When just enough alcohol was present to set fire to the powder, it was said to be “proof spirit.”
Steep in a quarter of a pint of brandy, or proof spirit, half an ounce of celery seed bruised, and let it stand a fortnight.
With the same resins and proof spirit a varnish is made for the bookbinders to do over their morocco leather.
More correctly, 12% of proof spirit is equivalent to 19 lbs.
To one gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds.
The per-centage of proof spirit multiplied by the number of gallons gives the net amount of proof spirit to be charged.
A paper wet in brandy, or proof spirit, and laid on the preserved fruit, tends to keep it from fermenting.
Equal parts of iron filings and red tartar, in fine powder, made into balls with proof spirit or brandy.
Infuse these ingredients for a week in a gallon of white brandy or proof spirit.
In the United States the standard liquor, known as proof spirit, contains 92.3 per cent.