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Tous les autres exemplaires originaux sont filmds en commenqant par la premid"?:'." .r,''. / i:(,) T ,■*' f •'* "'"' ^-'^ I 1^ « 1 't V - 3 1 A. ■' S .;? Entered, according to Act of Parliament of Canada, in the year 1870, by Ai.phonse Decombre Porcheron, in the office of the Minister of Agriculture. > « » » * • ■'. *•,» J » * '■ u ' '. [ * t » •" • ^» • • * » a * » • ' , e c » ^ * ^' • t t r » » . . . •'■. •■;: ■i t. t » » » ■■v>1 -i^/. "' .is ,., in:«',:/l',^ ■^, » f ! '■'I«5 '"A' 'i-ii- s<- • h'>'^vl''^ <^^ t ' m I I ■' / t.-7 .,««.W UNDER'S GUIDE Iirtntrodacing this work before the public, my aim is not only that of personal interest, bat also to benefit the purchaser a thousand times as much as the amount paid for it. Every receipt has been carefully written by myself, and I hope that my experience of thirty years, as compounder, will be advant- ageous to whoever becomes in possession of this valuable work. Every one can compound or manufacture from this book providing a strict observation of its remarks, which are plane and com- prehensible. I have served in England and in the United States, as compounder, and hope to win the confidence of all business men by my long experience, as practical com- pounder. This book embraces the liquor trade in all its varieties and is useful to every body dealing in that branch. The Wholesale Mer- chant wants it to compound or mix liquors, to give strengh, age and flavour to Brandy, Wine, &c., &c., in a word to improve liquors in general. The Retailer or Grocer wants it also to compound, to mix and to improve ^7874 tJJ \ ■^■1 liquors and also to manufacture from it all kinds of essentials for Handkerchiefs, Pom- atum, Hair Oils, &c. It is also useful to keep Cider sweet and to sweeten Sour Cider, to manufacture Vinegar, Waterproof for India Rubber, Boots and Shoes and for the best kind of Ciment in the world, generally called Chinese Ciment. It is useful to the Hotel Keeper as it gives the method of making all kinds of fancy drinks, Tom and Jerry, and all kinds of bitters. The Baker and Confectioner wants it as it contains receipts of all descriptions, for making Bread, Cakes, &c., in all its varieties. L. STIENEBERG. { n I ■ ■*- J-l,"' t V m«..^S' ,' t , THE COMPOUNDER'S GUIDE i \ ) >> t WINES. ■ The uses of wine as a beverage are too well known to require description. As a medicine, Port Wine is most esteemed as am astringent and tonic ; and Sherry and Madeira as sti- mulants and restoratives in deseases where the acidity of the former would be objectionable. Champagne is diuretic, and excitant ; and the Rhinish Wines are refrigerant diuretic and slightly aperient. Claret, Rhinish and Moselle Wines are the most wholesome. The most frequent species of fraud in the wine trade, is the mixing of wines of inferior quality, with those of superior grade. In many cases the inferior kinds of foreign wine are flavoured and substituted for the more expensive ones. This is commonly practised with Cape wine which after having a Slight " Nuttiness " commu- nicated to it by Bitter Almonds, or Peach Keonels, a lusciousness or fulness by Honey, and additional strength by a little plain spirit or Pale Brandy is made to undergo the operation of '< Fretting in " and is then sold for Sherry ; The term, " Fretting in " is applied to the partial production of a secondary fermentation, for the purpose of " amalgamating" the flavor of foreign ingredients '' chiefly Brandy " added to the wine. For this purpose 4 or 5 lbs. of sugar or honey are commonly ^ added lo a hogshead, and when the wine is wantea in haste, a spoonful or two of yeast, or a httle crude Tartar, or bruised vine leaves, are also mixp'i in, or the cask is placed in a moderately warm situation till the effect is nearly complete, when it is removed to the wine cellar and fined down. Fining. — Wine is clarified in a similar manner to beer. White wines are usually fined by Isinglass in the proportion of about 4 oz. (dissolved in 4 pints of water, and thinned with some of the wine) to the Hogs- head. Red wines are generally fined with the whites of eggs, in the proportion of 12 or 18 to the pipe; they must be well beaten to a froth with about a pint of water, and afterwards with a little of the wine, before adding them to the liquor. Sometimes hartshorn sha- vings, or pale sweet glue is substituded for Isinglass ; Gypsum is frequently used to clear muddy while wines ; as also milk of Ume. Flavoring. — Various ingredients arc added lo inferior wines to give them the flavour of others more expen- sive, and to British wines to make them resemble those imported. Substances are also added in a similar man- ner to communicate the aroma of the highly flavored grape wines. Among the first are Bitter Almonds or the essential oil of Almonds, or preferably its alcoholic solu- tion, which are used to impart a sherry or mutty flavor to weak flavored wines, as Sherry, White Gape, Malt, Raisin, Parsnip, and other similar British wines ; Rha- tany. Kino, Oak Sawdust, and Bark, Alum, &c., to con- vey astringency, and — Tincture of the seeds of Raisins to impart a Port wine flavour. Am(>ng the substances employed to communicate the Bouquet of the finer wines may be mentioned Orris-Root, Eau de fleiirs cVoranges, Neroli, Ambergris, Vanilla, Violet petals, Gedrat, Sweet- brier, Clary, Elder Flowers, Quinces, Sherry laurel water, Ac, Ac. By the skilful though fraudulent use of the above flavoring substances and perfumes the expe- > , I > -X 4 1 rienced wino brewer manages to produce in the dark cellars of London from white Capo, Currant, Goose- berry, Raisin, Rhubarb, Parsnip, and M'lt wine very excellent imitations of foreign wine, an^i which pass current among the majority of English wine drinkers, as the choicest productions of the grape m Genuine as imported." A grain or two of Ambergris, well rubbed down with sugar and added to a Hogshead of Claret gives it a flavor and bouquet much esteemed by some connois- seurs. Improving. — This is the cant term of the wine trade under which all the adulteration and *< doctoring " of wine is carried on. A poor Sherry is improved by the addition of a little Almond Flavor, Honey and Spirit, a Port deficient in body and astringency, by the addition of some Red Tartar, dissolved in boiling water, some Kino, Rhatany, or Catechu and a little Honey and Brandv. Mixing. — Few wines are sold without admixture. It is found that the intoxicating properties of wine are increased by mixing them with other wines of a diffe- rent age and growth. In many cases the Flavor is at the same time improved. Thus a thin Port is improved by the addition of a similar wine having a fall body or by a little Malaga, TenerifTe, or Rich Old Sherry ; and an inferior Old Sherry, may be improved by admixture with a little full bodied wine of the last vintage. In this consists the great art of " Cellar management" and to such an extent is this carried both abroad and in England, that it may be confidently asserted that no wane ever reaches the consumer in an unmixed or na- tural slate. Coloring. — Wines are as commonly doctored in their color as their Flavor. A Faun Yellow, and Golden Sherry Yellow are given by means of a Tincture or an infusion of saffron. Turmeric, or Safilow^er, follow^ed by a little spirit coloring to prevent the color being too I lively. All shades of Amber and Fawn to deep Brown and Brandy color may be given by Burnt sugar. Go* chincal (either alone or with a liltle alum) gives a Pink color ; Beet Root and Rod Sanders gives a red color. The extracts of Rhatany and logwood, and the juice of Elderberries, Bilberries dc, a Port Wine color. A Hogshead of inferior Pale Sherry or White Cape is commonly converted into a full Flavored Brown Sherry by the wine dealer by the addition of a i pint of spirit coloring, a gallon of Brandy and a few drops of the essential oil of Bitter Almonds dissolved in spirit ; the whole being well mixed and fmed down ; Sherry is commoniy colored in Spain by the addition of must boiled to one fifth of its original volume, and in England by burnt sugar or spirit coloring. Amontillado (a very nutty wine) is commonly added to Sherries deficient in flavor various other ingredients ns the essential oil of Bitter Almonds, Bitter Almonds in substance sherry laurel leaves and water Ac, are also employed for alike purpose. In Portugal, the juice of Elderberries, is fre- quently added to Port wine, to increase its color, and extract of Rathany for the double purpose of improving its colar and imparting an astringent taste. The use of the former was once carried to such an extent that the Wine Company of Portugal put themselves to the ex- pense and trouble of rooting out all the Elder trees, and prohibiting their growth in the wine district. In England Boot Root, Brazil Wood, the juice of Elderberries, and Bilberries, the pressed cake from ma- king Elderwine, extract of Logwood, Ac, are frequently added to Port to deepen its color ; and Oak Sawdust, Kino, Alum, and extract of Rh:tany. to increase its as- tringency. « A factitious Bouquel, is also commonly given to wine by the addition of Sweet Briar, Orris Root, Clary, Elder Flowers, &c. The' latter can only be detected by a dis- criminating and sensitive palate. Roughening. — A roughness ^i astringency is readily , I ' i ■J- 9 ! I -r" E->, communicated to wino by the cautious use of Kino^ Catechu, or lUiatany. Brandying. — Brandy is frequently added to weak or vapid wines, to increase their strength, or io promoto their preservation, In Portugal one third of Brandy is commonly added to Port before shipping it for England, as without this addition it generally passes into the ace- tous fermentation during the voyage. A little good Brandy is also usually added to Shenvj before it leaves^ Spain. The addition of Brandy to wine injures its pro- per Flavor, and hence is chioflly made to Port, Sherry, or other wines whose flavor is so strong as not to be easily injured. Even when Brandy is added to wines of the latter description, they require to be kept for some time to recover their natural Flavor. To promote this object, the Wine Doctors employ che process called " Trilling in,'' by which they effect the same change in three or four weeks, as would otherwise require some months, at the very least. •' - - -- - Racking. — This should be performed in cool weather and preferably in the Spring.* To avoid disturbing the dregs .. clean syphon well managed will \u) found better than a Cock or Faucet.. The bottoms of full portion may be strained through a wine bay and added to some otiier inferior wino. Wine, British — The various pi jcesses in British Wine mt ang resemble those employed for foreigu wine, and depend upon the same principles. The fruit should be preferably gathered in fine weather, and not till it has arrived at a i)roper slate of maturity, as evinced by its Flavor when tasted ; for if it bo employed while unripe the wine will be harsh, disagreablc, and un- wholesome, and a larger quantity of sugar and spirit will be required to render it palatable. The common practice of employing unripe goose berries for the ma- nufacturo'of British Champagne arises from a total igno- rance of the scientific principles of wine making. On the other hand if ordinary British fruit be employed too 10 ripe, the wine is apt to be inferior and deficient in the flavor of the fruit. The fruit being gathered it next undergoes the ope- ration of picking for the purpose of rv3moving the stalifs and unripe or damaged portion. It is next placed in a tub, and is well bruised to facilitate the solvent action of the water. Raisins are commonly permilled to soak about 24 hours previously to bruising them. The bruised fruit is then put into a vat or vessel wiih a guard placed over the lap hole, to keep back the husks and seeds of the fruit when the must or extract is drawn off. The water is now added, and the whole is macerated for 30 or 40 hours more or less, during which time the Magma is fre- quently roused up, with a suitable wooden stirrer. The liquid portion is next drawn off and the residuary pulp is placed in hair bags and undergoes the operation of pressing to. copcl the fluid it contains. The Sugar, Tartar Ac, are now added to the mixed liquors and the whole is well stirred. The temperature being suitable the vinous fermenta- tion soon commences when the liquor is frequently skimmed (if necessary) and well roused up, and after 3 or 4 days of this treatment it is run mto casks, which should b.