1913 The Up to Date Bartender's Guide by Harry Montague

THE UP.T0.DATE nnRmunsns’ sume

58

1% pint good brandy. V2 oz. tincture saffron. % oz. cassia. 2 gallons water.

.

. Let stand 2 weeks; draw ofi. strain and bottle. BRANDY. RASPBERRY.

14 quarts raspberries. 6 pounds loaf sugar.

. 10 gallons pure proof spirits. 2% gallons water. % oz. whole cinnamon. % oz. whole cloves. Let stand 3 weeks; strain and if necessary fine with alum. ‘Bottle. CARAMEL. Crush and dissolve 7 pounds of loaf sugar in one pint of water and boil it in a 5.gallon agate or copper kettle. stirring now and then. When it gets brown and begins to burn move it to a por tion of the stove where the heat is not so great and let it continue to burn until the smoke be comes dense. Then dip a spoon into it and let a ’.