1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

. 103

50. Brandy, Peach. 18 lbs. of peaches mashed with the stones, macerate them for 24 hours with 4^ gallons of alcohol, 95 per cent, and 4 gallons of water. Strain, press, and filter; add 5 pints of white plain syrup. Color dark yellow with coloring. 51. Brandy, Peppermint. %ounce of oil of peppermint (English). Dissolve in 4% gallons of alcohol, 95 per cent, then add 4% lbs. of sugar dissolved in 5 gallons of water. Filter. 52. Brandy, Raspberry. 4 gallons of raspberry juice, 4% gallons of alcoholj 95 per cent, macerate for 2 days, then add gal lons of white plain syrup. Filter. 53. Brandy Spice. 2!^ ounces of cinnamon. 34 do. cloves. % do. cardamom. ^ I do. galanga root. 1 do. ginger. Ground to a coarse powder; macerate it for a week with 10 gallons of good French brandy. Filter. 54. Brandy, Stomach. (Green). 141b. of cubebs. 2% ounces of centaurium. 114 do. trefolii. 2 do. cassia buds.