1863 The manufacture of liquors, wines, and cordials

HOWARD'S SPICED BITTERS.

285

; then dissolve in one pint of alcohol the fol-

ounces

oil of cinna-

oil of cloves, twenty drops ;

lowing :

oil of nutmegs, one drachm j

oil

mon, twenty drops ;

oil of orange, one drachm :

of bergamot, one drachm ;

then add to infuse with the mass half an ounce of cochineal, digest the whole for one week, and then strain. The essential oils should not be added until the liquid is strained.

one gallon

bruised gen-

Brandy Bitters.

Spirit,

;

tian, eight ounces ; mom, three ounces ; quarter of an ounce ;

orange peel, five ounces ;

carda-

cassia, one ounce ;

cochineal, a

digest for one week, and strain ;

and then digest the dregs with four pints of water for four days, and then mix the two tinctures to-

gether.

Howards Spiced Bitters.

Whiskey, one gallon ;

nutmegs, three ounces ;

cloves, five ounces ;

calamus,

two ounces ;

bruise and digest for six days, and

; then add sulphuric acid, half an ounce ;

and

strain

oil of lemon, one drachm ;

oil of cloves, thirty drops ;

the oils to be dissoh ed in two ounces of alcohol. Color with four ounces of burnt sugar, and one ounce of tincture of cochineal.

Stomach Bitters.

Proof whiskey, five pints ;

sen-