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

WEHMAN'S BARTENDEES' GUIDE.

Tincture ofLemon Peel.

Cut into small chips the peel of 12 largo 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 le then ready for use without either filtering or straining.

Tincture ofCloves.

Take 1 pound of ground cloves; warm them over a fire until quite hot; put them quickly Into a jar, pour on them 1 gallon 95 per cent, alcohol, cover them alr-tlght, and let them stand for 10 days. Draw off Into bottles and cork close.

Tincture ofCinnamon. 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 sediment with 1 quart proof spirits; strain it; mix the two liquors together, and filter through blotting paper.

Tincture ofAllspice and Tincture ofGentian. Prepared same as above, substituting allspice and gentian for cinnamon. i

Aromatic Tincture.

. 1 I'f-T

1 ounce of Ginger. 1 ounce of Cinnamon. 1 ounce of Orange peel. "4 ounce of Valerian. 2 quarts of Alcohol.

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, Mncerate the Ingredients In the alcohol In a close vessel for fourteen days, then filter through filtering paper. This Is sometimes employed to give a flavorto milk punch, but It must be used with precaution, Ten drops are suffleient for a pint of punch.