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.

62

ter ounce

proof spirit, two gallons.

; capillaire, half gallon ;

Macerate for a month, then press and filter.

243— ORANGE BITTERS.

Take freshly dried orange peel, one pound; coriander seeds, one ounce ; carraway seeds, one drachm; cardamom seeds, one drachm; rectified spirits (60 0. P.), five pints; burnt sugar, two ounces ; syrup, six pints ; water, sufficient to make up to two gallons. Steep the seeds and peel in the spirit for fourteen or twenty days, when it must be drained off and replaced by water ; which after two days drain off and replace by a second quantity of water. Let the three tinc- tures thus obtained be mixed together, and first the coloring and then the syrup be added. This, if allowed to remain a short time undisturbed, will become bright ; or if wanted for immediate use, may be filtered through fine linen.

244— " PICK-ME-UP " BITTERS,

Angustura bark, one ounce; orange peel, one ounce; lemon peel, one ounce; chiretta, half ounce; camomile flowers, half ounce ; cardamom seeds, quarter ounce ; cin- namon bark, quarter ounce ; carraway seeds, quarter ounce raisins, four pounds; spirits (11 U. P.), one and a half gal- lons. Macerate for a month, then press and filter.

245— QUININE BITTERS.

Sulphate of quinine, one hundred and sixty grains ;

orange

peel, cut small, one pound ;

cape wine, two gallons ;

proof

Dissolve the quinine in the spirit by aid

spirit, one pint.

of a gentle heat, and pour it over the orange peel. After it has been allowed to remain undisturbed in a close vessel for two days, add the wine, and stir up well every day for a fortnight, then press and filter.

246— QUININE WINE.

acid, one and a

Sulphate of quinine, one ounce ;

citric