819. Stoughton Bitters

819.   Stoughton Bitters. To 12 pounds dry orange peel, 3 pounds Virginia snake-root, 1 pound American saffron, 16 pounds gentian root, add 1 pound red saunders. Grind all the above ingredients to a coarse powder, and macerate for 10 days in 20 gal-lons 65 per cent, alcohol, then filter.

820. Stoughton Bitters

820.     Stoughton Bitters. (Another Receipt.) 2 pounds ginsing; 2 pounds gentian root; li pounds dry orange peel; 1/2 pound Virginia snake-root; 1 ounce quassia; 1/4 pound cloves; 3 ounces red saunders wood; 3 gallons alcohol 95 per cent.; 3 gallons soft water. Grind all the ingredients to coarse powder, infuse 10 days; and filter.

821. Wild Cherry Bitters

821.     Wild Cherry Bitters. Take of wild cherry bark, 4 pounds; squaw vine (Partridge berry), 1 pound; Juniper berries, 8 ounces. Pour boiling water over the above and let it stand for 24 hours; strain, and pour again boiling water on the ingredients; let it macerate for 12 hours, then express and filter through paper, so that the whole will make 5 gallons, to which add of sugar, 31/2 pounds; molasses, li gallons; tincture of peach kernels, 6 ounces; tincture of prickly ash berries, 3 ounces; alcohol, 2 quarts.

822. To Make Peruvian Bitters

822.     To Make Peruvian Bitters. Take 8 ounces red Peruvian bark; 8 ounces orange peel; 11/2 drachmscach cinnamon, cloves, and nutmeg; and 75 cayenne pepper seeds. Infuse them, well bruised, in 8 gallons proof spirits, for 15 to 20 days, stirring every day. Draw off and filter.

823. Brandy Bitters

823.    Brandy Bitters. Grind to coarse powder 3 pounds gentian root, 2 pounds dry orange peel, 1 pound cardamom seeds, 2 ounces cinnamon, 2 ounces cochineal. Infuse 10 days in 1 gallon brandy, 8 gallons water, and filter.

824. Nonpareil Bitters

824.      Nonpareil Bitters. Grind to coarse powder 2 ounces Peruvian bark, 1/2 ounce sweet orange peel, 1/2 ounce bitter orange peel, 25 grains cinnamon, 25 grains cloves, 25 grains nutmeg, 15 cayenne seeds. Infuse ten days in 2 gallons 65 per cent, alcohol, then filter.

825. Spanish Bitters

825.    Spanish Bitters. Grind to coarse powder 5 ounces polypody, 6 ounces calamus root, 8 ounces orris root, 21/2 ounces coriander seed, 1 ounce centaurium, 3 ounces orange peel, 2 ounces German camomile flowers; then macerate with 43/4 gallons 95 per cent, alcohol and add 51/4 gallons water and 11/2 ounces of sugar. Filter and color brown.

826. Aromatic Bitters

826.     Aromatic Bitters. Macerate 23/4 pounds ground dried small orange apples, 1/4 pound ground dried orange peel, 2 ounces ground dried calamus root, 2 ounces ground dried pimpinella root, 1 ounce ground dried cut hops, lor 14 days, with 10 gallons of spirit at 45 per cent.; press, and add 21/2 pints brown sugar syrup. Filter. Color dark brown.

827. Stomach Bitters

827.     Stomach Bitters. Grind to a coarse powder 1/2 pound cardamom seeds, 1/8 pound nutmegs, 1/4 pound grains of Paradise, 1/2 pound cinnamon, 1/4 pound cloves, 1/4 pound ginger, 1/4 pound galanga, 1/4 pound orange peel, 1/8 pound lemon peel; then macerate with 43/4 gallons 95 per cent, alcohol, and add a syrup made of 41/2 gallons water and 12 pounds sugar; then filter.

828. Hamburg Bitters

828.    Hamburg Bitters. Grind to a coarse powder 2 ounces agaric, 5 ounces cinnamon, 4 ounces cassia buds, 1/2 ounce grains of Paradise, 3 ounces quassia wood, £ ounce cardamom seeds, 3 ounces gentian root, 3 ounces orange apples dried, 11/2 ounces orange peel; macerate with 41/4 gallons 95 per cent, alcohol, mixed with 53/4 gallons water; add 23/4 ounces acetic ether. Color brown.

829. Bitters made with Essences

829.     Bitters made with Essences. 40 gallons proof spirit, 1 drachm oil of anise, 1 drachm oil of caraway, 1/2 drachm oil of cloves, 1 drachm oil of lemon, 1 drachm oil of oranges, 1 drachm oil of cinnamon, 1/2 drachm oil of bitter almonds, 1 gallon sugar syrup. Cut the oils in 95 per cent, alcohol, and mix. Color with brandy coloring.

830. Bitter Filter

830.    Bitter Filter. A fine bitter filter may be made according to fig. 5, No. 17.

831. Orange Bitters

831.   Orange Bitters. Macerate 6 pounds orange peel for 24 hours with 1 gallon water, cut the yellow part of the peel from off the white, and chop it fine; macerate with 43/4 gallons 95 per cent, alcohol for two weeks, or displace (see No. 41 (To obtain Tinctures by Displacement or Percolation)); then add a syrup made of 41/4 gallons water and 16 pounds sugar. Filter through Canton flannel.