1891 Wehman’s Bartender’s Guide by Henry J. Wehman

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WEHMAN'S BAETENDERS' GtjIDE.'

78

Solferino Coloring.

1 oz. Solferino. 1 pint water. Putthem in a bottle, shake well, and in twenty-four hours it will be ready for use.

Essence ofCognac. 1 oz. Oil of Cognac.

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^gallon of Spirits(95 per cent.) 1 gallon of Spirits(70 per cent.) 2oz.strong Ammonia. 1 pound of fine black Tea. 2 pounds of Prunes.

Dissolve the oil of cognac in the 95 per cent, spirits ; cork it tightly in a bottle and let it stand three days, frequently shak ing it, then add the ammonia. Mash the prunes(breaking the kernels) and put them with the tea and the 70 per cent, spirits into a stone jar of 3 gallons capacity; cover closely, and let It stand for 8 days. Filter the liquor, and add it to the solution of oil and ammonia. Bottle for use. This quantity is sufficient forflavoring 100 gallons of brandy.

Caramel.

7 pounds of loaf Sugar. 1 pint of water.

Crush and dissolve the sugar In the water; boll It in a 5 gallon copper kettle, stirring occasionally, until it gets brown; when it begins to burn, reduce the fire; let it burn until the smoke becomes offensive to the eyes; then try it by dipping a rod into it, and letting a few drops fall into a glass of cold water; If it settles at the bottom and crystallizes, so that it will crack,it is done. Then take about half gallon luke-warm water, and pour it in by degrees,stirring ail the time. When thoroughly mixed, filter it while hot through a coarse flannel filter.

Tincture ofOrange Peel.

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.

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