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 44 gallons 95 per cent. alcohol for two weeks, or displace (see No. 41); then add a syrup made of 4+ gallons water and 16 pounds sugar.
Filter through Canton flannel. cider will flow. 8 bushels of good apples will make a barrel of cider. In a day, or sometimes less, the pomace will rise to the top,: and in a short t time grow very thick; when little white bubbles break through it, draw off the liquor by a spigot placed about 3 inches from the bottom, so that the lees may be left quietly behind. The cider is usually put in barrels at once, and sold while sweet.