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HOME BREWKD WINES, BEERS, IjIQUELiltS, ETC
orange peel, 2% oz.; cinnamon, % oz.;
anise seed, % oz.; coriander seed, %
oz.; cardamon seed, % oz.; unground
Peruvian bark, % oz.; gum kino, % oz.;
bruise all these articles, and put them
into the best alcohol, 1 pt.; let it stand
a week and pour off the clear tincture:
then boil the dregs a few minutes in 1
quart of water, strain, and press out
all the strength; now dissolve loaf sug
ar, 1 lb., in the hot liquid, adding 3
quarts cold water, and mix with spirit
tincture first poured off, or you can add
these, and let it stand on the dregs if
preferred.
TO GIVE BEER THE APPEARANCE
OF AGE.
Add a few handfuls of pickled cu
cumbers and Seville oranges, both
chopped up. This is said to make malt
liquor appear six months older than it
really is.
ROOT BEER.
For 10 gallons beer, take S lbs. com
mon burdock root, or 1 oz. essence of
sassafras; % lb. good hops; 1 pint corn,
ro.asted brown. Boil the whole in 6
gallons of pure water until the strength
of the materials is obtained; strain
while hot into a keg, adding enough
cold water to make 10 gallons. "When
nearly cold, add clean molasses or
syrup until palatable,—not sickishly
sweet. Add also as much fresh yeast
as will raise a batch of 8 loaves of
bread. Place the keg in a cellar or
other cool place, and in 48 hours you
will have a keg of first-rate sparkling
root beer.
ROOT BEER NO. 2.
For each gallon of water to be used,
take hops, burdock, yellow dock, sar-
saparilla, dandelion, and spikenard
roots, bruised, of each % oz.; boil about
20 minutes, and strain while hot, add
8 or 10 drops of oils of spruce and
sassafras, mixed in equal proportions,
when cool enough not to scald your
hand, put in 2 or 3 tablespoons of
yeast; molasses, % of a pint, or white
sugar, % lb., gives it about the right
sweetness.
SUPERIOR GINGER BEER.
Ten lbs. of sugar; 9 oz. of lemon
juice; % lb. of honey, 11 oz. of bruised
ginger root; 9 gallons of w.ater; 3 pints
of yeast. Boil the ginger half an houn
in a gallon of water; then add the rest
of the water and the other ingredients,
and strain it when cold. Add the white
of an egg, beaten, and % oz. of essence
of lemon. Let it stand four days, then
bottle, and it will keep many months.
BRANDY.
To 40 gallons of pure or neutral spir
its, add 1 lb. crude tartar, dissolved in
1 gallon hot water: acetic ether, >4
pint; bruised raisins, 6 lbs.; tlnct. kino,
2 oz.; sugar, 3 lbs.; color with sugar
coloring. Stand 14 days, and draw off.
FRENCH BRANDY.
Pure spirits, 1 gallon; best French
brandy, or any kind you wish to imi
tate, 1 qt.; loaf sugar, 2 oz.; sweet spir
its of niter, % oz.; few drops of tinc
ture of catechu, or oak bark, to rough
en the taste if desired, and color to
suit.
PALE BRANDY.
Is made the same as the above recipe,
using pale instead of the French, and
using only 1 oz. of tincture of kino for
every five gallons.
COGNAC BRANDY.
To every 10 gallons of pure spirits
add 2 qts. New England Rum, or 1 qt.
Jamaica Rum, and from 30 to 40 drops
of oil cognac put in half a pint of al
cohol, and color with burnt sugar to
suit.
BRITISH COGNAC BRANDY.
Clean spirit (17 up), 100 gallons;
high flavored cognac, 10 gallons; oil of
cassia, 1% oz.; oil of bitter almonds (es
sential), % oz.; powdered catechu, 10
oz.; cream"of tartar (dissolved), 16 oz.;
Beaufoy's concentrated acetic acid, 3
lbs.; coloring (sugar), 1 qt. or more.
Put the whole into a fresh emptied
brandy piece, and let remain a week.
Occasionally agitate, then let stand to
settle.
BRANDY BITTERS.
Bruised gentian, 8 oz.; orange peel, 5
oz.; cardamoms, 3 oz.; cassia, 1 oz.;
cochineal, 14 oz.; spirit, 1 gallon. Di
gest for 1 week, then decant the clear,
and pour on the dregs, water, 5 pints
Digest for 1 week, decant, and mix the
two tinctures together.
CIDER WITHOUT APPLES.
To each gallon of cold water, put 1
lb. common sugar, 14 oz. tartaric acid
1 tablespoonful of yeast, shake well"
make in the evening, and it will be fit
for use next day. Make in a keg, a
few gallons at a time, leaving a few
quarts to make into
ne.xttime; not us
ing yeast again until the keg needs
rinsing. If it gets a little sour make
a little more into it, or put as much
water with it as there is cider, and put
it with the vinegar.
If it is de
sired to bottle this cider by manufac
turers of small drinks, proceed as fol
lows: Put in a barrel 5 gallons hot
water, 30 lbs. brown sugar, % lb. tar
taric acid, 25 gallons cold water s
pints of hop or brewers' yeast worked