112 / 144
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.ldfive
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,