219 / 256
MUSTJ-Iil^,
FKENCH.
219
skin
very
delicately,
and
lay tliem
in
cold
water
;
cut
them
in
4
parts
;
take out
the
hearts
;
then
lay
them
in
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
djsh
;
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
with
the
quinces
;
cork
and
seal.
418
Brimstone
Paper,
for
smoking
Kegs,
to
pre-
vent
Wine
getting
sour.
1
lb.
of
brimstone
melted
in
an
iron
pan.
40
to
50
strong
paper
strips,
of
^ an
inch
in
breadth
and
9
inches
long,
are
drawn
through
the
melted
brimstone
and
laid
aside
;
when
all
done,
repeat
it
a
second
and
third
time
to
get
the
thickness
of
good-sized
pasteboard
;
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
packed
in
bundles
of
a
^
of
a
lb.,
with
strings
on
both
ends,
and
brought
into
market.
Use.
—
Take
for
a
60-gallon
cask
1
strip
;
light
it
with
a
match
;
bring
it
to
the
bunghole
;
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
put
in
the
white
wine
re
i
wine
would
lose
its
color.
419,
Mustard,
French,
1^
lb.
of
ground
black
mustard-seed.
1|
do.
do.
yellow
do.
do.