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WEHMAN'S BARTENDERS' GUIDE.
/ Brandy Bitters.
4lbs. Gentian Root.
2lbs. Cardamom Seeds.
-1 lb. Cinnamon Bark.
lb. Cochineal.
2 lbs. Chireta.
Bruise all these together to the size of barley corns;then add
two gallons of brandy. Macerate for about a month,then press
out all the liquid; to the residue add one gallon more brandy
(some use plain spirit),and after having allowed It to stand one
day, press as before; add the two liquids and filter, when it will
be ready for use.
Dutch Bitters.
2 oz. Wormwood.
1 oz. Chamomile Flowers.
1 oz. Gentian Root.
2 oz. Orange Peel.
oz. powdered Cloves,
oz. Carraway Seeds,
gallon Capillaire.
2 gallons Proof Spirit.
Macerate for a month,then press and filter.
Quinine Bitters.
160 grains Sulphate of Quinine. \
1 lb. Orange Peel, cut small.
2 gallons Cape Wine.
1 pt. Proof Spirit.
Dissolve the quinine in the spirit by aid of a gentle heat, and
pour It over the orange peel. After it has been allowed to re
main undisturbed in a close vessel for two days add the wine,
and stir up well every day for a fortnight, then press and filter.
Anisette.
10 oz. powdered Aniseed.
1 oz. powdered Cummin Seed.
1 oz. powdered Orris Root.
3 oz. Lemon Peel.
2gallons Spii'it(30 U.P).
3 pts. Capillaire.
Macerate the powders and the peel in spirit for about a month,
then filter and add the capillaire.