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

107

USEFUL FORM1JLAS.

GOLDWASSER. 473 Dissolve four drops of oil of cinnamon, twelve drops of anise seed, two drachms of mace, six drops of oil of citron and four drops of oil of roses in one quar t of pure spirit. After standing eight or ten days, strain with pressure through a cloth bag, and then filter. Now add one quart of simple syrup and some bits of gold leaf. This is a valuable recipe. 474 Add two ounces of spirits of niter, four pounds of loaf sugar, one ounce oil of juniper and one-eighth ounce oil o'f caraway t o for ty gallons of neutral spirits. The juniper and caraway to be first cut in one quart of alcohol and allowed to stand for twenty-four hours before adding to the other ingredients. 475 To forty gallons of proof spirits add sixty dr ops of creosote dissolved in oue quart of alcohol, t wo ounces of acetic acid and one pound of loaf sugar. L et it stand two or 'three days before using. 476 To f orty-five gallons of New England rum ado five gallons of Jamaica ' rum, two ounces of butyric ether, half an ounce of oil of caraway cut with alcohol (ninety -five per cent) and color with sugar coloring. Another goo.~ recipe : To thirty-sh:: gallons of pure spirits add one gallon of Jamaica rum, three ounces of butyric ether, three ounces of acetic ether a nd half a gallon of sugar syrup. · Mix the ethers and acid with the J amaica rum and stir it well with the spirit. Color with burnt sugar. 477 The Bashkirs are renowned for their skill in making Koumiss or fermented ma t es' milk, which is now extensively used by consumptives and persons afflicted by wasting and dyspeptic diseases. So easy is it of digestion, that invalids drink t en and fifteen champagne bottles full every day ; while a Bashkir.is able to over come a couple of gallons at a sitting, and in au hour or two to be ready for more. HOLLAND GIN. IRISH WHISKEY. JAMAICA RUM. KOUMISS, OR MILK CHAMPAGNE.