This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
The article of spirit contemplated in denominating proof spirit, is the whiskey usually found in commerce. Some formulas prescribe French brandy. It must be obvious that, aside from the alcoholic stimulus of the brandy, that its weak, and almost inert medicinal properties, would necessarily become lost in the combination with the powerful aromatics, and hence the use of the brandy would only entail an unnecessary expenditure.
Stoughton Bitters, for Making One Gallon. - Gen tian, three ounces; Virginia snakeroot, two ounces; dried orange peel, two ounces; calamus root, half an ounce; cochineal, one drachm; cardamom seed, two drachms; whiskey, two pints; bruise or mash the ingredients, and digest in the spirit for five days, and strain; then add six pints of water, and bottle for use.
Boker Bitters, for Making One Gallon. - Rasped quassia, two ounces; catechu, half an ounce; snake-root, half an ounce; calamus, one ounce; cardamom seed, half an ounce; bruise and macerate for one week in two pints of proof whiskey, and strain. Color with two ounces of burnt sugar, and add six pints of water.
Berlin Bitters, for Making One Gallon. - Gentian, two ounces; calamus, one ounce; cardamom seeds, one ounce; quassia rasped, one ounce; bruise, and digest the above for five days, in three pints of whiskey, then strain, and add five pints of water.
chandler's stomach bitters.
Gouley's Bitters. - Orange peel, three ounces; cinnamon, one ounce; gentian, two ounces; cochineal one drachm; cardamom seed, one ounce; bruise and digest for one week in two pints of whiskey, and then strain; then add three ounces of burnt sugar, and six pints of clear water.
Chandler's Aromatic Bitters. - Cinnamon, one ounce; cloves, two ounces; rhubarb root, one ounce; senna leaves, three ounces; cardamom seed, one ounce; ginger, two ounces; cochineal, one drachm; cala mus, one ounce; infuse the mass, after bruising, in two pints of whiskey for five days, and then strain; then add, dissolved in four ounces of alcohol, five drops of oil of rosemary, and ten drops oil of lemon peel. This is a fine dyspeptic bitter.
Howard's Spiced Bitters. - One gallon. - Nutmegs; three ounces; cloves, one ounce; cardamom seed, one ounce; ginger, two ounces; orange-peel, two ounces. Bruise and macerate in three pints of spirit for one week; then strain and color with three ounces of burnt sugar coloring; then add fifty drops of sulphuric acid, and five pints of clean clear water.
Chandler's Stomach Bitters. - Ginger, fresh, two ounces; cardamom, one ounce; rhubarb root, half ounce; Virginia snakeroot, two ounces; rasped quassia, one ounce; senna leaves, three ounces; calamus, one ounce; English saffron, two drachms. Bruise and digest in clear or colorless whiskey, two quarts, for. one week; then strain and add of the oils of sassafras and of lemon each, twenty drops, dissolved in half a glass of alcohol; then add two quarts of water.
These are fine bitters for weak stomachs, and have effected many cures of dyspepsia; the dose is the same as the aromatic bitters - one teaspoonful before each meal.
Wilson' s Bitters. - Senna, five ounces; guaiacum shavings, three ounces; red sanders wood, three ounces; dried elecampane root, two ounces; anise Feed, two ounces; coriander, one ounce; caraway, one ounce; liquorice root, two ounces. Bruise and infuse, for one week, in one quart of whiskey; then strain and bottle for use.
Brown's Horseradish Bitters. - Fresh sliced horseradish, six ounces; calamus, one ounce; ginger, one ounce. Bruise and digest for five days, in three pints of whiskey, and then add five pints of water and color to fancy.
The above bitters are prepared on a large scale thus -
Bruised or ground Guinea pepper, one pound; ground mustard, eight ounces; bruised ginger, two pounds. Digest the above in two gallons of colorless whiskey for five days and strain, and digest the strained refuse in a gallon of water for twenty-four hours and strain, and mix the whole; then add five gallons of clear water. These bitters are colorless. Flavor with twenty drops wintergreen.
Gin Bitters. - Oil of cubebs, three ounces; oil of juniper, one ounce; alcohol, four ounces; common gin, two pints. Dissolve the oils in the alcohol, and then add the gin. These bitters are uncolored, and they are known under the name of Medicated Gin Bitters. They are used by gin drinkers in the same manner that other bitters are used, and by persons who need the curative properties of gin.
The action of these bitters is directed to the urinary organs.
The following is extensively used in the cafes an saloons of Paris:
French Medicated Gin Bitters. - Of powdered cubebs, one ounce; common gin, two pints; oil of juniper, half an ounce; oil of sassafras, one drachm; oil of peppermint, ten drops; nitric ether, two ounces. Digest the cubebs in the gin for four days, and strain; dissolve the oils in nitric ether for twenty minutes, and mix together the gin and ether. Used in the same manner as other bitters.
French Medicated Gin Bitters, prepared for commerce. - Powdered cubebs, eight ounces; oil of juniper, three ounces; powdered pellitory, two ounces; oil of peppermint, two drachms; alcohol, two gallons. Digest for five days, the cubebs in one gallon of the alcohol, along with the pellitory, and then dissolve the essential oils in the other gallon of alcohol; then mix the two gallons, with five of clear, clean water. Usually these bitters are uncolored.
In the manufacture of the French medicated bitters, strong inducements are offered to the enterprising manufacturer; for the first who introduces them must certainly reap a rich reward; for in commerce, medicated bitters of this particular class are entirely unknown. We find any quantity of medicated bitters for the digestive, but none for the generative organs. Why these have been neglected, is somewhat singular. Of the decided utility of this class of medicated bitters, certainly none will question. The market has become overstocked with bitters. Bitters of every imaginable name and conceivable color old friends with new names. Your bitters manufacturers possess no originality, unless it consists in giving half a dozen new names to that time-honored recipe for Stoughton bitters.