1928 Giggle Water by Charles S Warnock

12 GIGGLE WATER prunes and broken the kernels. Pour on them i gallon spirits 20 above proof. Cover it close, and let it stand 8 days. Filter the liquor, and mix with that containing the oil and ammonia. Bottle it for use. This makes the best flavoring knovm for manufacturing brandies, or for adding to such cordials, syrups, etc., as require a fine brandy flavor. 10. IMITATION COGNAC BRANDY To 36 gallons French proof spirits, add 4 gallons Pel- levoisin or Marette cognac, ^ gallon best sherry or Madeira wine, and 20 drops oil of cognac, dissolved in a little 95 per cent alcohol. Then pour 2 quarts boiling water over 2 ounces black tea; when cold, filter through flannel, and add a little maraschino; mix this with the other ingredients, and color the whole to suit, with caramel. Another excellent formula is as follows: Dissolve 20 drops oil of cognac and 15 drops oil of bitter almonds in a little 95 per cent alcohol; add it to 40 gallons 60 per cent French spirit, with 2 pints tincture of raisin, 2 pints of tincture of prunes, 3 pints best Jamaica rum, 3 pints best sherry -wine, and ounce acetic ether. Color with caramel.

II. IMITATION BRANDY Take 40 gallons French spirit; add to it i pint tinc ture of raisins, i quart prune flavoring, gallon best