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

KECIPE9 FOB TEN GALLONS I

120

16 drops of oil of coriander. 16 do. do. lemon balm.

Dissolve in 4J gallons of alcohol, 95 per cent.; then add 5 gallons of water and | gallon white plain syrup (see No. 7). Color yellow (see No. 91).

55. Brandy, Caraway.

1 ounce of oil ofcaraway-seed, 30 drops of oil of anisc-seed. 5 drops of oil of coriander-seed.

Dissolved in 4^ gallons of alcohol, 95 per cent.; then add 5 gallons of water and gallon of white idain syrup (see No. 7). 56. Brandy, Cherry. 16 lbs. of black cherries, mashed with the stones. 5 gallons of alcohol, 05 2)cr cent. y Macerate for two weeks(see No. 5); pressjit; then ftdd 10 lbs. ofsugar, dissolved in 3f gallons of water. Filter (see No.3). 57. Brandy,Cinnamoh.

1 ounce of oil of cinnamon. 32 drops of oil of cassia-buds. 32 do. oil of cloves.

Dissolve in 4f gallons of alcohol, 95 per cent.; then add 4f gallons of water and | gallon of white plain syrup (see No. 7). Color brown (see No. 88).

58. Brandy,Cloves.

41 drachms of oil of cloves. 1 drachm of oil of cinnamon.

Dissolve in 4;^ gallons of alcohol, 95 per cent.; then add 4f gallons of water and i gallon of white plain syrnp (see No.7). Color durk-browii (see No. SB).