1876 Bar-Tender's Guide by Jerry Thomas

93

LNTKODUCTION.

in wcll-corked demijohns and labelled. Clean spirit, or rectified whiskey, alcohol of 95 per cent.; sugar coloring for brandies, rum, etc.; tincture ofturmeric,for essence ol peppermint; tincture of cochineal for red cordials. All other colors prepared when wanted. Flavoring essences can be prepared in some larger quantity when wanted,and put up in bottles, labelled for further use. Fruit syrups, such as raspberry, strawberry, etc., are prepared in summer; others, such as orgeat,gum,sarsapa- riUa, etc., at any season. In jireparing the following work,the author has had iu view brevity and utility. He believes that such a Mauual is much wanted in the business of distillation, and has spared no pains,which thorough experience and a practical knowledge of the subject could bring to his aid. It con tains four hundred improved recipes of the various prep arations now known,and each one can be readily referred to from the excellent alf)habetical arrangements adopted. To the liberal patronage and favorable consideration of his friends and the public at large, he most respectfully submits the result of his labors.

New York,January 2, 1862.