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

120

RECIPES FOR TEN GALLONS EACH.

16 drops of oil of coriander. 16 do. do. lemon balm.

Dissolve in 4|gallons ofalcobol, 95 per cent.; then add 6 gallons of vater and | gallon white plain syxup (see No. 7). Color yellow (see No. 91).

55. Brandy, Caraway.

ounce of oil of caraway-seed. 80 drops ofoil ofanise-seed. 5 drops of oil of coriander-seed.

Dissolved in gallons of alcohol, 95 per cent.; then add 5 gallons ofwater and I gallon of white plain syrup (see No. 7). 56. Brandy, Cherry. 16 lbs. of black cherries, mashed with the stones. 5 gallons ofalcohol, 95 per cent. Macerate for two weeks(seeNo. 5); press it; then add 10 lbs. ofsugar, dissolved in 3|gallons of water. Filter (see No.3). 57. Brandy,Cinnamon. ounce of oil ofcinnamon. 32 di'ops of oil of cassia-buds. 32 do. oil of cloves. Dissolve in 4^ gallons of alcohol, 95 per cent.; then add 4|gallons of water and ^ gallon of white plain syrup (see No.7). Color brown (see No.88). 44 drachms of oil of cloves. ^ drachm of oil ofcinnamon. - - Dissolve in 4|gallons ofalcohol, 95 per cent.; then add 45 gallons of water and i gallon of white plain syrup (see No. 7). Color dark-brown (see No.88). '58. Brandy,Cloves.