1876 Bar-Tender's Guide by Jerry Thomas

118

EECIPES FOE TEN GALLONS FaOH.

ilb.of galanga.

do. orange peel. J do. lemon peel.

Ground to coarse powder; macerate witb tJ gallons oi alcohol,95 per cent,(see No.5);then add a syrup made «• 4i gallons of water, and 12 lbs. of sugar. (See Nv . 7.) Filter. (See No. 3.)

48. Bitters, Sto-aghLton.

8lbs. of gentian root. 6 do. orange peel. 1^ do. snake root(Virginia).

^ do. American saffron. 5 do. red saunders wood. Ground to coarse powder; displace with 10 gallons ol 4th proof spirit. (See No. 4.) . .

49. Brandy, Angelica.

1^ lb. ofangelica root. 2^ ounces of cinnamon. 1^ do. lavender flowers. 11 do. liquorice-root.

Ground to coarse powder; then add to 10 gallons ol proof spirit and 6 lbs. of rectifier's charcoal. Distil over to 50per cent.; then mix 3 pints of white plain syrup (see No. V),and so much of water as to get -10 gallons in the whole.

50. Brandy, Anise-seed.

3 IbSj of anise-seed. 2 ozs. ofcaraway seed. 3 ozs. of orris-root. Ground to a coarse powder; then add to 10 gallons ol