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Absinthe by Distillation

This of noyau; pound cinnamon ground and is made in the same manner as in the former infused in gallon water; pound cloves receipt , with the following ingredients:-40 ground and infused in gallon water; 1½ gallons 75 per cent. spirits, 20 pounds fennel, ounce mace infused in 1 pint 95 per cent. 20 pounds green anise, 16 pounds large absin- 20 pounds green anise, 16 pounds large absinalcohol. Mix all the above ingredients in a the, 1 pound coriander, and 20 gallons water. clean barrel, and add 60 gallons sugar syrup 130 This is colored, after distillation, by adding 4 Baumé. Stir up all the ingredients well pounds small absinthe, and heating it again together, and filter after 4 or 5 days. Make until as hot as the hand can bear; then extinuntil as hot as the hand can bear; then extinthe color a little darker with sugar coloring guish the fire, let it cool, settle, and filter it. (see No. 694), and to give a good shade add a 799. Superfine Curaçoa. Charge of the little archil. still: 35 pounds green orange peel, or 50 pounds 795. To Make Guignolet, or French yellow; 25 gallons 95 per cent. alcohol; add 4 Cherry Bounce. To 20 gallons cherry juice gallons water, making in all 29 gallons, at 90 add 75 gallons 95 per cent. spirit; 75 gallons percent. Digest for 10 days, and stir daily. In Catalonia or Marseilles wine; 1 ounce pow- making the above, the following directions ounce pow- inaking the above, the following directions dered orris root (infused in 15 gallons 95 must be carefully observed:-I. Distill very carefully. II. When you have drawn off 20 gal- 804. Marasquino di Zara. Charge of lons, add 10 gallons water, to draw off the faints, the still, water-bath: 18 pounds raspberries, which may be distilled again in the next distil- 6 pounds orange flowers, 12 pounds sour red lation. III. To make superfine Curaçoa, distill cherries (Morello). Mash the whole to a pulp over again in a water-bath, adding 5 gallons with stones, macerate 24 hours with 7 gallons water. IV. To know when the faints are coming 95 per cent . alcohol and 7 gallons of water. off, take a little in a glass as it flows, and add Distill from off the water, 6 gallons flavored water, as if for absinthe. When it no longer alcohol, and add 14 gallons of the whitest turns milky, the faints are coming off; reserve plain syrup about 34° Baumé. them for the next distillation. Reduce the Curaçoa above distilled to 82 per cent. Trallé's, the still, water-bath: 40 gallons 55 per cent.