1862 The Bartender's Guide price $2,50 by Jerry Thomas

219

MUSTJ-Iil^, FKENCH.

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. 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 418

burn as long as it can ;

let the cask stand untouched

let it

hour

; then take it out, and put in the white wine

for 1

wine would lose its color.

re i

419, Mustard, French,

1^ lb. of ground black mustard-seed. 1| do. do. yellow do. do.