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

109

USEFUL FORMUl, '.S.

MONONGAHELA WHISKEY. 480 To forty gallons of proof spirits add two ounces of spirits of niter, four pounds of dried peaches, four pounds N . 0. sugar, one quart rye (burnt and ground like coffee), one-qua rter pound allspice, half a pound of cinnamon and half a pound of cloves. Put in the ingredients, and after standing five days dra w it off and strain. 481 Pure spirits, one gallon; the kind of pale brandy you wish to imitate, one quart; loaf sugar, two ouuces; sweet spirits of niter, one-half ounce; tincture of kin o, two drachms; and two drops of tincture of catechu to roughen the taste if desired ; color to suit and filter. 482 To fifty gallons of rum ma de by the fruit method add twenty-five pine– apples sliced a nd eight pounds of white sugar. Let it stand two weeks before drawing off. 483 Worked cider, forty-two gallons; good port wine, tweh e gallons ; goo,l brandy, three gallons; pure spirits, six gallons; mix. Elderberries a nd sloes and the fruit of the black hawes make a fin e pmple color for wines, or use burnt sugar. 484 For each ga llon of water to be used, t ake hops, burdock, yellow dock, sarsaparilla, dandelion and spikenard r oots, bruised, of each one-half ounce; boil about twenty minutes and strain while hot; add eight or ten drops of oils of spruce and sassafras mixed in equal proportions; when cool enough not to scald your ha nd, put in two or three tablespoonfuls of yeast; molasses, threc– eighths of a pint, or white sugar, one-half pound, gives it about the right sweetness. 485 Bake, scorch and i·oast half a peck of drieLl peaches in a n oven, but don't burn them. Bruise and put them in a woolen bag, a nd pour good whiskey over them several times. Add afterward twelve drops of ammonia to each ba rrel, a nd, with ageing essence, you will have whiskey equal to old rye. PALE BRANDY. PINEAPPLE RUM. PORT WINE. ROOT BEER. RYE WHISKEY.