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Filter for Gin

have, so far as their oils or essences are concerned, very analogous properties; and since their virtue in distillation with the spirit is to communicate their oily or fragrant principle, why not add a few drops of each of the oils at once to the pure spirit, to procure the desired. liquor, and by this means obviate the necessity of distillation? In the preparation of gin, both sweetened and unsweetened, and indeed of liquors generally, the greatest possible care must be taken to avoid an excess of flavoring. The most esteemed samples are those that consist of very pure French or neutral proof spirit, slightly flavored. In this respect the same rules that are given for brandy will also apply to this liquor. And while we are on this subject, we would recommend as a basis for gin and brandy the French spirit manufactured by Attwood's celebrated patent process, as being a pure article, and as free from fusil as alcohol can be. (See "Alcohol.") The whole of the casks and utensils employed for making gin should be perfectly clean and properly prepared, so as not to give color; for, if this spirit acquires the palest colored tint, its value is lessened, and if much colored it is rendered unsaleable. Filter for Gin.

To filter gin, the brandy filter may be used, but a still preferable filter for this liquor can be constructed by using a bed of granulated animal charcoal instead of the bed of carded cotton in the brandy filter, in every other respect the filter for gin may be made like that recommended for brandy. Animal charcoal is substituted for cotton because the former substance renders any liquid limpid by filtration through it, and it is desirable to make gin as colorless as possible. (See Filter for Bitters, page 211.) TO MAKE HOLLAND GIN.) To make Holland Gin.

RECIPE No. 1.

To 100 gals. pure spirit, proof, add : 1 ounce oil of juniper berries, 1 gal. white sugar syrup, oz. oil of sweet fennel. 1 lb. orange peel (infused).

Infuse the orange peel in sufficient pure spirit 95°, to cover it for 3 or 4 days, then filter through filtering paper before using. The oils of juniper and fennel should be cut with pure spirit, say 1 quart for each. This and all other manufactured gin is much improved by being filtered. The above or any of the following recipes may be prepared in smaller quantities, by reducing the proportions of the ingredients. To make Holland Gin.

RECIPE No. 2.

To 25 gals. pure proof spirit, add : 1 66 + 66 gin essence, white sugar syrup, Mix thoroughly and filter if necessary.

To make Schiedam Gin.

RECIPE No. 3.

Take 40 gallons French spirit, 10 above proof, 3½ drachms oil of juniper berry, 30 drops oil of sweet fennel, 8 ounces orange peel tincture, 1 quart of syrup.

Cut the oils in 95 per cent. alcohol. Oil of juniper is not easily cut, therefore add the alcohol until the liquid is clarified.