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AN
BKAOTTj CAEIUNATITK.
119
proof spirit and 6 lbs. of rectifier's charcoal. Distil OYer
to 50 per cent.; then mix 3 pints ofwhite plain syrup (sec
No. 7), and as much water as to get 10 gallons.
51. Brandy, Blackberry.
^ ounce ofcinnamon.
1
4
do. cloves.
1 do. mace.
A do. cardamom.
Ground to a coarse powder; add to 16 lbs. of black-;
berries, mashed, and 5 gallons of alcohol, 95 per cent.
Macerate for two weeks (see No. 5); press it; then add
10 lbs. of sugar, dissolved in 3f gallons of water. Filter
(see No. 3).
62. Brandy, British.
1 ounce ofcatechu.
A drachm of vanilla, finely powdered.
Add 1 gallon offine good Cognac and 9 gallons ofpure
proofspirit. Color pale or dark (see No. 88.)
53. Brandy, Calamns.
A drachm of oil oflemon.
A ounce of oil of calamus.
5 drops of oil of coriander.'
Dissolve in 4f gallons of alcohol, 95 per cent.; then add
5 gallons of water,.and a gallon white plain syrup(see No.
7). Flesh-color with tincture of saflrou and cochineal(see
Nos.91 and 93).
54. Brandy, Carminative.
1J drachms of oil of calamus.
16 drops of oil of anise-seed.
32 do, do. orange. >
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