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CHOICE RECIPES
and let it r emain quietly for 48 hours;
then add the wine a ncl stir well da ily
for 10 days. . P ress an
cl
filt er ancT t he
mixture wil l b e ready for use.
Bitters, Wine.
Orange, bitfer,
1
thin peel.
Lemon,
1
t hin peel.
Sherry wine,
3
oz.
·water,
2
oz.
Infu se.
Bitters, Wormwood.
Oil of carraway, 2 drops.
Oil of absinthe, 2 drops.
Oil of lemon, 2 drops.
Extract of licorice
1
2 oz.
Extract of Chamomile, % oz.
Pure spirits
~60
0 .
P.), 3 pints.
Syrnp, 3 pints.
Wat er, sufficient to make 2 gallons.
In
the spirits dissolve th e oils and in
some of th e water the extracts, putting
both togeth er immediately and shak e
hard for 5 minutes. Th en add the
syrup and the balauce of the water
and shake hard again. L et the mix –
ture stand 10 clays (or the longer the
b ett er) and th en fi lter throu gh paper.
BRANDIES, FRUIT, HOW TO MAKE
IN BULK.
Brandy, Blackberry.
Cardamom seed, ground,
1.4,
oz.
Cinnamon, 1 oz.
Mace,% oz.
Cloves,
1h
oz.
Blackberry juice, 3 gallons.
Alcohol, 95 per cent, 10 gallons.
White syrup, 4 oz.
Water, 13 gallons.
L et th e spices stand
week; :filter well and
components.
in the water a
add the oth er ·
.