798. Absinthe by Distillation

798.    Absinthe by Distillation. This is made in the same manner as in the former receipt, with the following ingredients: - 40 gallons 75 per cent, spirits, 20 pounds fennel, 20 pounds green anise, 16 pounds largo absinthe, 1 pound coriander, and 20 gallons water. This is colored, after distillation, by adding 4 pounds small absinthe, and heating it again until as hot as the hand can bear; then extinguish the fire, let it cool, settle, and filter it.

799. SuperfineCuracoa

799.    SuperfineCuracoa. Charge of the still: 35 pounds green orange peel, or 50 pounds yellow; 25 gallons 95 per cent, alcohol; add 4 gallons water, making in all 29 gallons, at 90 per cent. Digest for 10 days, and stir daily. In making the above, the following directions must be carefully observed: - I. Distill very carefully. II. When you have drawn off 20 gallons, add 10 gallons water, to draw off the faints, which may be distilled again in the next distillation. III. To make superfine Curacoa, distill over again in a water-bath, adding 5 gallons water. IV. To know when the faints are coming off, take a little in a glass as it flows, and add 3/4 water, as if for absinthe. When it no longer turns milky, the faints are coming off; reserve them for the next distillation. Reduce the Curacoa above distilled to 82 per cent. Trall'e's, which will give 26 gallons. Add 12 gallons 82 per cent, spirit, 7 gallons coloring (as given below), 90 gallons syrup 31° Baum'e.

800. Coloring for Curacoa

800. Coloring for Curacoa. 31/2 pounds Brazil wood; 13/4 pounds each Campeachy and yellow wood, 7 gallons 90 per cent, alcohol. Mix the above and heat in a water-bath, putting on the head. "When the head begins to get hot, rake out the fire and let the whole cool together in the bath.

801. Superfine Maraschino

801. Superfine Maraschino. Charge of the still with water-bath: Take 70 pounds peach or apricot stones, wash with tepid water, and put them into a barrel, making a square hole 4 or 5 inches, in the head, for that purpose. Cover them with 35 gallons 95 per cent, alcohol, and let them steep for one month. Then distill the whole.

Note the following observations.-

I. Before distilling, add 4 pounds of peach flowers.

II.  Keep the fire at the same degree of heat, or the Maraschino will have an oily taste.

III.  "When nearly finished, add 10 gallons water, to draw off the faints, which will do for another distillation. Reduce the spirit above distilled to 82 per cent, and you will get 45 gallons. If you have not that quantity, add spirit of the same strength to make it up. Then add 90 gallons sugar syrup 32° Baum'e. When you have not used peach flowers in the distillation, take 2 pounds orris root powder, and steep it in 2 gallons alcohol 95 per cent, for 15 days; then filter, and add it to the mixing, not to the distillation.