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USEFUL FORMULAS.
121
TO REDUCE HOLLAND GIN.
518
To twenty-five gallons of pure Holland gin add twenty-five gallons of pure
French spirit and half a gallon of pure sugar syrup. Mix thoroughly.
TO REMOVE ROPINESS FROM WINE.!
51e
Add a little catechu or a few bruised mountain ash berries.
TO REFLATE SILVERWARE.
520
A WONDERFUL RECIPE.
Dissolve a fifty·cent silver piece in one ounce of nitric acid. After the
silver is dissolved or stops boiling, add a strong solution of salt water. This
crystallizes the silver. Wash this precipitate in warm soft water until the
acids are entirely removed, letting the silver settle before pouring off the
liquid; when the water is clear, the silver is pure. Then put the silver into
a soluti on composed of two ounces of cyanuret of potassium and two pints of
soft water.
Use an earthen bowl for dissolving
silver. Before putting the silver into the
pounds of whiting in a water pitcher.
thoroughly. Let this dry and
rub
again.
the silver, and heat the bowl
acid dissolve the cyanuret with
Apply with a soft ·rag and
TO RESTORE FLAT WINE.
and
two
rub
521
To restore flat wine add ab out f ur or five pouncls of white sugar,
a
pound
of pure strained honey and a handful of good Fresno raisins to every hundred
gallons of wine. A little spirits may also be added. Rummage well, bung
carefully, a nd the longer it stands afterwards the bette r.
TO SOBER A DRUNK.
522
A
small dose of sal volatile or volatile salts in a wineglass of water, and
repeated in a J:ialf hour, will effectually sober any one intoxicated. The quick–
est way is to take an emetic :firnt, then dose as above in a half hour.
Half a whiskey glassful of pure olive oil is highly recommended also, as
it lies on top of everything else that might be in the stomach and prevents
all fumes from going to the brain.
A
lemon sour is often prescribed by bartenders, but experience has taught
me t hat the patient is sometimes made very sick nt the stomach by this treat·
ment, aud co nsC'qnently I ne1·C'r recommend our
1
e pecially
if
the sou r
i
not,
.11-bso)u~el,Y
fresh·squeez.ed,