The French wine and liquor manufacturer : a practical guide and receipt book for the liquor merchant being a clear and comprehensive treatise on the manufacture and imitation of brandy, rum, gin and whiskey with practical observations and rules for the manufacture and management of all kinds of wine by mixing, boiling, and fermentation, as practiced in Europe including complete instructions for maufacturing champagne wine, and the most approved methods for making a variety of cordials, liqueurs, punch essences, bitters, and syrups ... / by John Rack.

Rack, John

Date:: [1868]

Credit: The French wine and liquor manufacturer : a practical guide and receipt book for the liquor merchant being a clear and comprehensive treatise on the manufacture and imitation of brandy, rum, gin and whiskey with practical observations and rules for the manufacture and management of all kinds of wine by mixing, boiling, and fermentation, as practiced in Europe including complete instructions for maufacturing champagne wine, and the most approved methods for making a variety of cordials, liqueurs, punch essences, bitters, and syrups ... / by John Rack. Source: Wellcome Collection.

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alcohol ; 1 gallon best sherry or madeira wine, and ] pint wine vinegar. Brandy. Take 40 gallons French proof spirit, 1 gallon brandy flavor (see page 59), 1 quart hickory-nut tincture (see page 117), 1 drachm oil of cognac dissolved in 95 per cent, alcohol, and 1 pint wine vinegar. Color with caramel Bitters made with Essences. 40 gals, spirit, proof, 1 drachm each oil of anise, caraway, lemon, orange, and cinnamon, 1 drachm each bitter almonds and cloves, 1 gal. sugar syrup. Cut the oils in alcohol. 95 per cent., and mix. Color with brandy coloring. Amazon Bitters. A SPLENDID RECIPE. 90 gals, plain proof spirit, 31 lbs. red Peruvian bark, 31 lbs. calisaya bark, li lbs. calamus root, 41 lbs. orange peel, 31 oz. each cinnamon, cloves, and nutmeg, 2 oz. cassia buds, 61 lbs. red saunders. First mash all the ingredients, put them in the spirit, and let them infuse fourteen days, being careful to stir the mixture well twice every day. Then rack off and color with 11 pints (II gals.) brandy coloring, to get a dark red tint. Stir a quarter of an hour. Dis- solve 30 lbs. of white sugar in 30 gals, water, add, and a^ain stir half an hour. Let the mixture rest 4 or 5 days, and when bright, bottle. If the red saunders is not used, the color will be a bright amber. By substituting New England rum for the spirit, the celebrated Plantation Bitters may be obtained. * * This is the finest bitters in the market. Com-

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