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BOTTLING
FERMENTED
LIQUORS.
258
oil
of
lemon,
fifty
drops;
oil
of
bergamot,
twehe
drops
;
these
oils
should
be
well
rubbed
up
in
dry
sugar
before
adding.
This
can
be
colored
to
suit
fancy.
Effervescing
Spirit
of
Roses,
for
Bottling.
Boil
for
twenty
minutes
two
drachms
of
cochineal,
-two
ounces
of
hops,
and two
pounds
of
mashed
raisins,
in
four
gallons
of
clear
rain
water
;
when
nearly
cold
stir
in
four
pints
of
honey,
half
a
pint
of
yeast,
and
set
the
vessel
in
a
warm
position,
and
ferment
for
five
or
six
days,
and
then
strain
through
flannel
;
at
the
moment
of
bottling,
add
to
each
bottle
one
table-spoonful
of
white
sugar,
and
the
same
of
es-
sence
of
rose,
or
rub
up
well
in
the
sugar
five
drops
oil
of
lemon,
and
half
a
grain
of
ambergris
for
each
bottle.
When
this
spirit
is
prepared
on
a
large
scale,
the
sugar
should
be
quite
dry,
and
should
be
worked
with
the
oil
of
lemon
and
ambergris,
in
a
mortar.
Ginger
Beer.
Ginger
sliced,
one
ounce
;
dried
orange
peel,
half
an
ounce
;
tie
these
in
a
bag,
and
boil
in
two
gallons
of
water,
and
strain
;
add
three
fourths
of
an
ounce
of
tartaric
acid,
twenty-five
drops
of
essence
of
lemon,
and
two
pounds
of
refined
su-
gar
;
when
near
cool
add
a
tea-cupful
of
yeast
;
let
it
work
for
twelve
hours,
and
bottle.