125 / 256
CANKLIN 1")E COEFOU.
125
73. Brandy, Strawberry.
4 gallons ofstrawberry juice.
4} gallon of alcohol, 95 per cent. Macerate for 2 days
(see No. 5), then add IJ- gjillons of plain white syrup.
(See No. 7.) Filter. (See No. 3.)
74. Brandy,"Wormwood.,
24 drachms of oil of wormwood.
14 ounces of hei'b of wormwood,
f do. calamus root.
The herb and root must be ground and macerated"(see
No.5) a few days, then pressed, and the oU dissolved in
4} gallons of alcohol, 95 per cent.; add a syrup made of
4lbs. of sugar, with 5 gallons of water.
Filter, and color green, with tincture of Indigo and saf
fron. (See No.90.)
75. Calabre a chaud.
36 gallons of white or red wine must, boiled and skim
med down to 8f gallons; to this add I4 gallon of alcohol,
95 per cent.
Use: for manufacture of Malaga wine.
76. Calabre a froid.
9 gallons offresh,pure red or white wine must.
1 gallon ofalcohol, 95 per cent.
Let it clarify itself by standing. Decant.
Use: For the manufacture of different Avines.
77. Canelin de Corfou.
2 drachms of oil of Ceylon cinnamon.
Dissolve in 31 gallons of alcohol, 95 per cent.; then
add 61 gallons of Avhite plain syrup. (See No. 7.)
Color, yellow. (See No. 91.)