Home › Useful Rules for Liquor Merchants › Prune Tincture

Prune Tincture

*** It is absolutely necessary to have a tub with a clear surface-bed of 14 inches charcoal, to insure a perfect rectification. After rectification, high wine is called spirit, and this spirit when again distilled is called French or Cologne spirit. (See page 17.) Tincture of St. John's Bread.

Mash or cut in small pieces 16 lbs. beans, and let them infuse 3 days in 4 gals. water. Stir twice or more a day. This has a tendency to extract the sugar from the beans. Then rack off and put the tincture in a barrel. After this operation, pour over the beans 4 gals. spirit, 95 per cent., to extract the oil, let it infuse 8 days, then add spirit, tincture and beans to the first tincture.

Let it settle, and use the tincture according to prescription for Rum, Bourbon Whiskey; also for Cognac Brandy, in the proportion of one quart for 40 gals. liquor.

ANOTHER WAY TO PREPARE THE ABOVE TINCTURE.

Cut 16 lbs. St. John's Bread in small pieces, pour over 8 gals. spirit, 50 per cent., say proof, let infuse 10 days at least, stir every day twice or more, and use the tincture according to prescription. (See page 65.) Prune Tincture.

Mash 1 box, say 25 lbs., prunes, stones, kernels, the whole together. Pour over 5 gals. French spirit, proof. Let infuse 15 days at least before using the tincture, according to prescription for Brandy. Stir every day.