Bourbon Whiskey

Rectified whiskey, thirty gallons; tincture of grains of paradise, one gallon; water, 9 gallons; mucilage of slippery elm bark, one half pint; acetic ether, three ounces; oil of wintergreen, fifteen drops dissolved in the ether. This whiskey has the color usual to all rectified whiskeys.

Roanoke Rye Whiskey

Rectified whiskey, thirty gallons; water, nine

Tuscaloosa Whiskey

8S gallons; decoction of strong tea, one gallon; grains of paradise tincture, half gallon; ten drops each of the oils of wintergreen and lemon, are to be dissolved in three ounces of alcohol, and added. The whiskey used in base of this formula will contain sufficient coloring for the entire mass.

Monongahela

Rectified whiskey, thirty gallons; grams of paradise tincture one and a half gallons; catechu, five ounces; water, nine gallons; sulphuric acid, one ounce; oil of lemon, one drachm, dissolved in four ounces of acetic ether; rub up half a grain of ambergris in an ounce of sugar, and mix the whole. This whiskey should have a slight tinge of red in it from sanders wood. Supposing the spirit to be perfectly transparent, half a pint each of tincture of red sanders and burnt sugar would answer for coloring.

Tuscaloosa Whiskey

Rectified whiskey, thirty-nine gallons; tincture of grains of paradise, a half gallon; powdered catechu three ounces; fifteen drops of oil of winter-green dissolved in four ounces of nitric ether. This whiskey should be of a very pale color.

Old Rye Whiskey

Rectified whiskey, thirty-two gallons; tincture of grains of paradise, three quarts; decoction of strong tea, two quarts; water, seven quarts; make a pint of common wheat flour into a smooth paste with water, add this to the barrel; then add ten drops oil of wintergreen, dissolved in two ounces of alcohol. This whiskey should have but a slight color, partaking of a reddish derived from sanders wood.

The most convenient mode of preparing the tincture of sanders wood is to infuse the wood in a pul verised state in clear whiskey if the tincture should appear heavy or cloudy, it will have to be filtered through sand; but if the sanders wood contains no impurities, and the spirit that is used for digesting it is bright and clean, the cloudiness alluded to will be prevented. The burnt sugar should be strained before using.

Scotch Whiskey

Rectified whiskey, thirty-nine gallons; tincture of grains of paradise, half gallon; powdered catechu, three ounces. Color with burnt sugar, and add thirty drops creasote.

Irish Whiskey

Rectified whiskey, thirty-nine gallons; tincture of grains of paradise, three pints; powdered catechu, three ounces; tincture of pellitory, two ounces; creasote, thirty drops. Color with burnt sugar as for common whiskey. These two last named liquors should be put up in the same packages that the genuine was imported in.

This mode of making liquors, viz. by concealing the grain oil, is at best but a poor one; for the sale of them is dependent entirely on the ignorance and simplicity of the purchaser, yet this class of liquors are sold at the auctions, and probably are as remunerative as the more expensively prepared liquors.

Liquors prepared with the view of being sold at an auction, should possess at least three qualifications, viz. a fine transparent color, and a good body and bead; the first can be given by proper attention to the coloring materials used, for extracting the coloring matter from the substance with a fluid that is of itself perfectly transparent, and then if it should appear cloudy or muddy, it should be strained through flannel or filtered through sand. Manufacturers experience more difficulty with the brandy coloring, or burnt sugar, as it is usually found in commerce, than they do with any other coloring material. The spirit colored with it, presents to the naked eye, minute particles of impurities which give to the spirit a dull, heavy, cloudy appearance. These impurities will have to be removed by passing the coloring through the sand filterer. To obviate these difficulties, the manufacturer should prepare the coloring either from refined or fair brown sugar; the coloring, if made from refined sugar, is usually prepared for coloring bottled liquors.

The chapter on Starch Filtration, offers an economical mode for giving both a body and bead to all kinds of liquors, and more particularly to low proof liquors. This body more than compensates for the deficiency of strength that may be apparent, but in contemplating the mild and pleasant taste of the spirit, the deficiency of strength is lost sight of.