> quite filled and loft purging at the Bunghole. In about a week the flavoring ingredients in the state of course powder, are commonly added and well stirred in, and in about another week depending upon the slate of the fermenladcn and the altenuation of the must. The Brandy or Spirit is added and the cask is fille I up and bunged down close. In four cr five weeks more the cask is again filled up and after some weeks it is " pegged" or " spiled *' to ascertain if it be fine or transparent. If so it undergoes the operation of rack- ing ; but if on the contrary it still continues muddy it must previously pass through the process of fining. Its future treatment is similar to that already noticed under foreign wines. The must of many of the strong flavored fruits as black currants for instance is improved by being boiled before being made into 'ine, I •?■• . IS )ks )ks or y ■ m I ■* GENERAL FORMULA FOR THE PREPARATION OF BRITISH WINES 1st. From ripe saccharine fruits. ' •?• .tst. Ripe fruit 4 lbs ; clear soft water I gallon ; Sugar 3 lbs ; Cream of Tartar dissolved in boiling water U oz. ; Brandy 2 to 3 0/0. Flavoring as require!. Makes a good family wine. 2. As the last, but using I lb more each of fruit and sugar. A superior wine. 3. As the first, but using 2 lbs each additional fruit and sugar. Very strong. Is good wiihout Brandy, but better with it. 1 1 lbs of raisins may be substituted for each pound of sugar above. In the above way may be made the following British wines : — gooseberry wine (British-Champagne ;) Cur- rant wine (red, while, or black) ; Mixed fruit wine, (Currants and Gooseberries, or black, red, and white currants, ripe black heart cherries, and raspberries equal parts) this is a good family wine ; cherry wine ; Colepress's wine (from apples and mulberries equal parts) ; Elder wme ; Strawberry wine ; Raspberry wine ; Mulberry wine, (when flavored makes British Port) ; whortleberry wine, (Bilberry wine) ; makes a good fac- titious Port ; Blackberry wine ; Damson wine, (makes good factitious Port) ; Morella wine ; Apricot wine ; Apple wine ; Gf'ape wine ; Turnip wine, &c. 2nd. From dry saccharine fruit (as raisins). 1st. Dry fruit 4i lbs ; clear soft water I gallon ; cream of Tartar (dissolved) 1 oz ; Brandy li to 2 0/0. weak. 2nd. As the last, but using dried fruit 5^ lbs. A su- perior family wine. • .; , 3rd. As the last, but using dried fruit 7i lbs ; and Brandy 2 to 3 0/0. A strong wine. j^.i ,i^- Should the dried fruit employed be at all deficient in saccharine matter, 1 to 3 lbs may be omitted and half that quantity of sugar, or two thirds of raisins added. 12 /, In the above manner may be made the followipg wines : — Paisin wine, Fig wine &c. 3rd. From acidulous, astringent, or scarcely ripe fruits, or those deficient in saccharine matt*jr. 1st. Fruit 2i lbs ; Sugar 3^ lbs ; Cream of Tartar dis- solved i oz ; Water I gallon ; Brandy, 2 to 3 0^0. Weak refrigerant. "y, ■,,j .jiv ? v 2nd. Fruit 3 lbs ; Sugar 4J lbs ; Cream of Tartar \ oz ; Water I gallon ; Brandy 2 to 3 0/0. A superior family wine. 3rd. As the last, but with 5^ lbs sugar. A strong wine. .:, , .,, /, On the above way may be made the following wines : — Gooseberry wine, (English Champagne), Bul- ly's wine makes an excellent factitious Port ; Damson wune, dc. 4th. F^om footstalks, leaves, cuttings, &c. 1st. By infusing them in water, in the proportion of 3 to 5 lbs. to the gallon, or g. s. to give a proper flavor ; and adding sugar to the strained liquor, in the propor- tion of 3 or 4 lbs to every 6 or 7 lbs of the cuttings used. 2nd. As the last, but substitute raisins, !i lbs for each pound of sugar. ■' ''■ v - "- /' /, In tho above way are made the following wines Cape wine (from the pressed cako of grapes). English Grape wine , Rhubarb wine (patent or bath Champage) from Garden Rhubarb, kc. 5th. From the Saccharine Roots, and Stems of plants. 1st. Bruised or sliced vegetable 4 or 5 lbs ; Boiling water 1 gallon ; infuse till cold, press out the liquor, and for each gallon use sugar 3 lbs ; croam of Tartar 1 oz ; Brandy about 2 0/0. For some Roots and Stems the water must not be very hot, as they arc thus rendered troublesome to press. 2nd. As the last, but using 1 lb more sugar. t ■'1 13 /, In the above way may be made the following wines : — Parsnip wine, (Malmsey) ; Turnip do, Ac. 6th. From flowers, spices, aromatics &c. These are prepared by simply infusing a sufficient quantity of the bruised ingredients for a few days in any simple wine (as that from sugar, honey, raisin, &c.) previously to racking. In the above way are made the following wines : Clary wine, (muscadell) from flowers 1 quart to the gal- lon ; Cowslip wine, flowers 2 quarts to the gallon ; Elder Flower wine, (Fronlignac) ; Flowers of white berried 1 pint, and lemon juice 2 oz to the gallon ; Ginger wine (U oz of ginger to the gallon;) Orange wine, ( I doz. sliced to the gallon) ; Lemon wine, (juice of 12 and kinds of 6 to the gallon) ; Spruce wine (i oz of essence of spruce to the gallon) ; Juniper wine (berries I pint to the gallon) ; Peach wine (4 or 5 sliced, and the stones broken to the gallon) ; Apricot wino (as peach wine, or with more fruit) ; Quince wine (12 to the gallon) ; Rose, Clove' Gilly flower, Carnation, Lavender, Violet, Prim- rose, and other flower wines, (distilled waler I quart or flowers I pint to the gallon ; Balm wine, Balm tops 4 oz to the gallon, &c. 7th. From Saccharine juices, or infusion, or from other fermented liquors. 1st. Juice or liguor 1 gallon ; honey or sugar 2 lbs (or raisins 3 lbs) ; cream of Tartar U oz. Brandy U to 2 0;0. Very good. 2nd. As the last, but using one half more sugar, rai- sins, and brandy. Very finer- /, In this way are made the following wines. English grojie wine ; Mixed fruit wine ; Pine apple wine ; Cider wine ; Elder wine ; Birch wine, (from the sap at the end of February or beginning of March) ; Sycamore wine, (from the sap) ; Malt Wine, (English Madeira), from stroLg wort ; and the wines of any of the Saccharine juices of ripe Fruit. 14 8th. From Simple Saccharine Matter. ■- • ^ 1st. Sugar, 2ilbs. ; Cream of Tartar, i oz. ; Water, 1 gallon ; Honey, 1 lb. ; Brandy, 2 to 3 0/0 weak. 2nd. As the last, but use Sugar, 3^ lbs. Good. 3rd. As the last, but use Sugar, 5 lbs. Strong. A handful cf grape leaves or cutting bruised or a pint of good Malt wort, or Mild Ale, may be substituted for the Honey. The above are chiefly used as bases for other wines, as they have little flavor of their own. Raisin wine may be used instead. */ In all the preceding formula, lump Sugar is in- tended when the wines are wanted very Pale, and good Muscovado Sugar, when this is not the case. Some of the preceding wines are vastly improved by substituting Good Ciders Perry, or Pale Ale, or Malt wort for the whole or a portion of the waLer. Good Porter may also be advantageously used in this way for some of the Red wines. When expense is no object, and very strong wines are wanted, the expressed juices of the ripe Fruits with the addition of 2 or 3 lbs. of Sugar per gallon may be substituted for the Fruit in substance, and the water. 1 ■ -■ I EXAMPLES. OF BRITISH IMPORTATION OF FOREIGN WINES. .--.. . . BRITISH C.\rE. Prep. 1 (White) Raisin wine, either alone, or worked up with a little Cider and Pale Malt wort. 2 (Red) British White Cape, sound rough Cider, and Mulberry wine, equal parts : well mixed, aid fined down with white of Egg, or Bullocks Blood. 1^ ' r BRITISH CHAMPAGNE. Prep. 1, (White) a Stoned Raisins 7 lbs. ; Loaf Sugar 21 lbs. ; Water 9 gallons; Crystallized Tartaric Acid 1 oz. ; Narbonne Honey i lb. ; Ferment with Sweat Yeast 1 lb. or less ; Skim frequently, and when the fer- mentation is nearly over, add course powdered orris root 1 drachm, and Eau cle Fleurs cV Oranges 3 oz. ; Le- mon juice, I pint ; Rack it bung close, and in 3 months fuie it down with Isinglass \ oz. ; in one month more, if not sparkling, again line it down, and in another fortnight bottle it, observing to put a piece of double refined Sugar, the size of a Pea into each bottle. The bottles should be wired, and covered with Tin foil after the manner of Champagne. To the last, when the fer- mentation is nearly over, add Perry (best Pale) 3 gals. As the preceding, but substitrMng Muscovado Sugar for Raisins ; or, what is still better, employ 28 lbs. of double refined Sugar. — d. Bruised Amber, hairy Cham- pagne Gooseberries, and cold Spring water, equal parts ; East India Sugar 3^ lbs. to each gallon of the strained liquor; Madeira W^ine and Pale Old Rum, of each 1 quart to every 10 gallons : Fine down with Isinglass and bottle in 12 months. A sample of this wine obtain- ed the prize of the Horticultural Society of Edinburg. It is better however when made with lump Sugar. — c. From English grapes and lump Sugar. — f. From the Stalks of Garden Rhubarb and lump Sugar. A little Sweetbrier, Orris, or Orange Flower Water being add- ed to give it a slight Bouquet. This forms the Patent or Bath Champagne, of the Champagne Wine Co. 2nd. Pink to either of the preceding, add a little Red Currant juice to color, or 1 oz. ofcoursely powdered Co- chineal to each 10 or 12 gallons at the time of racking. */ The above formula, managed with judgement, produce very exact imitations of genuine Champagne. In fact, it is notorious that two bottles of wine out of every tlree sold under this denomination in England !t« 16 is of British manufacture. I have myself seen sparkling Gooseberry, Rhubarb and White Sugar wines sold for imported Champagne at 7/6 per bottle, and the fraud has passed undetected even by habitual wine drinkers- »i.ii'.. CIDER CHAMPAGNE, Prep. — Good Palo Vinous Cider I Hogshead : Proof Spirit (Pale) 3 gallons; Honey or Sugar 14 lbs. ; mix and let them remain together in a temperate situation for 1 month then add Orange Flour Water 1 quart ; and fine it down with skimmed milk i gallon. ;,.?■ Remarks. — This will be very Pale, and a similar article, when bottled in Champagne bottles, silvered and labelled, has been after sold to the ignorant for Champagne. It opens brisk if managed properly. IM I BRITISH CLARET. ' Prep. 1st. Good Cider and Port wine equal parts. 2nd. To each gallon of the East add Cream of Tartar (genuine) 3 drs., and the juice of one lemon. 