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GIGGLE WATER
ii
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