147 / 230
EAU
DE
LUCE.
147
it is
drawn
off
as
before,
and
the
cherries
pressed,
to
take
out
the
spirit
they
had
absorbed.
The
proportion
of
cherries
and
spirit
is
not very
nicely
observed
;
the
general
rule
is
that
the
cask
be
half-filled
with
cherries,
and
then
fill
up
with
proof-spirits.
Some
add
to
every
20
gallons
of
spirit
half
an
ounce
of
cinnamon,
1
ounce
of
cloves,
and
about
3
pounds
of
sugar,
by
which
the
flavour
of
the
goods
is
considerably
increased.
But,
in
order
to
save
expenses,
not
only
the
spices
and
sugar
are
generally
omitted,
but
also
a
great
part
of
the
cherries,
and
the
deficiency
supplied
by
the
juice
of
elder-berries.
Your
own
reason,
therefore,
and
your
taste,
or
the
price
you
intend
to
ask
for
it,
must
direct
you
in
the
selection
of
your
ingredients.
By
the
same
method
you
can
make
raspberry
brandy
should
the
colour
of
the
article
not
be
so
deep
as
you
wish,
it
can be
made
more
so
by
the
addition
of
a
little
cherry
brandy,
elder
juice,
or
other
colouring
substance,
such
as
logwood,
&c.
EAU
DE
LUCE.
The
process
for
making
this
is
simple
and
easy of
execution.
Take
of
the
oil
of
amber
1
ounce,
of
highly-
rectified
spirits
of
wine
4
pounds
;
put
them
into
a
bottle,
and
let
them
remain
there
five
days,
shaking
the
bottle
occasionally
during
the
time,
by
which
means
the
spirit
will
be
strongly
impregnated
with
the
oil.
Then
put
into