1863 The manufacture of liquors, wines, and cordials

CONCEALING ODOR OF GRAIN OIL.

94

PINEAPPLE BRANDY.

Clean alcohol, thirty-five gallons ;

watei,

forty

one

mix. Tincture of the grains of paradise,,

gallons ;

six common

one pint ;

tincture of pellitory,

gallon ;

one and a half pints of r,ugar

sized red beets, sliced ;

coloring If this, is not convenient, add two quarts of Jamaica rum, and six ounces of acetic ether, with five drops of oil of cloves rubbed up in a couple of ounces of sugar, and mix.. ; five ounces of butyric ether.

PEACH BRANDY.

Clean alcohol, seventy gallons ;

watei,

fifty-five

one and a half ounces of English saffron, or

gallons ;

the same of gamboge ;

five gallons of honey, or sixty

pounds of white or clarified sugar ; this is to be dis- solved in the above mentioned water before adding ; add fifteen drops of creasote ; balsam of Peru, half ounce ; essence of lemon, a wine glass full ; essence of orange peel, half ounce. The saffron or gamboge should be suspended in the spirit, which will obviate the necessity of straining the liquid. Burnt sugar, &c., is no longer used for peach brandy, but those preferring it can color as for other brandy. The above receipt furnishes a really fine sample of *' old peach." It will have a fine body, pleasant taste,