1868 The complete Practical Distiller

EAU DE LUCE.

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it is drawn off as before, and the cherries pressed, to take out the spirit they had absorbed. The proportion of cherries and spirit is not very nicely observed ; the general rule is that the cask be half-filled with cherries, and then fill up with proof-spirits. Some add to every 20 gallons of spirit half an ounce of cinnamon, 1 ounce of cloves, and about 3 pounds of sugar, by which the flavour of the goods is considerably increased. But, in order to save expenses, not only the spices and sugar are generally omitted, but also a great part of the cherries, and the deficiency supplied by the juice of elder-berries. Your own reason, therefore, and your taste, or the price you intend to ask for it, must direct you in the selection of your ingredients. By the same method you can make raspberry brandy should the colour of the article not be so deep as you wish, it can be made more so by the addition of a little cherry brandy, elder juice, or other colouring substance, such as logwood, &c.

EAU DE LUCE.

The process for making this is simple and easy of execution. Take of the oil of amber 1 ounce, of highly- rectified spirits of wine 4 pounds ; put them into a bottle, and let them remain there five days, shaking the bottle occasionally during the time, by which means the spirit will be strongly impregnated with the oil. Then put into