1863 The manufacture of liquors, wines, and cordials

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CONCEALING ODOR OF GRAIN OIL.

96

pays but a small percentage, and, therefore, is scarcely worth noticing ; yet it is desirable that the manufac- turer should possess a knowledge of it. This brandy will be greatly improved by the addition of honey or sugar, in the proportion of four gallons to forty gal- lons of the spirit. A cheaper article of this brandy to forty gallons of whiskey, add eight ounces of acetic acid ; one ounce of sulphuric acid, three sliced red beets, one pint of burnt sugar, coloring ; add a pint of wheat or rice flour, slightly scorched over the fire, to the liquor, and allow it to stand for^ten days. The flour can be suspended in the spirit, by being tied up in a piece of muslin and hung in the barrel. is made of common rectified whiskey, thus :

CHERRY BRANDY.

Rectified whiskey, one hundred gallons ;

honey,

clarified sugar, thirty pounds ;

bruis-

eight gallons ;

ed bitter almonds, one pound ;

cloves, one-half ounce ;

cassia, one ounce ; in- fuse two ounces of cochineal in two gallons of warmed water for a few days, until the coloring is extracted, and add one pint of sugar coloring, and two ounces of sulphuric acid. The above is usually put up in ten gallon kegs. bruised nutmegs, two ounces ;