111 / 158
APPLE
BRANDY
Take
seven
gallons
of
water
and
boil
one-
half,
putting
the
other
into
a
barrel;
add
the
boiling
water
to
the
cold,
with
one-half
gallon
of
molasses
and
a
little
yeast.
Keep
the
bung-hole
open
until
fermentation
ceases.
OLD
APPLE
BRANDY
One
gallon
of
neutral
spirits,
one-half
cup
of
decoction
of
tea,
one
and
one-half
pints
of
alcoholic
solution
of
starch,
one-
eighth
ounce
of
sulphuric
acid.
This
is
fla-
vored
with
one-fourth
ounce
of
the
oil
of
apples.
Color with
one ounce
of
sugar
col-
oring.
BLACKBERRY
BRANDY
One-quarter
pound
essence
of
blackberry,
one
quart
blackberry
juice,
one-quarter
pound
of
gum
arabic,
one
small
barrel
pure
spirits.
CARAWAY
BRANDY
Steep
one
ounce
of
caraway-seed
and
six
ounces
of loaf
sugar
with one
quart
of
brandy.
Let
it
stand
nine
days
and
then
draw
off.
Ill