106 / 154
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.