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94
USEFUL FORMULAS.
438
BEAD FOR LIQUOR.
The best bead for liquor is the essential oil of orange flowers (oil of
ueroli), three drops to each gallon.
Another method: For every ten gallons of spirit add forty drops of
sulphuric acid and sixty drops of olive oil previously mixed in a glass vessel.
This ·must be used immediately.
Another good recipe: 'fake one ounce of the purest oil of sweet almonds,
and one ounce of sulphuric acid; put them in a stone mortar and add, by
degrees, two ounces of white lump sugar, rubbing it well with the pestle
until it becomes a paste; then add small quantities of spirits of wine until
it becomes a liquid. This quantity is sufficient for one hundred gallons. The
first recipe is the best, however.
439
BLACKBERRY BRANDY.
Macerate a pint of fine ripe blackberries (mashed) in one gallon of cognac
for one week. Sweeten to taste, filter and bottle. Any kind of berries can
' be treated in the same manner.
440
BOCK BEER.
Where it received its name. As related to the author by the late TONY FAUST,
of St. Louis, Mo.
At the beginning of the sh'teentb century a young princess of the Munich
court was sent off to Russia to marry the heir to the Russian throne. She
was averse, however, to the dark and morose crown prince and after many days
of hysterical indecision she cut loose from him abruptly and left with her suite
for home. She became
ill
on the way and was obliged to stop over in Einbeck
f~mous
for "producing the best beer in Europe. As German doctors do now:
so her doctors did then, recommended the best beer as the best tonic. She
followed their advice and recovered.
When she appeared in Munich again her suite had been increased by the
addition ' of an Einbeck brewer. The princess at once bad the court brew-
house built near the royal residence, and there it still stands, giving to the
world the matchless Hofbrau as it first gave it under the management of
the princess' imported Einbecker.
The house was near the outer walls of the city then, and not far from
a gate known as the Cos-gate, after the Cos-bier, the finest of Einbeck beers,
which were famed for their superiority in color, odor and sapor. Cos-bier
was brewed but once annually and was drank in May; but at the beginning of
this century Cos-bier was manufactured so much more than any other Einbeck