1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHilAN'S BAKTENDERS' GUIDE.

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Prepared Cider for Imitating Wines. Takethe cider ■when it suits your taste, and put it into a good strong barrel, and add 3 gallons of Apple Whiskes' a small quantity of nnistard seeds; bung up tight and let ferment. In a day or so bore a gimlet hole in the bung, and put a spile into it, so as you can let somd of the gas out, so as to prevent the barrel bursting. When fermentation is done, draw off, and ciean out the barrel, then put the cider in again, and bung it up close. Sugar Coloring. Take I pounds of brown sugar, boil It well and burn it so that it will taste bitter, thin it with water while on the Are, pouring in but a little at a time, and keep stirring aii the time. If you pour too much in at a time, it will explode, and may burn you. After you have thinned it down to its proper consistency, strain It while warm. Cooling Wines. Always ice. white wines in summer, if the weather be hQt; but with red wines this must not be regarded, as a great degree of cold is apt to affect their flavor. If your cellar be of the requi site degree of coldness, say 52° and the thermometer stand at 70°, the wine is full cold enough to be grateful; and, brought directly from the cellar to the guest, (which it should always be at that season,) the outside of the bottle will be clouded, a sure test that the wine is sufficiently cold. Where ice is not obtain able the bottle may be hung up in a flannel bag, previously soaked in water in the full glare of the sun's rays, where there is also a strong draft of air. The constant evaporation 18 iBO BLIUUB Uiciiu c... ....u keeping the bag dripping wet. will cool the wine almost to tne freezing point. Th'e water of a covered well or spi'ing, arawu fresh in which a pound or two of salt is thrown, placed in a . ' ti__ ill V.-111 y.. 1.^ ♦■11 T/i /if WITIA flO fl. Vftl'V lOW ir n, i wmeu a vi. vx r— cool cellar, will reduce the temperature of wine to a very low and agreeable point.

Essence of Lemon. 1 oz. Oil of Lemon.

1 quart Alcohol (95 percent.), pint water, oz. Citric Acid.

Grind the citric acid to a powder in a porcelain mortar; Uis- solve it in the water. Then cut the oil of lemon in the alcohol and add the acid water. I I