3rd. To either of the preceding add French Brandy 2 oz. 4th. Instead of Port, use Red Cape or British Port. */ If the first Three of the above are well mixed and fined down, and not botlled for a month or five weeks, they can scarcely be distinguished from good '' Bor- deaux," a mixture of 4 parts of Raisin wine with 1 part each of Raspberry, and Rasberry or Damson wine, also forms an excellent factitious Claret. BRITISH CYPRUS. Prep. From the juice of white Elderberries, 1 quart, and Lisbon Sugar 4 lbs. to water 1 gallon, together with i dr. each of bruised Ginger and cloves when racked add raisins and Brandy of each 2 oz. ir mdy and 3eks, Bor- part also ruart, >rH^- ■'^:-'-.^ CIDER. ■;'•'■' ^'■^■'^' As the juice of Apples contains less Sugar in propor- tion to the amount of Acid and nitrogonized matter than that of grapes, the addition of some of this article would render it more suitable for the production of a vinous liquor. Good West India Sugar is the best for this purpose. I have tasted cider made in this way, and that had been in fresh emptied puncheons, that had all the pungency and vinosily of foreign wine. GmER Management of. — Cider should be stored in a cool place, and should not be drunk before it becomes sufficiently mature. To improve the flav(;r of a Hogs- head of Cider, I ^ gallon of good Brandy or rum are frequently added with 2 oz. of powdered Catechu (dis- solved in watert 7 lbs of good moist Sugar or Honey, 5 oz. each of Bitter Almonds and cloves, and 4 oz. of Mustard seed. These must be well rummaged in, and occasionally stirred up for a fortnight, after which it must be allowed to repose for 3 or 4 months when it will usually be found as bright as wine. Should this not be the case, it must be (ined with a pint of Isinglass linings, or a dozen Eggs, and in a fortnight more it will be fit for use. If the Cider preferred pale, omit the Cate- chu, and instead of isinglass fine wilh a ([uart of skim- med milk. If wanted of alight reddish or rose tint use i oz. of Cochineal and omit the Catechu. Preparatory. — Previous to bottling Cider it should be examined, to see whether it be clear or sparkling. If not it should be clarified in a similar way to Beer, and left for a fortnight. The night before it is intended to be put into bottles, the bung should be taken out of the Cask, and left so until the next day, when it may be bottled, but not corked down until the day after, as, if this be done at once, many of the bottles will burst by keeping. ThQ best corks, and Champagne bottles should be used, and it is usual to wire and cover the corks with tinfoil, after the manner of Champagne. A few bottles may be ^ 18 • kept in a warm place to ripen, or a small piece of lump Sugar may be put into each bottle before corking, if the Cider be wanted for immediate use, or for consumption during the cooler portion of the year, but for warm weather once for long keeping is inadmissible. The bottled Stock, should be stored in a cool cellar, when the quaiiiy will be greatly improved by age. Cider for botiling should be of good quality and at least 18« months old. 1 1 ^i. s m I f In BRITISH PORT. Prep. 1st. Rod Gape 2 gallons ; Damson or Elder win(> 1 gallon ; mix. : :" ; v 2nd. To the last add Brandy ^ pint ; powdered kino 1 dr. •i.r-i'i ■ 1 ?.5 il ; 1 3rd. (Southampton Port) Cider 3 gallons ; Elder and Damson wine, of each i gallon ; Brandy 3| pints. 4th. Cider 24 gallons ; juice of Elderberries 6 gals ; Port wine 4 gallons : Brandy U gallons ; Logwood 1 lb ; Isinglass 12 oz dissolved in a gallon ot the Cider ; Bung it down in 2 months it will be fit to bottle, but should not be drunk untill the next year ; If a rough flavor is required alum 4 to 6 oz may ho added. 5th. (London Port). Good rough Cider, Red Cape, Pert, and Elder wine, of eacli,6 gallons ; Brandy 1 gal- lon ; as last. ^\ To make the above wine form a crust on the inside of the bottle, ^ spoonful of powdered catechu, or i a spoonful of finely powdered cream of Tartar is added to each bottle before corking. It is also a common practice to put the crust on the bottle before putting the wine into it by employing a hot saturated solution of Red Tartar thickened with gum and some powdered Tartar. By adding a little Lemon Juice, and a " streak " of orris or orange flowe water to British Port, the ingenious wine brewer converts ilito <* British Burgundy." h the ling a gum lemon iter to Is itito r 19 Tho latter is also made by mixing together equal parts of British Port and Claret. « .n n m ir /.>. BRITISII SIIERRY. "• 1 1 Prep. 1st. Cape or roisin wine slightly flavored with a " very little" bitter almond cake, or, what is more convenient a Tttle of the essential oil dissolved in alco- he (essence of bitter almonds.) , r . r, 2nd. To the last add a minute quantity of svveetbrier^ Eau de fleurs cV oranges, or orris to give it a very slight Bouquet. , . > . 3rd. To each gallon of strong raisin must, add, when racking, 1 Seville orange, and 2 bitter almonds, both sliced. By omitting the almonds, and adding 2 or 5 green citrons to each 10 gallons, this forms British Madeira, ■♦^^i^*: -'-,-.•,-.<. ., ,m;,. ?..:..,;, ^-^^fi 4th. Loaf sugar 32 lbs ; sugar candy 10 lbs ; water 16 gallons ; boil add Pale ale wort (as for Madeira) 6 gallons ; yeast, I lb ; on the third day add raisins stoned 10 lbs ; and in another 2 or 3 days brandy I t>allon ; bitter almonds grated I dr. ; bung it down for 4 momhs draw it ofl* into another cask, add brandy 1 gal. and in 3 months bottle it. 5ih. Teneritfe slightly flavored witli cherry laurel or almonds, forms a n-ost excellent Briti-h Sherry, either alone or diluted with an equal quantity of Cape or rai- sin wine. ,, ,, ^\ The preceding formula, by skilful management, produces very good imitations of some of the imported wines ; but many of the British fruit wines possess ;',n equally agreeable flavor, and are frequently more whole- some. GINGER WINE. Ginger Wine, 1st. Put I oz. good Ginger Root Bruised in 1 quart of 95 per cent. Alcohol, let it stand 9 days m J :>* 20 and strain, add 4 quarts water and 1 lb. white Sugar dissolved in hot water. One pint Port Wine to this quantity for what you retail a. your own bar makes it far better. Color with tincture of Saunders to suit. Drink freely of tl:is on going to bed when you have a bad cold, and in the morning you will bless Ginger wine. , . , . . li^i Ginger Wine, 2nd. Take 1 quart' of 95 per cent al- cohol and put into it I oz. of best Ginger Root (bruised and not ground) 5 grains of Capsicum and 1 drachm of Tartaric Acid. Let stand I week, and fdter. Now add I gallon of water, in which 1 lb. of crushed Sugar has been boiled. Mix when cold. To make the color, boil i oz. of Cochineal, 5 oz. of Cream Tartar, I oz. Saleratus, and h oz. allum in a pint of water till you get a bright red color. I think the color is preferable to the saun- ders as mentioned in the other recipe. They may be used in combination. If desired you may use more Spi- rits or Ginger, as some want it very strong. i\ oz. of Ginger to the gallon is better. PURE WINE. '. Take 3 pounds nice Raisins, free of stems, cut each one in two or three pieces, put them into a Sione Jug with one gallon pure soft water, let them stand two weeks uncorked, shaking occasionnally, (warm place in winter) strain through three or four thicknesses of woolen or filter, color with burnt Sugar, bottle and cork well for use. For saloon purposes add 1 pint good Brandy. The more Raisins the better the wine, not exceeding live pounds. ft- i PURE WINE VINEGAR. Is made by putting the same quantity of water on the above Raisins (after the wine is poured off) as at first and standing the same length of time in the same way. 21 PORT WINE. Take \1 gallons of worked Cider, 12 gallons of good Port wine, 3 gallons good Brandy, 6 gallons Pure Spi- rits. Elderberries ^nd Floes," the fruit of the Black Hawes, make a fine purple color for wines, or use burnt sugar, or both, as you like. Tliis is more particularly applicable to medecinal purposes. fug in of nd tood not on is at ime CHAMPAGNE. - " Take of, good cider, (crab apple cider is best) 7 gal- lons, best fourth proof brandy I quart, genuine cham- pagne wine 5 quarts, milk 1 gill, bitarteraleof potassa 2 ounces mix and let stand a short time. Bottle while fer- menting. This makes an excellent imitation of Cham- pagne with age. Currant and other fntU wines, — For currant, cherry, raspberry, elderberry, whortleberry, blackberry, straw- berry and wild grape wines, any one can be used alone, or a combination of several of the dillerent kinds, to make a variety of flavors. To every gallon of expressed juice add 2 gallons of soft waler, put in G to 8 pounds of Brown sugar and U ounce of cream tartar, have them dissolved ; I quart of Brandy to every 6 gallons ; s'^mer prefer not to use Brandy. After fermentation, take 4 ounces isinglass dissolved in a pint of the wine and put to each barrel will fine and clear it, when it must be* drawn off into clean casks, or bottled, which is far the best. Give these wines age and you will be forced to hide them if you do not want them drank. Dinner ivine, or English Patent wine from Garden Rhubarb, will not lead to intemperance. — An agreeable and healthful wine is made from the expressed juice, very frequently of the Garden Rheubarb. To each gal- lon of juice add one gallon of soft water, in which 7 lbs of Brown sugar has been dissolved ; Till a keg or bar- N I, t I III \ I ,i i:. 22 rel wilh this proportion, leaving tlin bung out, and keep it filled Willi swcotcncd water as it works oil' until clear. Any other vegetable extract may be added, if this flavor is not likefl, then bung down and bottle as you desire. These stalks will furnish about 5 their weight in juice. Fine and settle with isinglass as in the fruit wines. This has been paiented inEngland. (Yankee Co.) VARIOUS WINES. Take 28 gallons of clarified cider, 1 gallon good brandy, 1 lb crude tartar this is what is deposited by grape wine;3, 5 gallons of any wine you wish to repre- sent, 1 pint of sweet milk to settle it draw off in 24 to 36 hours after thoroughly mixing. Blackberry and Strawberry wines are made by taking 'the above wine when made with Perth wine, and for every 10 gallons from 4 to 6 quarts of the fresh fruit bruised and strained, or added and let stand till the flavor is extracted. In bottling any of these wines 3 or 4 broken raisins put into each bottle will add to their richness and flavor. . ;t^' ;;..., All British wine requires to be kept &t 'least a year to ^' Mellow." Much of the superiority of foreign wine ..arises from its age. ,v^i, _.an-^-:-^ BRITISH MADEIRA. Prep. Pale Malt, ground, 4 bushels ; boiling water -44 gallons; infuse strain olf this while warm, take 24 gallons, and add sugar candy 14 lbs and cream of tartar 3 oz ; when dissolved, add yeast 2 lbs ; ferment keep •skimming ofl", the yeast, and when the fermentation is nearly linished, add raisin wine 2^ [gallons ; Brandy and sherry wine of each 2 gallons ; rum 1 quart ; bung it down for 6 or 9 monllis. A second infusion of the Malt may be made for Beer. 23 HONEY WINE (American.) Prep. Honoy 20 lbs; Cider 12 gallons ; ferment, then add lUim i gallon, Brandy ^ gallon, red or white tartar (dissolved) 6 oz, Bitter almonds and cloves of each i oz. This is also called Mead wine. ' ■Hi> CITRONS. The fruit of the Citron tree ( Tlie Cilrvs NecHca) is aci- dulous, antiseptic, and antiscorbutic ; it excites the ap- petite and stops vomiting. Mixed with cordials, it is used as an antidote to the mancheenal i)oison. The rind of the fruit is odorous, aromatic, and tonic, and yields the essence de Cedral, so much esteemed by the iiquo- rist and perfumer. The fragrant essence of the rind may be easily obtained by the following