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

BKAUDTj CAEmNAl'IVE.

119

proof spirit and G lbs. of rectifier's charcoal. Distil over to 50 per cent.; then rai.'c 3 pints of white plain syrup (see No. 7), and as much water as to get 10 gallons.

51. Brandy, Blackberry.

1 ounce ofcinnamon. J do. cloves. A do. mace. A do. cardamom.

Ground to a coarse powder; add to 16 lbs. of black berries, mashed, and 5 gallons of alcohol, 95 per cent. Macerate for two weeks (see No. 5); press it; then add 10 lbs. of sugar, dissolved in 3f gallons of water. Filter (see No. 3).

52. Brandy, British.

1 ounce ofcatechu. I drachm ofvanilla, finely powdered. Add 1 gallon offine good Cognac and 9 gallons ofpure proof spirit. Color pale or dark(see No. 88.)

63. Brandy, Calamus.

drachm of oil oflemon, ounce of oil of calamus. 5 di'ops of oil of coriander.

Dissolve in 42 gallons of alcohol, 95 per cent.; then add 5 gallons of water, and a gallon white plain sjTup(see No. 7). Flesh-color with tincture ofsaffron and cocliineal(see Nos.91 and 93).

54, Brandy, Carminativo.

1 }■ drachms of oil of calamus. 1G drops of oil of anise-seed. 32 do. do. orange.