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

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BRANDY.

No. 15.-COGNAC BRANDY. To 20 gallons pure proof-spirits add:- 2 gallons pure Cognac brandy. 2 ounces tartaric acid. 4 pounds bruised raisins. 1 ounce acetic ether. 2 ounces tincture kino. Color as before. Let it stand ten days, and then draw off.

No. 16.-COGNAC BRANDY. To 20 gallons pure proof-spirits add :- 1 gallon pure Cognac brandy. 5 pounds bruised raisins.

1 ounce acetic acid. 4 pounds loaf sugar. 2 ounces tincture catechu.

Color and manage as in No. 15.

No. 17.-ROCHELLE BRANDY. To 20 gallons pure proof-spirits add:-