simple process : — After cleaning off any speck in the outer rind of the fruit, break olf a large piece of loaf sugar, and rub the Citron on it till the yellow rind is com[)letely absorbed. Those parts of the sugar which are impregnated with the essence are, from time to time, to be cut away with a knife, and put into an earthen dish. The whole being thus taken off. The sugared essence is to be closely pressed, and put by in pots, where it is to be squeezed down hard ; have a bladder over the paper by which it is covered, and tied tightly up. It is at any time fit for use, and will keep for many years. Exactly in the same manner may be obtained and preserved the essv.nces of the Rinds of Seville Oranges, Lemons, Bergamots, &c. HOLLANDS, HOLLANDS GIN, GENEVA, SPIRIT OF JUNIPER, Prep. 1st. The Ijollowing description of the manufac- ture of Hollands comes on the auihority of Robert More, Esq., formerly of Underwood, Distiller. <' "Who after Studying the art at Schiedam, tried to introduce that spirit into general consumption in this country (Eng- iPH 24 lanfl) but found the palates of our Gin Drinkers too much corrupted to relish so pure a beverage." " The materials employed in the Distilleries of Schie- dam are two parts of unmalted Rye weighing about 54 lbs per bushel, and one part of mailed Bigg, weighing about 37 lbs. per bushel. The mash Tun, which serves al«o as the fermenting Tun, has a capa- city of nearly 700 gallons being about 5 feet in dia- meler nt the mouth, rather narrower at the bottom, and 4i feet deep ; the stirring apparatus is an oblong rec- tangular iron grid, made fast to the end of a wooden pole. About a barrel (3G gallons) of water at a tempe- rature of from 162" to 168% (the former being the best heat for the most highly dried rye,) isput into the mash Tun for every U cwt of meal, after which the malt is introduced and stirred, and lastly the rye is added. Powerful agitation is given to the magma till it becomes quite uniform ; a process which a vigorous workman piques himself upon executing in the course of a few minutes. The mouth jf the Tun is immediatf^ly covered over witli canvas, and further secured with a coarse wooden lid, to confine the heat ; it is left in this stato for two hours. The contents being then stirred up once more, the transparent spent wash of a preceding mash- ing is first added, and next as much cold water as will reduce the temperature of the whole to about 85» F. The best Flanders Yeast, which had been brought for the sake of carriage, to a doughy consistence by pres- sure, is now introduced to the amount of 1 lb. lo every 100 gallons of the mashed materials. The gravity of the wort is usually from 33 to 38 lbs. per Dicas Hydrometer ; and the fermentation is carried on for from 48 to 60 hours, at the end of which time the attenuation is from 7 to 4 lbs.; that is the S. P. Gr. of .ne supernatant wash is from 1.007 to 1.0004. On the third day after the fermenting Tun is set, the wash containing the grains is transferred to the still and converted into low wines. To every 100 gallons of this liquor, 2 lbs. of Juniper Berries, from 3 to 5 years old being added, about with 25 i lb. Salt, the whole are put into the low-wine Stil!^ and the line Hollands Spirit is drawn ofTby a gentle and well regulated heat till the Magma becomes exhausted. The first-and last products being mixed together, where- by a Spirit 2 to 3 per cent, above our hydrometer proof is obtained, possessi.ig the peculiar fine Aroma of Gin. The product varies from 13 to 2 1 gallons per quarter of Grain ; this large quantity being partly due to the employment of the spent wash of preceding fei-menta- tion ; an addition which contributes at the same tima to improve the flavor. ■ -' .. • To the preceding it may be added that the Yeast is skimmed off tlie fermenting tuns and sold to the bakers ; which is said to lessen the production of the Spirit, but to improve its quality. The ingredients are also reduced to the state of coarse meal before mashing them. Remarks. — It will be seen from the preceding state- ment. To the accuracy of which the writer of this arti- cle bears willing testimony, that the superior Havor of Hollands Spirit depends more on the peculiar niode of its manufacture than on the quantity of Juniper berries employed ; 2 lbs of that substance, when new, being equivalent to less than 5 drachms of tlie essential oil^ and when old, only to about 2 drs. ; A quantity wholly insufRcient to flavor 100 gallons of sj}irit. Besides as already noticed. The flavor of Hollands differs consider- ably from that of Jimiper ; the latter being merely em- ployed as a modifying ingredient. Most of the Dutch distillers add a little pure Strasburg turpentine, and a handful or two of hops to the spirit, along with the Juniper berries, before rectification. The former subs- tance has a pale yellowish brown color, and a ^ ery fra- grant and agreable smell, and tends materially to im- • part that fine aroma for which the best Geneva is sa much distinguished. uT.' ;'MA •i ' vi \ 26 i< ( HOLLANDS GIN. The principal part of the secret lies, however, in the careful management of the process. The numerous published recei|)ts for Hollands Gin in which 2 or 3 oz of oil of Juniper, and as many ])ounds of Juniper ber- ries, are ordered to only 20 or 25 gallons of proof spirit tend only to deceive those who adopt them. At Rotterdam sweet fennel seeds, are occasionally added as a flavoring ; and at Weesoppe, Strasburg tur- pentine, fennel seeds, or the essential oil, are frequently wholly substituted for Juniper berries. 5,, Schiedam Hollands is considered the best ; the best quality is that of Rotterdam ; and afterwards. that of Weesopi)e. Hollands spirit pays a duty of 22s. 6d. per proof gallon, which is the same as that of French Brandy. .- . .-1 . , . -u ..: . 2nd (Best Hollands, Brandeuyn Von Koorn Voorloof rfn'e quart.) Hollands rectified to the strength of 24" Baume (sp. gr. 0-9125). The strength of this spirit alone is no proof of its superior quality, y >. j,^ . 3rd Digest 2 or 3 lbs of good old juniper berries in I or 2 gallons of recliiied spirit of wine for a week or 10 days, then express the liquor, filler it through blotting pajjer add it to 90 or 100 gallons of good corn spirit at 2 or 3 0/0 over proof, and mix them by thorough agi- tation. Juniper berries 2 to 4 lbs ; sweet fennel; 4Lh. Seeds 4 or 5 oz ; Caraway seeds 3 or 4 oz ; spirit of wine 1 or 2 gallons ; corn spirit 40 or 100 gallons. As Jdst. i V- 5lh. Juniper berries, fennel seeds, caraways, and spi- rit, as last ; Strasburg turpentine, a little. Proceed as in No. 3. , , Remarks.— The last three forms prpduce very plea- sant spirits if kept for some time lo ^)^llow ; age is one of the reasons of the creaminess of foreign Gin, which usually lies in bond "or some time bp several days longer than other- wise. A small quantity added to brime or vinegar is commonly employed to impart a smoky flavor to meat and lish, and its solution in acelic acid is use to give the flavor of whiskey to plain spirit, called Irish or Scotch Whiskey > 'R GIN. (From Genievre, Juniper). Gin is flavored corn spirit. This liquor was originally wholly imported from Hoi land, and hence received the name of Hollands; or Hoi- 28 lands Gin, and was a rich smooth spirit, chiefly flavored with Juniper berries : hence the term geneva, frequen- tly applied to it, of which the English monosyllahle gin appears to be a corruption or diminutive. The liquor at present known by this name, of British manufacture, is however a very diiTerent article to that imported, and consists of plain spirit, flavi red with turpentine, and very small quantities of certain aromatics. The thousand and one, receipts for this articlp, which have from time to time been printed in books, produce a flav(;red spirit, bearing no ress6)rih]ance to the most esteemed samples of English Gin, and if i)0ssible, even more unlike genuine Hollands. Any person may easily satisfy himself of the truth of this assertion by actual experiment. The cause of this incongruity has arisen, chiefly frbm the writers not being practically acquain- ted with the subject, and from the disinclination of well infurmed practical men to divulged, gratuitously, what they conceived to be valuable secrets. Hence the utter failure of any attempts to produce either Gin or Hol- lands from the receipts usually published. The authors appear to have all imbibed a Juniper berry mania probably from the imbibition of their favrTite beverage. Oil of Juniper, in the hands of these gentlemen, appears to be a perfect aqva mirafdlis ; it readily converts whiskey into gin, and imparts the rich creamy flavor cf Hollands to corn or molasses spirit. FJut theory and ex- periment sometimes disagree. In practice it is f^und that the true flavor of foreign Geneva cannot be impar- ted to spirit by Junit:)er alone, and that English Gin de*- pends for its flavor on no such a substance. The follow- ing formula may be regarded as good specimens, but it is proper to remark, that every distiller has his own- receipt ; hence the slightly different flavor of the Gin of different distillers. This arises from the use of more or less flavoring, or the addition of a small quantity of some aromatic ; which exercices a modifying influence in the chief flavoring ingredient. One point must be particularly observed, and that is to avoid an excess of 29 any flavoring. The most esteemed samples of Gin are those that consist of very pure spirit sHghtly flavored. A creaminessand smootnness is given to Gin by age, or the addition of a liUle sugar ; and a small quantity of caustic potassa is sometimes added to it, to render it biling upon the palate. Prep. 1st. Glean corn spirit, at proof, 80 gallons V nearly rectified oil of turpentine 1 pint ; mix well by violent agitation, add culinary salt 7 or 8 lbs. dissolved in water, 30 or 40 gallons ; again well agitate and distil over 100 gallons, or until the *' Feints " begin to rise. Product 100 gallons 22 U. P., besides 2 gallms con- tained in the feints. If 100 gallons 17 U. P., bo requi- red 85 gallons sf proof spirit or its equivalent at any other strength should be employed. 2nd. Proof spirit, as above, 8 gallons ; oil of tu.rpen- tine [ to 1^ oz ; salt 1 lb, dissolved in water, 3 or 4 gal- lons ; draw 10 gallons, as before. 22 U. P. 3rd. Glean corn spirit 80 gallons ; oil of turpentine 5 to t pint ; pure oil of Juniper I oz to 3 oz salt 7 lbs ; water 35 gallons ; draw 100 gallons, as above. 22 U. P. 4th. To the last add oil of caraway ^ oz ; oil of sweet fennel i oz ; distil as before. 5t}i. To No. 3. Add essential oil of almondS 1 drachm 0^ less ; essence of lemon 3 or 4 drachms ; d still as before. 6th. No. 1. Add creosote I to 2 drachms before dis- tillation.. 7th. To No, 3. Add creosote 1 to 2 drachms before distillation. 8th. Proof spirit 80 gallons ; oil of turpentine I pint ; oil of Juniper 3 oz ; creosote 2 drachms ; oranges and lemons, sliced of each gin number ; macerate for a week, and distill 100 gals. 22 U. P. -v-.. Remarks. — The oil of turpentine for this purpose should be of the best quality, and not that usually sold for painting, w*liich 'coniains resin and fixed oil. t !