1876 Bar-Tender's Guide by Jerry Thomas

324 RECIPES FOE TEN G> LONS EACH.

71. Brandy,Stomach.(Green.)

f lb. of cubebs. 2j ounces of centaurium. do. trefolii. 2 do. cassia buds.

Groimd to coarse powder; macerate for one week in 4f fjallous ofalcohol,95 per cent. (See No,5.) Filter,then add ^ drachm of oil ofrosemary. i do. oil of sage. \ do. oil of camomile. ± 2 do. oil of peppermint. X 2 do. oil of spearmint. 1. 3 do. oil of lavender.

oil of caraway. oil of origanum.

do.

JL 4

do.

i

do.

oil of lemon.

X 4 X 4

oil of coriander-seed.

do.

do. oil of anise-seed.

i a. a

do. oil of fennel-seed. After being dissolved, add 4 lbs. of sugar dissolved in 5 gallons of water. Color green with tincture ofindigo and saffron, inec No. 90.)

72. Brandy, Stomach. (White.)

A drachm of oil of anise-seed. do.

oil.ltf coriander seed.

oU ofspearmint.

do.

i 1

oil oforange. oU ofcloves.

do.

do.

i

oU of cinnamon.

do.

t 4

2 do. oil ofcalamus. Dissolve in 4f gallons of alcohol, 95 per cent.; Jmixad ■with 4 lbs. of sugar, dissolved in 5 gallons of water. Filter. (See No. 3.)