121 / 256
BRANDY,
GKUNKWALD.
121
59.
Brandy,
Domestic
50 drops
of
oil
of
Cognac.
3
drachms
of
orris-root
powder.
1
drachm
of
finely-cut
vanilla.
Macerate
in
4
ounces
of
alcohol,
95
per
cent.,
in
a
warm
place,
for
24
hours
(see
No.
5)
;
filter,
and
then
add
to
it
9
J
gallons
of
fourth-proof
spirit
(purest
quality),
and
1^
pints
of
white
plain
syrup
(see
No.
1).
Color
pale
or
dark
with
coloring
(see
No.
88).
60.
Brandy,
French.
1
gallon
of
genuine
Otard
brandy.
8|
gallons
of
fourth-proof
spirit
(pure).
I
gallon
of
pure
white
plain
syrup
(see
No.
1).
Color
dark
or
pale
with
coloring
(see
No.
88).
61.
Brandy,
Ginger.
A
lb.
of
white
ginger,
cut
and
washed.
1^
lbs.
of
sugar,
boiled
for
ten
minutes
with
3
gallons
of
water
;
strain
;
then
add
7
gallons
of
fourth-proof
spirit.
Color
pale
yellow
(see
No.
91).
62.
Brandy,
G-rnnewald,
I
lb.
of
orange
peel.
^
lb.
of
centaurium.
1
oz.
of
ginger.
1^
oz.
of
calamus-root.
11^
do.
blessed
thistle.
1 oz.
of
wormwood.
*
do.
trefolii.
1^
drachm
of
oil
of
cloves.
1^
do.
oil
of
cinnamon.
I
do.
oil
of
peppermint.
4f
gallons
of
alcohol,
95
per
cent.
6