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

BKAimY SPICE. 123 Dissolve in 43 gallons of alcoliol 95 per cent., tlien add 2^ lbs. of sugar dissolved in 5|- gallons of water. Filter. (See Ko. 3.) 67. Brandy, Peach. 18 lbs. of peaches mashed with the stones, macerate them for 24 hours with 43 gallons of alcohol, 95 per cent, (see No. 5), and 4 gallons of water. Strain, press, and filter; add 5 pints of white plain svtup (See Ko. 7.) W ^ Color dark yellow with coloring. (See No. 88.) 68, Brandy, Peppermint. i ounce of oil of peppermint (English). Dissolve in 43 gallons of alcohol, 95 per cent., then add 4|- lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.) 69. Brandy, Raspherry. 4 gallons of raspberry juice, 43 gallons of alcohol, 95 per cent., macerate for 2 days (see No. 5), then add 1^ gallon of white plain syrup (see No. 7). FUter.

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70. Brandy, Spice.

23 ounces of cinnamon, f do. cloves. I do. cardamom. 1 do. galanga root. 1 do. ginger.

Ground to a coarse powder; macerate it for a week with 10 gallons of good French brandy. (See No. 6). Filter.