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H03HE BREWED WINES, BEERS, IJQuii;tiKS, ETC.
sugar, in % gallon water; 3 oz. butyric
acid; 2 oz. acetic ether. Color if neces
sary.
PINEAPPI.E RPM.
To 50 gallons rum, made by the fruit
method, add 25 pineapples sliced, and 8
lbs. of white sugar. Let it stand two
weeks before drawing off.
RUM SHRUB.
Tartaric acid, 5 lbs.; pale sugar, 100
lbs.; oil lemon, 4 drs.; oil orange, 4 drs.;
put them into a large cask (SO gallons)
and add water, 10 gallons. Rummage
till the acid and sugar are dissolved,
then add rum (proof), 20 gallons; wa
ter to make up 55 gallons in all; color
ing, 1 ut. or more. Fine with 12. eggs.
The addition of 12 sliced oranges will
improve the flavor.
AROMATIC SCHIEDAM SCHNAPPS
(To Imitate.)
To 25 gallons good common gin, 5
over proof, add 15 pts. strained honey;
2 gallons clear water; 5 pts, white sug
ar syrup; 6 pts, spirit of nutmegs mix
ed with the nitric ether; 5 pts. orange-
flower water; 7 qts. pure water; 1 oz.
acetic ether; 8 drops oil of wintergreen,
dissolved with the acetic other. Mix all
the ingredients well; if necessary, fine
with alum and salt of tartar.
BATAATA ARRACK.
To 12 gallons pale rum, add 2 oz.
flowers of benzoin; % oz. balsam of
Tolu; 1 oz. sliced pineapple. Digest
with occasional agitation for a month;
then add % pt. raw milk agitated well
for 15 minutes, and rack in a week,
a fine imitation.
BOURBON WHISKEY.
To 100 gallons pure proof spirit, add
4 oz, pear oil; 2 oz. peiargonic ether;
13 drs. oil of wintergreen, dissolved in
the ether; 1 gallon wine vinegar. Color
with burnt sugar.
IRISH OR SCOTCH WHISKEY.
To 40 gallons proof spirits, add 60
drops of creosote, dissolved in 1 qt. of
alcohol; 2 oz. acetic acid; 1 lb. loaf
sugar. Stand 48 hours.
MONONGAHELA WHISKEY.
To 40 gallons proof spirits, add 2 oz.
spirits of niter; 4 lbs. dried peaches: 4
lbs. N. O. sugar; 1 qt. rye (burnt and
ground like coffee); H lb. all-spice; %
lb. cinnamon; % lb. cloves. Put in the
ingredients, and after standing 5 days,
draw it off, and strain the same, if nec
essary.
APRICOT WINE.
To 6 lbs. prepared apiloots allow 8
lbs. preserving sugar and 3 qts. water.
Choose sound ripe apricots, wipe
them carefully, stone them, cut them in
pieces, and then weigh them. Put the
sugar and water into a preserving pan,
bring to the boil, and skim if neces
sary. Then put in the apricots with
some of the kernels, and let them sirn-
mer slowly until tender. Now strain
the liquor into an earthenware vessel,
cover over, and let it stand overnight.
Next day pour it into clean dry bottles,
add a lump of sugar to each, and cork
up. Keep in a cool, dry place and m
about 6 months the wine should bq
ready for use.
N. B.—The apricot pulp if boiled up
with a little sugar makes quite a good
jam for immediate use.
BALM WINE.
To 2^ gallons water allow 10 lbs.
sugar, ^ lb. balm, and a little yeast.
Put the sugar and water into a pre
serving pan and boil them slowly for 2
hours, skimming when necessary. Then
leave to cool. Pick fresh tops of balm,
weigh them, and bruise them down.
Then put the balm into a barrel with
a little fresh brewers' yeast, and when
the liquid is lukewarm pour it over,
thorn. Stir the contents of the barrel
well, and stand for 24 hours, stirring
every now and then. Then close up,
and leave in a cool place for 6 or 7
weeks. At the end of this time the
wine may be bottled, putting a lump of
sugar into each bottle. Cork securely,
and keep for some months before
drinking.
BLACKBERRY WINE.
To 1 gallon blackberries allow 1 qt.
boiling water, and to 1 gallon of juice
from 1 to 2 lbs. sugar.
Gather the fruit when ripe and on a
fine, dry day. Pick it carefully, meas
ure, and put it into a tub or into a ves
sel with a tap. Pour the boiling water
over, and when cool enough bruise the
berries with the hands until they are
all broken. Cover and leave for 3 or 4
days, or until the pulp rises to the sur
face and forms a crust. Drain off the
liquor and add sugar in the above pro
portion. Mix well, and when dissolved
put into a cask. Leave with the bung-
hole lightly covered until fermentation
ceases (from 7 to 10 days), and keep
the cask well filled up with extra
liquor. A little stick cinnamon and
brandy or gin may then be added.
Close the bunghole tightly, and leave
from 6 to 12 months. Then bottle and
cork tightly.
BLACK-CURRANT WINE.
To each gallon of black currants al
low 1 gallon of water, and to each gal
lon of juice Sli Ibe. or moors of sugar.