1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

HOWTO MAKE SODAWATER WITHOUT AMACHINE. I n each gallon o f w at er to be used, d issolve y 2 pound o f fine w h it e su gar , and 1 ounce o f super­ carbon at e o f soda. Fi l l pin t bot t les w it h t h is m i xt u r e, h ave you r cor k s r eady. N ow d rop int o each bot t le p2 d rachm o f cit r ic acid in cr yst als, and im m ed iat ely cor k and t ie down . H an d le the bot t le car efu l l y, and keep cool un t il needed.

H I N T S ON B O T T L I NG . MALT LIQUORS.

T h er e can be no doubt t hat all ferm en t ed m alt liquor s, as well as w in e, ar e im pr oved by bot­ t ling, when t he w or k is per form ed w it h sufficien t car e and sk i l l ; bu t t h ere ar e sever al con si der a­ t ions requ isit e t o success wh ich we sh all now br i n g un der the not ice o f ou r reader s. THE STATE OF LIQUORAT THE TIME OF BOTTLING. T h e ferm en t at ion o f the liquor should be n ear l y com p let ed ; i f not, t h ere w i l l be a r i sk o f bu r st in g the bot t les, in consequence o f t he gen ­ erat ion o f t oo l ar ge a quan t it y o f air . O n the ot her hand, i f the ferm en t at ion be over , and the liquor be flat , the beer w i l l becom e m ore or less sour. T h e mode o f ju d gi n g as to the fit ness o f the liquor f o r bot t ling, is to ascer t ain it s con d i­

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