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Raisin Flavoring for Liquors

Subject 25 pounds mashed raisins to the same process as the prunes in the last receipt. 676. To Imitate Brandy with Essence of Cognac. Take 1 pint essence of cognac (see No. 675), 15 gallons pure spirits (very fine) 20 per cent. above proof, 1/2 pint pint plain white syrup. Color with caramel. 677. Simple Test for Alcohol in Cil tube, and fill it exactly half full of oil of gnac; then fill up the remaining space with water, and shake it well. The alcohol, if there be any present, having a much greater affinity for water than for the oil, will leave the oil and combine with the water; denoting, by the decrease in the bulk of the oil, or the increase in that of the water, the quantity of alcohol present. Other tests for essential oils will be found under its heading. (Sce Index.) 678. Highly Flavored Domestic 666. St. John's Bread Flavoring for Brandy. To 40 gallons French proof spirits, Liquors. Cut 50 pounds St. John's bread add 2 quarts raisin flavoring (sec No. 665), 2 into small pieces. Infuse for 15 days with 12 gallons proof spirits, stirring every day; filter. 667. Orange Peel Flavoring for Liquors. Steep 1 pound orange peel in 1 gallon 95 per cent. alcohol for 15 days; filter.