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USEFUL FORMUl, '.S.
109
MONONGAHELA WHISKEY.
480
To forty gallons of proof spirits add two ounces of spirits of niter, four
pounds of dried peaches, four pounds N . 0. sugar, one quart rye (burnt and
ground like coffee), one-qua rter pound allspice, half a pound of cinnamon and
half a pound of cloves. Put in the ingredients, and after standing five days
dra w it off and strain.
PALE BRANDY.
481
Pure spirits, one gallon; the kind of pale brandy you wish to imitate, one
quart; loaf sugar, two ouuces; sweet spirits of niter, one-half ounce; tincture
of kin o, two drachms; and two drops of tincture of catechu to roughen the
taste if desired ; color to suit and filter.
PINEAPPLE RUM.
482
To fifty gallons of rum ma de by the fruit method add twenty-five pine–
apples sliced a nd eight pounds of white sugar. Let it stand two weeks before
drawing off.
PORT WINE.
483
Worked cider, forty-two gallons; good port wine, tweh e gallons ; goo,l
brandy, three gallons; pure spirits, six gallons; mix. Elderberries a nd sloes
and the fruit of the black hawes make a fin e pmple color for wines, or use
burnt sugar.
ROOT BEER.
484
For each ga llon of water to be used, t ake hops, burdock, yellow dock,
sarsaparilla, dandelion and spikenard r oots, bruised, of each one-half ounce;
boil about twenty minutes and strain while hot; add eight or ten drops of oils
of spruce and sassafras mixed
in
equal proportions; when cool enough not to
scald your ha nd, put in two or three tablespoonfuls of yeast; molasses, threc–
eighths of a pint, or white sugar, one-half pound, gives it about the right
sweetness.
RYE WHISKEY.
485
Bake, scorch and i·oast half a peck of drieLl peaches in a n oven, but don't
burn them. Bruise and put them in a woolen bag, a nd pour good whiskey
over them several times. Add afterward twelve drops of ammonia to each
ba rrel, a nd, with ageing essence, you will have whiskey equal to old rye.