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Whiskeys

Irish Whiskey.

Neutral spirits, 4 galls.; refined sugar, 3 lbs., in water, 4 qts.; creasote, 4 drops; color with 4 oz. of burnt sugar.

Scotch Whiskey.

Neutral spirits, 4 galls.; alcoholic solution of starch, 1 gall.; creasote, 5 drops; cochineal tincture, 4 wineglassfuls; burnt sugar coloring, 4 pt. Old Bourbon Whiskey.

Neutral spirits, 4 galls; refined sugar, 3 lbs.; dissolved in water, 3 qts.; decoction of tea, 1 pt.; 3 drops of oil of wintergreen, dissolved in 1 oz. of alcohol; color with tincture of cochineal, 2 oz.; burnt sugar, 3 oz.

Monongahela Whiskey.

Neutral spirits, 4 galls.; honey, 3 pts., dissolved in water, 1 gall.; alcoholic solution of starch, 1 gall.; rum, a gall.; nitric ether, an ounce; this is to be colored to suit fancy.

Anisctte de Bordeaux.

Whiskey, 2 galls.; 5 lbs. of refined sugar; water, to dissolve, 1½ galls.; 1 dr. oil of aniseed, dissolved in 1 oz. of alcohol, or well rubbed up in dry sugar, and added; if this is for white anisette, fine with oz. of powdered alum; if it is for rose or pink anisette, color to suit taste.

Common rectified whiskey will answer in the above formula, or in any other in which a powerful aromatic is found necessary. Maraschino.

Proof whiskey, 3 galls.; 6 qts. of water, to dissolve; sugar, 12 lbs.; oil of bergamot, and oil of cloves, of each, 1 dr.; oil of cinnamon, 5 drops; 2 oz. of nutmegs, bruised, 1 lb. of orange-peel, 3 oz. of bitter almonds, bruised; oil of lemon, 1 dr.; dissolve the oil in alcohol; color with cochineal and burnt sugar.

Sherry.

Cider, 10 galls.; bitter almonds, 4 oz.; honey, 1 gall.; mustard, 4 oz. Boil for 30 minutes, and strain, then add spirits of orris-root, a pt.; essence of cassia, 2 oz.; and rum, 3 qts. Port Wine.

Claret, 100 galls.; honey, strained, 12 galls.; red tartar, 1 lb.; powdered catechu, 12 oz.; wheat flour, made into a paste, 1 pt.; neutral spirits, 12 galls.: 2 oz. each of bruised ginger and cassia, 1 pt. of tincture of orris-root, and color with alkanet-root, or dissolve 16 oz. bruised cochineal in 1 gall. of the above spirit, and 1 pt. of burnt sugar; this will produce the desired shade of purple.

For giving artificial strength, use tincture-grains of paradise, and the decoction of strong tea, in quantities to suit the palate.

If this is not perfectly transparent, fine with milk or isinglass.

Madeira Wine.

Water, 12 galls.; honey, 1 gall.; clean spirits, 5 qts.; hops, 5 oz.; bitter almonds, 3 oz. Boil for 25 minutes and allow it to ferment by the addition of 1 qt. of yeast; allow the fermentation to continue until the liquor tastes pleasantly acid, then fine with milk, and add 3 qts. of rum and 4 oz. of mustard. Allow it to stand for a few days; the mustard should be inclosed in a thin piece of muslin and be suspended in the wine. Imitation Claret.

Boiled cider, 6 galls.; spirits, 2 galls.; clear water, 5 galls.; catechu, powdered, 2 oz. Color with red beets and tincture logwood to suit taste.

When this is not sufficiently acid, add from 1 to 2 drops of sulphuric acid to the gallon, to suit taste. Cheap Champagne.

Water, 50 galls.; honey, 2 galls.; bruised ginger, 5 oz.; ground mustard, 5 oz. Boil the mass for 30 minutes, and when quite cool add a quart of yeast. Ferment for 10 or 14 days; first add 6 oz. of bitter almonds, bruised; spirits, and grains of Paradise tincture, to suit convenience. The more spirit the Champagne possesses the greater will be its body. For coloring, use cochineal + oz. to 50 galls. The cheapest coloring is red beets, sliced, and added to the mass during fermentation.

Five or 6 common-sized beets will color 50 galls.

The best of this coloring will not compare with cochineal. A fine aroma is given to the champagne by adding 5 drops of spirits of orris, or 3 drops of essence of wintergreen, or essence of vanilla 4 drops; or dissolve 5 grs. of ambergris in glass of pure alcohol; the alcohol should be kept hot for an hour; this, when dissolved, should be added to 50 galls. of Champagne.