(b) ½ oz. cayenne pepper, ½ oz. shallots, ½ oz. garlic, ¼ pint Indian soy, 1 qt. white vinegar. Put the 3 first ingredients, after being pounded, into a jar, then pour the vinegar boiling upon them, and before bottling add the soy.
Flavours
Flavours.—This term is here made to embrace flavouring extracts prepared from fruits, artificial substances which have the odour and flavour of certain fruits, and compounds for flavouring liquors, cigars, &c. The artificial fruit essences are composed chiefly of compound ethers; when tartaric, oxalic, succinic, or benzoic adds enter into their composition it is to be understood that these acids are employed in the form of saturated solutions in cold alcohol.
Almonds, Bitter.—4 oz. oil of bitter almonds, 1 oz. tincture of turmeric, 1 qt. 95 per cent. alcohol.
Apple.—4 oz. glycerine, 1 oz. chloroform, 1 oz. nitric ether, 2 oz. aldehyde, 1 oz. acetate of ethyl, 10 oz. valerianate of methyl, 1 oz. saturated solution oxalic acid in alcohol.
Apricot.—4 oz. glycerine, 1 oz. chloroform, 10 oz. butyrate of ethyl, 5 oz. valerianate of ethyl, 1 oz. œnanthylate of ethyl, 2 oz. salicylate of methyl, 1 oz. butyrate of amyl, 1 oz. saturated solution of oxalic acid in alcohol.
Brandy.—(1) Mash 25 lb. raisins, 12 lb. prunes, 6 lb. figs, 1 lb. sliced pineapple; infuse 15 days in 20 gal. proof spirit, stirring every day; filter.
(2) Put 1 oz. green oil of cognac in ½ gal. 95 per cent. alcohol. Cork tightly, shake frequently for 3 days, and add 2 oz. strong ammonia. Let stand 3 days longer; place in 3 gal. stone jar, 1 lb. fine black tea, 2 lb. prunes (mashed and with the kernels broken); pour on 1 gal. spirit 20 o.p.; cover close; let stand 8 days; filter the liquor, and mix it with that containing the oil and ammonia. Bottle for use. (Monzert.)
(3) 1 pint of (2), 15 gal. fine pure spirit 20 o.p., ½ pint plain white spirit; colour with caramel.
Capsicum.—From powdered capsicums, as black pepper.