1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

TO OORREOT SOURNESS IN WINE. 363. Put in a bag the root of a wild horseradish cut in bits. Let it down in the wine and leave it there two days; take it out and put in a fresh root, re– peating the same until the desideratum is acquired. A. bag of wheat will have the same effect where the wine is but slightly affected. 364. Put a handful of flour, and the same quantity of hops, with a little pow– dered alum, into the beer and rummage it well TO GIVE BEER 'l'RE APPEAB.ANCB OF AGE. 366. Add a few handsful of pickled cucumbers and Seville oranges, both chopped up. This will make malt liquor appear six months older than it really is. 366. To forty gallons of whiskey add one and a half pounds of anslacked lime, three-quarters of a pound of alum and half a pint of spirits of niter. Let it stand for a day or two and draw it off. 367. To twenty-five gallons of pure Holland gin add twenty-five gallons ot pare French spirit and half a gallon of pure sugar syrup. Mix thoroughly. TO OURE ROPY BEER. TO NEUTRALIZE WmSKEY. TO REDUCE HOLLAND GIN.

TO REMOVE ROPINESS FROM WINE. .A.dd a little catechu or a few bruised mountain ash berries.

368.

TO RESTORE FLAT WINE. 369. To every hundred gallons add four or five pounds of white sugar, honey 01 raisins, and bung close. A. little spirits may also be added. 370. Spirits of turpentine, two pounds; tallow, four pounds; solid turpentine, twelve pounds. Melt the wax and solid turpentine together over a slow fire, and then add the tallow. When melted, remove to a cool place and stir in the spirits of turpentine and allow it to cool. WAX PUTTY FOR LEAKY BUNGS.