Page:Housekeeper and butler's guide, or, A system of cookery, and making of wines.pdf/20

20 till it is reduced one half, then strain it through a cloth; disolve the sugar in a little warm water, and skim it clear, then strain the spirit, and add the dissolved sugar and the liquor that came from the raisins, &c. all together; let it stand till it fines itself, for you must use no finings to it. If you wish it yellow, tie some saffron in a cloth, dip it in the liquor, and squeeze it in to what height of colour you please.—If you wish it green, boil tansey in water, put it in a cloth, and squeeze it into the usquebaugh.—If you choose it brown, colour it with burnt sugar.

For 10 gallons, take six and a half of spirits, and eight penny-weights of the oil of peppermint, with six pounds of loaf-sugar, and three quarters of a pint of the spirits of wine; fill it up with water, and fine it as you do Geneva; also in every compound, kill the oil you use, and work it in a similar manner.

Take two gallons of spirits, and a penny-weight and a half of cassia-oil, half a penny-weight of the oil of orange, half an ounce of cinnamon pounded, two pounds of loaf-sugar, and two drops of the oil of carraway: colour it with burnt sugar, and fine it with isinglass; when it is quite clear, bottle it off, or put it in a small cask.

Take a gallon of spirits, and four ounces of clovepepper, and a penny-weight of oil of cloves, three quarters of a pound of lump sugar, and half a pint of elder-juice; make six quarts of this by filling it