50 / 72
"'-"Pb
50
THE
UP.TO.DATE
BAR.l‘ENDERS’
some
Put
the mass in
a
jar
and
let it remain
for
90
days.
Then
strain and
add
2
pounds
white
sugar
and in
a
week it
will
be
ready
for
use.
BRANDY. DOMESTIC.
1
pint
essence
of
cognac.
L"
15
gallons pure
spirits
20
per‘
cent.
above.
1/;
pint white
syrup.
Color with
caramel.
BRANDY.CHNGER.
1
oz.
bruised ginger.
1
quart brandy.
‘
Syrup
to
taste.
BRANDY.LEMON.
Steep in
1
quart brandy.
6
lemon skins.
2
bitter
almonds.
Macerate
2
weeks and add:
1
pound
loaf
sugar.
%
pint
water.
Frank
Goodman,
Jr.