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MANUFACTURING AND ADULTERATING LIQUORS.
9
The proportion to be varied as your taste may
dictate. If you desire a higher flavored brandy,
use more of the Cognac oil ; if a higher odor, use
more of the cenanthic acid; if softer and richer, use
more sugar or syrup; if stronger, increase the proof
of the spirit. And thus, by a little practice, you
can produce brandy in any form you desire.
But we wish again to repeat, that, by this
theory,
noth!ng is used that does not exist in the genuine
brandy as distilled, nor is the imitation in its effect,
medicinal or otherwise, different therefrom. This
we ha•e and shall repeat often, as it is important to
the principle on which we operate.
FoRHULA No.
2.-Rochelle
and
BordeaWJ Brandy.
To 40 galls. pure spirits, 10 to 15 o. p., add :
2 oz. oil Cognac,
1 lb. sugar (white), or its equivalent in syrup,
3 oz. cenanthic acid,
3 oz. acetic acid,
5 oz. tincture of kino.
A few oz. black tea adds much to the flavor and
astringency.
To this add from 4 to 9 galls. imported brandy
of the kind
to
be imitated, and follow general
1*
Digitized
by