1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

349. PALE BRANDY. Pure spiri1B, one gallon; the kind of pale brandy you wish to imitate, one quart; loaf sugar, two ounces; sweet spirits of niter, one-half ounce; tincture of kino, two drachms; and two drops of tincture of catechu to roughen the taste if desired; color to suit and filter.

350. PINEAPPLE RUM. To fifty gallons ofram made by the fruit method add twenty-five pine-apples sliced, and eight pounds of white sugar. Let it stand two weeks before draw– ing off.

351. PORT WINE. Worked cider, forty-two gallons; good port wine, twelve gallons; good brandy, three gallons; pure spirits, six gallons; mix. Elderberries and sloes and the fruit of the black hawes make a fine purple color for wines, or use burnt sugar.

352. ROOT BEER. For each gallon of water to be used, take hops, burdock, yellow dock, sarsaparilla, dandelion and spikenard roots, bruised, of each one-half ounce; boil about twenty minutes and strain while hot; add eight or ten drops of oils of spruce and sassafras mixed in equal proportions; when cool enough not to scald your hand, put in two or three tablespoons of yeast; molasses, three-eighths of a pint, or white sugar, one-half pound, gives it about the right sweetness.

353. RYE WHISKEY. Bake, scorch and roast half a peck of dried peaches in an oven, but don't burn them. Bruise and put them in a woolen bag, and pour good whiskey over them several times. Add afterwards twelve drops of ammonia to each barrel, and, with ageing essence, you will have whiskey equal to old rye.