1863 The manufacture of liquors, wines, and cordials

MANUFACTURE OF WINES, CORDIALS, AC.

42

sometimes used in imitating Scotch and Irish whis- from 20 to 40 drops are added in combination key,

with creasote.

OIL OF JUNIPER.

It is this oil that imparts to Holland gin its pe- culiar flavor and diuretic power. From three to four ozs. dissolved in alcohol, for 100 gallons of spirits-

OIL OF LAYENDER.

Used for flavoring cordials, in combination with other aromatics. It is rarely, if ever, used for flavor-

ing spirits.

OIL OF LEMON.

dissolved in ether or alcohol, is highly

This oil,

With raisin

useful for cordials, wines, and liquors.

essence of lemon forms a

spirit or prune valuable adjunct ;

spirit,

or from one to two drops of tho oil dissolved in acetic ether constitutes a fine and natural flavoring for French brandies. When used In conjunction with rum, the essence of lemon is suited from its flavor to enter into any compound that may be used for flavoring either wines, liquors, or cordials.