1864 Bar Tender's Guide price $2 00 by Jerry Thomas

112 EECIPES FOE TEi^ GALLONS EACH.

29. Angelica Brandy.

4 ounces ofpimpineUa root. 12 do. angelica do. 2 do. lavender flowers. I

Ground and made a tincture, with one quart ofalcohol, 95 per cent.; add the tincture to 4 gallons of the alcohol, and 6 gallons of water. Filter. Color pale hrown with sugar-color.(See No.88.)

30. Anise-seed Brandy.

- 24 drachms ofoil ofanise-seed.

t

i do. do. star anise-seed. Dissolved in 4i gallons ofalcohol,95 per cent.; then add ^ of a gallon of fine white sjrup(iVi^o. 7), mixed with 5 gallons of water. Filter. Color whitey 3 drachms of oil of auise seed. Dissolved in 2^ g.allons of alcohol, 95 per cent.; then add 21 gallons of fine white syrup (see ISTo. 7), mixed with gallons of water. Filter. Color white. 31. Anise-seed Cordial.

32. Anisette de Bordeaux.

2^lbs. ofground"anise-seed. 21 ounces of ground coriander-seed. 7 do. do. Ceylon cinnamon. 7 pints ofalcohol, 95 per cent. 20 do. water. ^

Distil the 7 pints of alcohol from offthe water, and mix the 1 pints of flavored alcohol with 20 pints of alcohol, 95