• t i ji I ,5 I H 30 Juniper berries, bitter almonds, and the aromatic seeds, may be used instead of the essential oils ; but the lat- ter are most convenient. Turpentine conveys a plain gin flavor, — creosote imparts a cerlain degree of smo- kiness, — Lemon, and other aromatics, a creaminess, ful- ness, and richness. Gin may also be prepared by smi- ple solution ci the flavoring in the spirit, but is of course better for distillation. If made in the former way, no salt must be employed. The Gin produced by the above Formula is that denominated in the trade unsweetened Gin, Grog Gin, &c. ; but the Gin as usually sold in the Metropolis is a sweetened spirit, and hence is techni- cally distinguished by the terms sweetened or made up. In fact, the generality of Gin drinkers prefer the latter article, oven though it be weaker and inferior, which it usually is ; as the addition of sugar permits adultera- tion and watering with greater ease. Sweetened spirit cannot be easily tested for its strengtli, and is taken by the excise at the strength which it is declared to possess by the dealer. To asser- tain whether Gin be sweetened or noJ, a little may bo evaporated in a spoon, over a hot coal or candle, if it be pure, it will fly olf, and leave the spoon but little soiled ; but if, on the contrary, it has been sweetened, a small quantity of syrup liquid, or sugur will be obtai- ned, the sweetness of which will be easily recognised by tasting it. v; ■ r; Gin Cordial — This is Gin sweetened with sugar, and slightly aromatized. , ' :, Prep. Good Gin (22 U. P.) 90 gallons ; oil of almonds . 1 drachm ; oils of cassia, nutmeg, and lemon of each 2 drachms ; oils of juniper, caraway, and coriander of each 3 drms ; essence of orris root 3 or 4 oz ; orange flower-water 3 pints ; lump sugar, 56 to 60 lbs dissol- ved in water 3 or 4 gallons. The essences must be dis- solved in a quart of spirit of wine, and added gradually to the Gin, until the requisite flavor is produced, when the dissolved sugar must be mixed in, along with a suf- iicient quantity of soft water holding 4 oz of alum in ', and 31 solution, to make up 100 gallons. When the whole is perfectly mixed, 2 oz of salt of tartar, dissolved in 2 or 3 quarts of water, must be added and the liquor again well rummaged up, after which it must be bunged down, and allowed to repose in a week or ten days, it will have become brilliant and may be racked if required. Product 100 gals, about 30 U. P. It is usually i ermit- ted 'in the trade as 22 or 24 U. P. ' ' ' .' " Gin sweelened. — Prep. Unsweetened Gin (22 U. P.) 95 gals ; lump sugar 40 to 45 lbs, dissolved in clear water 3 gallons ; mix well ; add alum \ lb dissolved in water 3 or 4 quarts ; rummage well for 15 minutes, then add salt of tartar, 2 oz, dissolved in water 1 or 2 quarts ; again rummage well, and bung down close. Tn a day or two it will be fine, and ready for sale or rack- ing, product 100 gallon?, about 2G U. P This is usually " permitted" at 22 of 24 U. P., and this is also com- monly done when the Gin has been lowered with water to 30 or 35 U. P. ■ ,., Casks. — The whole of the casks and utensils employed for Gin should be perfectly clean, and properly prepa- red, so as not to give color ; as if this spirit merely ac- uuires the palest colored tint, its value is lessened, and if much colored, it is rendered unsaleable. When Gin has once become much stained, the only remedy is to redistil it; when it is only slightly stained, the addition of a few lbs of acelic acid (P. L.) to a pipe, a spoon full or two to a gallon, or a few drops to a decanterful, and usually decolor it, either at once, or as soon as it is mixed with water to make grog. . v .. FORMULA FOR MAKING HOLLANDS GIN. 1st. Take oil of juniper 4 oz ; oil of turpentine 5 oz ; oils of caraways and sweet fennel of each 1 oz ; (all quite pure) dissolve by occasionnally agitating them well together in a corked bottle for 2 or 3 days then add it gradually to clean corn spirit or plain Gin until the 32 required flavor is produced observing not to use too jnucli. Product. Good if kej^t for some time. 2nd. Digest 2 or 3 lbs of good old juniper, l:)errios in 1 or 2 gallons of rectilied spirit of wine for a week or 10 days, then exjjress the liquor, filter it through blotting paper add it to 90 or 100 gallons of good corn spirit at 2 or 3 OyO over proof, and mix them by thorough agi- tation. 3rd. Take Juniper berries 2 to 4 lbs; sweet fennel seeds 4 or 5 oz ; caraway seeds 3 or 4 oz ; spirit of wine I or 2 gallons ; corn spirit 90 or 100 gallons, as last. 4lh. Juniper berries, fennel seeds, caraways, and spi- rit as last : Slrasburg turpentine, a little proceed as in No. 2. BRANDY. 3rd. To pure or silent spirit reduced to 17 U. P. 100 gallons ; finely powdered catechu 12 oz ; tincture of va- nilla 4 oz ; burnt sugar coloring 1 quart good rum 3 gallons or more ; acetic or nilric ether 2 quarts. Mix well. 4th. Perfectly pure sp^it P. F. gallons ; red tartar dissolved 7 lbs ; acetic ether 3 lbs ; wine vinegar 3 gal- lons ; 'bruised raisins or french plums 7 lbs ; bitter al- monds bruised 1 oz ; water sufficient. Dissolve the tar- tar in the water, then add the other ingi3dients, mace- rate as before and draw over 120 gallons, lastly add a few lbs of oak shavings, 1 lb of powdered catechu made into a paste, with water and burnt sugar, coloring as before. Remarks. — This vields 120 gallons of spirit fully 17. U. P. 5th. To pure or silent spirit reduced to 17. U. P. 89 gallons ; high flavored Cognac 10 gallons ; oil of cassia 1 i drachm ; oil of better almonds essential i drachm powdered catechu 10 oz ; cream of tartar dissolved 16 oz ; Beaufoys concentrated acetic acir' 3 lbs ; su- 33 gar coloring I quart or more ; good rum I gallon Put the whole into a fresh emptied brandy piece, and let them remain a week together with c ccasional agi- tation, then let them stand lo settle. If this mixture be distilled. The French brandy, rum, coloring and ca- techu should not be added till afterwards. 17. FORMULA FOR MAKING BRANDY. 1st. To pure or s lent spirit reduced to 17 U. P. add a little tincture of catechu and a suflicient quantity of oil of cognac to give it a proper flavor. Remarks. — When this process is well managed a very 'capital article results, but it recjuires considerable. ad- dress to conduct it well. The spirit produced by tnis plan is better for dislilla- lation. The brandy from any part of the world may thus be imitated, by distilling the oil from the lees of the wines produced in the particular district. This is the only method of producing an exact imitation. The oil should be the very best that can be procured. 2nd. To pure ar silent spirit reduced to 17 U. P. lOO gallons ; nitric ether 2 quarts ; cassia buds ground 4 oz ; bitter almond meal 2 oz ; orris root sliced 6 oz ; powdered cloves 1 oz ; capsicum U oz ; good vinegar 2: gallons ; brandy coloring 1 quart ; powdered catechu I lb ; full flavored Jamaica rum 2 gallons. Mix well in an empty Cognac cask and let them macerate for a fort- night, occasionally stirring. ,. ? Remarks. — The proportion of the ingredients may be varied by the skilful brewer, as much depends upon their respective strengths. Brandy. Syn. Eau de vie. Aqua vitoe. Spirilus galli- cus. Brandy wine. The spirituous liquor obtained by the distillation of wine. When first distilled it is colorless, and only ac- quires a yellowish' lint from the wood of the casks, in which stale it is know^n and sold as Pale or white brandy. "vnMmPWsafnM 34 V 'f ^ l;l The deep color that it usually possesses, is imparted to it by adding a little spirit coloring, (hurnt sugar or ca- ramel,) and occasionally a lillle rod sander wood as well, and is intended to imitate tiie appearance acquired by brandy from great age, when kei)t in wood. The natural color, however, which the spirit receives from the Gasic, no matter how long it may have been in it, never exceeds an amber lint, abouL the cuh rofPalo Jamaita Rum ; IjuI the public taste has been gradually vitiated in this respect, until only a spirit of a lively and full "Brandy Culor ' (unless for a Pale Brandy) will sell. The Brandies most esteemed in England are imported from France, and are those of Cognac and Armagnac' The preference being generally given to the former. The Brandies of liochelle and Bordeaux may be rec- koned next in quality wiiilo those obtained from Portu- gal, Spain, and Italy are very inferior. The constituents of Brandy are alcohol and water, and small quantities of volatile oil, acetic acid, acetic ether, ananlhic ether, coloring matter, and Tannin. It is from the presence of the last six of these subslances that the spirit derives its distinguishing smell and fla- vor. The quantity of alcohol present in Brandy varies from 48 to 55 per cent. When first imported it is gen- erally 1 or 2 overproof ; but by age its strength is less- ened, and by the time it is usually taken from the Bond store for sale seldom exceeds 3 or 4 underproof. From considerable personal acquaintance with the (Jo- gnac trade. I feel contidence in asserting, that Bran- dies of the best qual ty seldom exceed proof, and are generally below it, and thai it is a common practice in France to add spirit of wine and coloring to raise the strength to any given point desired by the English pur- chaser, and to charge it in the invoice; or where the purchaser is not well anqiiainied wilh the subjecl ; and desires a strong spirit at a low rate, to sell him Brandy so mixed as gemnne. The finest Brandies average from 5 to 10 U. P. and 35 )ur- the land ndy and never exceed about 2 U. P. ; Ihey then contain nirre than hall' their weight of water ; and fruni their boihrig point being hi^'her ihey come over more highly charged with essential oil, and other volatile and fragrant prin- ciples of the grape, and thus jiossoss in a greater degree that peculiar aroma and flavor for which they are sa much esteemed. French Brandv or Wine, distilled at a low temperature in a water bath yields a very pure and scarcely Havered spirit. The quality of the Brandy imported from France va- ries considerably from that which is drunk on the con- tinent, principally from its being prej)ared or, as it is technically termed, ''made up,'' for tiie London mar- ket, which means lowering it by the addition of spirit, coloring, &c., above described. Tho common strength at which foreign brondy is suld in England is about 1 1 or 12 U. P. and below 17 U. P. it becomes soizable by the excise. The strength at which it is sold and permit- ted in treade, is generally 10 U. P. to which it is re luced by adding water, and never less than 12 U. P. unless it be especially agreed upon. In large quantities and from bond, of course the strength depends much upon the age and quality of the spirit. A fine old brandv being perhaps 8 or 10 U. P., while one of the last years vin- tage of a commoner quality may be as strong as 2 or I U. P. But these distinctions are familiar to every expe- rienced brandy dealer. Jn France there are several varieties of this spirit dis- tilled which are known by names descriptive both of their quality and source. The '' Eau de vie superieure, " or Cognac Brandt), is generally obtained from pale white wines, by careful distdlalion, and is remarkable for its superior flavor. When kept in glass or stone bottles, it is called white Cognac Brandy, and the same term is also generally applied when it has been kept in casks, but has not been artificially colored ; in the latter case, however, it generally acquires a pale amber tint. The " Eau de vie ordina re,'' or common brandy is 36 -I distilled from high colored white or red wines, an(i has generally a sp. gr. of 0.948, and varies from 22 to 27 U. P. The " Eaii de vie de marcy' is obtaineil from lees of vinegar and other win(^s, ihe marc or cake of grapes from