1857 The Bordeaux wine and liquor dealers' guide

83

JUNUFACTURING AND ADULTERATING LIQUORS.

hold three pints or more, then pour it into a cask that will hold upwards of 100 gallons ; add 36 gallons of perfectly flavorless proof spirits. Agitate well for ten minutes, then add 2 cwt. of the best refined lump sugar, pre,iously dissolved in twice its weight of pure rain water. Stir it up well, and further, add sufficient clear rain water to make up the whole quantity to exactly 100 gallons ; again stir it up ; add two ounces of alum dissolved in one quart of rain water, and a third time agit.ate for fif'teen minutes ; after which put in the bung and let it stand twelve days, when it will be fit for sale.

8PORTSJUN'S OORDIAL.

One pint, each, peppermint, water, and spirits of wine ; half pound lump sugar. Dissolve the sugar in the water and add it to the spirit.

BREWING.

THE A.RT OF KA.KING BED.

General rwtice.-Before entering on a description

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