1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

MUSTAKD, FKENCir.

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skin very delicately, and lay them in cold -water; cut them in 4 parts; take out the hearts; then lay them iu • 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 until they begin to get soft; take them out with the skimmer; arrange them in an earthen dish; clarify the syrup; throw it boiling hot on the fruit to cover; after 24 hours' standing drip off the syrup; clarify it, and add 2 parts of 4th-proof white brandy,in which were macer ated the skins of the fruit; filter, and fill up the jars pre viously arranged -\vith the quinces; cork and seal. 418. Brimstone Paper,for smoking Kegs,to pre vent "Wine getting sour. 1 lb. of brjrastone melted in an iron pan. 40 to 50 strong piiper strips, ofi an inch in breadth and 9 inches long,are drawn through the melted brimstone and laid aside; when aU done,rejjeat it a second.and third time to get the thickness of good-sized jjasteboard; some take ground coriander-seed, anise-seed, and fennel-seed, equal parts mixed together, which they strew, after the last dip ping, on the brimstone paper strips while hot; they are l^acked in bundles of a J of a lb., with'strings on both ends, and brought into ma;rket. Use. Take for a 60-gallon cask 1 strip; light it with a match; biing it to the bimghole; 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 i^ut in the tvhite wine; red wine would lose its color.

419, Mustard, French,

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

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