1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

MUSTJ-RD, FBENCH. 21S sldn very delicately, and lay them in cold ■\Fater; otU them in 4 parts; take out the hearts; then lay them in iron-free alum water for a few minutes (by this means yon 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 otf the syrup; clarify it, and add 2 parts of 4th-proof white brandy, in which were macer ated the skins of the fririt; 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 a 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 tliii'd time to get the thickness of good-sized pasteboard; some take ground coriander-seed, anise-seed, and fennel-seed, equal parts mixed together, wliich they strew, after the last dip ping, on the brimstone paper strips while hot; they are packed in bundles of a J 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 bimghole; put the bung loosely in; let it burn as long as it can; let the cask stand untouched for 1hour; then take it out, and put in the white wine • red wine would lose its color.

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419, Mustard, French.

1-J lb. of ground black mustard-seed, do. do. yellow do. do.