1862 The Bartender's Guide price $2,50 by Jerry Thomas

lis

RECIPES FOR TEJSI UALLv^xNb

CH.

J lb. of galanga.

do. orange peel.

I

I do. lemon peel. Ground to coarse iDOwder; macerate witi

t^ gallons oi

made »

alcohol, 95 per cent, (see Xo. 5) ;

then add a syni^-^

4| gallons of water, and 12 lbs. of sugar.

(See

7.)

(See No. 3.)

Filter.

Bitters, Stoughton.

48.

8 lbs. of gentian root. 6 do. orange peel. II do.

snake root (Yu'ginia).

American saffron.

do.

^

J ' red saunders wood. Ground to coarse powder ; do.

displace with 10 gallons ot

(See No. 4.)

4th proof spirit.

49. Brandy, Angelica.

1^ lb. of angelica root. ounces of cinnamon. 2-\

lavender flowers.

do.

1\ 11

do. liquorice-root. Ground to coarse powder; then add to 10 gallons ol proof spirit and 6 lbs. of rectifier's charcoal. Distil over to 50 per cent. ; then mix 3 pints of Avhite plain syrup (see No. T), and so much of water as to get 10 gallons in the whole.

50. Brandy, Anise-seed.

3 lbs. of anise-seed. 2 ozs. of caraway seed. 3 ozs. of orris-root. Ground to a coarse powder; then add to 10 gallons ol