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White and Red Argol

Spirit of Green Walnut Shells.

Take any quantity of green walnut shells, mash, or cut them up (see "Recipe No. 19"), and cover them well with alcohol 95°, digest 10 days, then filter. This is a fine astringent flavor.

Spirit of Hickory Nuts.

An infusion of hickory nuts makes a good flavor for brandy. Break the shell of the nut, and at the same time mash the kernal slightly, then take bushel of nuts thus prepared, and cover them with alcohol 95°, infuse 10 days, and filter. Use a quart of this flavor to 20 gals. brandy; but as a general rule the manufacturer must be his own judge about this and other flavors. We suppose we are addressing intelligent men capable of forming new combinations with the aid of our book. (See page 117.) Spirit of Almond Shells.

This is a good astringent boquet, and should be prepared the same way as Spirit of green Walnut Shells. White and Red Argol.

During the fermentation of wines, especially those that are tart, a peculiar matter is deposited in the casks, forming a crystalline crust, called crude tartar, wine-stone, or argol. That deposited from red wines is of a reddish color, and is called red argol; while that derived from white wines is of a dirty white color, and denominated white argol. Argol has a sharp acid taste, and gives a fine vinous body and flavor to brandy, it is soluble in warm water but not in alcohol.

To prepare argol for flavoring brandy, dissolve 1 part argol in 8 parts warm water, and use 1/4 lb. to 40 gals. brandy. (See "Recipe No. 5.")