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Solution of Liquorice Root

mans. Take five pounds St. John's Bread, and five pounds Malaga raisins, boil them together for five minutes; when cold, filter. Use for eighty gallons brandy. (See "Recipe No. 5.") St. John's bread is also known by the name of Siliqua Dulcis, and can only be procured at the best wholesale drug houses. (See Appendix.) Spirit of Orris Root.

Orris is a native of Italy, and other parts of the south of Europe, where it is also cultivated. The root is dug up in the spring, and prepared for market by the removal of its skin and fibres. Orris has an agreeable odor, resembling that of the violet and raspberry, and a bitterish, acrid taste. It is much esteemed as a flavor for brandy, and is a deservedly popular wine boquet in France and Hungary. The spirit of orris root is thus prepared :-Digest 8 oz. powdered orris root for 20 days in 1 gal. spirit 95°; filter and use in the proportions required (see "Recipes" 5 and 6), or pour over the powder sufficient boiling water and, when cool, filter. Orris root is sometimes combined with acetic ether to flavor fine gin.

Solution of Liquorice Root.

The liquorice plant is a native of the south of Europe, Barbary, Syria and Persia, and is cultivated in England, the north of France, and Germany. Much of the root imported into this country comes from Messina and Palermo, in Sicily. It is also largely produced in the north of Spain, where it is an important article of commerce. A solution of liquorice root is sometimes used as a flavor for brandy, and is prepared in the following manner :- Boil lb. of the root in 1 gall. water, and filter when