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WEHMAN'S BARTENDEES' GUIDE.
Tincture ofLemon Peel.
Cut into small chips the peel of 12 largo lemons. Place It In
a glass jar and pour over It 1 gallon spirits, 70 per cent. Let
It stand until the lemon peel has all sunk to the bottom of the
liquor. It le then ready for use without either filtering or
straining.
Tincture ofCloves.
Take 1 pound of ground cloves; warm them over a fire until
quite hot; put them quickly Into a jar, pour on them 1 gallon
95 per cent, alcohol, cover them alr-tlght, and let them stand
for 10 days. Draw off Into bottles and cork close.
Tincture ofCinnamon.
Place 2 pounds of ground cinnamon Into a jar with 1 gallon
95 per cent, alcohol, closely covered. At the end of 8 days
strain the liquor clear; wash the sediment with 1 quart proof
spirits; strain it; mix the two liquors together, and filter
through blotting paper.
Tincture ofAllspice and Tincture ofGentian.
Prepared same as above, substituting allspice and gentian
for cinnamon.
i
Aromatic Tincture.
1 ounce of Ginger.
1 ounce of Cinnamon.
•
1 ounce of Orange peel.
•
"4 ounce of Valerian.
2 quarts of Alcohol.
,
Mncerate the Ingredients In the alcohol In a close vessel for
fourteen days, then filter through filtering paper. This Is
sometimes employed to give a flavorto milk punch, but It must
be used with precaution, Ten drops are suffleient for a pint of
punch.
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