1867 The American Barkeeper by a Practical Liquor Manufacturer

THE AMEKICAX HARKEEI'EH..

28.

THE ART OF MANUFACTURING LIQGURS. These recipes contain no poisonous articles,and Avill enable every dealer to ma nufacture his own liquors, instead of paying from 50 to 75 per cent, for making them for him. All the ingredients can made at an average cost of seventy-five cents per gallon; the finest imitation of French brandy at S2,such as costs at present, Avhen imported, $7. COGNAC BRANDY. Pure spirit GO gallons;(puanthic ether 2 ounces; acetic ether 2 ounces;-tincture of tannin 2ounces;oil of cognac 1 ounce; white sugar dissolved in half a gallon of water 6 lbs; color with burnt,sugar. The above specimen of brandy will cost in San Francisco lax per gal. To make Sazernc.'Otard, Marett. Ponltney,Seig- nette, or an}- of the dillcrent styles brandy proper, add ilO gals, ofthe kind to be imitated to the abovc_ sixty gallons, and color the same as the ton gallons in question. Burnt sugar is the coloring matter now universally used. PEACH BRANDY. Pure spirit 10 gallons; sugar dissolved in water.5 lbs; oil of bitter almonds,first dissolved in 00 per cent, alco hol, 1 oz; sulphuric acid quarter oz; porter 1 quart; line- be obtained in any large drug store, and from these recipes 1 i q u ors can be