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

BEANDT, CAEMBSTATTVE. 119 proof spirit and 6 lbs. of rectifier's cbarcoal. Distil over to 50 per cent.; then mix 3 jjiuts ofwhite plain syrup (seo No.7), and as much water as to get 10 gallons. 51. Brandy, Blackberry. ^ ounce ofcinnamon. do. cloves. J do. mace. •J- do. cardamom. Ground to a coarse powder; add to 16 lbs. of black berries, mashed, and 5 gallons of alcohol, 95 per cent. Macerate for two weeks (see No. 5); press it; then add 10 lbs. ofsugar, dissolved in 3^ gallons of water. Filter (see No. 3),

52. Brandy, British.

1 ounce ofcatechu. ■I- drachm of vanilla, finely powdered.

1 gallon of fine good Cognac and 9 gallons of pnre Color pale or dark (see No. 88.)

Add proof spirit

53. Brandy, Calamus.

^ drachm of oil of lemon, i ounce of oil of calamus. 5 drops of oU of coriander.

Dissolve in gallons of alcohol, 95 per cent.; then add 6 gallons of water, and i gallon white plain sjTup (see No. 7). Flesh-color with tincture of saffron and cochineal (see Nos. 91 and 93). 54. Brandy, Carminative.

1^ drachms of oil of calamus. 16 drops of oil of anise-seed. 32 do. do. orange.

■ ohis