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C:ur:i.w:i.y soo<l, 11/:?
<lr:ichm.
P ure spirits
(60
O. P.), 3 quarts.
, ·yn1p, 7 pints.
i
Burned sugar, 3 oz.
P ut sufficient water in to make up
2 gallons. L et the seed an d peel r e·
1:: ain in the spirits for 2 to 3 weeks.
'l'ben drain off the spirits and put water
i n place of spirits. Two clays later
drain of this water allll replace by a
second quantity of water. T hen mix
th ese three tinctures together and acld
first t he coloring a nd t hen t he syr up.
Filter through fine linen.
Bitters, ''P ick Me Up.''
Orange p eel,
1
oz.
Angostura bark,
1
oz.
Lemon peel,
1
oz.
Chamomile fl owers,
lf:!
oz.
Chireta,
1h
oz.
Cinnamon b ark,
1/ 1
oz.
Cardamom seed,
1/1
oz.
Carraway seed,
V.
1
oz.
Raisins, 4 lbs.
Spi rits
(10
U. P .),
1%
gallons.
1\![aeerate 30 clays; pr ess and filter.
Bit ters, P lain.
Cinnamon, bruised, 3 oz. ·
Vfrginia, snake r oot,
1
oz.
Rai sins,
1
lb.
Orange, juice of
1.
L emon, juice of
1.
Cloves,
1%
cloz.
Steep in rum for
60
days.
Bitters, Quinine.
Sulphate of quinine,
160
g rains.
Orange peel, choppecl,
1
lb.
Cape wine, 2 gallon s.
Proof spiTits,
1
pint.
Dissolv e quinine in the spirits by
sligh tly heating both a ncl pour it on the
orange p eel. Put it in a tight vessei