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St. Johns Bread

Torrefied Prunes.

To prepare this flavor, see "Recipe No. 19." This is another and much esteemed kind of prune tincture.

Brandy Essence.

This flavor is prepared by dissolving two fluid ounces oil of Cognac in eighteen fluid ounces of rectified spirits. (See "Cognac Oil.") Spirit of Raisins.

This is recommended in "Recipe No. 4," and is a good flavor when used in conjunction with the other ingredients given in that recipe. It is also much used by the French manufacturers. The essence is prepared thus :- Take five pounds of the best Malaga or Bordeaux raisins, stems and all, mash them up in a mortar, add to them double their quantity of spirit, 95°, and digest ten days, agitate frequently (see "Infusion"), then filter. By combination with pear oil, or oil of wintergreen, raisin spirit makes a fine flavor for Bourbon whiskey. In France, raisin spirit is obtained by distillation; but it is so difficult to procure a genuine article here that we recommend the above process.

St. John's Bread. (SILIQUA DULCIS.) The Carob-tree is a native of Syria, Egypt, and all Southern Europe. The fruit of this tree is a bean from four to six inches long, and one inch wide, of a brown leather color, known as St. John's Bread. This bean contains a marrow of a light brownish color, and very aromatic, the seeds of the bean are very hard, and of a brilliant brown color. This flavor when combined with raisins is much esteemed by the French and Ger-