1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

61

readily by simply using a higher or lower proof of spirit, at the outset.

239 — ABSINTHE OR WORMWOOD BITTERS.

Oil of lemon, oil of carraway, and oil of absinthe, of each, two drops ; extract of liquorice, two ounces ; extract of ca- momile, half ounce ; rectified spirit, (60 0. P.) three pints ; syrup, three pints ; water, enough to make two gallons. Dissolve the oils in the spirit, and the extracts in water, add both together at once, shake violently for some minutes; next add the syrup and the remainder of the water, and again shake well up. Let it stand aside some days, the longer the better, then filter through paper.

— ANGUSTURA BITTERS.

240

camomile flowers, one

Angustura bark, four ounces ;

; cardamom seeds, quarter ounce ;

cinnamon bark,

ounce

raisins, one pound

orange peel, one ounce ;

quarter ounce :

Macerate for a month,

proof spirits, two and a half gallons.

then press and filter.

241— BRANDY BITTERS.

Gentian root, four pounds ; cardamom seeds, two pounds ; cochineal, quarter pound ;

orange peel, four pounds cinnamon bark, one pound

chireta, two pounds.

Bruise all

then add two

these together to the size of barley corns ;

Macerate for about a month, then press

gallons of brandy. out all the liquid ;

to the residue add one gallon more brandy (some use plain spirit), and after having allowed it to stand one day, press as before ; add the two liquids and filter, when it will be ready for use.

— DUTCH BITTERS.

242

Wormwood, two ounces; camomile flowers, one ounce; gentian root, one ounce ; orange peel, two ounces ; pow- dered cloves, one-eighth of an ounce ; carraway seeds, quar-