which the juice has been pressed, and the com- monest rod wines, fermented and distilled together by a quick lire, to (h'ivo over as much essential oil and fla- voring as possible. The " Eau de vie seconde " is the weak spirit that passes over after the stronger spirit has been drawn off, and the recoiver changed. It is used for common drinking, or mixed with other branrly. The " Eau de vie a prouve d' UnKande," is brandy about 19° baume, orsp. gr. 9420, the common strength at which it is retailed in France, and will stand the " proof" or " bear!." The '' Eau de vie a preiive d^huile,^' is the strongest brandy usually drunk ; it is about 23" baume or sp. gr. .918 ; pure olive od will just sink it ; hence the above term. The " Eau de vie fori,'" is usually prepared by the redistillation of common brandy keeping the Ifrst por- tion seperate. It answers lo our spirit of wine. It is made of 12 different strengths distinguished by names, exhibiting the quantity of water required to reduce the ; ample to the " preuve d'Hollande." The weakest is called cinq-six or 5/6, and the strongest trois-neuf or 3/9, the difforence between the numerator and the de- nominator being the quantity of water the 3 parts of the former will take to reduce it to the '• preuve," when it would make 9 parls. Its sp. gr. is about .839. The esprit de vin, is brandy or spirit rectified to 0.890 and upwards. The general method of distilling brandy in France differs in no important particular from that practised in England, for grain or molasses spirit. Neither are the french workmen more skilful nor more cleanly in their operations than tile English. It is the materials alone ! (?ni 87 . le ir le k that in this case, conduce to llio siii)orionty of the pro- duct. The fjuality of tho brandy varins with ll)at of the wine from which it lias been distilled. Every soil, every climate, every kind of grape, produces a wine possessing some peculiarity condnnd to itself, and this wine on dis- tillation pi'oduces a Sf»irit i)ossessing Jike distinctions. A large quantity of brandy is prer.nred in France soon atler the vintage, as the Juice of >\u poor^ at first of decent quality and age. The infaluai'^d Englishman smacks his lips, and cunningly holding up his glass be- tween the light and his eye, exclaims '* Ah! Ihis is a drop of the reaiy Brandy ^British) Syn. British Cognac. Imitation Cognac, &c. From the heavy duty levied -j-juna wnm 38 on French Brandy imported into England for liome consumption, it l)as become a desideratum with th« distiller (re'.'tifier) to produce an English spirit of a si- milar descri})tion. For some time the attempt proved quite unsuccessful, but of late years much capital and talent liave been embarked in the pursuit, and the re- sult has proved very satisfactory. An article of Brltisii manufaciure may now be jmrchas-^d, at a very reason- able rate, of really rospeclable quality, and possessing much of the flavor and aroma of for.-ign brandy, white as a beverage, it is equally wholesome. Much of the British brandy, however, that is commonly met with, is of such a wretched quality as to be quite undeserving of tlio name, which is evidence of the fact, that much skill and e\i)erience is required to ensure success in its manufacture. For a long time this liquor was distilled from spoilt wine and drugs of wine, l)Oth British and foreign mixed with l..c bottoms and similar articles ; and when instead of these, corn, malt, and molasses spirit were employed, it w^is considered as an unpar- donable and wicked misuse of those articles. Modern experience has proved, however, that perfectly pure and tasteless malt si)irit is the best article to form into an imitation brandy. The following formula by skilful management will produce very good bnnidy, but it must be recollected that much depends on the quality of the maleria's em- ploy(Hl, as well as on the operator. As the strength and quality of the ingredienis, and the methods of manipu- lation vary, so will the result ; much must therefore bo loft to the Judgement and discretion of the artist. It oflers a prolilable pursuit to the ingenious and industrious chemist and rectilier. .^^^ Prep. 1st. Take 12 galloijsof the finest flavorless malt spirit at proof, (or if of a dilferent strength a propor- tionate quantity ;) a'ld thereto 3 gallons of water, f lb. of the best crude n-d tariar' or wine stone, previously dissolved in 1 gallon of boiling water ; \ pint of acetic ether ; 2 quarts of good French v/inc vinegar ; 7 lbs \ ' 89 bruls'-d Fi'neoh plumbs, and 1 or 2 gallons of wine bol- loms or flavor stufTfi-om Cognac, mix them in a fresh emptii'd sherry cask, and lot them s^and together for 14 days, fro {uenily rummaging up the liquor with a stick ; next draw over 15 gallons of tlie mixtm^e from a still furnished with an a.Lritator. Put the rectified spirit into a clein, frosh emptied Cognac brandy cask, and add thereto t pint of tincture of catechu, 1 lb o^ fresli and clean oak shavings, and about a i)int of good sjiirit co- loring. Burjg close, and agitate occasionally for a few days. Remarks. — Age improves the above article, and ren- ders it (provided the process be well managed) of a very superior quality. The above receipt yields 15 gallons of brandy 17 U. P. Tho following foims may also bo recommended : — 2iid. Perfectly pure spirit, pf. 99 gallons red tirtar, dissolved, 7 lbs ; axHic elher 3 lbs ; wine vinegar 3 gal- lons ; bruised raisins or French plums 7 lbs ; bitter al- monds, bruised, I oz ; water sullicient. Dissolved the tartar in the waier, then add the other ingredients, ma- cerate as before, and draw over 120 gall )ns, lastly add a few lbs of oak shavings, I lb of powdered caiechu made into a i)aste with water and biu'ut sugar c during as before. Remarks. — This yields 120 gallons of spirit fullv 17 U. P.. 3rd. Clean spirit 17 U. P. 100 gallons; nitric ether 2 quaris ; cas-ia buds, ground, 4 oz ; bitter almond meal 2 oz ; orris rout, sliced, G oz ; powder cloves 1 oz ; capsicum U oz ; good vinegar 2 gallons ; brandy colo- ring I quai't ; powd(M'ed catechu I lb ; lull flavored Ja- maica rum 2 gallons. iMix well in an empty Cognac cask, and let them macer y gallon of brandy put an epial measure of ciierries, h\\ Ised between the lingers ; steep for 3 days, then express the liquor ; add *2 lbs of lump su^ar and strain for use. %'$B ! 41 *i;.' ■ • |i , <■; 0«-^ 4 r^ I <« I 2n(i. To the above add 1 quart of raspberries, and | a pint of orange flower water. /^ Qualiiy very line. 3rd. Treacle 1 dant ; (spirit 45 U. P.) 41 gallons; bruised bitier almonds (more or less, to taste) 5 oz ; cloves 1 oz ; cassia 2 oz. Put the ingredienis into a large cask, well mixed and let them lie a month ; occa- sionally siirring. BRANDY RECEIPT. To 100 gallon reduced highwine add I oz of Cognac, 6 oz acetic cCiher, \l gals, syrup, ^ gal. best vinegar, 8 oz tincture of ca'echu, { oz sulph a3iher, 10 drops oil of almonds, ^ oz tincture of orris, 1 oz tinclUx^e of vanilla, all cut in 1 gall, hot hij^hwine 95 0. P. Brandt/ from Oil Cngnac. — Take 10 gallons pure spirits, put in 2 quaris ol" New England Rum or 1 qrt. of Jamaica Rum, and fr^m 30 to 40 drops of Oil of Cognac cut in a half pint of Alcohol, and color with tinciure of lUno, or burned su}:ar. Much Brandy is made by using the Oil of Cognac. To flavor with, using 1 oz. to tvirh 120 drops to 148 gallons of pure spirits, yarying in strength from hydro- meter proof, to 50 per cent above, accf»rding to the quality you desire to make Some use a fell tamarinds, and loaf Sugar, each varying from 1 to 4 oz. to the gallon, if desired. Common spirit of hydromeler proof will do for liquors ranging in price under $3 dollars j)er gallon; but if a better article is desired you will do well to got the best pure or silent spirit, and for making the best lifjuors, you must keep the proof up I'rom 30 to 50 above proof, and in all that can be said in re^'ard to making good liquors, must depends upon the ingenuity and judgment of the manufatnurer. Chrrry lirawly. — To every 10 gallons of Brandy add 3 quarts wild black cherries, shmes and all iruised ; crushed sugar 2 lbs. ; let it stand until the strength and flaver is obtained, and rack oil", or iraw from it as de- sired to use. Kt.siiitx'isstnnma ml' i 3/5 If 42 No iiiiitation of Ghorry Brandy by the use of Oil of Biller Almond can ever equal this natural flavor. Cherry Bounce or Brandi/. — Take 10 gallons of good Whiskey, 4 to 6 quarts of wild black cherries bruised so as to break the stones, comnion almonds, shelled I lb. white sujar U lb., cinnamm ^ oz., cloves i oz., nutmeg ^ oz , all bru'sed Let stand 12 to 13 days, and draw cir. This with the addition of 2 gal'ons of Brandy, makes very nice Cherry Brandy. Bi'ackberrij Brandy. — Take 10 gallons of Brandy and use from 4 to Gcjuarts of nice pick blackberries mashed, more or lor-s, according to desire. A little sugar should be added to overcome the acidity of the berries and according to their ripeness will the amount vary from 1 to 4 ozs to each gallon Slrawherry Branly. — Will bo made as the above, using very nice ripe strawberries, and only about half the quantity of sugar. Usquehough or Irish WhUkey. — Brandy 1 gplion ; stoned raisins I jiound; cinnamon, cloves, nulmeg and cardamms, each I oz., cruslied in a m'Tlar, safliMn \ ounce, kind of a Sevile orange and sugar candy, shake thes; well; fourteen days afterwards line for use. Sliruh. — Lemon Juice, I pint, 2 pints of white sugar, 3 pints Rum, 4 i>ints ot Water. Mix and color ready for use 7b improve the flavor of New Whisken. — Take I gal- lon Whiskey, add Tea 4 oz., Alspice, four ounces, Ca- rawayseed, 4 oz., Cinnamon, 2 oz. Shake occasionnally for a week, and use I j)inl to a barrel. Let stand in a Jug. Monongahale WkUkej. — ^Tako 36 gallons of good common W^iiiskey ; 2 quarts of dried l^caches. 1 quart of Uye burnt and ground Collee, I oz. each of Cinna- mon, Cloves and Alspice, bruised; Loaf Sugar, 5 lbs; Sweet Spirits of Nitre, 2 oz. ; put all these articles into 4 gall )ns pure s})iriLs, and shake every day for a week ; then draw olf through u wo )len cloth, and add the whole to the 36 gallons of Whiskey. r 'v^ ■vJA ^<*- Hye Whiskey. — Take i a peck of dried Peaches, put them into a pan, and bake in a stove ; roast well scorching a little not to burn, however, bruise them and place in a woolen (pointed) bag, and leach good common Whiskey over lliom la ice, having the barrel up so as to hang the bag under the Faucet and drawn slowly over them, this for a barrel, and you will add 10 to 12 drops of Aqua Amonia to each barrel after leaching through the ]ieaclies ; with age this is nearly if not quite equal to whiskey made from Rye. Delicate Old Bourbon Whiskej/. — Good common whis- key flavored with **Oil of Bourbon Whiskey" and very slightly colored. Irish or Scotch Whiskey. — Silent or pure Spirits Re- duced to a proper sirengih and flavored with a solution of Creosote in Acetic Acid. A litile loaf sugar impro- ves it, and should be very slightly colored. GiDER WITHOUT APPLES. To each gallon ofcoM water, jiut 1 lb common sugar, 1 oz. Tartaric Acid, 1 table spoonfuU of yoasi, shake well, make in the evening, and it will be lit fur use next day. I make in a keg a few gallons at a lime, leaving a few quarts to make into next time ; not using yeast again uniil the keg needs rinsing. If it gets a little sou.r make a little more into it, *' or put as much water wilh it as there is Cider, and put it with the vinegar." if it is desired to bottle, this Cider by manufarturers of small drinks, you will proceed as follows : Put in a Barrel 5 gallons hut water, 30 lbs. brown sugar, 3^4 lb. tartaric acid, 25 gallons cold water, 3 pints of hop or bri^wers yeast, worked into paste with 3/4 lb. of flour, and I pint water will be reijuired in miking this paste, put all together in a barrel, vvhich it will lill, and let it work 24 hours. — The yejsi running out at the Bung all the time, by putting in a liitle occasionnally to keep it full. " Then bottle jiuiting in 2 or 3 broken raisins to each bottle, and it will nearly equal Champagne. ■ 44 I Remarks. — Equal parts of fully ripe morello and black cherries produce the richest cordial. liraiidy Caraway. — Prep. 1st. Steep 4 oz of bruised caraway seeds and 2 lbs of sugar in 1 gallon of British brandy : for a fori night. 