1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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92 BRANDY.
No. 15.-COGNAC BRANDY.
To 20 gallons pure proof-spirits add:-
2 gallons pure Cognac brandy.
2 ounces tartaric acid.
4 pounds bruised raisins.
1 ounce acetic ether.
2 ounces tincture kino.
Color as before. Let it stand ten days, and
then draw off.
No. 16.-COGNAC BRANDY.
To 20 gallons pure proof-spirits add :-
1 gallon pure Cognac brandy.
5 pounds bruised raisins.
1 ounce acetic acid.
4 pounds loaf sugar.
2 ounces tincture catechu.
Color and manage as in No. 15.
No. 17.-ROCHELLE BRANDY.
To 20 gallons pure proof-spirits add:-