1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

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2^8. Ruga.

2 lbs. of ruga, or rue. i Macerate for 24 hours with 3 gallons of alcohol, 95 per cent; strain, press, and add 20 lbs. of sugar dissolved 5% gallons of water. Filter. 299. Rum, Jamaica. 35 gallons of sugar scum, from refineries. 7 do. West India molasses. Dissolved in 35 gallons of water hot enough to get the mixture at 80° (degrees) heat; addi gallon of good brewers' yeast. When fermentation is over distil and add ^ of a gallon of plain syrup; color with oak bark dark 3'ellow. . 300. Rum, Jamaica, Imitation. 7 lbs. of fragments of sugar canes. Macerate for 24 hours with 6 gallons of alcohol, 95 per cent, and 4 gallons of water; add 13 ounces of common salt; distil over 6 gallons of flavored spirit; add 3^ gallons of water, % of a gallon of white plain syrup; color dark yellow with oak bark. 301. Rum, St. Croix. 62 lbs. of brown sugar dissolved in 40 gallons of boil ing water; cool it down to 80 degrees; add i gallon of brewers' yeast. When fermentation is over distil. 302. Sherbet, Currant. - gallons of currant juice. 2 do. fresh calves' feet jelly. 2 do. currant wine. 2 do. currant ratafia. 24 lbs. of sugar dissolved in the juice. Filter warm.

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