1863 The manufacture of liquors, wines, and cordials

PREPARING CHOICE LIQUORS.

122

tea, two pints ;

infusion of bitter almonds, one pint ;

oil of wine, one ounce. Color either of the above with five ounces of the tincture of cochineal, and nine ounces of sugar coloring.

BARZERAC BRANDY OF THE VINTAGE OF 1795, 1798, 1805 1837.

three pints of water rum, three quarts ;

Neutral spirit,

four gallons ;

to dissolve honey, four pints ;

infusion of almonds, half a pint ; sugar coloring, four ounces ;

porter, three pints ;

oil of wine, one ounce ;

then add of the alco-

cochineal tincture, one ounce ;

and mix.

This

holic solution of starch, three pints ;

starch solution is made by infusing one quart of wheat or rice flour in one and a half gallons o/ equal parts of clean spirit and water for twenty-foil* 1 hours.

OTARD BRANDY.

four pounds of refined

Neutral spirit,

four gallons ;

sugar dissolved in water, two pints ;

powdered cate-

acid, half an ounce ;

chu, one ounce ;

sulphuric

butyric ether, one ounce ; orange dissolved in the ether ;

twenty drops of oil of four ounces of sug"\r

Mix.

coloring.