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To Make Angostura Bitters

be infused for 5 or 6 days in 95 per cent. alcohol. The color can be deepened with cherry juice. Brandy, rum, whiskey and arrack punch may be made as above, substituting the liquor for the wine and spirits. To make French Cognac Bitters.

Take 1 pounds each red Peruvian bark, calisaya bark, bitter orange peel, and sweet orange peel; 2 ounces calamus root ; 4 ounces cardamom seeds; 1 ounces each cinnamon, cloves, and nutmegs; 4 ounces caraway seed, and 3 pounds wild cherry bark. Pound or granulate all the above ingredients well, 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 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. This splendid bitters is even superior to the Amazon bitters, which it very much resembles.

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 ; 1½ ounces caraway seed; 1½ ounces cinnamon; ounce cloves; 2 ounces each nutmegs, coriander seed, catechu, and wormwood; 1 ounce mace; 14 pounds red saunders, and 8 ounces curcuma. Pound these ingredients and steep them as in the last receipt, in 50 gallons