1876 Bar-Tender's Guide by Jerry Thomas

119

BBAMDT, OAEMINAriVE.

proof spirit and 6 lbs. of rectifier's cbarcoal. Distil over to 50 per cent.; then mix 3 pints ofwhite plain syrup (see No.1), and as much water as to get 10 gallons. 51. Brandy, Blackberry.

J ounce ofcumaraon. ^ do. cloves. r do. mace. i. do. cardamom.

Groimd to a coarse powder; add to 16 lbs. of black berries, masked, and 5 gallons of alcohol, 95 per cent. Macerate for two weeks (see No. 5); press it; then add 10 lbs. ofsugar, dissolved in 3|gallons of water. Filter (see No.3).

52. Brandy,British.

1 ounce of catechu. ^ drachm of vanilla, finely powdered. Add 1 gallon offine good Cognac and 9 gallons ofpure proofspirit. Color pale or dark (see No. 88.)

53. Brandy, Calamus.

■L drachm of oil of lemon. iounce of oU of calamus. 6 drops of oil of coriander.

Dissolve in 4f gallons of alcohol, 95 per cent.; then add 5 gallons of water, and J- gallon white plain syrup (see No. *7). Flesh-color with tincture of saftVon and cochineal (see Nos. 91 and 93)^ 54. Brandy, Carminative.

1^ drachms of oil of calamus. 16 drops of oil of anise-seed. 32 do. do. orange.