1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

A good imitation ofthis very high-priced luxury can be produced as follows: Into a champagne or syphon soda bottle place a cube of fresh compressed yeast (if this cannot be procured two ounces of fresh yeast will answer the purpose) and three tablespoonfuls of bar sugar. (This may appear to be too much sugar, but considerble sweetening is necessary to oveJ:Come the tasteof the yeast). Fill the bottle with good, sweet milk, and if a champagne bottle is used, tie the cork securely. Lay the bottle down in a warm place for a day, then lay it in a cool place for four days before using. Should a syphon bottle be used, sufficient gas will generate in the bottle to cause the Koumiss to flow like soda.

MADEIRA WINE. 346. To forty gallons of prepared cider add one-quarter pound of tartaric acid, four gallons of spirits and three pounds of loaf sugar. Let it stand for ten days, draw it off carefully, fine it down and then rack it again into another cask.

MEAD.

347.

The following is a good recipe for mead : On twenty pounds of honey pour five gallons of boiling water; boil, and remove the scum as it rises; add one ounce of best hops, and boil for ten minutes; then put the liquor into a tub to cool; when all but cold add a little yeast spread upon a slice of toasted bread; let it stand in a warm room. When fermentation is set up, put the mixture into a cask, and fill up from time to time as the yeast runs out of the bunghole; when the fermentation is finished, bung it down, leaving a peg-hole which can afterwards be closed, and in less than a year it will be fit to bottle.

MONONGAHELA WmSKEY. 348. To forty gallons of proof spirits add two ounces spirits of niter, four pounds of dried pe&ehes, four pounds N. 0. sugar, one quart of rye (burnt and ground like coffee), one-quarter pound allspice, half a pound of cinnamon and half a pound of cloves. Put in the ingredients, and after standing five days draw it off and strain.