125 / 256
CANELIN
DE
CORFOU.
125
73.
Brandy,
Strawberry.
4
gallons
of
strawberry
juice.
4f
gallon
of
alcohol,
95
per
cent.
Macerate
for
2
days
xsee
No.
5),
then
add
1^-
gallons
of
plain
white syrup
(See
No.
7.)
Filter.
(See
No.
3.)
74.
Brandy,
"Wormwood.
2^
drachms
of
oil
of
wormwood.
ounces
of
herb
of
wormwood,
f
do.
calamus
root.
The
herb
and
root
must
be
ground
and
macerated
(sec
No.
5)
a
few
days,
then
pressed,
and
the
oil
dissolved
in
4f
gallons
of
alcohol,
95
per
cent.
;
add
a
syrup
made
o
4
lbs.
of
sugar,
with
5
gallons
of
water.
Filter,
and
color
green,
with
tincture
of
Indigo
and
saf
fron.
(See
No.
90.)
75.
Calabre
a
chaud.
36
gallons
of
white
or
red
wine
must,
boiled
and
skim-
med
down
to
8^
gallons
;
to
this
add
l\
gallon
of
alcohol,
95 per
cent.
Use
:
for
manufacture
of
Malaga
wine.
76.
Calabre
a
froid.
9 gallons
of
fresh,
pure
red
or
white
wine
must.
1
gallon
of
alcohol,
95
per
cent.
Let
it
clarify
itself
by
standing.
Decant.
Use:
For
the
manufacture
of
different
wines.
77.
Canelin
de
Corfou.
,
2
drachms
of
oil
of
Ceylon
cinnamon.
Dissolve
in
3i
gallons
of
alcohol,
95
per
cent.
,
then
add
6|
gallons
of
white
plain
syrup.
(See
No.
V.)
Co^or,
yellow.
(See
No.
91.)