1885 New Guide Hotel Bar Restaurant

A MIXTURE FOR IMPROVING RUM.

35

Transfer

bucket of boiling water, and is hot and dry inside.

pour on the spice 1 gallon

the contents of the pan rapidly ;

Let it stay in the jar for a fortnight, shaking it

0. p, spirit.

well every day ; then filter and add to the spirit 2 gallons of syrup— second quality, mixing it with the spirit essence as you require to use it, and keeping it tightly corked so that it may not evaporate. To serve, 1 teaspoonful to a pint of porter, and sweeten to the customer's taste.

A Mixture for Improving Rum

Prunes 3 lbs.,

o. p. plain spirit

Is essence of prunes.

1

gelatine \

Guiness's

2

gallons,

extra

stout

quart,

lb.,

Take a hammer and strike each prune When they are all done put them

clarified honey 1 lb.

so as to break the kernel.

into a jar with the o. p. plain spirit or rum. Rummage it well and let it stand for a fortnight or 3 weeks, shaking it every day. Next add the clarified strained honey— then the

Soak the gelatine in 1 quart of the stout, dissolve it

stout.

— add to the contents of the jar,

rummage it well

over the fire

whilst adding. Let it stand for an hour or two, then add to any barrels of rum, that have become weak and under excise proof, 1 pint to the gallon and a table spoonful of essence of capsicum will soon brighten, tone it up and give it body. This Prune Mixture may be used for Port Wine that has gone wrong. Is made as follows. Syrup from clarified glucose 1 gallon, mix with 2 ozs. essence of bitter almonds, 1 oz. Tannin, and 2 oz. dissolved gelatine (best quality.) Mix these together and add 1 quart to the gallon of Irish whiskies or sherries to be cleared, i. e. if they are very bad, but the quantities abovg given will clear half a hogshead. Another Toning Mixture for Wines and Spirits