1862 Bar Tender's Guide price $1.50 by Jerry Thomas

MUSTARD, FRENCH. 219 sMn very delicately, and lay them in cold water; cat them in 4 jiarts; take out the hearts; then lay them in iron.free alum water for a few minutes(by this means you • retain the natural color of the fruit), and throw them in boiling syrup untU they begin to get soft; take them out with the skimmer; arrange them in an earthen dish; clarify the syi-up; throiv it boiling hot on the fruit to covet; after 24 hours'standing drip off the syrup; clarify it, and add 2 parts of 4th-proof white hrandy,in which were macer ated the skins of the fruit; filter, and fill up the jai-s pre viously arranged mth the quinces; cork and seal. 418. Brimstone Paper,for smoking Kegs,to pre vent "Wine getting sonr. 1 lb. of brimstone melted in an iron pan. 40 to 50 strong paper strips, ofi an inch in breadth and 9inches long,are drawn through the melted hrimstohe and laid aside; when all done,repeat it a second and third time to get the thickness of good-sized pasteboard; some take ground coriander-seed, anise-seed, and fenuel-seed, equ^ parts mixed together, which they strev, after the last dip- ping, on the brimstone paper strips while hot; they aie packed in bundles of a J of a lb., with strings on both ends, and brought into market. Use.—Take for a 60-gallon cask 1 strip; light it with a match; bring it to the hunghole; put the bung loosely in; let it burn as long as it can; let the cask stand untouched for 1 hour; then take it out, and put in the white \vine; red wine would lose its color.

419, Mustard, French.

lb. ofground black mustard-seed. 1^ do. do. yellow do. do.