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

VALUABLE SECRETS FOR LIQUOR DEALERS.

334. ENGLISH GIN. To one hundred gallons of plain malt spirit add one pint of spirits of tur pentine and seven pounds of Bay salt; mix and distil. The difference in the" ^vor of gin is produced by varying the proportion of turpentine, and occas ionally adding a small quantity of juniper benies.

335. FINING OP WINES. IT the racked wine is not clear it is fined by the addition of isinglass pre- ^ously softened by soaking in a small quantity of wine. After the isinglass has been added, agitate the barrel and contents well, and then bung close ^eing careful to have it filled to the bung). Do not draw ofi^ for at least four weeks. Should a second fining be necessary, a little sweet milk may be added. FRENCH BRANDY. To every ^Ilon of pure spirits add one quart of the kind ofbrandy which you wish,to imitate, two ounces of loaf sugar, half an ounce ofsweet spirits of mter, and a few drops of tincture of catediu or oak baik to roughen the taste if desired; color wi& burnt sugar. 336. HOW TO DESTEOY ITS PEESENCE IH LIQDORS. Add one-half pint ofspirits of wine, one pound of unslacked lime and half a pound of powdered alum to forty gallons of whiskey. Stir thoroughly and then allow it to settle for a couple of days. This treatment precipitates the verdigris to the bottom; therefore the sediment should be handled with great caution- GIN. one hundred gallons of clear, rectified spirits add, after you have killed the oil well, one and a half ounces of the oil of English jumper, half an ounce of angelica essence, half an ounce of oil of bitter almonds, one-half ounce of the oil of coriander, and one-half ounce of the oil of caraway. Rummage this up and you have what rectifiers call strong gin. To make this up as it is called by the trade, add forty-five pounds of loaf sugar (dissolved). Rummage the whole well up together with four ounces of rodie ^um. Two ounces of salts of tartar may be added for finings. 338. 337. FTTSIL oil.