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USEFUL FORM1JLAS.

107

GOLDWASSER.

473

Dissolve four drops of oil of cinnamon, twelve drops of anise seed, two

drachms of mace, six drops of oil of citron and four drops of oil of roses in one

quar t of pure spirit. After standing eight or ten days, strain with pressure

through a cloth bag, and then filter. Now add one quart of simple syrup and

some bits of gold leaf. This is a valuable recipe.

HOLLAND GIN.

474

Add two ounces of spirits of niter, four pounds of loaf sugar, one

ounce oil of juniper and one-eighth ounce oil o'f caraway t o for ty gallons of

neutral spirits. The juniper and caraway to be first cut in one quart of alcohol

and allowed to stand for twenty-four hours before adding to the other

ingredients.

IRISH WHISKEY.

475

To forty gallons of proof spirits add sixty dr ops of creosote dissolved in

oue quart of alcohol, t wo ounces of acetic acid and one pound of loaf sugar.

L et it stand two or 'three days before using.

JAMAICA RUM.

476

To f orty-five gallons of New England rum ado five gallons of Jamaica

' rum, two ounces of butyric ether, half an ounce of oil of caraway cut with

alcohol (ninety -five per cent) and color with sugar coloring.

Another

goo.~

recipe : To thirty-sh:: gallons of pure spirits add one gallon

of Jamaica rum, three ounces of butyric ether, three ounces of acetic ether

a nd half a gallon of sugar syrup. · Mix the ethers and acid with the J amaica

rum and stir it well with the spirit. Color with burnt sugar.

KOUMISS, OR MILK CHAMPAGNE.

477

The Bashkirs are renowned for their skill in making Koumiss or fermented

ma t es' milk, which is now extensively used by consumptives and persons afflicted

by wasting and dyspeptic diseases. So easy is it of digestion, that invalids

drink t en and fifteen champagne bottles full every day ; while a Bashkir.is able

to over come a couple of gallons at a sitting, and in au hour or two to be ready

for more.