1863 The manufacture of liquors, wines, and cordials

AROMATIC SCHIEDAM SCHNAPPS.

141

acid gives a vinous taste, the almonds give a nutty flavor, the sugar or honey gives a fine body and lus- cious taste, the ambergris, in combination, gives an odor that is much admired by good judges of brandy. The cheapest modes, however, of making these brandies, and to save a large portion of sugar or honey, is to pass the clean spirit through a bed of starch, need but a small portion of sugar. The operator has an extensive range of aromatics to select from as substitutes for oil of wine. Among the most prominent, may be found butyric ether, which possesses a strong odor of pineapples, prune spirit, raisin spirit, acetic ether, rum, a combination of orange, orris, and ambergris perfumes, nitric and chloric ethers, and an extensive assortment of per- fumes. starch,

AROMATIC SCHIEDAM SCHNAPPS.

This is one variety of gin that is obtained by the distillation of juniper berries with spirit free from grain oil. The imitation of this article, is prepared as follows in quantities of five gallons :

Take of neutral spirit, five gallons ; orange flower water, two pints ;

JVb. 1.

honey,

four pints ;

English

oil of juniper, thirty drops.

Dissolve the honey in