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44
MANUFACTURE
OF
WINES,
CORDIALS,
&U.
and
enters
into
some
formulas
for
peach
brandies,
which,
consists
of
rosemary,
bitter
almond
oil,
dis-
solved
in
acetic
ether
;
but
butyric
ether
and
pear
oil
have
superseded
these
articles.
Many
of
these
articles
have sunk
into
disuse
or
have
been
superseded
by
others
better
adapted
to
these
purposes
;
yet
it
would
be
deemed
necessary
to
a
full
comprehension,
of
this
business,
that
all
articles
bearing
any
relation
to
the
manufacturing
of wines,
liquors,
&c.,
should
be
mentioned
and
explained.
OIL
OF
ROSES,
OR
OTTO
OF
ROSES,
*
Is
used
for
all
of
our
cordials,
and
for
flavoring
peach
brandy,
fine
apple
brandy.
It
is
combined
with
pear
oil
essence,
and
with
essence
of
mace,
for
pale
and-
brown
sherry
;
and combined
with
amber-
gris
it
is
used
for
claret.
Acetic
ether
six
ozs.;
es-
sence
of
mace
two
ozs.;
oil
of
roses
one
oz.;
one
drop
well
rubbed
up
in
two
ozs.
of
white
sugar
this
is
added
to
forty
galls,
of
neutral
spirit
in
imitation
of
foreign
brandy.
Rose
water
is
made
from
oil
of
roses
by
dissolving
twenty
grains
of
the
oil
in
two
ounces
of
clean
alcohol.
The
alcohol
should
be
kept
hot
till
the
complete
dissolution
of
the
oil
has
taken
place.
The
alcohol
is
then
added
to
a
half-
gallon
of
clean
clear
watei.