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Brandy
(See page 64.) This tincture imparts a fine taste as well as age to any whiskey or brandy, and is cheaper and better than the imported prune wine, juice, or extract; these are so weak in spirit that the quantity required to impart flavor will be sufficient to reduce below proof the spirits to which they are added. By making the tincture proof, each gallon of tincture adds a gallon to the quantity of proof spirit, costing only the price of the prunes, say about 36 cents a gallon. Raisin Tincture.
Mash 1 box, say 25 lbs., raisins, stems and all together, infuse them 20 days in 5 gals. French spirits, proof. Stir every day twice or more, and use the tincture according to prescription for Brandy. (See page 65.) N. B. Prune and raisin tincture, when combined with rum and sherry wine, are the finest of brandy flavors.
Cognac Brandy. 40 gals. French spirit, 10 A. P., 20 drops oil of cognac, 15 drops oil of bitter almonds. Dissolve the oils in a little spirits, 95 per cent. 2 pints tincture of raisin, 2 pints tincture of prunes (prepared as directed on page 258), 3 pints Jamaica rum (best), 3 pints sherry wine (best), oz. ether (acetic). Color. The addition of 1 pound glycerine will impart age.
Brandy.
Take 40 gallons French proof spirit; infuse for 8 hours 1 drachm star-anise, breaking the star only, in 1 pint 95 per cent. alcohol, and add the infusion to the spirit; with one drachm oil of cognac, and 12 drops oil of bitter almonds, each dissolved in 95 per cent.