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WEHMAN'S BARTENDEES' GUIDE.
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PeacliBrandy,
To 10}^ gallons Pure Proof Spirit add:
,
gallons good Peaoh Brandy.
2 pounds loaf Sugar.
.
X drachm essential oil of Bitter Almonds,cut In Alcohol.
f
X pint of Orange llower water.
Color it, and let it stand for 7 days; it will then be ready for
use.
Cherry Brandy.
To lOX gallons Pure Proof Spirit add;
12X quarts bruised Wild Cherries.
1
.\fter allowing to stand 5 to 7 days, strain it, aud add:
CX pounds loaf Sugar.
2X gallons water(fresh spring water if possible).
Then let the whole stand 9 days, draw off, and clarify if re
quired.
Lemon Brandy.
To lOX gallons Pure Proof Spirit add:
7>4 Lemons,sliced.
GX pounds loaf Sugar.
X pound Lemon peel.
1 pint good clear Brandy.
Let it stand 12 days and draw off.
»
Orange Brandy.
To lOX gallons Pure Proof Spirit add;
- , ,'
9 Oranges, sliced.
. .
()X pounds of loaf Sugar.
, '
1 pint Brandy.
, ^ ,
•;
X ounce Tartaric Acid.
' • ,
Let it stand for 9 days and draw off.
' i • ^
n
Pineapple Brandy.
To lOX gallons Pure Proof Spirit add:
4X Pineapples, sliced.
3 pints simple Syrup(Sugar and water).
1 pint good Brandy.
X ounce Cassia.
X ounce Tincture of Saffron.
211
gallons water.
Let it stand 12 days, it will then be ready for drawing off and