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Brandy Bitters.
Four pounds gentian root.
Two pounds cardamom seeds.
One pound cinnamon bark.
One-fourth pound cochineal.
Two pounds 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.
Orange Bitters.
One and one-half pounds freshly dried orange
peel.
One and one-half ounces coriander seeds.
One and one-half drachm caraway seeds.
One and one-half drachm cardamom seeds.
Six pints rectified spirits (60 O. P.).
Three ounces burned sugar.
Seven pints syrup.
Water, sufficient to make up two gallons.
Steep the seeds and peel in the spirit for fourteen
or twenty days, when it must be drained off and re
placed by water, which after two days drain off and
replace by a second quantity of water. Let the
three tinctures thus obtained be mixed together, and
first the coloring and then the syrup be added. This
if allowed to remain a short time undisturbed, will
become bright; or if wanted for immediate use, may
be filtered through fine linen.
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