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

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WEHMAN'S BARTENDERS' GUIDE.

/ Brandy Bitters.

4lbs. Gentian Root. 2lbs. Cardamom Seeds. -1 lb. Cinnamon Bark. lb. Cochineal. 2 lbs. Chireta.

Bruise all these together to the size of barley corns;then add two gallons of brandy. Macerate for about a month,then press out all the liquid; to the residue add one gallon more brandy (some use plain spirit),and after having allowed It to stand one day, press as before; add the two liquids and filter, when it will be ready for use.

Dutch Bitters.

2 oz. Wormwood. 1 oz. Chamomile Flowers.

1 oz. Gentian Root. 2 oz. Orange Peel.

oz. powdered Cloves, oz. Carraway Seeds, gallon Capillaire. 2 gallons Proof Spirit. Macerate for a month,then press and filter.

Quinine Bitters.

160 grains Sulphate of Quinine. \ 1 lb. Orange Peel, cut small. 2 gallons Cape Wine. 1 pt. Proof Spirit.

Dissolve the quinine in the spirit by aid of a gentle heat, and pour It over the orange peel. After it has been allowed to re main undisturbed in a close vessel for two days add the wine, and stir up well every day for a fortnight, then press and filter.

Anisette.

10 oz. powdered Aniseed. 1 oz. powdered Cummin Seed. 1 oz. powdered Orris Root. 3 oz. Lemon Peel. 2gallons Spii'it(30 U.P). 3 pts. Capillaire. Macerate the powders and the peel in spirit for about a month, then filter and add the capillaire.