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RECIPES
FOR
TEJSI
UALLv^xNb
CH.
J
lb.
of galanga.
I
do.
orange
peel.
I
do.
lemon
peel.
Ground
to
coarse
iDOwder;
macerate
witi
t^
gallons
oi
alcohol,
95
per
cent,
(see
Xo.
5)
;
then
add
a
syni^-^
made
»
4|
gallons
of water,
and
12
lbs.
of
sugar.
(See
7.)
Filter.
(See
No.
3.)
48.
Bitters,
Stoughton.
8
lbs.
of
gentian
root.
6
do.
orange
peel.
II
do.
snake
root
(Yu'ginia).
^
do.
American
saffron.
J
'
do.
red
saunders
wood.
Ground
to
coarse
powder
;
displace
with
10
gallons
ot
4th
proof
spirit.
(See
No.
4.)
49.
Brandy,
Angelica.
1^
lb.
of
angelica
root.
2-\
ounces
of
cinnamon.
1\
do.
lavender
flowers.
11
do.
liquorice-root.
Ground
to
coarse
powder;
then
add
to
10
gallons
ol
proof
spirit
and
6
lbs.
of
rectifier's
charcoal.
Distil
over
to
50
per
cent.
;
then
mix
3
pints
of
Avhite
plain
syrup
(see
No.
T),
and
so
much
of
water
as
to
get
10
gallons
in
the
whole.
50.
Brandy,
Anise-seed.
3
lbs.
of
anise-seed.
2
ozs.
of
caraway
seed.
3
ozs.
of
orris-root.
Ground
to
a
coarse
powder;
then
add
to
10
gallons
ol