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Page (Butyric Acid for Flavoring)

Butyric Acid, for Flavoring...... 113 260 Calamus Root, for Flavoring..... 96 262 Caramel, or Sugar Coloring...... 167 Caraway Cordial.... 197, 204 209 Caraway Seeds, for Flavoring.... 99 208 Carbonic Gas.... .. 186 " Filter.... 211 Cardamom, for Flavoring........ 97 “ French Cognac. 262 “ Made with Essences. 260 ...

Cassia Buds, for Flavoring....... 90 Catalonia Wine, to mix Water “ Nonpareil. 209 with... “ Spanish......... 209 " Stomach... 210 “ Stoughton...... 208 “ Black and Green Tea for Flavoring 74 " Blackberry Brandy, for Cordial, without Distillation........ 195 " Blackberry Syrup, for Soda Water 233 Boker's Bitters..... " 209 " Bottling Machines, Matthew's... 185 " Bourbon Whiskey, to Make.. 117, 122 Brandy, Armagnac, to Improve. 56 “ " " ८८ " Armagnac, to Make.... 52 Art of Imitating and Manufacturing without Distillation....... 47 Auction, Recipe for..... 80 Barrels, to Give the Ap- “ 174 Catechu, for Flavoring........... ... 75 Champagne, American.... .... 183 " Baskets, to Clean... 187 Cider, Manufacture of.......

Filter for.......

Flavors.....

French....

How Charged with Carbonic Gas..... 185 Muddy, Cause of.... 188 Quick Method of Making........... 183 to Strengthen, for Bottling.......... 187 Syrup for, How to Prepare........ 184 . 212 .. 184 185 183 " pearance of Age to... 60 Bitters....

Cherry Bounce, to make...... 155 208 Cherry Brandy, without Distilla- " Coloring for........... 61 tion... 196 “ Cognac........ 56, 58, 259 Cherry Juice, to Prepare by Boil- " 66 Constituents of.. 47 ing.... 194 “ " 66 “ to Imitate....... 55 Domestic, highly Cherry Juice, to prepare for Port, Bounce and Brandy.. ... 194 Flavored... 58 ...

Cherry Juice, for Coloring........ 165 " Flavors Used in Making 62 Cherry Port Wine, to Make...... 154 " Age to, Appearance to Give.... .. 60, 77 Cider, Champagne, to Make. 218 Cider. Concluding Remarks on... 216 .... “ ' Beading for Proof...... 76 Essence for Flavoring.. 65 Cider, how to Imitate... 218 " how to Make Good.. 212 " Chemical for........ ... 61 " Management of.... 214 " Compound Flavoring for 59 “ “ Filter for... 77 “ ..

New, to Improve... 216 to Fine... 170, 216 " Inferior, to Improve the " Wine, to Make. 219 Flavor of... 57 ..

Civit, for Flavoring. 69 ८:

Sugar Coloring for...... 61 Claret and Renish Wines.... 141, 265 Pipes, to Plaster........ 60 Claret Wine, to Improve......... 173 " Essence for Flavoring..

Clarification of Liquids by Filtra- Brazil Wood, for Coloring Wines 167 Butyric Ether... tion..... 73, 235 Clarification of Liquids by Fining 25