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

220

3 quarts of good strong boiling hot cider vinegar. Mixed thoroughly together ; macerate 12 hours-; add 1^ ounce of ground allspice, ^ an ounce of ground ginger, 3 ounces of sea-salt, 1^ ounce of ground cinnamon, i an ounce of ground cloves ; mix it well with the above ; add as much more vinegar as to get the required consistence. 420. "Wax Putty, for Leaky Casks, Bungs, Corks, &c. 2 ibs. of spirits of turpentine. 4 do. tallow. 8 do. yellow wax. 12 do. solid turpentine. The wax and solid turpentine are melted together on a slow fire ; then add the tallow ; when melted take it far . off from the fire ; then stir in the spirit of turpentine, and let it cool. The best syrups can only be made with the finest quali- ties of sugar. Syrup is the juice of fruit, flowers, vegeta- bles, or whatever you desire to preserve, mixed with liquid sugar. In boiling to the degrees, it is from the "small thread" (see 'No. 10) to the " large pearl" (see No. 13) that syrup is produced. The essences or virtues of most fruits, &c., suitable for syrup-making may be extracted by simple infusion. The sugar should be dis- solved in this decoction or infusion, and both placed in glass or earthenware vessel ; close this vessel down, and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite cokL When ready, cork it securely, and stand it in a cool dry place. Care should be taken to boil the syrup to the pre 421. General Directions for Syrups.