Imitation Liquors. The li-quors generally met with for sale and consumption are, it is well known, rarely genuine; and even if genuine, are often adulterated with water and various deleterious compounds. The imitations of liquor innocently imbibed by the unsuspecting as wholesome stimulants, contain, too freqently, combinations that are most hurtful, if not actually poisonous. Receipts are here given for making imitation liquors, which are at least as wholesome as genuine spirits, and contain no ingredient that can hurt the system more than alcohol itself does. They are the receipts furnished by a practical French chemist, who has made this business a specialty for some thirty years.

664. Prune Flavoring for Liquors

664.    Prune Flavoring for Liquors. Mash 25 pounds prunes, infuse for 15 days with 6 gallons proof spirit, stirring it every day; press and filter.

665. Raisin Flavoring for Liquors

665.    Raisin Flavoring for Liquors. Subject 25 pounds mashed raisins to the same process as the prunes in the last receipt.

666. St. John's Bread Flavoring for Liquors

666.    St. John's Bread Flavoring for Liquors. Cut 50 pounds St. John's bread into small pieces. Infuse for 15 days with 12 gallons proof spirits, stirring every day; filter.

667. Orange Peel Flavoring for Liquors

667.    Orange Peel Flavoring for Liquors. Steep 1 pound orange peel in 1 gallon 95 per cent. alcohol for 15 days ; filter.

668. Vanilla Flavoring for Liquors

668.    Vanilla Flavoring for Liquors. Slice 1 drachm vanilla in small pieces; infuse for 20 days in 1 pint 95 per cent, alcohol; filter.

669. Orris Boot Flavoring for Liquors

669.      Orris Boot Flavoring for Liquors. Infuse 2 ounces powdered orris root for 20 days in 1 quart 95 per cent, alcohol, and filter.

670. Sassafras Flavoring for Liquors

670.   Sassafras Flavoring for Liquors. Granulate 1/2 pound sassafras bark, and infuse it in 1/2 gallon 95 per cent, alcohol for 20 days; filter.

671. Hickory Nut Flavoring for Liquors

671.    Hickory Nut Flavoring for Liquors. Crush 1 bushel hickory nuts, and infuse for 1 month in 12 gallons 95 per cent, alcohol; strain and filter.

672. Flavoring Compound for Brandy

672.    Flavoring Compound for Brandy. Mash 25 pounds raisins, 12 pounds prunes, 6 pounds figs, and 1 pineapple sliced; infuse for 15 days in 20 gallons proof spirits, stirring every day, and then filter.

673. Coffee Flavoring for Liquors

673. Coffee Flavoring for Liquors. Infuse 1 pound ground roasted coffee in 1 gallon 95 per cent, alcohol. This is used in combination with other flavors for brandy.

674. Peach Flavoring for Whiskey

674.    Peach Flavoring for Whiskey. Steep for 1 month, 10 gallons dried peaches, 10 gallons oak saw-dust, and 5 pounds black tea in 40 gallons proof spirits; strain and filter.