794. To make Cherry Bounce (Second Quality)

794.    To make Cherry Bounce (Second Quality). To 12 gallons cherry juice, add 30 gallons 80 per cent, spirit; 30 gallons Catalonia or Marseilles wine; 3 ounces essence of noyau; 1/2 pound cinnamon ground and infused in 1/2 gallon water; 1/2 pound cloves ground and infused in 1/2 gallon water; 11/2 ounce mace infused in 1 pint 95 per cent, alcohol. Mix all the above ingredients in a clean barrel, and add 60 gallons sugar syrup 13° Baum'e. Stir up all the ingredients well together, and filter after 4 or 5 days. Make the color a little darker with sugar coloring (see No. 694 (To Make Caramel)), and to give a good shade add a little archil.

795. To Make Guignolet, or French Cherry Bounce

795.    To Make Guignolet, or French Cherry Bounce. To 20 gallons cherryjuice add 71/2 gallons 95 per cent, spirit; 71/2 gallons Catalonia or Marseilles wine; 3/4 ounce powdered orris root (infused in 11/2 gallons 95 per cent, alcohol); 1/2 gallon cinnamon water (made as in last receipt); 1/4 gallon clove water (made as in last receipt); 11/2 ounces mace infused in 95 per cent, alcohol. Mix all the above ingredients in a clean barrel, and add 68 gallons sugar syrup 25° Baum'e. Stir up the mixture and let it rest 8 days; then strain.

796. Cordials by Distillation

796.    Cordials by Distillation. The solid ingredients should be coarsely pounded or bruised before digestion in the spirit, and this should be done immediately before putting them into the cask or vat; as, after they are bruised, they rapidly lose their aromatic properties by exposure to the air. The practice of drying the ingredients before pounding them, adopted by some workmen for the mere sake of lessening the labor, cannot be too much avoided, as the least exposure to heat tends to lessen their aromatic properties, which are very volatile. The length of time the ingredients should bo digested in the spirit should never be less than 3 or 4 days, but a longer period is preferable when distillation is not employed. In either case the time allowed for digestion may be advantageously extended to 10 or 15 days, and frequent agitation should be had recourse to. In managing the still, the fire should be proportioned to the ponderosity of the oil or flavoring, and the receiver should be changed before the faints come over, as the latter are unfit to bo mixed with the cordial. The stronger spirit may be reduced to the desired strength by means of clear soft water, or the clarified syrup used for sweetening.

797. To Make Absinthe by Distillation

797.    To Make Absinthe by Distillation. Put the following ingredients into a cask:- 11/2 pounds large absinthe, 2 pounds small absinthe, 21/2 pounds long fennel, 24 pounds star anise (breaking the star only), 21/2 pounds green anise seed, 6 ounces coriander seed, and 1 pound hyssop; moisten the whole with a little water, allowing it time to soften and swell; then add 12 gallons 95 per cent, alcohol, and steep for 2 or 3 days; next add 10 gallons water, and let the whole steep for 1 day more. The water will reduce the alco-. hol to about 23 gallons of proof spirit. Dis-till it, and it will produce nearly 15 gallons absinthe of 65 to 70 per cent, strength. Change the receiver as soon as the spirit, as it comes from the worm, begins to assume a reddish tinge. Color the distilled product, by steeping in it for 10 or 15 days 1/2 pound mint leaves, 1/4 pound melissa leaves, 1/2 pound small absinthe, 2 ounces citron peel, and 1/2 pound bruised liquorice root. Strain and filter.