1895 American Bar-Tender by R. C. Miller

98

SEE PAGES I to 6

^ lb. of galanga. ^ do. orange peel. yi do. lemon peel.

Ground to coarse powder; macerate with 4^^ gallons of alcohol, 95 per cent.; then add a syrup made of gallons of water, and 12 lbs. of sugar. Filter. 31. Bitters, Stoughton. i do. snake root (Virginia), do. American saffron. y^, do. red saunders wood. Ground to coarse powder, displace with 10 gallons of 4th proof spirit. 32. Brandy, Angelica. Ground to coarse powder; then add 10 gallons of proof spirit and 6 lbs. of rectifier's charcoal. Distil over to 50 per cent; then mix 3 pints of white plain syrup, and so much of water as to get 10 gallons in the whole. 33. Brandy Anise-seed. 3 lbs. of anise-seed. 2 ozs. of caraway seed. 3 ozs. of orris-root. Ground to a coarse powder; then add 10 gallons of proof spirit and 6 pounds of rectifier's charcoal. 8 lbs. of gentian root. 6 do-, orange peel. •1)^ lb. of angelica root. zy ounces of cinnamon. do. lavender flowers. 13^ do. liquorice-root.