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HOME BREWED WTCNES, BEERS, MQUEURS, ETC.
into paste with % lb. flour, and 1 pint
water. Put altog-ether in a barrel, which
it will fill, and let it work 24 hours—
the yeast running out at the bung all
the time, by putting in a little occasion
ally to keep it full. Then bottle, putting
in 2 or 3 broken raisins in each bottle,
and it will nearly equal champagne.
CniBR CHA3IPAGNE NO. 1.
Good cider, 20 gallons; spirit, 1 gal
lon: honey or sugar. 6 lbs. Mix and let
them rest for a fortnight; then fine
with skimmed milk, 1 quart. This, put
up in champagne bottles, silvered and
labeled, has often been sold for cham
pagne. It opens very sparkling.
CIDER CHAMPAGIVE NO. 2.
Good pale vinous cider, 1 hogshead-
proof spirit (pale), 3 gallons; honey or
sugar, 14 lbs. Mix, and let them remain
together in a temperate situation for
one month; then add orange-flower wa..
ter, 1 qt., and fine it down with skim
med milk, % gallon. This will be very
pale; and a similar article, when bot
tled in champagne bottles, silvered and
labeled, has been often sold to the ig
norant for champagne. It opens very
brisk, if managed properly.
BRITISH CHAMPAGNE.
Loaf sugar, 56 lbs.; brown sugar
(pale), 4.8 lbs.; water (warm), 45 gal
lons; white tartar, 4 oz. Mix, and at a
proper temperature add yeast, 1 nt •
afterwards add sweet cider, 5 gallons-
bitter almonds (bruised), 6 or 7 in
number; pale spirit, 1 gallon; orris
powder, % oz.
CIDER—TO KEEP SWEET.
1st. By putting into the barrel be
fore the cider has begun to work about
a half pint of whole fresh mustard seed
tied up in a coarse muslin bag. 2nd Rv
burning a little sulphur or sulphur
match in the barrel previously to nut
ting in the cider. 3rd^ By the W of %
of an ounce of the bi-sulphite of linili
to the barrel. This article is the Drel
serving powder sold at rather a high
price by various firms.
-
TO NEUTRALIZE WHISKEY TO
MAKE VARIOUS LIOUORS.
Si.-'"-
u,1
gin.
Take 100 gallons of clear rcntin„j
spirits; add, after you have killed the
oil well, 1% ounces of the oil of Bug
llsh Juniper, % oz. of angelica esse^c^"
% oz. of the oil bitter almonds." % oz
of the oil of coriander, and % oz. of the
oil of caraway; put this into the recti
fied spirit and well rummage it up;
this is what the rectifiers call strong
gin.
To make this UP, as it is called by
the trade, add 45 pounds of loaf-sugar,
dissolved; then rummage the whole
well up together with 4 oz. of roche
alum. For finings there may bo added
2 oz. of salts of tartar.
HOLLAND GIN.
To 40 gallons of neutral spirits, add
2 oz. spirits niter; 4 lbs. of loaf sugar;
1 oz. oil juniper; % oz. oil caraway.
The juniper and caraway to be first cut
in a quart of alcohol; stand 24 hours.
TO REDUCE HOLLAND GIN.
To 25 gallons pure Holland gin, add
25 gallons pure French spirit; % gal
lon of white sugar syrup; mix thor
oughly.
CORDIAL GIN.
Of the oil of bitter almonds, vitriol,
turpentine, and juniper, % drachm
each; kill the oils in spirits of wine; 15
gallons of clean, rectified proof spirits,
to which add 1 drachm of coriander
seeds, 1 drachm of pulverized orris
root, % pint of elder-flower water,
with 10 lbs. of sugar and 5 gallons of
water or liquor.
ENGLISH GIN.
Plain malt spirit, 100 gallons; spirits
of turpentine, 1 pint; bay salt, 7 lbs.
Mix and distill. The difference in the
flavor of gin is produced by varying
the proportions of turpentine, and by
occasionally adding a small quantity of
juniper berries.
ST. CROiX RUM.
To 40 gallons p. or n. spirits, add 2
gallons St. Croix Rum; 2 oz. acetic
acid; 1% oz. butyric acid; 3 lbs. loaf
sugar.
JAMAICA RUM.
To 45 gallons New England rum, add
5 gallons Jamaica rum; 2 oz. butyric
ether; % oz. oil of caraway, cut with
aloohol; 95 per cent. Color with sugar
coloring.
JAMAICA RUM NO. 2.
To 36 gallons pure spirits, add 1 gal
lon Jamaica rum; 3 oz. butyric ether; 3
oz. acetic ether; ',4 gallon sugar syrup.
Mix the ethers and acid with the Ja
maica rum, and stir it well in the spir
it. Color with burnt sugar coloring.
SANTA-CRUZ RUM.
To 50 gallons pure proof spirit, add
5 gallons Santa-Cruz rum; 5 lbs. refined