1869 Cooling Cups and Dainty drinks by William Terrington

84

Bitter Brinks.

the public-houses are invariably made of spirit, from orange-peel, cassia, gentian, cardamom seeds, or any other bitter that fancy dictates. The well-known tonic or bitter-cup is made of quassia wood. It is reputed to be stomachic, and to assist digestion. The roasted chips of this wood form one of the ingredients used as a substitute for hops in em- No doubt, simple bitters are useful when occasionally taken in moderation, but their excessive use must be deplorably destructive to bittering beer.

health.

— Take the thin peel of 1 lemon, add 3 oz. Cape sherry, 2 oz. of

Wine Bitters .

1 bitter orange ;

water ; — 16 oz. gentian root, 12 oz. orange-peel, 3 oz. Virginia snake-root, ; this is a capital tonic. American Stoughton Bitters . infuse

red saunders wood ;

grind

saffron,

1

oz.

oz.

1

these into a powder ; 1 gallon of rectified spirit macerate for tlmee weeks, constantly agitating for a fortnight ; strain carefully ; the last pint of liquor strain separately with pressure, and, when clear, add it to the clear spirit. Spirituous Bitters. — To 3 oz. dried Seville orange-peel, add 2 oz. gentian root, and 4 oz. car- damom seeds; macerate in 1£ pint spirits of wine for a month. add