1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

OOLOitING FOR LIQUOllS.

TAKE 4 pounds of best white crushed or lump sugar, put it into a kettle that will hold five quarts, with a half pint of water. Boil it until it is blacl~, then remove it from the fire and cool with water, stirring it as you put in the 1vater. Use, to color liquors from a light amber to a clarlv brown. For brandies, whiskey, old rye, etc. Reel Oolor.-Beet root, red sanders, or cochi– neal. Port-Wine Oolor.-Extract of rhatany.

BEAD FOR LIQUORS.

ONE ounce of oil of vitriol, and one half ounce of sweet oil, mixed together in a glass bottle. One drop is sufficient for a quart, and in proportion for a larger quantity.

TIIE END.

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