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

VALUABLE SECRETS FOR LIQUOR DEALERS.

CASKINESS. 318. Caafcmess is caused by wine being put into a dirty cask or into one that has been unusedfor a long time. It can be removed by vigorously agitating the wine for some time with a little sweet or almond oil. The cause of the bad taste is the presence of an essential oil, which the fixed oil combines with and carries to the surface, from whence it can be skimmed off or the wine be drawn off beneath it. A little coarsely powdered,freshly burnt charcoal, or some slices of bread toasted black, or bruised mustard seed, sometimes effect the removal of the objectionable taste

CEMENT FOR BOTTLES. 319. Melt together one-quarter pound of resin and a couple of ounces of bees wax; when it fi-oths,stir it with a tallow candle,and, as soon as it melts,dip the mouths of the corked bottles into it

CHEAP BEER. 320. Fill a boiler with the green shells of peas, pour on water till it rises half an inch above the shells, and simmer for three hours. Strain off the liquor, and add a strong decoction of the wood sage or the hop,so as to render it pleasantly bitter, then ferment in the usual manner. The wood sage is the bestsubstitute for hops,and being free from any anodyne property is entitled to a preference. By boiling a fresh quantity of shells in the decoction before it becomes cold, it may be so thoroughly impregnated with saccharine matter as to afford a liquor,when fermented,as strong as ale. CIDER CHAMPAGNE. 321. Good cider,twenty gallons; spirit, one gallon; honey or sugar,six pounds. Mix and let them rest for a fortnight; then fine with skimmed milk, one quart. Bottle well and tie corks securely, as after being bottled for some time it be comes very lively. Another good recipe: Good pale vinous cider, 1 hogshead; proof spirit (pale), 3 gallons; honey or sugar, 14 lbs. Mix, and let them remain-together in atemperate situation for one month ; then add orange-flower water, 1 quart; and fine it down with skimmed milk, i a gallon. This will be veiy pale; and a similar article, when bottled in champagne bottles, silvered and labeled, has been often sold to the ignorant for Champagne It opens very brisk, if man aged properly.