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

119

BEAITDY, CAKiUNATIYE.

proof spirit and 6 lbs. of rectifier's cbarcoal. Distil over to 50 per cent.; then mix 3 pints ofwhite plain syrup (see ifo. 7), and as much water as to get 10 gallons.

51. Brandy, Blackberry.

ounce ofcinnamon. I do. cloves. ^ do. mace. 1 do. cardamom.

Groimd to a coarse powder; add to 16 lbs. of black berries, mashed, and 5 gallons of alcohol, 95 per cent. Macerate for two weeks (see JTo. 5); press it; then add 10 Ihs. ofsugar, dissolved in 3f gallons of water. Filter (see No. 3).

52. Brandy, British.

1 ounce of catechu. I" drachm of vaniUa, finely powdered. Add 1 gallon offine good Cognac and 9 gallons ofpure proofspirit. Color p.ile or dark (see No. 88.)

53. Brandy, Calamus.

^ drachm of oil oflemon. ^ ounce of oil ofcalamus. 5 drops of oil of coriander.

Dissolve in 4|gallons ofalcohol, 95 per cent.; then add 5 gallons of water, and i gallon white plain syrup(see No. 7). Flesh-color with tincture ofsaffron and cochineal(see Nos.91 and 93). 54, Brandy, Carminative.

li drachms of oil ofcalamus. 16 drops of oil ofanise-seed. 32 do. do. orange.

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