103 / 144
USEFUL
FORMULAS.
101
COGNAC.
456
To every ten gaJlons of pure spirits add two quarts of New England
ntm
or one quart of J amaica rum, and from thirty to forty drops of oil cognac
put in half a pint of alcohol. Color with sugar coloring.
COLORING FOR LI.QUORS.
457
(BURNT SUGAR OR CARAMEL.)
P lace two pounds of cube or crushed sugar and a half-pint of water into
a brass or copper kettle that will hold at least a gallon; boil until it is black,
t hen take it off the fire and cool by adding about Iialf a pint of water; pour
the water into the burnt sugar slowly while stirring. Bottle for future use.
COLORING FOR RASPBERRY OR STRAWBERRY
458
SYRUP.
Boil half an ounce of cochineal, three-quarters of an ounce of cream of
tartar, half an ounce of saleratus and half an ounce of
alwn
in a quart of
water until you get a bright red color and add this to the syrup until the color
suits-. This ought to color sixteen gallons of syrup. Always use a copper
kettle for boiling. The above ingredients are injurious to health and should
be used judiciously.
CONTENTS OF DIFFERENT CASKS.
459
In Amerlen n Gnllon s ns Irn11orted Into tl1e United Stutes.
Uhds.
Ale a nd Stout, Gal Ions. . . .
G3
German B eer
Stii.clc.
German Wine, G a llons .. . . :117
Clarets and S a uternes,
Gall~ns,
Madeira,
Marsala,
Oporto Port,
T arragon a Port,
Sherry,
Cognac Brandy,
Irish and Scotch Whiskey,
English Gin,
Holla nd Gin,
Jamaica Rum
St. Croix Rum,
Bbls
Half Bbls.
42
31
Ki ld erkins
21
F'irkins.
10
32
16
¥.:
Stlick 14 Sttick.
160 to 180 80 to 90
Pipe. Hhds. Thirds.
. . 59
to
60
Qrs.
110
55
112
138
156
Butt.
130
69
80
66
45
44
28
28
35
40
33
40 to 42
44
44
42
44
44
Ohm.
40 to •15
Oc·
Sixths. taves.
22
22
14
ii¥.:
20
Six·
teenth.
22
16'h ..
21 to 22 14 to 16
22
22
21
22
22
CONTENTS OF AMERICAN CASI<S.
Barrels
Bourbon or Rye Whiskey a nd N ew England
Rum .. . .
45 gals.
Califo rnia Wines a nd Brandies, Pun ch eo n 160 gals..... 50 gals.
American L ager Beer ..... . . .. . .. . ................ ... 30 gals.
Half Barre ls
23 gals.
27 gals.
15 gals.