of calamus root. 1^ do. angelica root. 1^ do. galanga root. J do. quassia wood. 2} do. gentian root. 3 drachms of nutmegs. 3 do. cloves.

Ground to coarse powder; macerate with 4^ gallons of alcohol,95 per cent.,for two weeks, or disjilace (see Nos. 4 and 5); add 4} lbs. of bl•o^vn sugar, boiled,and clarified with 54 gallons of pure water (see No. G); color it with ounces of sugar coloring, dark brown. (See No. 88.) Filter.

43. Bitters,Essence.

lb. of orange peel, lb. oforange apples.

14 lb. of gentian root. 1-2- lb. of lemon peel. Ground to coarse powder; macerate or displace with gallons of alcohol, 95 per cent.,mixed with 2|gallons of water. Filter. (See Nos. 3,4 and 5.)

44. Bitters, Hamburg.

2 ounces of agaric. 5 do.

cinnamon.

do. cassia buds.

4

grains of paradise. quassia wood. cardamom seed.

do.

i 3

do.

do.

i

gentian root.

do.

3

orange apples, dried.

do. doT

3

orange peel. Ground to coarse powder; macerate with 44 gallons of