2nd. Sugar 1 lb ; caraway 1 oz ; 3 bitter almonds ; spirit of wine, and waler, of each I quart ; (or spirit 22 U. P. \ a gallon) macerate as above. Brandy Lemon — Prep. 1st. Steep i lb of fresh Lemon peel and I a dozen lemons, cut in slices, in 1 gallon of brandy, for a week, then add 1 lb of lump sugar. 2nd. Proof spirit 7 gallons ; essimce of lemon 3 drachms ; sugar 5 lbs ; tarlaric acid 1 oz, dissolved in waler 2 gallons ; coloring q. s. (as much as sufficient) mix and rummage repeatedly for 14 days. Remarks. Some times milk is added to the above, in the propor- tion of 1 quart (boiling hot) to every gallon. Brandii Orange. — This may be made ma similar way to Lemm Brandy. Brandii Peach. — Prep. 1st. From peaches by fermen- tation and distillation. Much used in the Uniled States where peaches are very cheap. 2nd. Bruise the peaches, then sleefj them in twice their weight of British brandy, or mall spirit ; lastly express the liquor. 3rd. Bitter almonds (bruised) 2 oz ; proof spirit (light) 10 gallons ; waler 3 gallons ; sugar 5 or 6 lbs : orange- flower water \ a pint. Mix and macerate for 14 days. ^\ Color with brandy coloring, if required darker. Brandy Raspberry. — Prep. 1st. Pour as much brandy over ra'^pberries as will just cover them ; let it stand for 24 hours, then drain it off, and replace it with a like quantity of fresh spirit ; after 24 hours more, drain this off and replace it with water ; lastly drain well, and press the raspberries (|uite dry. Next add sugar to the mixed li(|Uors, in the proportion of 2 lbs to every gal- Jon, along with a i of a pint of orange-flower water. 2nd. Mix equal parts of mashed raspberries and brandy together, let them stand for 24 hours, then press 45 ' out the liquor. Swoelen as above, and add a liltle cin- namon and cloves, if agreable; lastly, strain. Rum. — Pure spirits I gal.; I quurt of the kind of rum you wish to imitate, J of oil o** caraway is enough for 6 gallons. Those lifpiors are pure and far better than most liquors sold, which arei.iadeof whisky nine limes out of ten. GENERAL RECEIPTS FOR MIXING AND COLOR- ING LIQUORS. ^.,1- r, COGNAC BRANDY. I. Rectified Whiskey, 40 gallons; Water. 6 gallons; Tincture Grains of Paradise, 3 qnarts ; Decoction of Strong Tea, 2 qu.irts; Color with Brandy coloring then add Nitric Ether, 5 ounces; Oil of Wintergreen, 15 drops. Dissolved in the Ether. RYE WHISKEY. Good rectified Whiskey, 100 gallons ; Water, 20 gallons ; Honey, 5 gallons ; Mix Wintergreen, 25 drops. Dissolved in 10 ounces Alcohol ; Acetic Ether, 5 ounces. Color with very little Brandy Coloring. HOLLAND GIN. -^ Whiskey, 35 gallons; Nitric Ether, 4 ounces; Oil of Juniper, 1 drachm. Dissolve the. oil of Juniper in the Ether, and mix. SCOTCH WHISREY. Good rectified Whiskey, 4 gallons ; Creosote, 5 drops; dissolved in Alcohol, \ ounce; reiined sugar, 2 lbs. dissolved in 2 quarts of water add to above for giving age to new barrels. Keep them in a damp dard cellar and dash water on them occasionally. 46 CIDER. Water, 35 gallons ; Acid sufTicient to rendor the water j'leasantly sour to the taste, clear brown sugar, 50 lbs. Aium, 4 ounces; ginger, 5 ounces; cloves, 5 ounces; bitter almonds, 6 ounces. Boil the four (4) last ingredients in two gallons of the above fluid for two hours Strain and add to the whole. If desired deeper color add a few pounds of burnt sugar. From 3 to 4 gallons of good whiskey will give it a good bf dy. Some add 2 gallons of strong decoction of boiled dried peaches to the barrel before sending it off. The above cider will answer very well fur manufacturing wines. , -. , , * t r^ PORT WINE : V Cider, 20 gallons f Carbonate of Soda, 12 ounces; Honey, 2 gallons ; strong Tincture guined Pepper, I I gallon ; Powdered Catechu, 5 ounces. Color with a strong tincture of Logwood, and a small portion of burnt sugar. This wine is made without spirits, but a small porlion would greatly improve it. CLARET WINE. Boiled Cider, 5 gallons ; Whiskey, 2 gallons ; Clear Water, 5 gallons; Powder of Catechu; 2 ounces. Color with red beets and tincture of Logwood to suit if not sufliciently acid add I or 2 droys Sulphuric Acid to the gallon. ;: • ' ' ' ^^ ' - -^ r ■ SWEET MALAGA. Cider, 10 gallons; Inferior Raisins, 25 lbs. ; Honey^ 2 gallons ; Clear soft Water, 12 gallons. Boil briskly for half an hour, strain and barrel add Rvm, I gallon ; Whiskey, 2 gallons. How to convert seventy g.i lions Whiskey into one hundred gallons or to increase the volume without loss of strength. 47 ' For increasing Liquors as above, lake from the bar- rel the amount desired and add a corresjiondirig amount of clear clean water, charged wiih a tincture of Gui- nea Peiiper, then put on a good Bead the (|uanlity of Guinea Pepper can be varied, and if th(3 Ojterator desires that the spirit in ques'.ion, should have greater strength to the taste than it had previous tothe Aduhc- ration, it can. be obtained by increasing the qnaritily of Pepper, as the Pepper is liable to ^ ary in strength from age and unripe seed. Ihe Operator will have to depend more on the judgment of his palat<% as to quantity necessary for any given amount of Sj»irit as well as to the quantity forming the tincture. Guinea Pepper is sometimes called Gnnns of Para- dis". . . , , , • now TO PREPARE IT. It is prepared by grinding or pulverizing to a powder. One to one and a halC pound of powder to a gallon of proof spirit. Use from one to two qunrts to 40 gallons of Liquor, but to mcrease 10 gallons to one hundred, it will take more, put in until you find strong enough, add tincture of th(; pepper to the water, and llien add the water to the Whiskey. ' . e into a gallon of Malt Spirits. Let them infuse during lifteen days frequenily stirring it up; then strain olf the Li- quor and it will be found nearly the same flavour as Brandy. The same proportion must be observesl for a greater or less quaniity, and the spirits so purilied, may be con- verted into Bran ly, Rum or Gin. TO OBTAIN RUM FROM MOLASSES. Mix 2 or 3 gallons of water with one gallon of Mo- lasses and lo every two hundred gallons of this mixlu- re ; add a gallnn of Yeast ; once or twice a day the head as it rises is st rred in, and ia 3 or 4 days, 2 gallons more of watT is addel to each frallon of M ilasses origi- nally used, and the same 5, when the aromatized s[)irit is drawn olf, and either distilled orflt- tered ; usually the former. These spirits are cilled by ths French •' Infusions."' The out'-r peel of cf'drals, le- mons, oranges, limoUes, bergamoites &c., is alone use-^ and is obtained either by carefully peeling tiie fruit with a knife, or by rubbing it off with a lump of hard while sugar (see citrons page 22.) Aromatic seeds and woods are bruised by pounding before being submitted to infusion. The substanci^s em))loyed by the French to color their liqueurs are, — fur blue, sulphate of indigo nearly neutralized with chalk, or the juice of blue flowers or berries ; — Fawn and Brandy cofor, burnt s^igar ; — green, spinage or parsley leaves digested in spirit ; also by mixing blup and yellow ; — red, i)Owdered cochineal, either alone or mixed with a little alum ; — violet, blue violet petals, or litmus ; — yellow, an aqueous infusion of safllowers or French berries, or a spirituous tincture of turmeric. See Cordials from page 60 to C3. • Clove Cyrdial. — Preparation : bruised cloves 1 oz. or essential oil, 1 do to every 4 gallons of proof spirit. If distilled, it should be drawn over with a pretty quick fire. It is pri3ferred of a very deep color, and is there- fore strongly colored with poppy flowers or cochineal, or more commonly with Brandy coloring or Red San- 5 iu:A Pill! ! r I i !! I . Ui ' ' 1 Hi ! .^-.r den woo'l. It should have 3 lbs. of sugar to the gallon, and this need not bo very fine. The addition of 1 drachm of bruised piments, or 5 drops of the oil for every ounce of cloves, improves the Cordial. Nectar. — Prep. 1st chopped raiscns 2 lbs; loaf sugar 4 lbs ; boiling water 2 gallons ; mix ; whou cold add 2 lemons sliced ; proof spirit (Brandy or Rum) 3 pints; macerate in a covered vessel for 4 or 5 days, occasional- ly shaking;;, strain, let it stand in a cold place for a, A'cek to clear, and then bottle. In ten days, or less, if kept in a very cold place, it will be excellent. 2nd Red ratifia 3 gallons ; oils of cassia and Cara- way, of each, 25 drops; previously dissolved in Brandy i pint; orange wine 1 gallon ; sliced oranges 6 in num- ber; lump sugar 2 lbs. macerate for a week, decant and boitle. Both are used as pleasant cordials. Noyeau. — Syn. Cr^me de Noyeau, (French). • Prep. 1st. Blanched Bitter Almonds, 1 oz. ; Proof Spirit,^ 1 quart ; Lump Sugar, 1 lb.; dissolved in water, i pint ; digest and fi.ter. 2nd. Bitter Almonds, blanched, 3 oz. ; Coriander seed, I oz. ; Cinnamon, Ginger, and Mace, of each, 1 dr. ; Proof Spirit or plain Gin, 2 quarts ; white sugar, 2 lbs ; dissolved in water, U pints; macerate for n week, and fine down with alum (dissolved) i oz. 3rd. Crime de Noyeau de Martinique. — Loaf sugar, 24 lbs ; water, 2^ gallons; dissolve, add proof spirit, 3 gallons; or orange flower water, 3 pints; bitter almonds, 1 lb ; essence of Lemons, 2 d"". ; as above. A pleasant nutty tasted liqueur, but should not be taken in large quantities. (See Cordials). Usquebaugh. — A strong compound licjuor, much drunk in Ireland, and made in the greatest perfection at Drogheda. Prep. 1st. (Yellow) a. Brandy or proof spirit, 3 gallons ; hay saffron and juniper berries, of each 1 oz ; dates, without their kernels, and raisins, of each, fcru/sed i lb ; mace, cloves, coriander, and aniseed, of each I oz ; cin- r-.i^.Jt--:^--^ 67 lion, of I III for . sugar add 2 pints ; iional- L ^'eek icpt in I Gara- Brandy a num- decant ; Proof n water, oriander b,ldr.; r, 2 lbs ; eek, and if sugar, )0f spirit, bitter Ibove. A be taken )r, mucli Iperfection la gallons ; )z; dates, lised i lb ; I oz ; cin- namon i oz ; digest till sufficiently flavored and colored ; filler and add capillaire, or simple syrup, 1 gallon. — b. Proof spirit I gallon; stoned raisins 1 lb; cinnamon, cloves, and nutmegs, of each ^ oz ; aniseed I oz ; hay saffron I oz ; brown sugar 2 lbs ; rind of 1 orange ; digest 14 days, then filter or clarify. — c. Pimento and Caraways, of each 3 oz ; mace, cloves, and nutmegs, of each 2 oz ; aniseed, coriander, and angfdica root, of each 8 oz ; hay saffron 3 oz ; raisins stoned, and bruised 14 lbs; proof siiiiit 9 gallons; digest 14 days, with frequent agitation, then press, filler or clarify, and add simj)le sirup, Q. S., as much as suflicient. Should it turn milky, add a little strong spirit, or clarify it with cilum, or filter through magnesia 2nd. (Grun) as the above, but using Sap grun to color, instead of Saffron. Oils. — Syn. Huiles, (French) / Oele, (German) Olea, (Latin, from Olea the Olive.) Oils are compounds of Carbon, Hydrogen and Oxygen, (Oxyhydrocarhons) derived from the animal and vegetable kingdoms, and chiefly distinguished by a certain degree of consistance, (unctuosity) insolubility in wafer, and povver of sup- porting combustion witfi flame. Oils are divided into two great classes ; viz : Fixed or fat oils, and volatile or essential oils. Olive, rape, almond and castor oils, are examples of the former, and the oils of lavender, lemons, bergamotte, and turpentine, of the latter. The term oil is also applied to various empyreumatic pro- ducts, of the distillation of organic bodies, and to se- veral unctuous mixtures in perfumery and pharmacy, as well as by liqueuristes to their richer cordials. Oils Cordial. — (Tn the art of the Liqueurisfe.) Dilute aromatic alcohol, holding in solution a sufficient quan- tity of sugar to impart are oily consistence. The follow- ing is an example of this class of liqueurs : — Oil of Cedral.