1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

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USEFUL FORMUl, '.S.

MONONGAHELA WHISKEY. 480 To forty gallons of proof spirits add two ounces of spirits of niter, four pounds of dried peaches, four pounds N . 0. sugar, one quart rye (burnt and ground like coffee), one-qua rter pound allspice, half a pound of cinnamon and half a pound of cloves. Put in the ingredients, and after standing five days dra w it off and strain. 481 Pure spirits, one gallon; the kind of pale brandy you wish to imitate, one quart; loaf sugar, two ouuces; sweet spirits of niter, one-half ounce; tincture of kin o, two drachms; and two drops of tincture of catechu to roughen the taste if desired ; color to suit and filter. 482 To fifty gallons of rum ma de by the fruit method add twenty-five pine– apples sliced a nd eight pounds of white sugar. Let it stand two weeks before drawing off. 483 Worked cider, forty-two gallons; good port wine, tweh e gallons ; goo,l brandy, three gallons; pure spirits, six gallons; mix. Elderberries a nd sloes and the fruit of the black hawes make a fin e pmple color for wines, or use burnt sugar. 484 For each ga llon of water to be used, t ake hops, burdock, yellow dock, sarsaparilla, dandelion and spikenard r oots, 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 ha nd, put in two or three tablespoonfuls of yeast; molasses, threc– eighths of a pint, or white sugar, one-half pound, gives it about the right sweetness. 485 Bake, scorch and i·oast half a peck of drieLl peaches in a n oven, but don't burn them. Bruise and put them in a woolen bag, a nd pour good whiskey over them several times. Add afterward twelve drops of ammonia to each ba rrel, a nd, with ageing essence, you will have whiskey equal to old rye. PALE BRANDY. PINEAPPLE RUM. PORT WINE. ROOT BEER. RYE WHISKEY.