1864 Bar Tender's Guide price $2 00 by Jerry Thomas

MUSTARD, FRENCH. 219 skin very delicately, and lay them in cold vrater; cnt them in 4 parts; take out the hearts; then lay them in iron-free alum water for a few minutes(hy this means you retain the natural color of the fruit), and throw them in boiling synip 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 with the quinces; cork and seal. 418. Brimstone Paper,for smoking Kegs,to pre vent "Wine getting sour. 1 lb. of brimstone melted in an iron pan. 40 to 50 strong paper strips, of4 an inch in breadth and 9 inches long,are drawn through the melted biimstoiie and laid aside; wlien 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 fennel-seed, equal parts mixed together, which they strew, after the last dip ping, on the brimstone paper strips while hot; they are packed in bundles of a i of a lb., with strings on both ends, and brought into market. Use.—Take for a 60-gaIlon cask 1 sti'ip; light it with a match; bring it to the bunghole; 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 wine; red wine would lose its color.

419. Mustard, French,

lb. ofground black mustard-seed, do. do. yellow do. do.