786. Imperial Peach Brandy

786.     Imperial Peach Brandy. Take 41/2 ounces powdered bitter almonds, 31/4 gallons of 95 per cent, alcohol, 51/4 gallons of water. Mix together, and macerate for 24 hours ; then add a strained syrup, made of 33/4 pounds of sugar, 1 pint of peach jelly, 21/4 ounces preserved ginger, 1 lemon cut in slices, 1 drachm of grated nutmegs, 1 drachm of allspice in powder, and 5 pints of water boiled for 2 minutes. Mix the whole, and filter.

787. Peppermint Brandy

787.    Peppermint Brandy. To 40 gallons proof spirit add 4 ounces essence of peppermint, dissolved in 95 per cent, alcohol. Color with 1/2 pound powder of turmeric infused in 1 gallon spirit 95 per cent. Use this infusion in such quantity as to get the proper shade.

788. Kirschenwasser

788.   Kirschenwasser. 100 gallons proof alcohol, 5 ounces essence of noyau, 2 drachms essence of rose. Dissolve the latter ingredient in some 95 per cent, alcohol and add a spoonful of magnesia, 2 pounds orris root (powdered), infused 15 days in 2 gallons 95 per cent, alcohol, 11/2 gallons sugar syrup. Stir, and filter if necessary.

789. Caraway Cordial

789.      Caraway Cordial. Dissolve 6 drachms oil of caraway in 3 gallons 95 per cent, alcohol; add a syrup made of 42 pounds of sugar and 43/4 gallons of water. Filter.

790. Ratafia

790.    Ratafia. This word is derived from the Latin pas ratafiat (let peace be ratified). The Latins used to drink ratafia on signing their treaties of peace. Ratafia may be made with the juice of any fruit. Take 3 gallons cherry juice, 4 pounds sugar, dissolved in the cherry juice. Steep in 21/2 gallons brandy 10 days

2   drachms cinnamon, 24 cloves, 16 ounces peach leaves, 8 ounces bruised cherry kernels. Filter; mix both liquors, and filter again.

791. To Prepare Cherry Juice by Infusion

791.    To Prepare Cherry Juice by Infusion for making Cherry Bounce and Brandy. Put the cherries into barrels and cover them with 95 per cent, spirit; let them steep for 1 month, and stir them well every 8 days. Use the juice that runs off first, and repeat this operation 2 or 3 times. The last time, you may bruise the cherries and stones, and steep them all together to make cherry brandy.

792. To Prepare Cherry Juice for Boiling

792.    To Prepare Cherry Juice for Boiling. Put the cherries in a kettle tinned inside, cover them with water, and boil them at a gentle heat for 1 hour. When cold put them into barrels and add 1 gallon 95 per cent, spirit to each 10 gallons of the juice.

793. To Make Cherry Bounce (Superfine)

793.    To Make Cherry Bounce (Superfine). To 15 gallons cherry juice, add 15 gallons 80 per cent, spirit; 30 gallons Catalonia or Marseilles wine ; 11/2 ounces essence of noyau;

3   ounces mace infused in 1 quart 95 per cent, alcohol; 1/2 pound cinnamon infused in 1/2 gallon water; 1/4 pound cloves ground and infused in 1 quart of water. Put all the above ingredients in a clean barrel and add 60 gallons sugar syrup 25° Baum'e. Stir up the ingredients well, and filter after 4 or 5 days. If the color is not deep enough add a little sugar coloring. The above receipt is to make 120 gallons, but a much smaller quantity may be made by reducing the quantity of each ingredient and observing the same proportion in all.