1857 The Bordeaux wine and liquor dealers' guide

MANUFACTURING AND ADULTERATING LIQUORS. 9

The proportion to be varied as your taste may dictate. If you desire a higher flavored brandy, use more of the Cognac oil ; if a higher odor, use more of the cenanthic acid; if softer and richer, use more sugar or syrup; if stronger, increase the proof of the spirit. And thus, by a little practice, you can produce brandy in any form you desire. But we wish again to repeat, that, by this theory, noth!ng is used that does not exist in the genuine brandy as distilled, nor is the imitation in its effect, medicinal or otherwise, different therefrom. This we ha•e and shall repeat often, as it is important to the principle on which we operate. To 40 galls. pure spirits, 10 to 15 o. p., add : 2 oz. oil Cognac, 1 lb. sugar (white), or its equivalent in syrup, 3 oz. cenanthic acid, 3 oz. acetic acid, 5 oz. tincture of kino. A few oz. black tea adds much to the flavor and astringency. To this add from 4 to 9 galls. imported brandy of the kind to be imitated, and follow general 1* FoRHULA No. 2.-Rochelle and BordeaWJ Brandy.

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