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

THE COMPLETE BARTENDER.

52

almost to the freezing point. The water of a covered well or spring, drawn fresh, in wiiich a pound or two of salt is thrown, placed in a cool cellar, will reduce the temperature of wine to a very low and agreeable point. FREEZIJ^'G MlXTURE^ If expense be no object in cooling wmes, etc., freezing mix- tures may be used as follows: Eleven parts of Sal Ammoniac, dry and powdered, ten parts of nitre, sixteen parts of Glauber's salts and thirty two parts of water, will cool wine sufficiently in any climate — observing that the operation should be carried on la tue coldest place possi- VALUABLE RECEIPTS. RESTORIXG A BARREL OF STALE BEER. If beer is kept on hand too long it becomes stale and sour. The best means of restoring it to its original flavor is to put i^ of a pound of go >d hops and 2 pounds of soft chalk in the bung TO CEAKGE PORTER LJfTO BROWM STOUT. Insert 4 gallons of New Orleans molasses into a butt of por- ter with I quart of finings. In a week draw off. TO GIVE .YEW ALE THE FLAVOR OF OLD. Take out the bung and puc in 2 Seville oranges cut into ble. hole, stop it up close, and hi a few days it wiUdraw off perfectly fresh.

slices.