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JIOICB RECIPES
barr 1; th en fillin g a gallon measm c
ancl r educing t hat with water to 93.
Th e impl ements for determining t ho
<l egrees of r e<Iuction should b e kept
n.lways on hand by those who have
occasion to reduce. After the
1
gallon
is i·educed to t he proper degr ee, a n1l
t he contents of the barrel or package
a scertained, the rest is merely a mat–
t e r of simple calculation.
It
improves a barrel of whiskey not
over 5 years old to put into it about
a pint of rock candy sy rup and a p ound
of hick ory nut k ernels. The k ern<'ls
rihould be tied up, however, ,in a gauze
J;::i.g or bags.
Impor ted liquors
1
brandies, rums,
g in s, etc., always come over proof an .l
w hen r eceived in b ulk should b e
1·c–
clu ced to about 95 proof. The profit in
imported goods at best is small and it
is a dvisable always, in pushing, t o give
prefer ence to domestic goods, when
t hi s can b e clone without prejudice to
the business.
In buying imported goods the buyer
should r equire the importers to give
him an order on their bonded ware–
house so. that the goods may b'e de–
liver ed directly to the buyer, and t her e–
by the r isk of the liquor b eing
:vlulterated by intermediaries
is
avoided.
As a rule, however, ther e is not
much occasion these clays for the b ar
man to
~rouble
about the reduction and
blemling of his goods.
If
he knows
t l1e t astes and wants of his trade (and
whicl~
every live b ar man should know)
h e w1Jl find no difficulty in making sat–
i sfactory arrangements with the distil–
l ery to get his goods at proper proof
nncl blended just as he prefers, and at
no great er expense, not to mention the
saving of much trouble.