1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

42, Brandy, Domestic.

50 drops of oil pf Cognac. 3 drachms of orris-root powder. I drachm of finely-cut vanilla.

Macerate in 4 ounces of alcohol, 95 per cent, in a warm place for 24 hours; filter, and then add to it 9^ gallons of fourth proof spirit (purest quality,) and pints of white plain syrup. Color pale or dark with coloring. 43. Brandy,French. I gallon of genuine Otard brandy. 8^ gallons of fourth-proof spirit (pure.) gallon of pure white plain syrup. Color dark or pale with coloring. 44. Brandy, Glng-er. %lb. of white ginger, cut and washed. ■jVii lbs. of sugar, boiled for ten minutes with 3 gal lons of water ; strain; then add 7 gallons of fourth- proof spirit. Color pale yellow. 45. Brandy Grunewald.

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lb. of orange peel, lb of centaurium.

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I oz. of ginger. 1)4 oz. of calamus-root. lyi do. blessed thistle.

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I oz. of wormwood.

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ys do. trefolii.

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1)4 drachm of oil of cloves. 1)4 do. oil of cinnamon. )4 do. oil of peppermint. 4)4 gallons of alcohol, 95 per cent.

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