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

220

APPENDIX.

3 quarts ofgood strong boiling hot cider vinegar. Mixed thoroughly together; macerate 12 hours-; ad3H ounce of ground allspice, ^ an ounce of ground ginger, 3 ounces of sca-salt, IJ ounce of ground cinnamon, i-an ounce of ground cloves; mix it ^vell with the above ; add as much more vinegar as to get the required cousistcuce.

420. "Wax Putty,for Leaky Casks,Bungs,Corks, Sec.

2 lbs. ofspirits of turpentine. 4 do. tallow. 8 do. yellow wax. 12 do. solid turpentine.

The wa.x and solid turpentine arc melted together on a slow fire; then add the tallow; when melted take it far off from the fire; then stir iu the spirit of turpentine, and let it cool. 421. G-eneral Directions for Syrups. The best syrups can only be made with the finest quali ties of sugar. Syrup is the juice of fruit, flowers, vegeta bles, or whatever you desire to preserve, mixed with liquid sugar. In boiling to the degrees, it is ft-om tlie "small thread" (see No. 10) to the "large pearl'^ (see IsTo 13) that syrup is produced. The essences or virtues of most fruits, tfcc., suitable for syrup-making may he extracted by simple infusion. The sugar should be dis solved in this decoction or infusion, and both jdaced iu a glass or earthenware vessel; close this vessel down,and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite cold. When ready, cork it securely, and stand it in a cool dry place. Care should be taken to boil the syrup to the pre-