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where the compounder's profit begins. It will be shown, further on,
how these spirits may be employed to produce the different grades
of liquors at the prices required. FKUIT JUICES AND FLAVORINGS. All
newly-distilled liquors and spirits have a rough and pungent taste,
which must be remedied before they can be used as beverages. This
is done by fruit-juices or flavors, which are mainly alcoholic
extracts of fruits or other substances, and are employed in certain
proportions to counteract the raw taste of the new spirits. These
extracts may be prepared with very little difficulty, and generally
better and cheaper than they can be purchased ready- made, for in
these days, articles used only for the purposes of adulteration are
themselves largely adulterated and, in the case of fruit-extracts
especially, often factitious. A very simple apparatus may be made,
which will answer every purpose. Procure a barrel of, say, 40
gallons capacity; about four inches from the bottom insert a
tightly-fitting false bottom, pierced with a considerable number of
holes about a quarter or a third of inch in diameter; fit a faucet
in firmly, below the false bottom, and the macerating tub is ready
for use. The ingredients to be macerated should be well bruised,
and placed in the barrel, and the fluid used poured on them and the
whole allowed to macerate together for not less than three days,
and as much longer as possible. If these general directions are
properly carried out, the following extracts will be all that can
be desired. Smaller quantities may be made by using smaller
proportions of each ingredient. PRUNE JUICE. Macerate, Prunes, 100
Ibs. Raisins, 25 " with proof Spirits, 30 gals, and Water, 1 "
Peach Juice. Macerate, Dried Peaches, 100 Ibs. Dried Apples...
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