1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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THE AMEMOAN BA3l-TENDERi

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quart of finings, in a wook draw oft Tapping first in the mid dle of the butt. TO GIVE BEEE A GOOD FLAVOR. Place 2or 3 sea biscuits in a bag, witb some bops, and put these in the cask. TO GIVE NEW ALE THE FLAVOR OF OLD. Takeout the bung and putin a sliced Seville orange. . CLEANSING UTENSILS. In cleansing utensils used for brewing bo careful not to use Boap or any greasy material—a good brush and scalding water will generally tlioroughly cleanse them, but all the fur on the Bides and bottom must be removed—after this they should bo well drained, and left in some airy situation to sweeten. If they are still found to be tainted, take wood -ashes, and boil them to a strong ley,which spread over the bottoms of the ve.ssels scalding hot—then scrub with a brush or broom, or throw some stone lime into water in tho vessel, and scrub over the bottom and side.s, rinsing well with clean water. In some cases it is necessary to wash with oil of vitriol di luted with eight times its bulk in wafer. Fresh burnt charcoal can also be employed. YEAST. The best known is that of beer—itis a solid soft substance of a greyish yellow color, which dries to a pale brownish mass, and is nearly insoluble in water. The best yeast for working ia tbat thrown out of the bung-hole of tho casks; that from strong ale works slower, but ia strouger than any other. ELDERBERRY WINE. Boil in 18gallons of the fin^^f and strongest wort1 1-2 peck ofelderberries, quite ripe ; strain clear—when cold, work tho liquor in the cask, and let it remain in the ca.sk one year. Bot tle off. The addition of a few hops will be au improvement, M will also a few spices, tied up in a muslin bag.

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