1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

343. IRISH WHISKEY. To forty gallons of proof spirits add sixty drops of creosote dissolved in one quart of alcohol, two ounces of acetic acid and one pound of loaf sugar. Let it stand two or three days before using.

344. JAMAICA RUM. To forty-five gallons of New England rum add five gallons of Jamaica rum, two ounces of butyric ether, half an ounce of oil of caraway cut with alcohol (ninety-five per cent) and color with sugar coloring. Another good recipe: To thirty-six gallons of pure spirits add one gallon of Jamaica rum, three ounces of butyric ether, three ounces of acetic ether and half a gallon of sugar syrup. Mix the ethers and acid with the Jamaica. rum and stir it well with the spirit. Color with burnt sugar.

345. KOUMISS OR MILK CHAMPAGNE. The Bashkirs are renowned for their skill in making Koumiss orfermented mares' milk, which is nowextensively used by consumpth·es and persons affiicted by wasting and dyspeptic diseai:!es. So easy is it of digestion, that invalids drink ten and fifteen champagne bottles full every day; while a Bashkir is able to overcome a couple of gallons at a sitting, and in an hour or two to be ready for more. To ingure good KoumiBB it is eSBential that the mares be of the steppe breed and fed on steppe pasture. They are milked from four to six times a day, the foal being kept apart from the mother and allowed to suck only in the night-time. The mare will not give her milk, however, unless, at the time of milking, her foal is brought to her side, when such is the joy of the reunion, that atter sundry acts of loving, smelling and kiBBing, the maternal feeling shows itself by her sometimes giving milk from both nipples at once. Milking is done by Bashkir women who, taking a position close to the hind legs of the mare, rest on one knee, and on the other support a pail directly under the udder, pulling at each nipple in turn, and receiving from three to four pints at a milking. To make Koumiss the milk is beaten up in a churn (but not sufficiently to make butter), and by fermentation is converted after twenty-four hours into weak Koumiss, from which condition it passes after twelve hours more to a medium degree of strength; whilst strong KoumiBB is produced by assid– uous agitation of the milk for two or three days, when it is said to be slightly intoxicating.