1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

334. ENGLISH GIN. To one hundred gallons of plain malt spirit add one pint of spirita of tur– pentine and seven pounds of Bay salt; mix and distil. The difference in the flavor of gin is produced by varying the proportion of turpentine, and occas– ion.a.lly adding a small quantity of jumper berries.

336. FINING OF wiNES. If the racked wine is not clear it is tined by the addition of isinglass pre– viously 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 (being careful to have it filled to the bung). Do not draw otr for at least four weeks. Should a second fining be necessary, a little sweet milk may be added. FRENCH BRANDY. To f!'lery gallon of pure spirits add one quart of the kind of brandy which you wish to imitate, two ounces of loaf sugar, half an ounce of sweet spirits of niter, and a few drops of tincture of catechu or oak bark to roughen the taste if desired; colDr with burnt sugar. 336. 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. To one hundred gallons of clear, rectified spiritB add, after you have killed the oil well, one and a half ounces of the oil of English juniper, 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 roche alum. Two ounces of salts of tartar may be added for fillings. 338. 337. I'USIL OIL. HOW TO DESTROY ITS PRESENCE lN LIQUORS.