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BARTENDER'S GUIDE.
Dutch Bitters.
Two ounces wormwood.
One ounce ch amomile ftowera.
O n o o unce gentian root.
Two ( unces orange peel.
One-e ighth ounce powd.-red oloves.
Ono-quarter ounce carraway s eecls.
Half gl\llon capillaire.
•rwo
g1Ll1011s proof spirit.
Mucurat.u for
a
month, thon press and filter.
Brandy Bitter!?.
Four pounds goutlau root.
'l'wo pounds cardamom seeds.
One pound oluuamon
bark.
Half pound cooblnoal.
71
Two P" Unds chlreta.
Brniso
a ll
t hese together
to
the size of barley corns;
then
n.dd
t wo gallons of b randy. Macerate for about
8
mont.h, t h en pres s out
all
the liquid; to the residue
acid
~ne
giLllon moro brnnd:y (s omo usu plain spirit), nod after having
".
110
~ed
it to stand o ne cl!ty, press
as
before; add
the
two
liquids and filter, whoo it will be ready for use.
Wormwood Bitter.s.
Two drops oil of lemon.
Two drops oil of carraway.
•rwo drOi)S of oil a bsinthe.
Two ou11cos
e~traot
of Ucorloe.
H <Li!
ounce extract of chamomile.
Three piuts
1
ectlfied spirit
(60 O. P.).
Three pints sy1 up.
Water enough
to
make two ga.llons.
Dissolve the oils in tho s pirit, and the extracts In
water~
itcld both together at once, s hnke violently for some
minutes~
111:'Xt add tho syrup and the remainder of t he water, an<I
again s hake well. Let it s tand ns iue some days.
lho
longer tho bette r,
then
filtl!r
through paper.