1928 Giggle Water by Charles S Warnock

GIGGLE WATER

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water with eight ounces of the finest sugar, nearly an hour, very gently. Clarify the water and sugar with the white of an egg; then strain it through a jelly-bag, and boil it nearly half away. When it is cold, strain the brandy into the syrup.

8. RASPBERRY BRANDY Raspberry brandy is infused nearly after the same manner as cherry brandy, and drawn off with about the same addition of brandy to what is drawn off from the first, second, and third infusion, and dulcified accordingly, first making it of a bright deep color, omitting cinnamon and cloves in the first, but not in the second and third infusion. The second infusion will be somewhat paler than the first, and must be lightened in color by adding one pint cherry brandy, with five or more gallons of raspberry brandy, and the third infusion will require more cherry brandy to color it. It may be flavored with the juice of elderberry. 9. HOW TO PREPARE ESSENCE OF COGNAC Take I ounce oil cognac—the green oil is the best; put it in Yz gallon 95 per cent spirits. Cork it up tight, shake it frequently for about 3 days; then add 2 ounces strong ammonia. Let it stand 3 days longer; then place in a stone jar that will contain about 3 gallons, i pound fine black tea, 2 pounds prunes, having first mashed the