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.

93.  To improve the flavour of new whiskey

Take of whiskey 1 gall., add tea 4 oz., allspice 4 oz., caraway seed 4 oz., cinnamon 2 oz., shake occasionally for a week and use one pint to a barrel.  Keep this mixture in a jug.

94.  Cherry Bounce or brandy

Take 10 galls. of good whiskey, put into it from 4 to 6 quarts of wild black cherries with the stones broken, common almonds shelled 1 lb., white sugar 1-1/2 lb., cinnamon 1/2 oz., nutmeg 1/2 oz., all bruised.  Let stand 12 or 13 days and draw off; this, with the addition of 2 galls. of brandy, make very nice cherry brandy.

95.  MONONGAHALE

Take of good common whiskey 36 gall., dried peaches 2 quarts, rye, burned and ground as coffee, 1 quart, cinnamon, cloves, and allspice, bruised, of each 1 oz., loaf sugar 5 lbs., sweet spirits of nitre 2 oz., put all these articles into 4 galls. of pure spirits, and shake every day for a week, then draw off through a woollen cloth, and add the whole to the 36 galls. of whiskey.

96.  Rye whiskey

Take of dried peaches 1/2 a peck, put them into a pan in a stove, scorch a little, not to burn however, then bruise, and place in a woollen (pointed) bag, and leach good common whiskey over them twice, having the barrel up so as to hang the bag under the faucet and draw slowly over them; this is for a barrel.  Add 10 or 12 drops of aqua ammonia to each barrel, after leaching through the peaches; with age this is nearly, if not quite, equal to whiskey made from rye.

97.  Stomach Bitters

Take of gentian root 6 oz., orange peel 10 oz., cinnamon 1 oz., anise seed 2 oz., coriander seed 2 oz., cardamom seed 1/2 oz., Peruvian bark, unground, 2 oz., bruise all the articles and add of gum kino 1 oz., and put them into 2 quarts of alcohol, and two quarts of pure spirits or good whiskey; shake occasionally for 10 or 12 days, and strain or filter through several thicknesses of woollen.  Half a pint of this may be added to a gallon of whiskey, more or less, as desired, and you have an article as good, or better, and more healthy than that for which you will pay three times as much; or you may use it the same as stoughton, to which it is preferred.