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APPENDIX.
FororoLA No.
10.-St. OroiaJ Rwm.
To 40 galls. p. or
n.
spirits, add :
2 do. St. Croix rum,
2
oz. acetic acid,
li
do. butyric acid,
3
lbs. loaf sugaY.
r
FoRMULA
No.11.-Iriah or Sco'tch Whi8key.
To
40
galls. p. or n. spirits, add :
60
drops of creasote, dissolved in
1
qt. alcohol.
2
oz. acetic acid,
1
lb. loaf sugar.
Stand 48 hours.
.FoRMULA No.
12.-H(Yf/,()'#Ujahel,a
Whiakey.
To 40 galls. p. or n. spirits, add :
2 oz. spirits of nitre,
4
lbs. dried.peaches,
4 lbs. N. 0. sugar,
1 qt. rye (burnt and ground like coffee),
t
lb. allspice,
i
do. cinnamon,
l lb. cloves.
Put in the ingredients, and after standing 5 days,
draw it
off,
and strain the same,
if
necessary.
Digitized
by