675. How to Prepare Essence of Cognac

675.     How to Prepare Essence of Cognac. Take 1 ounce oil cognac - the green oil is the best; put it in 1/2 gallon 95 per cent, spirits. Cork it up tight, shake it frequently for about 3 days; then add 2 ounces strong ammonia. Let it stand 3 days longer; then place in a stone jar that will contain about 3 gallons, 1 pound fine black tea, 2 pounds prunes, having first mashed the prunes and broken the kernels. Pour on them 1 gallon spirits 20 above proof. Cover it close, and let it stand 8 days. Filter the liquor, and mix with that containing the oil and ammonia. Bottle it for use. This makes the best flavoring known for manufacturing brandies, or for flavoring cordials, syrups, etc. The above proportion should flavor 100 gallons brandy.

676. To Imitate Brandy with Essence of Cognac

676.    To Imitate Brandy with Essence of Cognac. Take 1 pint essence of cognac (see No. 675 (How to Prepare Essence of Cognac)), 15 gallons pure spirits (very fine) 20 per cent, above proof, 1/2 pint plain white syrup. Color with caramel.

677. Simple Test for Alcohol in Oil of Cognac

677.    Simple Test for Alcohol in Oil of Cognac. Take a half ounce phial or test tube, and fill it exactly half full of oil of cognac ; 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. (See Index.)

678. Highly Flavored Domestic Brandy

678.      Highly Flavored Domestic Brandy. To 40 gallons French proof spirits, add 2 quarts raisin flavoring (see No. 665 (Raisin Flavoring for Liquors)), 2 quarts prune flavoring (see No. 664 (Prune Flavoring for Liquors)), 2 quarts St. John's bread flavoring (see No. 666 (St. John's Bread Flavoring for Liquors)), 1 gallon best sherry wine, 2 drachms oil of cognac and 20 drops oil of bitter almonds, both dissolved in a little 95 per cent, alcohol; 1 gallon Jamaica rum (or 1/4 ounce Jamaica rum essence), and 2 pints wine vinegar. Ten gallons of this mixture, mixed with 30 gallons French spirits, make an excellent domestic brandy, and 1 pound of glycerine gives it age.

679. Imitation Cognac Brandy

679.    Imitation Cognac Brandy. To 36 gallons French proof spirits, add 4 gallons Pellevoisin or Marette cognac, 1/2 gallon best sherry or Madeira wine, and 20 drops oil of cognac, dissolved in a little 95 per cent, alcohol. Then pour 2 quarts boiling water over 2

IMITATION LIQUORS.                                   81.

ounces black tea; when cold, filter through flannel, and add a little maraschino; mix this with the other ingredients, and color the whole to suit, with caramel. (See No. 694 (To Make Caramel).)

Another excellent formula is as follows: Dissolve 20 drops oil of cognac and 15 drops oil of bitter almonds in a little 95 per cent, alcohol; add it to 40 gallons 60 per cent. French spirit, with 2 pints tincture of raisin, 2 pints tincture of prunes, 3 pints best Jamaica rum, 3 pints best sherry wine, and 1/2 ounce acetic ether. Color with caramel.