1891 Cocktail Botthby's American Bar-Tender

305.

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306. ADULTERATION AND AGEING OF WHISKEY. The following recipe is for a simple process, by which new whiskey may be made to appear and taste like old. 1.'o each barrel of whiskey add three– quarters of a gallon of prune juice (a concoction made of steamed prunes, blood, spirits and sugar) ; it will then have the color and flavor of three-year– old whiskey; more may be added in proper proportion to any age desired up to ten years.

307. ALCOHOLIZING OF WINES. Alcohol added to weak or vapid wines will increase their strength and assist in their preservation. It can be added to port in the ratio of one part alcohol to two parts port; to sherry, one part alcohol to seven pa1ts sherry; and to other wines in proportion to the strength of their flavor.

308. BATAVIA ARRACK. To twelve gallons of pale rum add two ounces of flowers of Benzoin, half an ounce of balsam of Tolu, and one ounce of sliced pineapples. Digest with an occasional agitation for one month, at the end of which time add half a pint of milk. Agitate for ten minutes, and rack off in a week.