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BKAHDT SPICE.
123
Dissolve in gallons of alcohol 95 per cent., then add
2}lbs. ofsugar dissolved in 5} gallons of water.
Filter. (See No. 3.)
67. Brandy, Peach.
18 lbs. ofpeaches mashed with thestones,macerate them
for 24 hours with 4f gallons of alcohol, 95 per cent,(see
No.5), and 4 gallons of water.
Strain, press,and filter; add 5 pints of white plain syrup.
(See No. 7.)
Color dark yellow with coloring. (See No.88.)
68. Brandy,Peppermint.
^ ounce of oil of peppermint (English).
Dissolve in 4f gallons of alcohol, 95 per cent., then add
4f lbs. of sugar dissolved in 5 gallons of water.
Filter. (See No. 3.)
_69.'-'Brandy, Raspberry.
4 gallons of raspberry juice, 4^ gallons of alcohol, 95
per cent., macerate for 2 days (see No. 5), then add IJ
gallon of white plain syrup (see No.7). Filter.
70. Brandy, Spice.
2^ ounces of cinnamon.
' 4'(
} do. cloves.
''j
f do. cardamom.
1 do. galanga root.
1 do. ginger.
Ground to a coarse powder; macerate it for a week with
10 gallons of good French brandy. (See No.5). Filter.
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