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TI'NCTURE OF GENTIAN.
T incture of Lemon Pee l .
Cut into small ch ips the peel of 12 l a rge l emons.
Place it in a glass jar and pour over it 1 gallon spirits,
70 per cent.
L e t i t s t and un t i l t h e l e i non peel has
all sunk to the bottom of the liquor. I t i s t hen ready
for use without either filtering or straining.
Tincture of Gloves.
Take 1 pound of ground cloves; warm them over a
fire until quite hot; pu t t hem quickly i nto a jar, pour
on theiii l gallon 95 per cent. alcohol, cover them air–
tight, and let thein stand foi 10 days. D r aw- o8'into
bottles and cork close.
Tincture of Cinnamon.
Place 2 pounds of ground cinnamon into a jar with
1 gallon 95 per cent. alcohol, closely covered. A t t h e
end of 8 days strain the liquor clear; wash the sedi–
m ent with 1 quart p r oof sp i r i ts ; s t r ai n i t ; m i x t h e
two liquors together, and filter through blotting paper.
T incture of A l l s p i ce .
This is prepared in the same manner as tincture of
cinnamon, using ground allspice instead of cinnamon.
T incture of Gen t i an .
This is made w it h g r o und g en t ian i n t h e s a n i e
manner as for tincture of cloves.
H a v e l o c k T o b a c c o s .
Finest Quality.