1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

TMCTOHE Oli' ALLSPICE.

284. Tincture of liemou Peel. Cut into small cliiiDs the peel of 12largelemons. Place It in a glass jar and pom- over it 1 gallon spiiits, 20 per cent. above. Let at stand until the lemon peel has aU Bunk to the bottom of the Hquor. It is then ready for use without either liltei-ing or straining. ' 285. Tincture of Cloves. T^e 1 pound of groimd cloves; wai-m them over a fire ^til qmte hot; put them quietlyinto a jar,pom- on them gaUon 9o per cent, alcohol, cover them aii--tight, and let them stand for 10 days. Draw off into bottles and cork 286. Tincture of Cinnamon. Place 2 pounds of gi-ound cinnamon into a jar with 1 gaUon 95 per cent, alcohol, closely covered. At the end ol8 days stram the liquor clear; wash the sediment with it; mix the two Hquoi-s together, and filter- through blotting paper.

287. Tinctiire of Allspice. This is jn-epared in the same manner- as thrctm-e of cin namon, using groimd allspice instead of ciunamom