1895 American Bar-Tender by R. C. Miller

I04

SEE PAGES I to 6.

Ground to coarse powder; macerate for one week in 4% gallons of alcohol, 95 per cent. Filter then add f rosemary, sage. ^ camomile. . peppermint. spearmint. , do. do. do. do. do. do. do. do.

do. do. do. do. do. do. do. do. do. do. do. do. do. do.

lavender, caraway, origanum, lemon. coriander seed, anise seed, fennel seed.

After being dissolved, add 4 lbs. of sugar dissolved in 5 gallons of water. Color green with tincture of in digo and saffron.

55. Brandy,Stomach.

(White.)

1/4, drachm of oil of anise seed.

do.

do do. do. do. do. do.

V2 ^2

coriander seed. spearment.

do. do. do. do. do.

orange. cloves. cinnamon. calamus.

1

14 %

2

« Dissolve in 4^ gallons of alcohol, 95 per cent; mixed with 4 lbs. of sugar, dissolved in 5 gallons of water. Filter.

56. Brandy, Strawberry.

4 gallons of strawberry juice. 4^ gallons of alcohol, 95" per cent. Macerate for days, then add 1% gallons of plain white syrup. Filter.

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