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