Am.  Jour.  Pharm.  > 
Mar.  1,  1873.  J 
German  Cherry  Juice. 
103 
The  compounders  of  liquors  use  cherry  juice  chiefly,  if  not  exclu- 
sively, for  manufacturing  cherry  brandy  (known  also  as  cherry  bounce 
or  guignolet),  blackberry  brandy  and  an  imitation  of  Port  wine.  For 
the  benefit  of  those  who  may  be  desirous  of  knowing  the  composition 
of  these  fancy  liquors,  which  have  a  large  sale  in  the  South,  the  fol- 
lowing receipts  are  appended,  which  have  been  obtained  from  trust- 
worthy sources  : 
Cherry  Brandy. 
German  Cherry  Juice,       ....       15  gallons. 
Pure  Rectified  Spirits,  .       .       .       .    20  " 
Simple  Syrup,  ......         5  " 
Oil  of  Bitter  Almonds,  .....      1  drachm. 
Rectified  spirit  is  understood  to  be  whiskey,  which  has  been  thor- 
oughly deodorized  by  percolating  through  charcoal,  and  which  is  of 
first  proof  =  50  per  cent,  alcohol. 
Blackberry  Brandy. 
German  Cherry  Juice,        ....         3  gallons. 
Pure  Rectified  Spirits,  25  " 
Simple  Syrup,    ......         5  " 
Clear  Water,  5  " 
Oil  of  Cinnamon,       .....         1  drachm. 
Oil  of  Cloves,  1  « 
The  oils  are  to  be  first  dissolved  in  about  a  pint  of  alcohol,  or  high 
wine  and  then  to  be  mixed  with  the  spirits  before  the  addition  of  the 
other  ingredients. 
Imitation  of  Port  Wine. 
German  Cherry  Juice,       .        .  .        15  gallons. 
Pure  Rectified  Spirits,  10  " 
Clear  Water,  10  " 
Simple  Syrup,  4  " 
Tincture  of  Rhatany,         ....         1  pint. 
Port  Wine  Ether,  2  ounces. 
It  is  claimed  that  fictitious  port  wine  is  not  at  present  manufactured 
in  this  country,  as  the  same  thing  can  be  done  abroad  at  a  much  lower 
figure.  It  is  stated  that  ordinary  port  wine,  which  is  not  by  any  means 
the  pure  juice  of  the  grape,  can  be  imported  for  somewhat  less  than 
70  cents  per  gallon.  Under  these  circumstances,  it  is,  of  course,  in 
the  interest  of  liquor  merchants  to  sell  wines  "  strictly  pure  as  im- 
ported "  or  "  in  bond,"  rather  than  to  trouble  themselves  unnecessa- 
rily in  compounding  them  here. 
