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Quinine Bitters.
One hundred and sixty grains sulphate ofquinine.
One pound orange peel, cut small.
Two gallons Cape wine.
One pint of proof spirit.
Dissolve the quinine in the spirit with a gentle
heat, and pour it over the orange peel. Allow to
remain undisturbed for two days in a close vessel.
Add the wine, and stir well every day for a fortnight;
then press and filter.
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