1863 The manufacture of liquors, wines, and cordials

128

SEIGNETTE BRANDY.

MAEETT COGNAC BRANDY.

Jamaica rum, four

Neutral spirit,

four gallons ;

pints ; three pints of water to dissolve honey, three pints of the decoction of tea, one quart of alcoholic solution of starch, four pints ; oil of wine, half an ounce ; acetic ether, one ounce ; burnt sugar, five ounces.

POULTNEY BRANDY.

three pints of water

Neutral spirit,

four gallons ;

honey, three pints ;

infusion of bitter

to dissolve

oil of pears, one ounce ; Color with eight ounces of oil

almonds, half a pint ; of wine, one ounce.

then add

burnt sugar, and one ounce of cochineal ;

starch solution, five pints.

SEIGNETTE BRANDY.

Neutral spirit,

four gallons ;

refined sugar, four

pounds, dissolved in three pints of water ;

sulphuric

acid, half an ounce ;

catechu, one ounce ;

alcoholic

oil of wine, one ounce.

solution of starch, four pints ;

Color with four ounces of burnt sugar. If raisin spirit be substituted for rum, in those recipes, the imitation will be perfect. The infusion of bitter almonds, alluded to, is