These are made by taking the above wine when made with port wine;
and for every 10 gallons, form 4 to 6 quarts of the fresh fruit,
bruised and strained, are added, and let it stand till the flavour
is extracted; more or less may be used to suit the tastes of
different persons. In bottling any of those wines 3 or four broken
raisins put into each bottle will add to their richness and flavour.


79. FRENCH BRANDY

Take of pure spirit 1 gallon, best French brandy, or any kind you
wish to imitate, even Otard, 1 quart; loaf sugar 2 oz., sweet
spirits of nitre 1/2 oz., a few drops of tincture of catechu, or oak
bark, to roughen the taste if desired; colour to suit your taste,
and bottle.


80. BRANDY FROM OIL COGNAC

Take of pure spirits 10 gallons, New England rum 2 quarts, or
Jamaica rum 1 quart, and oil cognac from 30 to 40 drops, put in half
a pint of alcohol, colour with tincture of kino, or burned sugar,
which is generally preferred. Mix well and bottle.


81. PALE BRANDY

This is made as the French brandy, using pale instead of the French,
and using 1 oz. of tincture of kino for colour, only for 5 gallons.