1867 The American Barkeeper by a Practical Liquor Manufacturer

32

THE AMtHKAX UAUEEEI'fR.

ST. GROJX RUM. Pure spirit r>0 gals; while sugar 10 lbs; catccliu 3 oz; essence of vanilla 2 oz: acetic acid .3 oz; tinctiire grains paradise 1 quart; A oz snlplmric acid;.Jamaica mm 2gals. STOUGIITOX BITTERS. M'atcr G gals; v.'hisky 2 gals; gentian root 3 lbs; snake root 1 lb; oil of orange 3 oz; calamus root 8 oz;(inctnre Guinea ])eppers 12 oz. Color the above with 8oz bruised alkanet root. Ingredients to remain in tin; whisky 8 days, then strain. I30KER\S BlTTEIbS. Whisky 1 gal; water 1 gal; rasped cassia3oz; calamus root 3 oz: cardamum seeds 2 oz. Let stand 1 week and strain. Color with cochineal and burnt sugar. MEDICATED GLX BITTERS. Powdered cnbebs 8 oz; oil of juniper 3 oz; powdered pellitory 2 oz; oil peppermint 2 drachms;alcohol 2 gals; mi.\ cnbebs and pellitory with one gallon of the alcohol, and the oils with the other giillon; let each stand o days, and then mi.x with o gals, water. These bitters are un- colored. This is the best bitters ever invented—is per fectly new in California, and is worth to any dealer ten times the price of these recipes. BEAD FOR LIQUORS. Two drops of sv.'cet oil. and one drop sulphuric acid. Make a mixture as above,and add four drop.s to each gallon ofliquor. The result will ))e a fine bead. STRAINIXG LIQUORS. Use a bag made of double cotton ll-innel. All coloring matter, tinctures, etc.,should bo strained before they are added to the liquor. BODY FOR LIQUORS. To give a heavy body to liquors, use a decoction of slipory elm, made by boiling the bark in water. Use it to suit the fancy.