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

124 EECIPES FOR TEN GALLONS EACH.

71. Brandy,Stomach.(Green.)

A lb. of cubebs. 2^ ounces of centauiTum. lA do. trefolii. 2 do. cassia buds. Ground to coarse powder; macerate for one week in gallonsofalcohol,95 percent. (See No.5.) Filter,then add A drachm of oil ofrosemary. / 4 do. oil of sasxe. do. oil of camomile. do. oil of peppermint.

oil of spearmint. oil of lavender. oil of caraway. oil of origanum.

do. do. do. do. do. do. do. do.

1 j■

X 2 1 4 A 4

oil of lemon.

oil of coriander-seed.

X 4 i 4

oil of anise-seed.

a 8 oil of fennel-seed. After being dissolved, add 4 lbs. of sugar dissolved in 6 gallons of water. Color green with tincture of indigo and saffron. (See No. 90.) 72. .Brandy, Stomach. (White.) A drachm of oil of anise-seed. ^ do. oil of coriander seed. ^ do. oil of spearmint. 1 do. ' oil of orange, do. oil of cloves. } do. oil of cinnamon. 2 do. oil of calamus. Dissolve in 4f gallons of alcohol, 95 per cent.; 5aiis.ed with 4 lbs. of sugar, dissolved in 5 gallons of water. Filter. (See No. 3.)