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110

USEFUL FORMULAS.

486

SANTA CRUZ OR ST. CROIX RUM.

Add fi ve gallons of Santa Cruz rum, five pounds of crushed sugar dissolved

in four quarts of water, three ounces of butyric acid, and two ounces of acetic

et-her to fifty gallons of pure proof spirit. Color if necessary with a little

burnt sugar.

487

SCHIEDAM SCHNAPPS.

.(A FINE .I MITA'l'ION.)

'ro twenty-five gallons of good Holland gin (five over proof), ac.ld five

pints of strained honey, 3 gallons of clear water, 3 pints of white sugar

syrup,

1

pint spirit of nutmeg, 1 pint orange-flower water, one ounce of

acetic ether, and eight drops oil of wintergreen dissolved with the ether. Mix

well, an d if fining be necessary use alum and salt of tartar.

488

SCOTCH WHISKEY.

Into a large cask pour one-quarter of a barrel of Scotch whiskey, one-half

of a barrel of pure spirit (ten over proof), three drops of creosote mixed with

one ounce of acetic acid and one ounce of pelargonic ether. Irish whiskey

may be made by substituting Irish for Scotch.

NOTE.-A

few

drops of creosote dissolved in one-quarter ounce of acetic

ether and added to three gallons of Holland gin makes a fin e imitation of

Scotch whiskey.

489

SHERRY.

Tci' forty gallons of prepared cider, add two gallons of spirits, three pounds

of raisins, six gallons of good sherry, and half an ounce of bitter almond oH

(dissolved in alcohol) . L et it stand ten days, and draw it off carefully; fine it

down, and again rack it into another cask.

490

SPRUCE BEER.

Take of tb e essence of spruce half a pint; bruised pimento and ginger, of

each four ounces; water, three gallons. Boil five or ten minutes, then strain

and add eleven gallons of warm water, a pint of yeast and six pints of mola se

Allow the mixture to ferment

for

twent;v-four hours,