and when a little cool, bottle, and cork, for use.

70. ORANGE AND RASPBERRY SYRUPS

Take of the juice of either, as the case may be, one pint; white sugar one and a half pound. If it be orange a little of the peel; tartaric acid 4 oz. Mix and boil a few minutes; strain, and when a little cool, bottle and cork for use. When to be drank, mix three or four tablespoonsful of syrup with three quarters of a glass of water, and add a teaspoonful of soda. If water be added to the syrup it will not keep well.

71. PURE WINE

Take three pounds of nice raisins free of stems, cut each one in two or three pieces, put them into a stone jug with one gallon pure soft water, let them stand two weeks uncovered, shaking occasionally (put in a warm place in winter,) strain through three or four thicknesses of woollen, or filter; colour with burned sugar; bottle and cork for use. For saloon purposes, add one pint of good brandy. The more raisins the better the wine, not exceeding 5 lbs.

72. PURE WINE VINEGAR

This is made by putting the same quantity of water on the above raisins, after the wine is poured off, as at first for making wine, and standing the same length of time, in the same way.

73. PORT WINE

Take 42 gallons of worked cider, 12 gallons of good port wine, 3 gallons good brandy, 6 gallons pure spirits. Mix together. Elder-berries and sloes, or fruit of the black hawes, make a fine purple colour for wines.

74. CHAMPAGNE WINE

Take of good cider (crab-apple cider is best) seven gallons, best fourth proof brandy one quart, genuine champagne wine five quarts, milk one gill, bitartrate of potash 2 oz. Mix and let it stand a short time; bottle while fermenting. This makes an excellent imitation of champagne with age.

75. CURRANT AND OTHER FRUIT WINES

For currant, cherry, raspberry, elderberry, strawberry, whortleberry, and wild grape wines, any one can be used alone, or in combination of several of the different kinds; to make a variety of flavours, or suit persons who have some and not the other kinds of fruits, to every gallon of expressed juice, add 2 galls. of soft water, put in 6 or 8 lbs. of brown sugar, and 1-1/2 oz. of cream of tartar, have them dissolved; put 1 quart of brandy to every 6 galls. Some prefer it without brandy. After fermentation, take 4 oz. isinglass, dissolved in a pint of the wine, put to each barrel, and it will refine and clear it; then it must be drawn off into clear casks, or bottled, which is far the best. Give these wines age and they are most delicious.

76. DINNER WINE OR ENGLISH PATENT WINE

From garden rhubarb, which will not lend to intemperance. An agreeable and healthy wine is very frequently made from the expressed juice of the garden rhubarb. To each gallon of juice add 1 gallon of soft water, in which 7 lbs. of brown sugar have been dissolved; fill a keg or barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works off until clear. Any other vegetable extract may be added, if this flavour is not liked. Then bung down, or bottle, as you desire. These stalks will furnish about 3/4 their weight in juice; fine and settle with isinglass, as in the fruit wines. This has been patented in England.

77. VARIOUS WINES

Take 28 gallons of clarified cider; 1 gallon good brandy, 1 lb. crude tartar, (this is what is deposited by grape wines) 5 gallons of any wine you wish to represent, 1 pint of sweet milk to settle it; draw off in 24 or 36 hours after thoroughly mixing.

78. BLACKBERRY AND STRAWBERRY WINES

These are made by taking the above wine when made with port wine; and for every 10 gallons, form 4 to 6 quarts of the fresh fruit, bruised and strained, are added, and let it stand till the flavour is extracted; more or less may be used to suit the tastes of different persons. In bottling any of those wines 3 or four broken raisins put into each bottle will add to their richness and flavour.

79. FRENCH BRANDY

Take of pure spirit 1 gallon, best French brandy, or any kind you wish to imitate, even Otard, 1 quart; loaf sugar 2 oz., sweet spirits of nitre 1/2 oz., a few drops of tincture of catechu, or oak bark, to roughen the taste if desired; colour to suit your taste, and bottle.

80. BRANDY FROM OIL COGNAC

Take of pure spirits 10 gallons, New England rum 2 quarts, or Jamaica rum 1 quart, and oil cognac from 30 to 40 drops, put in half a pint of alcohol, colour with tincture of kino, or burned sugar, which is generally preferred. Mix well and bottle.

81. PALE BRANDY

This is made as the French brandy, using pale instead of the French, and using 1 oz. of tincture of kino for colour, only for 5 gallons.

82. CHERRY BRANDY

To every 10 gallons of brandy add 3 quarts of wild black cherries, stones and all bruised, and crushed sugar 2 lbs. Let it stand until the strength and flavour is obtained, and draw from it as wanted for use. Never attempt to use oil of bitter almonds for this purpose, instead of the cherries, for it is a most deadly poison.

83. BLACKBERRY BRANDY

Take of brandy 10 gallons, nice rich blackberries mashed from 4 to 6 quarts, according to the degree of flavour you wish. Mix and add a little sugar to overcome the acidity of the berries, according to their ripeness will the amount vary from one to 4 oz. to each gallon.

84. STRAWBERRY BRANDY

This is made as the above, using very nice ripe strawberries, and only about half the quantity of sugar.

[There are no entries for receipts 85, 86 and 87 in the original.]

88. HOLLAND GIN

Take of pure spirits 1 gallon, best Holland gin, schnapps, or any kind desired, 1 quart, oil of juniper 2 scruples, oil of anise 1/4 oz.; mix all well together.

89. COLOURING

Take of white sugar 1 lb., put it into an earthen kettle, moisten a little, let boil, and burn red, black and thick, remove from the fire and put in a little hot water to keep it from hardening as it cools. Use this to colour any liquors, needing colour, to your taste, or as near the colour of the liquor you imitate as you can. Tincture of kino is a good colour, and is made by dissolving 1 oz. of kino in a pint of alcohol. For a cherry red use tincture of saffron; for light amber to deep brown use sugar colouring; for brandy colour, sugar; for red use beet root or saunders; for port wine colour use extract of rhatany.

90. TO KEEP SWEET AND SWEETEN SOUR CIDER

To keep cider sweet take a keg, put several holes in the bottom of it, and a piece of woollen cloth at the bottom, then fill with pure sand closely packed, then pass your cider through this, and put up in clean barrels that have had a piece of cotton or linen cloth 2 by 6 inches, dipped in sulphur, and burned in them, then keep in a cool place and add 1/2 lb. of white mustard seed to each barrel. If cider is souring, about 1 quart of hickory ashes, (or a little more of other hard wood ashes), stirred into each barrel, will sweeten and clarify it, nearly equal to rectifying; but if it is not rectified it must be racked off to get clear of pomace, for while this is in it, it will remain sour. Oil or whiskey barrels are best to put up cider in, or 1/2 pint of sweet oil, or a gallon of whiskey, or both may be added to a barrel with decidedly good effects. Isinglass 4 oz. to each barrel helps to clarify and settle cider that is not going to be rectified.

91. SCHRUB

Take of lemon juice 1 pint, white sugar 2 pints, rum 3 pints, water 4 pints; mix and colour ready for use.

92. STOUGHTON BITTERS

Take of gentian 4 oz., orange peel 4 oz., columbo 4 oz., chamomile flowers 4 oz., quassia 4 oz., burned sugar 1 lb., whiskey 2-1/2 galls., water 2-1/2 galls,; mix and let stand one week, then bottle the clear liquor.