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Ambergris

cool. Use in such proportions as you think will give a proper flavor. (See "Recipe 17.") The manufacturer must be his own judge as to the quantity to be used. Raspberry Syrup.

This syrup is sometimes used to give a vinous body and flavor to brandy. (See "Recipe No. 8.") It is made thus: 2 pints of filtered raspberry juice. 41 lbs. of sugar.

Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but don't let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. Boil, strain, and cork as directed in the recipe for making quince syrup. Use a pint to 40 gals. brandy.

Ambergris.

This substance, which is found floating on the sea, or thrown by the waves upon the shores of various countries, is now generally believed to be produced in the intestines of the spermaceti whale, and perhaps in those of some other fish. From the high price of the genuine ambergris, it is very frequently adulterated. When quite pure and of the best quality it is nearly wholly soluble in hot alcohol and ether, and yields about 85° of