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

105

USEFUL FORMUT u\S.

Mineral waters, in pint bottles, per dozen.. . . . . . . . . . . . . . . . . . . . . . . . . . 20c 1 pint to 1 quart, per dozen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30c o ,·er 1 quart, per gallon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24c (In addition thereto duty shall be collected on all abo,-e bottles at rate~ chargeable if imported empty.) 465 To one hundred gallons of plain malt spirit add one pint of spirits of tur· pentine and seven pounds of Bay salt; mix and distill. The difference in the flavor of gin is produced by varying the proportion of turpentine, and occasion· ally adding a small quantity of juniper berries. 466 There is hardly any food in general use that has not somewhere been con– verted into a stimulant by fermentation. 'iVhat else are Beer, Rmu, Whiskey, etc., but fermented and distilled bread 'i The brea d corn diverted fro'm its legitimate use to produce an artificial stimulant; potatoes, sugar, honey, as well as g rapes, apples, cherries, plums and inmunerable oth er fruits, have been thus turned from their natural uses to satisfy the craving of mankind after intoxicants. 'l'he Moors of Barbar~ ' and Tripoli prepare and distill ardent spirits from the fruit of the date palm ; the Brazilians, from the marrow of the sage tree and from pineapples. In H awaii the natives concoct an intoxicating fluid, which they call Kulu, from the r oot of the ti tree. The natives of Alaska make an intoxicating liquor out of the berries tha.t manage to i·ipen on the banks of the ,Yukon river, and: when they are unobtainable distill a liquor from flour and molasses; this ' they call Tungha . The Me:i..'icans have a national drink called Pulque which they derive from a large variety of the aloe plant, the sap of which is collect~d and fermented in buckskins and sloughs into a turbid and yellowish liquor of most vicious taste. Quass, a tonic much used in Russia, is obtained from cabbage in the last stages of decay. Ohica is a whitish liquid which the Peruvians hand around like coffee after meals. It is prepared from maize or Indian corn moistened and fermented by mastication. Wine is the fermented juice of the grape. 467 If the racked wine is not clear it is fined by the addition of isinglass pre– viously softened by soaking in a small quantity of wine. After the isinglass has b een added, agitate the barrel and contents well, and then bung close (being careful to have it :filled to the bung). Do not draw off for at least four weeks. Should a second fining be necessary, a little sweet milk may be added. ENGLISH GIN. FERM~NTATION. FINING OF WINES.