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

118

RECrPES FOE TEN GALLONS EACH.

^Ib.of galanga. i do. orange peel, i do. lemon peel.

Ground to coarse powder; macerate Avitli 4f gallons of alcohol,95 per cent,(see Ko.5); then add a syrup madeof gallons of water, and 12 lbs. of sugar. (See No.7.) Filter. (See No.3.)

48. Bitters, Stoughton.

8 lbs. of gentian root. 6 do. orange peel. 1|- do. snake root (Vij-giuia).

4" do. American saffi'on. 5 do. red sauriders wood. Ground to coarse powder; displace with 10 gallons of 4th proof spii-it. (See No. 4.)

49. Brandy, Angelica.

1^ lb. ofangelica root, ounces ofcinnamon. 1^ do. lavender flowers. 1^ do. liquorlce-root.

Ground to coarse powder; then add to 10 gallons of proof spirit and 6 lbs. of rectifier's charcoal. Distil over to 50 per cent.; "then mix 3 pints of white plain syrup (see No. 7),and so much of water as to get 10 gallons in the whole.

50. Brandy, Anise-seed.

i- ^

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