Take of pure spirits 1 gallon, best Holland gin, schnapps, or any
kind desired, 1 quart, oil of juniper 2 scruples, oil of anise 1/4
oz.; mix all well together.


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.


90. TO KEEP SWEET AND SWEETEN SOUR CIDER

To keep cider sweet take a keg, put several holes in the bottom of
it, and a piece of woollen cloth at the bottom, then fill with pure
sand closely packed, then pass your cider through this, and put up
in clean barrels that have had a piece of cotton or linen cloth 2 by
6 inches, dipped in sulphur, and burned in them, then keep in a cool
place and add 1/2 lb. of white mustard seed to each barrel. If cider
is souring, about 1 quart of hickory ashes, (or a little more of
other hard wood ashes), stirred into each barrel, will sweeten and
clarify it, nearly equal to rectifying; but if it is not rectified