1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

314. BRANDY. To forty gallons of pure 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.

311). 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. Digest for 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 a proper temperature add one quart of yeast, five gallons of sweet elder, six: or seven bruised bitter almonds, one gallon of pale spirit, and half an ounce of orris powder.

317. BRITISH COGNAC BRANDY. One hundred gallons of clean spirit (seventeen up), ten gallons of highly flavored cognac, one and a half ounces 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 of sugar 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.