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SEE PAGES I to 6.
. 103
50. Brandy, Peach.
18 lbs. of peaches mashed with the stones, macerate
them for 24 hours with 4^ gallons of alcohol, 95 per
cent, and 4 gallons of water.
Strain, press, and filter; add 5 pints of white plain
syrup.
Color dark yellow with coloring.
51. Brandy, Peppermint.
%ounce of oil of peppermint (English).
Dissolve in 4% gallons of alcohol, 95 per cent, then
add 4% lbs. of sugar dissolved in 5 gallons of water.
Filter.
52. Brandy, Raspberry.
4 gallons of raspberry juice, 4% gallons of alcoholj
95 per cent, macerate for 2 days, then add gal
lons of white plain syrup. Filter.
53. Brandy Spice.
2!^ ounces of cinnamon.
34 do. cloves.
% do. cardamom.
^
I
do. galanga root.
1
do. ginger.
Ground to a coarse powder; macerate it for a week
with 10 gallons of good French brandy. Filter.
54. Brandy, Stomach. (Green).
141b. of cubebs.
2% ounces of centaurium.
114 do. trefolii.
2
do. cassia buds.