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

110

USEFUL FORMULAS.

486 SANTA CRUZ OR ST. CROIX RUM. Add fi ve gallons of Santa Cruz rum, five pounds of crushed sugar dissolved in four quarts of water, three ounces of butyric acid, and two ounces of acetic et-her to fifty gallons of pure proof spirit. Color if necessary with a little burnt sugar.

SCHIEDAM SCHNAPPS.

487

.(A FINE .I MITA'l'ION.) 'ro twenty-five gallons of good Holland gin (five over proof), ac.ld five pints of strained honey, 3 gallons of clear water, 3 pints of white sugar syrup, 1 pint spirit of nutmeg, 1 pint orange-flower water, one ounce of acetic ether, and eight drops oil of wintergreen dissolved with the ether. Mix well, an d if fining be necessary use alum and salt of tartar. SCOTCH WHISKEY. Into a large cask pour one-quarter of a barrel of Scotch whiskey, one-half of a barrel of pure spirit (ten over proof), three drops of creosote mixed with one ounce of acetic acid and one ounce of pelargonic ether. Irish whiskey may be made by substituting Irish for Scotch. NOTE.-A few drops of creosote dissolved in one-quarter ounce of acetic ether and added to three gallons of Holland gin makes a fin e imitation of Scotch whiskey. SHERRY. Tci' forty gallons of prepared cider, add two gallons of spirits, three pounds of raisins, six gallons of good sherry, and half an ounce of bitter almond oH (dissolved in alcohol) . L et it stand ten days, and draw it off carefully; fine it down, and again rack it into another cask. SPRUCE BEER. Take of tb e essence of spruce half a pint; bruised pimento and ginger, of each four ounces; water, three gallons. Boil five or ten minutes, then strain and add eleven gallons of warm water, a pint of yeast and six pints of mola se Allow the mixture to ferment for twent;v-four hours, 488 489 490