1895 Mixed Drinks by Herbert W Green

74

MIXED DRINKS.

In the process of distillation of genuine Handmade Sour Mash Whisky,the first requisite to make first-class whisky is to use carefully-selected grain, and in con junction therewith, good spring water, and the same care in making it as is used in the kitchen of a well- regulated household, cleanliness being of great import ance. Handmade sour mash is made by mashiiig one bushel of grain at a time in a small tub; the fermenting period being ninety-six hours; then being singled and doubled in copper stills. The percentage of small grain in handmade sour mash is thirty-five of rye and barley malt, and sixty-five of corn. Sweet Mash or Fire Copper Whisky is made in a large tub,the whole mash being made at once, after which it is drawn oft' and fermented seventy-two hours, the fermentation being assisted by yeast. It is then singled and doubled in copper,the same as sour mash. The percentage of grain used in sweet mash is about seventy of corn and thirty of rye and malt." Gin is an abbreviation of Geneva,primarily derived from the French genievre (juniper), which berry forms the flavoring principle of the spirit. It was originally, a Dutch compounded liquor, but is now manufactured on a great scale by English rectifiers. The Hollands or

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