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

124

KECIPES FOE TEN Gj> LONS EACH.

71. Brandy,Stomach.(Greet.)

^ 5b. of cubebs. 2i ouuces of centaurium. do. trefolii. 2 do. cassia buds.

Ground to coarse powder; macerate for one week in 4} pallonsofalcoiiol,95 per cent. ^Sce No,5.) Filter,then add drachm of oil of roseraaiy. i do. oil of sage. I do. oil of camomile. •do. oil of peppermint. X 'J do. oil of spearmint. k do. oil of lavender. X 4 do. oil of caraway.

oil of oi'iganum.

do.

X 4

do. oil of lemon.

X 4

oil of coriander-seed.

do.

i

do.

oil of anise-seed.

a 8 do. oil of fennel-seed. After being dissolved, add 4 lbs. of sugar dissolved in 6 gallons of water. Color green with tincture ofindigo and saffron. (See No.90.)

72. Brandy, Stomach. (White.)

J drachm ofoil of anise-seed.

do. do.

oil of coriander seed, oil ofspearmint,

i

oil oforange, oil ofcloves,

do.

1

do.

i'

do.

oil of cinnamon, oil of calamus. Dissolve in 4J gallons of alcohol, 95 per cent.; Jmixod Tvith 4 lbs. ofsugar, dissolved in 5 gallons of water. Filter. (See No.3.) i 2 do.