Bitters. Bitters are considered as tonic and stomachic, and to improve the appetite when taken in moderation. The best time is early in the morning, or an hour before meals. An excessive use of bitters tends to weaken the stomach. They should not be taken for a longer period than a fortnight at one time, allowing a similar period to elapse before again having recourse to them.

815. To Make French Cognac Bitters

815. To Make French Cognac Bitters. Take 11/2 pounds each red Peruvian bark, calisaya bark, bitter orange peel, and sweet orange peel; 2 ounces calamus root; 4 ounces cardamom seeds; 11/2 ounces each cinnamon, cloves, and nutmegs; 4 ounces caraway seed, and 3 pounds wild cherry bark. Pound all these ingredients to a coarse powder and steep for 15 days in 45 gallons proof spirit (or 60 gallons spirit 25 below proof), stirring occasionally. Then rack it off, and mix sufficient caramel (see No. 694 (To Make Caramel)) to make it a dark red; add 15 pounds white sugar dissolved in 15 gallons water; let the whole settle, then filter. If the bitters are required to be of an amber color, omit the wild cherry bark and the caramel coloring.

816. To Make Angostura Bitters

816.    To Make Angostura Bitters. Take 4 ounces gentian root; 10 ounces each calisaya bark, Canada snake-root, Virginia snake-root, liquorice root, yellow bark, allspice, dandelion root, and Angostura bark; 6 ounces cardamom seeds; 4 ounces each balsam of tolu, orangetis, Turkey rhubarb, and galanga; 1 pound orange peel; 1 pound alkanet root; 11/2 ounces caraway seed; 11/2 ounces cinnamon; 1/2 ounce cloves; 2 ounces each nutmegs, coriander seed, catechu, and wormwood; 1 ounce mace; 11/4 pounds red saunders, and 8 ounces curcuma. Pound these ingredients and steep them as in the last receipt, in 50 gallons spirit; and, before filtering, add 30 pounds honey.

817. Amazon Bitters

817.     Amazon Bitters. Take 90 gallons plain proof spirit; 31/4 pounds red Peruvian bark; 31/4 pounds calisaya bark; 11/8 pounds calamus root; 43/4 pounds orange peel; 31/2 ounces cinnamon; 31/2 ounces cloves; 3 Jounces nutmeg; 2 ounces cassia buds; 61/2 pounds red saunders. First mash all the ingredients, put them in the spirit, and let them infuse 14 days, being careful to stir the mixture well twice every day. Then rack off and color with 11 pints brandy coloring, to get a dark red tint. Stir 1/4 hour. Dissolve 30 pounds white sugar in 30 gallons water; add, and again stir 1/2 hour. Let the mixture rest 4 or 5 days, and when bright, bottle. If the red saunders is not used, the color will be a bright amber. This is the finest bitters in the market. Compounded according to the above directions, the dealer will obtain 120 gallons 25 below proof.

818. Boker's Bitters

818.    Boker's Bitters. Take 11/2 ounces quassia; l1/2 ounces calamus; 11/2 ounces catechu (powdered); 1 ounce cardamom; 2 ounces dried orange peel. Macerate the above 10 days in 1/2 gallon strong whiskey, and then filter and add 2 gallons Water. Color with mallow or malva flowers.