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To Make Sauterne

alcohol, drachm oil of anise, and 5 drops each of the oils of calamus, bitter almonds, and coriander; dissolve also 4 to 4 ounces oil of caraway in sufficient alcohol (95 per cent.) to make a clear solution. Incorporate these with 40 gallons French proof spirit; and add 10 pounds sugar dissolved in 5 gallons water. Absinthe by Distillation.

Take 16 pounds large absinthe, 20 pounds green anise, 20 pounds fennel, and 1 pound coriander ; place them in a cask, first moistening them with a little water; then add 40 gallons 75 per cent. spirit, and let them steep for 2 or 3 days, occasionally stirring. Next, add 20 gallons water, and distil, changing the receiver before the faints come over. After distillation, put the products again in the still with 4 pounds small absinthe, to give the color; heat very slowly, and remove the fire as soon as the hand can no longer be borne on the head of the still. When the distillate is cold, rack off, let it rest, and finally filter it. This second distillation requires to be conducted slowly, the fire must be therefore carefully managed, so as not to allow the boiling heat to be reached.

To make Claret.

Take 55 gallons wine made by fermentation (see page 140), 5 gallons Marseilles wine, ounce gum kino dissolved in 2 ounces 95 per cent. spirit.

If not red enough, add a little cherry juice.

To make Sauterne.

Take 55 gallons of wine by fermentation (see page