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

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.USEFUL FORMULAS.

468 FRENCH BRANDY. To every gallon of pure spirits add one quart of the kind of brandy which you wish to imitate, two ounces of loaf sugar, half an ounce of sweet spirits of niter, and a few drops of tincture of catechu or oak bark to roughen the taste if desired; color with burnt sugar.

FUSIL OIL. HOW TO DESTROY I'l'S PRESENCE IN LIQUORS.

469

Add one-half pint of spirits of wine, one pound of unslacked lime and ha! f a pound of powdered alum to forty gallons of whiskey. Stir thoroughly and then allow it to settle for a couple of days. This treatment precipitates tile verdigris to the bottom; therefore the sediment should be handled with great caution. 470 GIN. To one hundred gallons of clear, rectified spirits, add, after you have killed the oil well, one and a half ounces of the oil of English juniper, half an ounce of angelica essence, half an ounce of oil of bitter almonds, one-half ounce of the oil of coriander, and one-half ounce of the oil of caraway. Rummage this up and you have what rectifiers call strong gin. To · make this up as it is called by the trade, add forty-five pounds of loaf sugar (dissolved). Rummage the whole well up together with four ounces of roche alum. Two ounces of salts of tartar may be added for finings. . . GINGER BEER. Ten pounds of sugar, nine ounces of lemon juice, half a pound of honey, eleven ounces of bruised ginger root, nine gallons of water and three pints of yeast. Boil the ginger for a half hour in a gallon of water; then add the rest of the water and the other ingredients, and strain it when cold. Add the white of an egg beaten and half an ounce of essence of lemon. Let It stan·d four days, then bottle and it will keep many months. GINGER WINE. Place one ounce of best bruised ginger root into a vessel containing one quart of ninety-five per cent alcohol, five grains of capsicum and one drachm of tartaric acid. L et it stand several days and then filter it. Now add on e gallon of water in which one pound of crushed sugar has b een boiled; mix when cold. To make the color, boil half an ounce of cochineal, three-quarter .ounce of cream of t artar, half an ounce of saleratus and half an ounce of a lum in a pint of water until you get a bright r ed color. 471 472