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

X18

EECIPE8 FOE TEN GALLONS EACH.

X lb.of galanga. i do. orange peel. I do. lemon peel.

Ground to coarse powder; macerate with 4f gallons of alcohol,95 per cent,(see No.5); then add a syrup madeof 4^ gallons of water, and 12 lbs. of sugar. (See No.7.) Filter. (See No.3.)

48. Bitters, Stonghtbn.

8lbs. of gentian root. 6 do. orange peel. IL do. snake root(Yirginia).

^ do. American saffi-on. i do. red saunders wood. Ground to coarse powder; displace with 10 gallons of 4th proof spirit. (See No.4.)

49. Brandy, Angelica.

ii lb. ofangelica root. 2|oimces ofcinnamon.

do. lavender flowers.

IL do. liquorice-root. Ground to coarse powder; then add to 10 gallons of proofspirit and 6 lbs. of rectifier's charcoal. Distil over to 50per cent.; then mix 3 pints of white plain syi-up(see No.7),and so "much of water as to get 10 gallons in the whole.

50. Brandy, Anise-seed.

3lbs. ofanise-seed. 2 ozs. ofcaraway seed. 3 ozs. oforris-root. Ground to a coarse powder; then add to 10 gallons of