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SEE PAGES I to 6.
Macerate for 24 hours; then add to the strained and
filtered tincture a syrup made of ^ gallon of white
plain syrup, dissolved in 4% gallons of water. Color
brown.
46. Brandy, Imperial Peach.
4%ozs. of powdered bitter almonds.
3% gallons of alcohol, 95 per cent.
5% gallons of water.
Mix together, macerate for 24 hours; then add a
strained syrup, made of 3^4
sugar j i pint of.
peach jelly; 2^ ozs. preserved ginger ; i lemon, cut
in slices; i drachm of grated nutmegs; i drachm of
allspice, in powder,and 5 pints of water, boiled for two
minutes. Mix the whole,and filter.
47. Brandy Juniper.
9 drachms of best oil of juniper, dissolved in 4^
gallons of alcohol, 95 per cent j then add 6 lbs of sugar,
dissolved in 4]/% gallons of water. Filter.
48. Brandy Mint.
/1 2. ounce of oil of spearmint.
30 drops of oil of peppermint.
3 drops of oil of bergamot.
Disssolve in 4^^ gallons of alcohol 95 per cent, then
add 3 lbs of sugar dissolved in 5^ gallons of water.
Color green with indigo and saffron tincture.
49. Brandy, Orange.
4)4 drachms of oil of orange.
3 drops of oil of neroly.
Dissolve in 4^ gallons of alcohol, 95 per cent, then
add 2I/2 lbs. of sugar dissolved in 5^ gallons of water.
Filter.
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