Young's Demonstrative Translation of Scientific Secrets / Or, A Collection of Above 500 Useful Receipts on a Variety of Subjects

by Daniel Young

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.