1863 The manufacture of liquors, wines, and cordials

MAKING BITTERS, ETC.

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quantity of sulphuric acid. When an excessive quan- tity of water is used in the formation of bitters, ground mustard is largely used, owing to its anti- fermenting qualities ; three ounces per gallon is the quantity usually made use of. The manner in which these fluids are put up con- trols their commercial success. Neat bottles, labels of artistic patterns, and a perfectly transparent li- quid, are the requisites for success ; and of these, the two first can be obtained by the skill and inge- nuity of the glass-ware manufacturer and lithogra pher, and the latter by filtration through sand. For this, SQQ Directions for Making an Economical Sand Filter. The directions for filtering are simple. Pour the fluid into the filter, and if it does not pass off clear, increase the depth of the sand several inches, and continue the filtration.

FOR MAKING FROM ONE TO TWO GALLONS OF BITTERS, FROM THE MOST APPROVED FORMULAS IN USE.

The article of spirit contemplated in denominat- ing proof spirit, is the whiskey usually found in commerce. Some formulas prescribe French brandy. It must be obvious that, aside from the alcoholic sti- mulus of the brandy, that its weak, and almost inert