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To Flavor Common Gin

2 drachms oil of nutmeg, 2 " " lemon, 3 “ " juniper, 3 “ N 3 " caraway, " coriander, 3 fluid oz. essence of orris root, 3 “ " " cardamom, 3 pints orange flower water, 56 to 60 lbs. lump sugar dissolved in 4 gals. pure water.

The essences and oils should be cut or dissolved in two quarts pure alcohol 95 per cent, and added gradually to the gin until the requisite flavor is produced. Then mix in the dissolved sugar, and add a sufficient quantity of soft or distilled water (having previously dissolved 4 oz. of alum in it) to make up in all 100 gals. When the whole is perfectly mixed, add 2 oz. salt of tartar, dissolved in 2 or 3 quarts of hot water, then stir up and mix the liquor well once more, and allow it to repose. In a week, or less, it will have become brilliant, and may be either racked, or drawn from the same cask.

To Sweeten Gin of any kind.

RECIPE No. 9.

To 95 gals. unsweetened gin, add : 40 or 45 lbs. lump sugar dissolved in 3 gals. clear water. Fine it down with roche alum and salt of tartar as above directed, and let it stand for one week.

To give Common Gin the Flavor of Aromatic Schiedam Schnapps.

RECIPE No. 10.

To 25 gals. common gin, 5 o. p., add :

TO CLEAN GIN THAT MAY BE TAINTED. 15 pints strained honey, 2 gals. clear water, 5 pints white sugar syrup, 66 5 spirit of nutmegs mixed with the acetic ether (see "Nutmeg and Mace"), 5 pints orange flower water, 7 quarts pure water, 1 oz. acetic ether, 8 drops oil of wintergreen dissolved with the acetic ether.

Mix all the ingredients well; if necessary, fine with alum and salt of tartar. The manufacturer must bear in mind that the common gin used in this recipe must be entirely free from any disagreeable taste or flavor. Finings for Gin.

RECIPE No. 11.

To 100 gals. gin, take 4 oz. roche alum, and put it into a pint of pure water; boil it until it is dissolved. then gradually add 4 oz. salt of tartar; when nearly cold put it into the gin, and stir it well with a staff for ten minutes. The liquor must not be covered until it is fine; when this is accomplished, cover it up tight to prevent its losing its strength.

To Clean Gin that may be Tainted.

RECIPE No. 12.

In cases when gin has any disagreeable taste, such as a musty or faint flavor, to remove it, use, for 100 gals., 4 oz. potash and 4 oz. roche alum; mix them with 2 quarts of water, and boil until they are dissolved; then add 4 oz. salt of tartar. Mix this in the tainted gin,