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

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EECEPES FOE TEN GALLONS FaOH.

}lb.of galanga. 1 do. orange peel. J do. lemon peel.

Ground to coarse powder; macerate wito ,tj-gallons oi alcohol,95 per cent,(see No.5); then add a syinp madec 41 gallons of water, and 12 lbs. of sugar-. (Sec Nv . 7.) Filter. (See No. 3.)

48. Bitters, Stoughton.

8 lbs. of gentian root.

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6 do. orange peel. . li do. snake root(Virginia).

^ do. American saffi'on. 5 do. red saunders rvood. Ground to coarse powder; displace with 10 gallons of 4th proof spirit. (See No.4.)

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49. Brandy, Angelica.

1^ lb. of angelica root. 2} ounces ofcinnamon. 14 do. lavender flowers. 1^ do. liquorice-root.

Ground to coai'se powder; then add to 10 gallons oi proof siririt and 6 lbs. of rectifier's charcoal. Distil over to 60 per cent.; then mix 3 pints of white plain syrup (see No. 7),and so much of water as to get 10 gallons in the whole.

50. Brandy, Anise-seed.

3 lbs. of anise-seed. 2 ozs. of caraway seed. 3 ozs. of orris-root. Ground to a coarse powder; then add to 10 gallons ol