1876 Bar-Tender's Guide by Jerry Thomas

120

EECrPES FOE TEN GALLONS EACH.

16 drops of oil of coriander. 16 do. do. lemon balm.

Dissolve in gallons of alcohol, 95 per cent.; then add 5 gallons of water and | gallon white plain syrup (see No. V). Color yellow (see No. 91).

55. Brandy, Caraway.'

^ ounce of oil ofcaraway-seed. 30 drops of oil of anise-seed. 5 drops of oil ofcoriander-seed.

Dissolved in 4f gallons of alcohol, 95 per cent.,' then add 5 gallons of water and gallon of white plain syrup (see No.?), 56. Brandy, Cherry. 16 lbs. of black cherries, mashed with the stones. 5 gallons of alcohol, 95 per cent. Macerate for two weeks(see No. 5); press it; then add 10 lbs. ofsugar, dissolved in 3f gallons of water. Filter (see No.3). 57. Brandy,Cinnamon.

^ ounce of oil ofcinnamon. 32 drops of oil of cassia-buds. 32 do. oil of cloves.

Dissolve in 4a gallons of alcohol, 95 per cent.; then add 4f gallons of water and a gallon of white plain syrup (see No.1). Color brown (see No.88).

58. Brandy,Cloves.

4A drachms of oil ofcloves. ^ drachm of oil of cinnamon.

Dissolve in 4a gallons of alcohol, 95 per cent.; then add 4a gallons of water and i gallon of Avhite plain syrup (sea No. *7). Color dark-brown (see No.88).