1928 Giggle Water by Charles S Warnock

GIGGLE WATER 137 slightest proportion of the extract of nut-gall, although accomplishing the general object of destroying the fungus, will impart a peculiar taste, which never disappears.

280. ANTIFERMENTS FOR CIDER, WINE, MALT LIQUORS, ETC. Grind or bruise together 13 pounds new mustard seed and I pound cloves. This mixture may be used with or without the addition of 10 ounces ground capsicum.

281. TO INDUCE FERMENTATION If fermentation does not begin within a reasonable time, raise the temperature by covering the vessel with blankets, and moving it near to a fire. Or, warm a portion of the must and add it to the rest. A small quantity of yeast, previously well mixed with some of the liquor, gently stirred in, will have the same effect. Or, the must may be warmed by placing large stone bottles, fitted with boiling water and well corked, in the liquor.

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282. TO ARREST FERMENTATION Dip a strip of linen or cotton, an inch wide and seven inches long, into melted sulphur. Fasten a wire into the bung of a 60 gallon cask, so that the end will hang about