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