1863 The manufacture of liquors, wines, and cordials

OIL OF SASSAFRAS.

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In bottling champagne it is usual to add a few drops of rose water to each bottle. For correcting a peculiar mustiness that is some- times perceptible in brandies, the addition of one grain of the oil of roses well rubbed in sugar, and added to every forty gallons, will completely cure it. In adding this or any other aromatic to brandy, they should never be added in excess, but in such small proportions that they would form a harmonious odor in which nothing could be noticed that would attract attention. The novice should recollect that the object of all thit aromatizing is merely an attempt to imitate oil of wine, the ingredient that brandy owes its flavor tc. The essence is made by dissolving the oil in al- cohol, in the proportions of half an ounce of the oil to four ounces of alcohol. Sassafras is used in the syrups and cordials, and for beer made from saccha- rine fermentation. The essence, when used as above, the quantity in generally added to suit taste the <>dor of sassafras is too well known to attempt its use in liquors. OIL OF SASSAFRAS.