1863 The manufacture of liquors, wines, and cordials

49

ESCUBAC.

this

muslin, and add one quart of clean spirit ;

is

5 ozs. to 10

flavoring bottled brandies ;

used

for

this is also used for cor-

gallons of clean spirits ;

dials, ice creams, beverages, &c. Small quantities are often added to the diiFerent brands of the whis- keys, combined with the ethers intended for them.

ESCUBAC.

Nutmegs one pound, coriander seed one pound, bit- ter almonds two pounds, damaged raisins one hun- dred pounds, red beets, sliced, forty pounds. Allow these ingredients to digest for fourteen days in forty gallons of whiskey, and then strain off into a fresh oarrel ; then add to the strained liquor two pounds of acetic ether that has had two grains of ambergris, Oiie ounce of oil of lemons, and one drachm of oil of cinnamon dissolved in it; then add half a pound ot nitric ether. This is used for making or flavoring common New York double anchor, cognac, French brandy, and all of the lower brands of domestic brandy. The proportion is various, owing to the amount of grain oil present ; the quantity may be stated at one quart to one gallon. Where persons wish to imitate brandy from whiskey, the above spirit will be found highly useful.