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

jrecipp:s fur ten gallons each.

120

16 tlrops of oil of coriander.

1 lemon balm- Dissolve in 43 gallons of alcohol, 95 per cent. ; 6 do. do.

then add

5 gallons of water and \

gallon white plain syrup (see No.

Color yellow (see No. 91).

7).

55. Brandy, Caraway.

^ ounce of oil of caraway-seed. 30 drops of "oil of anise-seed. 5 drops of oil of coriander-seed. Dissolved in 4f gallons of alcohol, 95 per cent. ; then add 5 gallons of water and { gallon of white plain syrup (see No. 7). 56. Brandy, Cherry. 16 lbs. of black cherries, mashed with the stones. 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).

57. Brandy, Cinnamon.

^ ounce of oil of cinnamon. 32 drops of oil of cassia-buds. 32 do. oil of cloves. Dissolve in 4 1

gallons of alcohol, 95 per cent. ; then add 43 gallons of water and i gallon of white plain syrup (see No. V). Color brown (see No. 88).

58. Brandy, Cloves.

4i drachms of oil of cloves. 1 drachm of oil of cinnamon. Dissolve in 4^ gallons of alcohol, 95 per cent. ; then add 43 gallons of water and i gallon of white plain syrup (see No. V). Color dark-brown (see No. 88).