westernbittersnut
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HDuncan,
I did have a complete unopened amber ladies leg Boker's Stomach Bitters like your example. Unfortunately I tasted it and sold the bottle with contents to a labeled western bitters collector some 25 years or so ago. The bottle was a light amber with a short double tapered collar top. Similar labels to yours.
This is an earlier book with Boker's Stomach Bitters recipe in it. This book was published in 1853 by P. Lacour in New Orleans, LA.
Here is the recipe: 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 surgar, and add six pints of water.
I did have a complete unopened amber ladies leg Boker's Stomach Bitters like your example. Unfortunately I tasted it and sold the bottle with contents to a labeled western bitters collector some 25 years or so ago. The bottle was a light amber with a short double tapered collar top. Similar labels to yours.
This is an earlier book with Boker's Stomach Bitters recipe in it. This book was published in 1853 by P. Lacour in New Orleans, LA.
Here is the recipe: 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 surgar, and add six pints of water.