1887 The bar-tender's guide

CARAMEL.

118

1 pound of fine black tea. 2 pounds of prunes.

Dissolve the oil of cognac in the 95 per cent, spirits; cork it tightly in a bottle and let it stand three days, frequently shaking it, then add the ammonia. Mash the prunes (breaking the kernels) and put them with the tea and the 70 per cent, spirits into a stone jar of 3 gallons capacity ; cover closely, and let it stand for 8 days. Filter the liquor, and add it to the solution of oil and ammonia. Bottle for use. This quantity is sufficent for flavoring 100 gallons of brandy.

Solferino Coloring.

Take 1 ounce of solferino.

1 gallon of alcohol (95 per cent.). Put them in a bottle, shake well, and in 24 hours it will be ready for use.

Caramel.

Take 7 pounds of loaf-sugar. 1 pint of water. Crush and dissolve the sugar in the water ; boil it in a 5-gallon copper kettle, stirring occasionally, until it gets brown ; when it begins to burn, reduce the fire; let it burn until the smoke becomes offensive to the eyes ; then try it by dipping a rod into it, and letting a few drops fall into a glass of cold water ; if it settles at the bottom and crystallizes, so that it will crack, it is done. Then take about half gallon luke-warm water,