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

VALUABLE SECRETS FOR LIQUOR DEALERS.

323. CIDER—TO KEEP SWEET. Ifit. By putting into the barrel before the cider has begun to work about a half pint of whole fresh mustard seed tied up in a coarse muslin bag. 2d. By burning a little sulphur or sulphur match in the barrel previous to putting in the cider. 3d. By the use of J of an ounce of the bi-siilphite of lime to the barrel. This article is the preserving powder sold at rather a high price by various firms.

328 CIDER WITHOUT APPLES. To each gallon of cold water put one pound common sugar, oue-half ounce tartaric acid,one tablespoonful of yeast. Shake well, make in the eve ning and it will be fit for use next day. I make in a keg a few gallons at a time,learing a few quarts to make into next time, not using yeast again until the keg needs rinsing. Ifit gets a little sour make a little more into it, or put as much water with it as there is cider, and put it with the vinegar. If it is 'desired to bottle this cider by manufacturers of small drinks, you will proceed as follows: Putin a barrel five gallons hot water, thirty pounds brown sugar, three-quarters pound tartaric acid, twenty-five gallons cold water,three pints of hop or brewers' yeast worked into paste with three-quarters pound flour; and one pint water will be required in making this paste. Putalltogether in a barrel, which it will fill, and let it work twenty-four hours,—the yeast running out at the btmg all the time by putting in a little occasionally to keep it full. Then bottle, putting in two or three broken raisins in each bottle,and it will nearly equal champagne.

324t CLARIFYING OF WINES. To each gallon of wine one ounce of pure strained honey should be used. Take as many ounces of honey as there are gallons of wine to be clarified; heat to nearly a boiling point with some ofthe wine, and then allow the blend to cool belbre adding it to the wine. Agitate the barrel well, and then let it stand for at least one month, after which the wine should be drawn off very carefiiUy.

325. COGNAC. To every ten gallons of pure spirits add two quarts of New England rum or one quart of Jamaica rum,and from thirty to forty drops of oil cognac put in half a pint of alcohol. Color with sugar coloring.