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106

.USEFUL FORMULAS.

468

FRENCH BRANDY.

To every gallon of pure spirits add one quart of the kind of brandy which

you wish to imitate, two ounces of loaf sugar, half an ounce of sweet spirits of

niter, and a few drops of tincture of catechu or oak bark to roughen the taste

if desired; color with burnt sugar.

469

FUSIL OIL.

HOW TO DESTROY I'l'S PRESENCE IN LIQUORS.

Add one-half pint of spirits of wine, one pound of unslacked lime and ha!

f

a pound of powdered alum to forty gallons of whiskey. Stir thoroughly and

then allow it to settle for a couple of days. This treatment precipitates tile

verdigris to the bottom; therefore the sediment should be handled with great

caution.

470

GIN.

To one hundred gallons of clear, rectified spirits, add, after you have killed

the oil well, one and a half ounces of the oil of English juniper, half an

ounce of angelica essence, half an ounce of oil of bitter almonds, one-half

ounce of the oil of coriander, and one-half ounce of the oil of caraway.

Rummage this up and you have what rectifiers call strong gin. To · make

this up as it is called by the trade, add forty-five pounds of loaf sugar

(dissolved). Rummage the whole well up together with four ounces of roche

alum. Two ounces of salts of tartar may be added for finings.

.

.

471

GINGER BEER.

Ten pounds of sugar, nine ounces of lemon juice, half a pound of honey,

eleven ounces of bruised ginger root, nine gallons of water and three pints of

yeast. Boil the ginger for a half hour 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 half an ounce of essence of lemon. Let It stan·d

four days, then bottle and

it

will keep many months.

472

GINGER WINE.

Place one ounce of best bruised ginger root into a vessel containing one

quart of ninety-five per cent alcohol, five grains of capsicum and one drachm

of tartaric acid. L et it stand several days and then filter it. Now add on e

gallon of water in which one pound of crushed sugar has b een boiled; mix

when cold. To make the color, boil half an ounce of cochineal, three-quarter

.ounce of cream of t artar, half an ounce of saleratus and half an ounce of

a lum in a pint of water until you get a bright r ed color.