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Brandies
Cognac Brandy.
Neutral spirits, 4 galls.; a gall. of honey dissolved in water, 2 pts.; Jamaica rum, 1 gall.; catechu, oz.; butyric ether, 1 oz. Mix.
Sarzerac Brandy.
Neutral spirits, 4 galls.; 3 pts. of water to dissolve honey, 4 pts.; rum, 3 qts.; porter, 3 pts.; infusion of almonds, a pt.; oil of wine, 1 oz.; sugar coloring, 4 oz.; cochineal tincture, 1 oz.; then add the alcoholic solution of starch, 3 pts., and mix. This starch solution is made by infusing 1 qt. of wheat or rice flour in 1½ galls. of equal parts of clean spirit and water for 24 hours.
Cherry Brandy.
Neutral spirits, 4 galls.; refined sugar, 5 lbs.; water, to dissolve, 1 gall.; catechu, 1 oz.; infusion of bitter almonds, a pt.; cloves, cassia, of each, oz.; these are to be well bruised before adding tartaric acid, 4 oz., dissolved in 1 pt. of water; honey, 1 qt., dissolved in 1 pt. of water; 4 drops of oil of wintergreen, dissolved in 1 oz. of acetic ether, then color with 1 pt. of the tincture of cochineal; burnt sugar, 1 oz. Peach Brandy.
Neutral spirits, 4 galls.; 3 pts. of honey, dissolved in 2 pts. of water; mix infusion of bitter almonds, 1 pt.; sulphuric acid, 80 drops; porter, 1 pt.; tincture of saffron, a pt.: and flavor with oil of pears, 1 oz., dissolved in 2 oz. of alcohol, and acetic ether, oz.
Old Apple Brandy.
Neutral spirits, 4 galls.; decoction of tea, 1 pt.; alcoholic solution of starch, 3 qts., sulphuric acid, oz.; this is flavored with the oil of apples, 1 oz., dissolved in alcohol, 2 oz.; color with 4 oz. of sugar coloring; valerianate of amylic oxide is the chemieal name for apple oil.