1887 The bar-tender's guide

TINCTURE OP CIXXA1TOX.

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and pour it in by degrees, stirring all the time. Yvhen thoroughly mixed, filter it while hot through a coarse flannel filter.

Tincture of Orange Peel,

Take 1 pound of dried orange peel (ground). 1 gallon of spirits (95 per cent.). Place them in a closely corked vessel for 10 days. Strain and bottle for use. Tincture of Lemon Peel. Cut into small chips the peel of 12 large lemons. Place it in a glass jar and pour over it 1 gallon spirits, 70 per cent. Let it stand until the lemon peel has all sunk to the bottom of the liquor. It is then ready for use without either filtering or straining.

Tincture of Cloves.

warm them over a

Take 1 pound of ground cloves ;

fire until quite hot ; put them quickly into a jar, pour on them 1 gallon 95 per cent, alcohol, cover them air- tight, and let them stand for 10 days. Draw off into bottles and cork close.

Tincture of Cinnamon.

Place 2 pounds of ground cinnamon into a jar with 1 gallon 95 per cent, alcohol, closely covered. At the end of 8 days strain the liquor clear ; wash the sedi- ment with 1 quart proof spirits ; strain it ; mix the two liquors together, and filter through blotting paper.