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Page (Rum Essence for Flavoring)
Rum, Essence for Flavoring...... 112 | Still, the....... " Santa Cruz, to Make...... 109 Soot, for Flavoring........ 113 115 " " Tolu, Balsam of, for Flavoring........
Rye Whiskey, to Make...... 119, 254 59 Sugar Coloring..........
Sugar Coloring for Wines........ 167 Sulphate of Copper Flavoring... 118 Sweating-in Wine....
Stomach Bitters..
Stoughton Bitters.. 208 St. John's Bread, for Flavoring. 65, 258 Strawberry Syrup, for Soda Water.... 233 Saccharometer, the..... 46 Saffron, for Coloring Wines...... .... 166 Saintonge Brandy, to Improve 172 with Cognac..... 56 Salt of Tartar, for Fining Gin.... 102 Sand Bath..... 29 Sweet Almonds, for Flavoring Gin. 98 Sweet Fennel, for Flavoring Gin. 93 Syrup, Arrack Punch... 230 Santa Cruz Rum, Manufacture of. 10, Santa Cruz Rum, to Make....... .09 Sarsaparilla Syrup, for Soda " Apple... 234 66 Banana... 234 66 Blackberry.. 233 Water.... 232 " Cream.... 235 Sassafras Flavoring... 117 " for Champagne Wine..... 184 Schiedam Schnapps, Flavor for.. 89 Scotch Whiskey, Smoky Taste of. 120 Scotch Whiskey, to Make........ 119 Seignette Brandy, to Imitate.... 54 Seignette Brandy, to Make...... 52 Shavings, how to Prepare, for Clarifying Casks....... " Ginger...... 232 " Gum.... 229 Lemon... 230 .... σε Nectar. 235 " Orange... 234 " Orange Flower.... 235 145 “ Orgeat. 230 ..
Sherry Wine, to Make, by Mixing 151 Siliqua Dulcis, for Flavoring..... 65 Simple Syrup, for Soda Water... 231 Smoky Taste of Scotch Whiskey. 120 Socotrine Aloes, for Flavoring " Pear... 234 " Pineapple...... 234 " Plain. 229 " Quince.. 62 " Wines.... 162 " 66 Soda Water, Syrups for.......... 231 " " Soot, for Flavoring......... 113 Raspberry....
Sarsaparilla....
Simple...... 67 without the Fruit. 230 232 .. 231 ..
Sour Wine, to Remedy.. " 170 Strawberry. 233 “ Sour Wine, to Restore with " without the Fruit. 233 Potash....... 171 Vanilla.... 233 Spanish Bitters....... 209 " Wild Cherry...... 233 Specific Gravity of Alcohol..... 42 Syrups, Manufacture of... 225 Spirit of Almond Shells, for Flavoring....... “ of Green Walnut Shells, for Flavoring... 70 Tannic Acid in Brandy..
Tannin, for Flavoring.. 49 74 .... 70 Tea, Black and Green, for Flavor- " of Hickory Nuts, for Flavoring...... ing.... 74 .. " of Nitric Ether, for Flavoring.. 101 " of Nutmegs and Mace...... 99 " of Orris Root........ " of Prunes... of Raisins.. 65, 259 Sponge Filter for Brandy. 70 Tests to Detect Adulterated Wine. 178 Thermometer, Directions for Using the.........
Tilia Flowers, for Flavoring...... 161 Tinctures for Flavoring... 65, 92, 258 Torrefied Prunes, for Flavoring.. 65 Turkish Rhubarb, for Flavoring. 162 Turmeric, for Coloring........... 165 44 a.... 220 .... " Manufacture of........ 220 Walnut Shells, Spirit of.......... 70 Water-bath, the..... 21 Wild Cherry Syrup, for Soda Water......... 233 Whiskey, Art of Imitating and Manufacturing...... 116 Bourbon, to Make....... 117 " Cloves, for Flavoring... 122 " Flavors Used in Making. 121 tion of.......... 256 " " Irish, to Make.......... 119 Rye, to Make... 119 " to Prepare Wash for.... 256 " " " “ Scotch, to Make... 119 Singular Flavor of Irish. 116 Smoky Taste of Scotch. 120 to Improve the Flavor of 121 White Wine, to Fine, with Eggs. 169 Wine, Acidity in, to Remove. 157, 177 ... " " Adulterated, how to Detect. 178 Age of..... 129 " Alcoholic Strength of. 128 Beginning to Decompose, ....