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OOLOitING FOR LIQUOllS.
TAKE
4 pounds of best white crushed or lump
sugar, put it into a kettle that will hold five
quarts, with
a
half pint of water. Boil it until
it is
blacl~,
then remove it from the fire and cool
with water, stirring it
as
you put in the 1vater.
Use, to color liquors from
a
light amber
to
a
clarlv
brown.
For brandies, whiskey, old rye, etc.
Reel
Oolor.-Beet root, red sanders, or cochi–
neal.
Port-Wine
Oolor.-Extract of rhatany.
BEAD FOR LIQUORS.
ONE
ounce of oil of vitriol, and one half
ounce of sweet oil, mixed together in a glass
bottle. One drop is sufficient for a quart, and
in proportion for a larger quantity.
TIIE END.
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