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GIGGLE WATER
them up in white papers marked No. 2. In place of the
6 ounces of carbonate of soda, 4 ounces dry salt of tartar
may be substituted, but the white papers containing this
latter substance must be kept in a dry, well corked bottle
or jar. To clarify 30 to 36 gallons gin, dissolve the con
tents of one of the blue papers, as prepared above in
about a pint of hot water, and stir it into the liquor
thoroughly. Then dissolve the contents of one of the white
papers in about
pint hot water, and stir well into the
liquor; bung the cask close, and let the whole remain till
the next day.
73. TO BLANCH GIN OR OTHER
WHITE LIQUOR
By using double the quantity of finings, that is, 2 of
each of the powders as laid down in the foregoing re
ceipt, the liquor will be blanched as well as clarified. It is
well to recollect, however, that the more finings are
employed, the greater the risk of injuring the liquor,
which may have a tendency to become flat when "on
draught."
o-c>-o*
74. FININGS FOR GIN
To 100 gallons gin, take 4 ounces roche alum, and put
it into I pint of pure water; boil it until it is dissolved,
then gradually add 4 ounces salts of tartar; when nearly
cold, put it into the gin, and stir it well with a staff for
10 minutes. The liquor must not be covered until it is
fine; when this is accomplished, cover it up tight to pre
vent it from losing its strength.