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

BliANDY, CAKMINATIVE.

119

Distil over

proof spirit and 6 lbs. of rectifier's charcoal.

then mix 3 pints of white plain syrup (see

to 50 per cent. ;

and as much water as to get 10 gallons.

No. 7),

51. Brandy, Blackberry.

^ ounce of cinnamon.

cloves.

do.

I

mace.

do.

\

\ cardamom. Ground to a coarse powder ; add to 1 6 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. of sugar, dissolved in 3f gallons of water. Filter (see No. 3). do.

52. Brandy, British.

1 ounce of catechu, i drachm of "v

anilla, finely powdered. Add 1 gallon of fine good Cognac and 9 gallons of pure proof spirit. Color pale or dark (see Xo. 88.)

53. Brandy, Calamus.

^ drachm of oil of lemon. ^ ounce of oil of calamus. 5 drops of oil of coriander. Dissolve in 4f gallons of alcohol, 95 per cent. ; then add 5 gallons of water, and \ gallon white plain syrup (see No. 7). Flesh-color with tincture of safii'on and cochineal (seo Nos. 91 and 93).

54. Brandy, Carminative.

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