(2) Steep 10 gal. dried peaches, 10 gal. oak sawdust, 5 lb. black tea in 40 gal. proof spirit for 1 month; strain and filter.
Pear.—10 oz. glycerine, 5 oz. ethyl acetate, 10 oz. amyl acetate.
Pepper, Black.—From powdered pepper, as ginger, pouring on alcohol till 1 qt. has passed through, and omitting the syrup.
Pineapple.—3 oz. glycerine, 1 oz. chloroform, 1 oz. aldehyde, 5 oz. ethyl butyrate, 10 oz. amyl butyrate.
Plum.—8 oz. glycerine, 5 oz. aldehyde, 5 oz. ethyl acetate, 1 oz. ethyl formiate, 2 oz. ethyl butyrate, 4 oz. ethyl œnanthylate.
Prune.—Infuse 25 lb. mashed prunes for 15 days in 6 gal. proof spirit, stirring every day; press and filter.
Raisin.—Infuse 25 lb. mashed raisins for 15 days in 6 gal. proof spirit, stirring every day; press and filter.
Raspberry.—4 oz. glycerine, 1 oz. nitric ether, 1 oz. aldehyde, 5 oz. ethyl acetate, 1 oz. ethyl formiate, 1 oz. ethyl butyrate, 1 oz. ethyl benzoate, 1 oz. ethyl œnanthylate, 1 oz. sebacic ether, 1 oz. methyl salicylate, 1 oz. amyl acetate, 1 oz. amyl butyrate, 5 oz. saturated solution tartaric acid, 1 oz. saturated solution succinic acid.
Rose.—Bruise 2 oz. 100-leaved roses, macerate in 1 qt. deodorised alcohol, press out the alcoholic extract, add 1 dr. oil of rose, and filter through paper. May be tinted with cochineal.