123 / 256
BRANDY
SriCE.
123
Dissolve
in
45
gallons
of
alcohol
95
per
cent.,
then
add
2^
lbs.
of
sugar
dissolved
in
51
gallons
of
water.
Filter.
(See
No.
3.)
67.
Brandy,
Peach,
18
lbs.
of
peaches
mashed
with
the
stones,
macerate
them
for
24
hours
with
4f
gallons
of
alcohol,
95
per
cent,
(see
No.
5),
and
4
gallons
of
water.
Strain,
press,
and
filter
;
add
5
pints
of
white
plain
syrup.
(See
No.
1.)
Color
dark
yellow
with
coloring.
(See
No.
88.)
68.
Brandy,
Peppermint.
^
ounce
of
oil
of
pepi^ermint
(English).
Dissolve
in
4f
gallons
of
alcohol,
95
per
cent.,
then
add
4f
lbs.
of
sugar
dissolved
in
5
gallons
of
water.
Filter.
(See
No.
3.)
69.
Brandy,
Raspberry.
4
gallons
of
raspberry
juice,
4f
gallons
of
alcohol,
95
per
cent.,
macerate
for
2
days
(see
No.
5),
then
add
li
gallon
of
white
plain
syrup
(see
No.
7).
Filter.
70.
Brandy,
Spice.
2^
ounces
of
cinnamon.
I
do.
cloves,
f
do.
cardamom.
1
do.
galanga
root.
1
do.
ginger.
Ground
to
a coarse
powder
;
macerate
it
for
a
week
with
10
gallons
of
good
French
brandy.
(See
No.
5).
Filter.