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Used for Imitating Foreign Brandy

Sugar Coloring or Caramel.

TAKE 75 lbs. white sugar, and add 3 gals. water; let it boil over a brisk fire, being careful to stir and skim it all the while; every now and then dip in a boiling-stick, and when the sugar that remains on the stick becomes hard and brittle so that it breaks instantaneously, add 1 gall. warm water slowly and gradually, stirring it constantly, then let it burn brown. This is called sugar coloring, the French call it caramel, and it may be used to color any liquor or wine. To make the above quantity, the boiler or pot should be about 35 gals. capacity, as the liquid is apt to run over in a smaller vessel. The boiling-stick mentioned above should be about 18 inches long, 1 inch in diameter at one end, and gradually tapering off to a point at the other. Before using this stick, dip it in cold water and shake it off. A smaller quantity may be made by observing the above proportions.

French Chemical.

A French Brandy Coloring and Flavor.

Take gall. molasses, boil it, and then add 4 lbs. white sugar, and continue to boil until it becomes thick, ropy and dark; then reduce it with some warm water. This is a fine coloring, and also yields a delightful aroma, but must be used for brandy only. To make the chemical as it is sold in bottles, add oil of Cognac, or oil of bitter almonds, cut with alcohol in such proportion as you like, (say to oz. to coloring sufficient for 100 gals. brandy.)