1857 The Bordeaux wine and liquor dealers' guide

MANUFACTURING AND ADULTERATING LIQUORS. 111

Oloudinesa.-Add a handful of hops, boiled in 1 gallon of the beer, and in a fortnight fine it" down. Sourneaa.-Add a little powdered chalk or carbo– nate of soda to the beer, until the acidity is nearly removed, then rummage in 4 or 5 lbs. of moist sugar or treacle to every hogshead. Such beer should be soon put on draught, as it is apt to get :fiat by keep– ing. Oyster and egg shells are also frequently used by brewers for the same purpose. Vamping.-Half. fill the casks with old liquor, fill them up with some newly brewed, and bung close for 3 weeks or a month. .Muatilneaa.-To each hogshead add 1 lb. of new hops boiled in a gallon of the liquor, along with 'l lbs. of newly-burnt charcoal coarsely bruised, and a 1 lb. loaf of bread cut into slices and toasted rather black ; rouse well every day for one week, then rum– mage in moist sugar 3 or 4 lbs., and bung down for a fortnight. Ratneaa.-Rummage a few pounds of moist sugar or treacle (foots) into each hogshead; fermentation will ensue in a few days, and the liquor become brisk. On the small scale the addition of a few grains of carbonate of soda or prepared chalk to each glass will make the liquor brisk and carry a head ; but it must bfl drunk within a few minutes,

Google

Digitized by