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6
CHOICE RE 'l PES
Orange p eel, 1 oz.
Proof spirits,
211!
gallons.
Macerate for
30
cl ays ; press a nd
:filter.
Bitters, Brandy.
Gentian root,
'!
lbs.
Cardamom seeds, 2 lbs.
Cinnamon bark, 1 lb.
. Cochin eal,
1,4
lb.
Chir eta, 2 lbs.
Bruise all above ingrellients toget her
to t he size of grains of wh eat and pou r
in 2 gall ons of brandy. T hen 111:.icerate
fo r
30
clays and press out a ll t he flui<J;
a dll ing another ga.11011 of brandy to t he
r esi du e of pu lp; let it stand 24 hours
and press again. P ut all t he Jiquicls to–
geth er a nd filter a nd it will b e ready
for use.
Bitters,
Dutch.
Wormwood, 2 oz.
Chamomil e flowers, 1 oz.
Gentian root, 1 oz.
Cloves,
%
oz.
Orange peel, 2 oz.
Carraway seed,
1,4
oz.
Proof spirits, 2 gallons.
Capilliar e,
lh
gallon.
Macerate
30
clays; press and fi lter.
Bitters, Essence of.
Gentian root,
lh
lb.
Orange p eel,
llz
lb.
Orange apples,
l;.J,
lb.
L emon peel
1
p ul verized,
lj.
1
lb.
Macer ate 2 weeks; pour in 1 gallon
pure spirits;· press; stra in and add a
quart of distill ed water.
Bitters, Orange.
Coriander seed, 1% oz.
Orange peel, dried, 1
1
h
lb.
CarclaUlom seed, 11/: dracbm.