1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER

5<3

brisk and frothy while botthng, the bottles ought to be left un- corked for a few hours, and filled out. They should only be filled up as the froth works within an inch of the cork.

CORKS FOR BOTTLIKG^

There is indeed no economy in bad corks. If Ihey are not sufficiently sound, and allow the air to escape, the liquor be- comes flat, and consequently sour ; and the bottles might nearly as well be le/t open. The corks should be so .ked in the liquor before being put into the bottles, and if the bottles be then laid on their sides, the corks will swell so as to be perfectly tight. It need hardly be added that great care should be taken that the bottles have been thoroughly washed, and are perfectly

clean.

TO RIP EM ALE OR PORTER.

when bottled, there are several ways, among which

If not flat

the following may be recommended : When about to fill the bottles, put into each a teaspoonful of brown sugar, or two tea- spoonfuls of rice or wheat, or six raisins.

BOTTLE WAX-

To make good bottle wax, take i

pound of

pound of rosin, i

beeswax and half a pound of tallocv. Mix tliese with red or yellow ochre, soot or Spanish whiting, according to the color you require. Melt the whole carefully, stirring it all the time

If it be likely to boil over, stir it with a candle end, which will

allay the violence of the ebullition.