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

BRANDT, GEUNBWALD.

121

69. Brandy, Domestic.

60 drops ofoil of Cognac. 3 drachms of orris-root powder. 1 drachm offinely-cut vanilla.

Macerate in 4 ounces of alcohol,95 per cent.,in a warm place, for 24 hours (see Ko-.S)j filter, and then add to it 9f gallons of fourth-proof spirit (purest quality), and pints of white plain syi'up(see No.V). Color pale or dark with coloring (see No. 88).

60. Brandy, French.

1 gallon ofgenuine Otard brandy. ^8,gallons offourth-proof spirit (pure). ^ gallon of piu-e white plain syrup (see No.7). Color dark or pale with coloring (see No.88).

61. Brandy, G-inger. ^lb. of white ginger, cut and washed.

7^ lbs. of sugar, boHed for ten minutes witb 3 gallons of water; stmin; then add 7 gallons offourth-proof spirit. Color pale yellow (see No.91).

62. Brandy, Grunewald,

J lb. oforange peel. i lb. of centaurium. 1 oz. ofginger.' 1^ oz. ofcalamus-root. 1^ do. blessed thistle. 1 oz. of wormwood. I do. trefolii. drachm of oil of cloves. II do. oil ofcinnamon. I do. oil of peppermint. 4|gallons ofalcohol, 95 per cent. 6