1889 The American Bar-tender's Guide (Australia) by Jerry thomas

TI'NCTURE OF GENTIAN.

T incture of Lemon Pee l . Cut into small ch ips the peel of 12 l a rge l emons. Place it in a glass jar and pour over it 1 gallon spirits, 70 per cent. L e t i t s t and un t i l t h e l e i non peel has all sunk to the bottom of the liquor. I t i s t hen ready for use without either filtering or straining. Tincture of Gloves. Take 1 pound of ground cloves; warm them over a fire until quite hot; pu t t hem quickly i nto a jar, pour on theiii l gallon 95 per cent. alcohol, cover them air– tight, and let thein stand foi 10 days. D r aw- o8'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. A t t h e end of 8 days strain the liquor clear; wash the sedi– m ent with 1 quart p r oof sp i r i ts ; s t r ai n i t ; m i x t h e two liquors together, and filter through blotting paper. T incture of A l l s p i ce . This is prepared in the same manner as tincture of cinnamon, using ground allspice instead of cinnamon. T incture of Gen t i an . This is made w it h g r o und g en t ian i n t h e s a n i e manner as for tincture of cloves.

H a v e l o c k T o b a c c o s .

Finest Quality.