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

BITTERS, STOIIAOH. 117 alcohol, 95 per cent,(see No.5), mixed "vrith 5J gallons of water; add 2' ounces of acetic tether. Color brown. (See No.88.) 45. Bitters, Orange. 0 lbs. of orange peel, macerate them for 24 hours with 1 gallon of water, cut the yellow part ofthe jieul from off the white, and chop it fine; macerate with 4J gallons of alcohol, 95 per cent,for two weeks, or displace (see Nos. 4 and 5);then add a syrup made of 4J gallons of water and 16 lbs. of sugar. Filter. (See No.3.) 46. Bitters,Spanish. 5 ounces of polypody. 6 do. calamus-root. 8 do. orris root. 2^ do. coriander-seed. 1 do. centaurium. 3 do. orange peel. 2 do. German camomile flower. Ground to coarse powder; macerate with 4J gallons of alcohol, 95 per cent,(see No.5);then add 5i gaUons of water,and ounce ofsugar. Filter. Color brown. (See No. 88.)

47. Bitters, Stomach.

i lb. of cardamom seed. {'do. nutmegs, i do. grains of Paradise, t do. cinnamon. A

i do. cloves, i do. ginger.