1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

VALUABLE SECRETS FOR LIQUOR DEALERS.

314. BRANDY. To forty gallons ofpure or neutral spirits, add one pound of crude tartar dissolved in one gallon of hot water; acetic ether one-quarter pint; bruised raisins, six pounds; tincture of kino, two ounces, and sugar, three pounds. Color with burnt sugar. Let it stand two weeks,and then draw it off.

315. BRANDY BITTERS. Bruised gentian, eight ounces; orange peel, five ounces; cardamoms,three ounces; cassia, one ounce; cochineal, one-quarter ounce; and spirit, one gal lon. Digest for one week,then decant the clear, and pour five pints of water on the dregs. Digestfor one week longer, decant, and mix the two tinctures together.

316. BRITISH CHAMPAGNE. Loaf sugar, fifty-six pounds; brown sugar (pale), forty-eight pounds* warm water, forty-five gallons; white tartar, four ounces. Mix,and at aproper temperature add one quart of yeast, five gallons of sweet cider, six or seven bruised bitter ahnoiids, one gallon of pale spirit, and half an ounce of orris powder.

317. BRITISH COGNAC BRANDY. One hundred gallons ofclean spirit (seventeen up),ten gallons of highly flavored cognac, one and a halfounces of oil of cassia, half an ounce of oil of bitter almonds,ten ounces of powdered catechu, sixteen ounces of cream of tartar (dissolved), three pounds of Beaufoy's concentrated acetic acid,and about a quart ofsugar coloring. Put the whole into a fresh-emptied brandy-piece, and let them remain about a week with a little agitation occasionally, then let them stand to settle.