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

BEAiST>T SPICE.

123

• Dissolve in gallons of alcoliol 95 per cent., tlien add 2^ lbs. ofsugar dissolved in 5i gallons of water. Filter. (See No. 3.)

67. Brandy, Peach.

18 lbs.of peaches mashed with thestones,macerate them for 24 hours with 4^ gallons of alcohol, 95 per cent,(see No.5), and 4 gallons of water. Strain, press,and filter; add 5 pints of white plain syimp. (See No. 7.) Color dark yellow with coloring. (See No.88.)

68. Brandy,Peppermint.

ounce of oil of peppermint (English). Dissolve in 4f gallons of alcohol, 95 per cent.,then add 4J lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.)

69. Brandy, Raspberry.

4 gallons of raspberry juice, 4a gallons of alcohol, 95 per cent., macerate for 2 clays (see No. 5), then add gallon of white plain syrup (see No. 7). Filter.

70. Brandy, Spice.

2^ ounces of cinnamon, f do. cloves. J do. cardamom. 1 do. galanga root. 1 do. ginger.

Ground to a coarse powder; macerate it for a week with 10 gallons of good French brandy. (See No.5). Filter.