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

BEAlsDY, GEUKEWALD.

121

59. Brandy, Domestic.

60 drops ofoil ofCognac. 3 draclims of oiTis-root poTrder. 1 drachm offinely-cut vanilla.

Macerate in 4 ounces of alcohol, 95 per cent., in a warm place,for 24 hours (see No. 5); filter, and then add to it 9^ gallons of fourth-proof spirit (purest quality), and pints of white plain syi-up(see No.T). Color pale or dark with coloring (see No. 88). ^ 60. Brandy, French. 1 gallon ofgenuine Otavd brandy. 8^ gallons offourth-proofspirit (pure). i gallon of pure white plain syrup (see No.7). Color dark or pale with coloring (see No. 88). 61. Brandy, G-inger. i lb. of white ginger, cut and washed. lbs. of sugar, boiled for ten minutes with 3 gallons of water; strain; then add 7gallons offourth-proofspirit. Color pale yellow (see No. 91).

62. Brandy, Grunewald.

^ lb. of orange peel. ^ lb. ofcentaurium. 1 oz. ofginger. 1^ oz. of calamus-root,

do. blessed thistle.

'1 oz. of wormwood, do. trefolii.

1^ drachm of oil ofcloves. 1^ do. oil ofcinnamon. f do. oil of peppermint, gallons of alcohol, 95 per cent. 6