Make a strong tea of the thoroughwort--strain it, and when cool, put to
a couple of quarts of it half a pint of French brandy, the peel of two
or three fresh oranges, cut into small bits, and half a dozen bunches of
fennel, or smallage seed. The seed and orange peel should be crowded
into a bottle, then the tea and brandy turned in. The bottle should be
corked tight. The bitters will keep good almost any length of time, and
is an excellent remedy for bilious complaints, and can often be taken
when the thoroughwort tea will not sit on the stomach. A wine glass of
these bitters to a tumbler of water is about the right proportion. It
should have a little sugar added to it before drinking it.