1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

BEAD FOR LIQUOR. 309. The best bead is orange-flower water (oil of neroil), one drop to each gallon. Another method: For every ten gallons of spirit add forty drops of sul– phuric acid and sixty drops of olive oil previously mixed in a glass vessel. This must be used immediately. Another good recipe: Take one ounce of the purest oil of sweet almonds, and one ounce of sulphuric acid; put them in a stone mortar and add, by degrees, two ounces of white lump sugar, rubbing it well with the pestle until it becomes a paste; then add small quantities 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 of fine ripe blackberries (mashed) in one gallon of cognac for one week. Sweeten to taste, filter and bottle. Any kind of berries can be treated in the ilame 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 half a drachm of bi-carbonate of soda and half a 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 !Old corks scrupulously clean, and to carefully refrain from jarring the barrel, or agitating its contents, so the sediment will not be disturbed. After bottling, lay the bottles down in a cool place. (See Corking, Recipe No. 928.)

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