219 / 256
MUSTAKD, FKENCir.
219
skin very delicately, and lay them in cold -water; cut
them in 4 parts; take out the hearts; then lay them iu
• iron-free alum water for a few minutes(by this means you
retain the natural color of the fruit), and throw them in
boiling syrup until they begin to get soft; take them out
with the skimmer; arrange them in an earthen dish; clarify
the syrup; throw it boiling hot on the fruit to cover; after
24 hours' standing drip off the syrup; clarify it, and add
2 parts of 4th-proof white brandy,in which were macer
ated the skins of the fruit; filter, and fill up the jars pre
viously arranged -\vith the quinces; cork and seal.
418. Brimstone Paper,for smoking Kegs,to pre
vent "Wine getting sour.
1 lb. of brjrastone melted in an iron pan.
40 to 50 strong piiper strips, ofi an inch in breadth and
9 inches long,are drawn through the melted brimstone and
laid aside; when aU done,rejjeat it a second.and third time
to get the thickness of good-sized jjasteboard; some take
ground coriander-seed, anise-seed, and fennel-seed, equal
parts mixed together, which they strew, after the last dip
ping, on the brimstone paper strips while hot; they are
l^acked in bundles of a J of a lb., with'strings on both
ends, and brought into ma;rket.
Use. Take for a 60-gallon cask 1 strip; light it with a
match; biing it to the bimghole; put the bung loosely in;
let it burn as long as it can; let the cask stand untouched
for 1 hour; then take it out, and i^ut in the tvhite wine;
red wine would lose its color.
419, Mustard, French,
1^ lb. ofground black mustard-seed.
do. do. yellow do. do.
n
"t