Useful Rules for Liquor Merchants
Partxviii
FOURTEEN USEFUL RULES FOR LIQUOR MERCHANTS, SHOWING HOW TO RE- DUCE OR RAISE THE STRENGTH OF SPIRITS BY THE ADDITION OF STRONGER SPIRITS OR…
Liquor, Etc
THE following excellent rules for the convenience of the liquor merchant were derived from various sources, but principally from the…
Appendix
Valuable Hints on the Distillation of Whiskey and New England Rum. The process of distillation commences with the fermentation of grain or…
How to Prepare Mash
water to make a thin paste. Then boil two ounces of hops in a quart of water, and when cold take out the hops and throw them away. Then…
How to Pack a Rectifying Tub
marks 10 degrees below proof. This first run is called high wine. Then remove the receiver that contains the high wine, and substitute…
Prune Tincture
*** It is absolutely necessary to have a tub with a clear surface-bed of 14 inches charcoal, to insure a perfect rectification. After…
Brandy
(See page 64.) This tincture imparts a fine taste as well as age to any whiskey or brandy, and is cheaper and better than the imported…
Amazon Bitters
alcohol; gallon best sherry or madeira wine, and 1 pint wine vinegar. Take 40 gallons French proof spirit, 1 gallon brandy flavor (see page…
A Splendid Recipe
90 gals. plain proof spirit, 34 lbs. red Peruvian bark, 34 lbs. calisaya bark, 1 lbs. calamus root, 4 lbs. orange peel, 3½ oz. each…
To Make Wine Punch
pounded according to the above directions, the dealer will obtain 120 gals., 25 below proof. Rum Punch. (Quick Method.) 18 gals. spirit, 30…
To Make Angostura Bitters
be infused for 5 or 6 days in 95 per cent. alcohol. The color can be deepened with cherry juice. Brandy, rum, whiskey and arrack punch may…
To Make Absinthe by Distillation
spirit; and, before filtering, add 30 pounds honey. This splendid bitters is much esteemed for making cocktails.
To Make Sauterne
alcohol, drachm oil of anise, and 5 drops each of the oils of calamus, bitter almonds, and coriander; dissolve also 4 to 4 ounces oil of…
To Improve Wine by Electricity
140), and add 5 gallons of Grave's wine. This will make an excellent sauterne. To 55 gallons of wine by fermentation add 5 gallons harsh…
Page
Absinthe... 199, 263 Acetic Ether.. 72 Anisette, Boitard, for Cordial, by Distillation...... 202 Alcohol... 15 Anisette Chauvet, for…
Page (II)
Bitter Almonds, Oil of, for Flavoring. Bitters, Amazon. 71 " Angostura... " Aromatic.. .... " Boker's.... " Brandy.... 210
Page (Butyric Acid for Flavoring)
Butyric Acid, for Flavoring...... 113 260 Calamus Root, for Flavoring..... 96 262 Caramel, or Sugar Coloring...... 167 Caraway Cordial…
Page (III)
Clarifying Casks for Wine-making 143 Clarifying Wine........ .. 163 Electricity, to Improve Wine by. 266 Essence of Noyau, for Flavoring…
Page (Flavors used in Making Wines)
Flavors used in Making Wines... 159 Hydometer, Tralles'.. French Champagne........ 183 Hydrometer, Gendar's.. .. 40 French Chemical for…
Page (IV)
Malt Spirits, Flavor of........... 242 Parent's Method of Improving Maraschino, by Distillation...... 202 Maraschino, without Distillation…
Page (Rum Essence for Flavoring)
Rum, Essence for Flavoring...... 112 | Still, the....... " Santa Cruz, to Make...... 109 Soot, for Flavoring........ 113 115 " " Tolu…
Page (Valerianate of Amylic Ether)
Valerianate of Amylic Ether..... 236 Valerianate of Amylic Ether, for Flavoring....... ... Vanilla, Essence of, for Flavor- .. 113 59, 72…
Page (Wine Flavors used in Making)
Wine, Flavors used in Making.... 159 Fretting-in..... " " " 172 267 German, to Remove Acidity 171 Ginger, to Make. 151 Glycerine, Use of…