105 / 154
USEFUL FORMUT u\S.
105
Mineral waters, in pint bottles, per dozen.. . . . . . . . . . . . . . . . . . . . . . . . . . 20c
1 pint to 1 quart, per dozen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30c
o ,·er 1 quart, per gallon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24c
(In addition thereto duty shall be collected on all abo,-e bottles at
rate~
chargeable if imported empty.)
ENGLISH GIN.
465
To one hundred gallons of plain malt spirit add one pint of spirits of tur·
pentine and seven pounds of Bay salt; mix and distill. The difference in the
flavor of gin is produced by varying the proportion of turpentine, and occasion·
ally adding a small quantity of juniper berries.
FERM~NTATION.
466
There is hardly any food in general use that has not somewhere been con–
verted into a stimulant by fermentation. 'iVhat else are Beer, Rmu, Whiskey,
etc., but fermented and distilled bread
'i
The brea d corn diverted fro'm its
legitimate use to produce an artificial stimulant; potatoes, sugar, honey, as well
as g rapes, apples, cherries, plums and inmunerable oth er fruits, have been
thus turned from their natural uses to satisfy the craving of mankind after
intoxicants.
'l'he Moors of
Barbar~ '
and Tripoli prepare and distill ardent spirits from
the fruit of the date palm ; the Brazilians, from the marrow of the sage
tree and from pineapples. In H awaii the natives concoct an intoxicating fluid,
which they call Kulu, from the r oot of the
ti
tree. The natives of Alaska make
an intoxicating liquor out of the berries tha.t manage to i·ipen on the banks of
the ,Yukon river, and: when they are unobtainable distill a liquor from flour
and molasses; this ' they call Tungha . The Me:i..'icans have a national drink
called Pulque which they derive from a large variety of the aloe plant, the
sap of which is
collect~d
and fermented in buckskins and sloughs into a turbid
and yellowish liquor of most vicious taste. Quass, a tonic much used in Russia,
is obtained from cabbage in the last stages of decay. Ohica is a whitish liquid
which the Peruvians hand around like coffee after meals.
It
is prepared from
maize or Indian corn moistened and fermented by mastication. Wine is the
fermented juice of the grape.
FINING OF WINES.
467
If
the racked wine is not clear it is fined by the addition of isinglass pre–
viously softened by soaking in a small quantity of wine. After the isinglass
has b een added, agitate the barrel and contents well, and then bung close
(being careful to have it :filled to the bung). Do not draw off for at least
four weeks. Should a second fining be necessary, a little sweet milk may be
added.