1863 The manufacture of liquors, wines, and cordials

BRANDIES.

121

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pose of bottling ; and, if intended for commerce, the manner in which they are put up should be charac- terized by neatness. The colors necessary for the following liquors are red, brown, and yellow. The red is prepared from infusing cochineal, one ounce, in one and a half gallons of water, with three drachms of potash. The water should be allowed to boil for fifteen or twenty minutes, and then bo kept near the fire for two hours ; and then strain through muslin. The brown color is made from white, or clean brown sugar. (See Coloring.) The yellow is made from English saffron, thus : Take two ounces of . saffron chopped fine, one quart of proof spirit, and digest for twenty-four hours, and strain. The colors enumerated above are the finest in use.

BRANDIES.

four

Cognac Brandy. Neutral gallons ; half a gallon of honey dissolved in water, two pints ; Jamaica rum, one gallon ; catechu, half an ounce ; butyric ether, one ounce. Mix. spirit,

COGNAC BRANDY (2nd).

Neutral spirit,

four gallons ;

five pounds of refine^

sugar dissolved in water, four pints ;

decoction of

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