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

94

USEFUL FORMULAS.

438 BEAD FOR LIQUOR. The best bead for liquor is the essential oil of orange flowers (oil of ueroli), three drops to each gallon. Another method: For every ten gallons of spirit add forty drops of sulphuric acid and sixty drops of olive oil previously mixed in a glass vessel. This ·must be used immediately. Another good recipe: 'fake one ounce of the purest oil of sweet almonds, and one ounce of sulphuric acid; put them in a stone mortar and add, by degrees, two ounces of white lump sugar, rubbing it well with the pestle until it becomes a paste; then add small quantities of spirits of wine until it becomes a liquid. This quantity is sufficient for one hundred gallons. The first recipe is the best, however. BLACKBERRY BRANDY. Macerate a pint of fine ripe blackberries (mashed) in one gallon of cognac for one week. Sweeten to taste, filter and bottle. Any kind of berries can ' be treated in the same manner. 439 440 BOCK BEER. Where it received its name. As related to the author by the late TONY FAUST, of St. Louis, Mo. At the beginning of the sh'teentb century a young princess of the Munich court was sent off to Russia to marry the heir to the Russian throne. She was averse, however, to the dark and morose crown prince and after many days of hysterical indecision she cut loose from him abruptly and left with her suite for home. She became ill on the way and was obliged to stop over in Einbeck f~mous for "producing the best beer in Europe. As German doctors do now: so her doctors did then, recommended the best beer as the best tonic. She followed their advice and recovered. When she appeared in Munich again her suite had been increased by the addition ' of an Einbeck brewer. The princess at once bad the court brew- house built near the royal residence, and there it still stands, giving to the world the matchless Hofbrau as it first gave it under the management of the princess' imported Einbecker. The house was near the outer walls of the city then, and not far from a gate known as the Cos-gate, after the Cos-bier, the finest of Einbeck beers, which were famed for their superiority in color, odor and sapor. Cos-bier was brewed but once annually and was drank in May; but at the beginning of this century Cos-bier was manufactured so much more than any other Einbeck