1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

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TINCTURE OF ALLSPICE.

284 . Ti nc t u r e o f L emo n Pe e l .

Cut into small chips the peel of 12 large lemons. Place it in a glass jar and pour over it 1 gallon spirits, 20 per cent, above. Let it stand until the lemon peel has all sunk to the bottom of the liquor. It is then ready for use without either filtering or straining.

285 . Ti nc t u r e o f Cl oves .

Take 1 pound of ground cloves; warm them over a fire until quite hot; put them quickly into a jar, pour on them 1 gallon 95 per cent, alcohol, cover them air-tight, and let them stand for 10 days. Draw off into bottles and cork close.

286 . Ti nc t u r e o f Ci nnamon .

Place 2 pounds of ground cinnamon into a jar with 1 gallon 95 per cent, alcohol, closely covered. At the end of 8 days strain the liquor clear; wash the sediment with 1 quart proof spirits; strain it; mix the two liquors together, and filter through blotting paper.

287 . Ti nc t u r e o f Al l s p i c e .

This is prepared in the same manner as tincture of cin­ namon, using ground allspice instead of cinnamon.