1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

116

EECIPES FOK lEit

14 ounce of calamus root. do. angelica root. H do. galanga root. 3. 4 do. quassia wood. 2} do. gentian root. 3 draclims of nutmegs. 3 do. cloves.

Ground to coarse powder; macerate ■ndth 4} gallons of alcoliol, 05 per cent., for two weeks, or displace (see Nos. 4 and 5); add 4i lbs. of brown sugar, boiled, and clarified with 54 gallons of p-'-e water (see No. C); color it with 74 ounces of sugar coioring, dark brown. (See No. 88.) Filter. 43. Bitters, Essence. 14 lb. of orange peel. Ground to coarse powder; macerate or displace with 7f gallons of alcohol, 95 per cent., mi.ved with 2|- gallons of water. Filter. (See Nos. 3, 4 and 5.) 44, Bitters, Hamburg. 2 ounces of agaric. 5 do. cinnamon. 4 do. cassia buds. ■f do. grains of paradise. 3 do. quassia wood. f do. cardamom seed. 3 do. gentian root. 3 do. orange apples, dried. 14 do. orange peel. Ground to coarse powder; macerate with 44 gallons of 1J lb. of orange apples. If lb. of gentian root. If lb. of lemon peel.