1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

VALUABLE SECRETS FOR LIQUOR DEALERS.

BEAD FOR LIQUOR. 309. The beat bead is orange-flower water (oil of neroil), one drop to eacb gallon. Anoilier method: For every ten gallons of spirit add forty drops of snl- pburic acid and sixty drops of olive oil previously mixed in a glass vessel. This must be used immediately. Another good recipe: Take one ounce ofthe purest oil of sweet almonds, and one ounce of sulphuric acid; put them iu a stone mortar and add, by degrees, two ounces ofwhite lump sugar,rubbing it well with the pestle until it becomes a paste; then add smallquantities of spirits of wine until it becomes a liquid. This quantity is sufficient for one hundred gallons. The first recipe is the best,however.

BLACKBERRY BRANDY. 310. Macerate a pint offine ripe blackberries(mashed)in one gallon ofcognac for one week. Sweeten to taste, filter and bottle. Any kind of berries can be treated in the same manner.

BOTTLED SODA WATER WITHOUT A MACHINE. 311. Sweeten a gallon of water to taste, and put it into soda bottles. Into each bottle drop halfa drachm of bi-carbonate ofsoda and halfa drachm of citric acid (crystallized). Cork immediately, and tie the corks securely.

BOTTLING OF WINES. 312. To bottle wine successfully, great pains must be taken to have the bottles and corks scrupulously clean, and to carefully refrain from jarring the barrel, or agitating its contents, so the sediment will not be disturbed, iiter bottling, lay the bottles down iu a cool place. (iSfee Corking, Recipe No,S28^

BOURBON WHISKEY. 313. one hundred gallons of proofspirit, add four ounces of pear oil, two ounces ofpelargonif ether, thirteen drachms of oil of wintergreen (dissolved in the ether), and one gallon of wine vinegar. Color with burnt sugar.