1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

100

USEFUL FORMULAS.

453 CIDER WITHOUT APPLES. T o each gallon of cold water put oue pound of commo n sugar, one-half ounce t artaric acid, one tablespoonful of yeast. Shake well, make in the evening and it will be fit for use next day. I make in a keg a few gallons at a time, leaving a few quarts to make into next time, not using yeast again untif the keg needs rinsing. If it gets a little s~nr make a little more into it, or put as mueh water with it as there is cider, and put it with the vinegar. If it is desired to bottle this cider by manufacturers of small drinks, you will proceed as follows: P ut in a barrel five gallons hot wat er, thirty pounds brown sugar, three-quarters pound t artaric acid, twenty-five gallons cold water, three pints of hop or brewers' yeast worked into paste with three-quarters pound flour; and one pint of water will be required in making this paste. Put all together in a barrel, which it will fill, a nrl let it work twenty-four hours,-the yeast running out at the bung all the time by putting in a little occasionally to keep i~ full . Then bottle, putting in two or three broken raisins in each bottle, and it will nearly equal champagne. CLARIFYING OF LIQUORS. After a ll the components used t o prepare any kind of liquor have been put in, and it does not become perfectly clear, draw it into a barrel which has only one head in it and a faucet near the bottom; put into every barrel about two ounces 'of pulverized lim1,, which will cause nearly all impurities to settle. Then re-draw and put into clean barrels or bottles, as desired. Did you ever have whiskey turn black~ That is usually caused by some bungler dropping a nail into the barrel while making a vent hole, or else by using old tin measures or f unnels. Whiskey thus affected can be easily clarified by following these directions: 'fo a half-barrel of whiskey add a pint of good sweet milk; rummage well and let it stand four or five clays, and then r ack ( draw off) carefully, so as not to disturb the sediment. Be sure and r emove the cause of the trouble before adding the milk. CLARIFYING OF WINES. To each gallon of wine one ounce of pure strained honey should be used. Take as many ounces of honey as there a re gallons of wine to be clarified; heat to nearly a boiling point with some of the wine, and then allow the blend to cool before adcling it to the wine. Agitate the barrel well, and then let it stand for at least one month, after which the wine should be drawn off very carefully. 454 455