—' Cv^me de Gedrat.) Spirit of Cetrat I quart; spirit of citron 1 pint; proof spirit 3 pints; lump v:-r '::■ ■i ' „lVLifg»' ' ^r['7' ' rt»'^ '' ^ '! l i ^?P * jPy- ' 'I*lV* i *» ' WM ^ Wl.! -J 68 %l Aia«-f-7,'%7ac, nl; m^.' U.ed to make the Rosemary, ot each, i Qia , 4o'"s"d^osc^nt'alt^UUs: aro^. smeUmg bot- ounce , useu lu ^ ^^e^' "^^^ , . n-.vP oU I pint ; otto of roses I to Used for the hair ^^^,3 beat to a Oil of Roses, bij '"Af'"^,-;^ macerate in the sun pulp, 4 or 5 oz. ; ohve « \,1 ^f ,;esse! for a week, an or a warm place, m a f o^^'^^^^^.g ,vilh fresh roses till „Lss out the oil, repeal ^^e P'^O'-^ p,^ For the hair. them. ' '" Siv nf manuiaciunuB -^- ^ ^ -^ nUvavs lo Kct-iJ w^. toxoid keeping a large s'ock is^^w ■ ^^^,^ i^he on« iwo casks of sweetened sp"iH^^«'^(l Ij-^g other 3 lbs houf contain 1 lb sugar 'o I' j^ ^^^ ""f co or 64 under .gar to the gallon at the st^ef " ^^t of any interme- ^iroof From these may be tn^'ie s^ ^^^^^. tian oili-ssol-d in^alcol. ,,,,„aUo. ^^^^^ .^. ^^^^,„„,. 'S tiaD oil d^sso^^^-'.' ,,H n or ^i,t,lialion pared cither by ^^ff'^^ll^^^vX 20 o^ Vinegar /iromaf'C— Aceuc '-""'''•;-wt '--■ "-^'^ -"•',^a»*' 69 1 oz ; 1st Oil of cloves half drachm ; oil of cinnamon and lavender, of each 9 drops ; mix. 2nd. Rosemary and origanum, dried, of each 2 oz ; dried lavender 2^ oz ; bruised cloves half drach ; acetic acid 1 J pints ; digest a week, press and filter. This wants the addition of about 2^ oz of camphor. 3rd. (Henry's) Glacial acetic acid strongly scented with the oils of cloves, lavender, Rosemary, and cala- mus aromaticus, to which camphor is added. This is the formula adopted at Apolhecaries' Hall. 4th. Glacial acetic acid I lb ; oil of cloves 1 drachm ; oil of rosemary 2 scruple ; oil of Bergamotte and cinna- mon, of each half drachm ; oil of pimento 24 grs. ; oil of lavender I scruple ; neroli 10 drops ; camphor I oz ; al- cohol 2 oz ; mix — Very fine. 5th. (Estemporaneous.) Acetate of potash (dry) i dr. ; oil of vitriol 20 (Iroi)s ; oil of lemons and cloves, of each 3 drops. Aromatic vinegar is used as a pungent and re- fresliing p'Tfume in faintnrss &c. For tliis [lurpose it is usually dropped on a small piece of spunge placed in a sloppered bottle, or a vinaigrette. It is corrosive and should b 3 therefijre kept from contact with the jkin and clothes. Currie Powder No. 3. — Coriander seeds U lb ; black pepper 3 oz ; Cayenne do 1 oz ; turmeric and cumin seeds, of each I lb ; Fenugreek seed ^ oz ; mix. Vinegar Raspberry. — Bruised ripe raspberries and white wine vinegar, of each 3 pints ; macerate 24 hours, press, strain, and to each pint add while sugar I lb ; boi), skim, cool, and to each pint add brandy 2 oz. ,\ In a similar way miy be made strawberry vine- gar, and cherry do. COOKERY VINEGAR. Vinegar Cucumber. — Capsicum vinegar, Garlic vine- gar, Sgalote vinegar, Onion vinegar, Caper vinegar, Cress-seed viuf^gar, Celery seed vinegar, TrulHo vinegar- Seville orange-peel vinegar, Ginger vinegar, black pep- per vinegar, white pepper vinegar, Chili vinegar, i ( I ■.. ml 1 ^ ■iin W'' 4- 7 ^ : ■ J 70 •' : Horserarlish vinegar, &c., are all made by steeping about an oz. of the articles in each pint of vinegar for 14 days ^nd strainirig. Farragon vinegar, Basil vinegar, Green mint vinegar. Elder flower vinegar, Celery vinf^gar, Cherville vinegar, Burnet vinegar Ac. Leaves 2 or 3 oz ; vinegar 1 pint ; steep for 14 days, then strain, and keep in half pint bottles. The whole are used in cookery. Vinegar Currie. — Prep. Gurrie powder \ lb ; vinegar J gallon ; infuse for I week. Used as a flavoring. / , Currie Powder. — Syn. Indian Currie Powder. Prep* 1st Coriander seeds and blnck peprer, of each 8 lbs ; turmeric and cumin seeds, of each 4 lbs ; (all in powder), mix. This receipt is employed by a wholesale house that does very larg(>ly in currie powder. No. 2. To No. I, add Cayenne \ lb, use as a sauce and condiment. Acetic Acid. — Syn. Acetous acid, aceiylic acid, glacial acetic acid, radical vinegar, concentrated vinegar, pure pyroligneous acid, acidum aceticum, P. L. 1836, acidum acelicum fortius, P. L. 1824, acidum acetosum, P. L. 1788, acid acetique (French) essigsaure (German), acido acetico (Italian) azynzuur (Dutch). The pure sour prin- cipal contained in vinegar, where it exists in a dilute state, and usuaUy in combination with mucilage, sugar, coloring matter, and extractive. IHslonj. — Acetic acid, in the shape of vinegar, ap- pears to have been known even to remote antiquity. It is mentioned by Moses, nearly 1500 years before the birth of Christ, (Numb. VI. 3,) and was extensively used by the Israelites, as well as by the Greeks and Romans. Hippocrates employed it medicinally, and according to Livy, Hannibal the Carthaginian general is fabled to liave softened the rocks of t he Alps by fire and vinegar, Geber purifiel common vinegar by distillation, and Stahl, at the commencement of the eighteenth century, obtainetl concentraied Acetic Acid by decomposing the acitates by oil of vitriol. At the present day acetic acid .cr vinegar is employed either as an antiseptic, a condi- 71 /• Prep' I lbs; ^dcr), house glacial r, pure pLcidum 1, P. L. acido ir prin- dilule sugar, 1 jar, ap- uity. It . fore ibe ely used \omans. rding to abled to vinegar, on, and century, 3slng the elic acid a condi- ment or a medicine, in every portion of the civilized world. Sources. — It is found ready formed in several products of t.e vegetable kingdom, and is generated by the fer- mentation of saccharine fluids, and the destructive dis- tillation of wood and other vegetable matter. {See Pyro- ligneous Acid) Vauquelon found the acetates of potasli and lime in Elm Sap, and Morin detected acetate of am- monia in the juice of the areca catechu. Gamflin says acetic acid has been found in some mineral waters, and Geiger states the same respecting the acetate of potassa. The Sambucus Nigra, the Rhustyphinu?, and the phoe- nix daclalifera contained a large quantity of vinegar. Varieties. — The acetic Acid of Commerce is obtained from vinegar of which there exist four varieties, usually named afier the materials from which they are procured viz : 1st malt vinegar ; 2nd wine vinegar ; 3rd sugar vi- negar ; 4th wood vinegar. (See vinegar.) The first three are formed by the acetous fermenta- tion, which converts the alcohol of the wine. Beer, or fermented sugar into acetic acid, by the obsorplion of Oxygen; the latter by the doslructive distillation of wood in iron retorts. By a proper process of puriticalion each of them may be made to yield an equally pure and concentrated acid. In the present article, I shall contine myself to the pure acetic acid of the chemist, reserv ng the conside- ration of vinegar and pyroligneous acid for separate ar- ticles. There are Ihroe dirTprnnt processes employed for the manufacture of pure concentrated acetic acid viz: 1st. The decomposition of a dry acetate by oil of vitriol ; 2nd, The decomposition of the acetate of copper or lead by dry distillation ; and 3rd. The decomposition of the acetate of lead by sulpliato of Iron or soda in the dry way. I shall describe each, as well as some others less frequpntly adopted. 1st. By decomposing the acf^'tates by sulphuric acid. A. By decomposing the acetate of soda. Ki i nm m \ ' It; ,' :ll! -•I > 72 1. (Acedum aceticum P. L.) Ing. Acetate of soda 2 lbs ; sulphuric acid 9 oz ; water 9 oz fluid. Proc. iMix the acid with the water and pour it on the ace- tate, previously put into a glass retort, then distil in a sand bath, taking care not augment the heat towards the end of the process. Remarks, — The proportions in this process are nearly equal to one equivalent of each of the ingredients, and the result is 51 parts of real acetic acid, and 114.5 parts of water, or 165.5 parts of acetic acid of 30.8 0/0 or sp. g. r. 1.0 'j8 per every equivalent, or 137 parts of crystallized acetate of soda employed, being within 1^5 of the estimated product, 100 gr. of this acid exactly sa- turate 87 gv. of crystalized carbonate of soda. 15 parts added to 85 parts of distilled water is equal in strength to the distilled vinegar of the London Pharmacopneia, or under common circumstances. 1 part of acid to 7 parts of water is suHiciently accurate. Prop. The acetic acid P. L. crystallizes at 28° F., and even at 45" if a cryslal of acid be dropped into it ; melts again under 60° ; crystallizes beautifully under a pres- sure of 1100 atmospheres. (Phil. Trans. 1826.) Is not strong enough to dissolve camphor, resin, or essential oils, in any quantity. 2. (Pure glacial acid. Liebig's Process) Ing. Three parts of acetate of Soda, thoroughly dried and finely powdered ; 9.7 parts of pure sulphuric acid. Proc. Pour the acid on the powder, previously put into a capacious retort. A sufficient heat will be developed by the reac- tion of the ingredients to cause i of the acetic acid to pass over without a lire ; heat must be then applied, until the mass in the retort becomes quite liquid. Rec- tify the product, when two parts of pure acid will be ob'ained, containing only 20 per cent, of water. The latter portion which comes over, exposed in a close ves- sel to a temperature below 40° F., depositcs crystals of hydrated acetic acid. The weaker, or liquid portion, being poured off, the crystals may be again melted and crystallized by cooling. 73 The crystals of the last operation, separated from tlm liquid, are perfectly pure. b. By decomposing the acetate of potassa by sulphu- ric acid. ■-'.■■< ' . ' " ■ • 1st. (Process of the Dub. Ph.) Ing. 52. Parts of 5i/^ phuric acid; 100 parts of acetate of potassa. Proc. Similar to that of the London College; 'care- fullv distil to dryness. Prod. 50 to 51 parts of liquid acid of l"074. ^P. D.) 2nd Ing. 2 parts effused and powdered acetate of po- tassa ; I part of strongest oil of vitriol. Proc. Similar to the above. To remove a slight contamina- tion of sulphurous acid, it may be redrawn, putting a little dried acetate of lead into the retort. c. By decomposing acetate of lead by sulphuric acid, 1st. (Process of the Ed. Ph.) Ing. Acetate of lead, fused, and in fine powder, 6 oz, pure strong sulphuric acid 91 drachm fluid Prcc. Heat the dried and pow- dered acetate of load to 320°, in a porcelain basin, pla- ced in a bottle of oil or fusible metal, and continue stir- ring until the powder ceases to concrete ; it must then be weighed, mixed with the acid, and distilled to dry- ness at a heat of 320". Agitate the product with 1 or 2 gr. of oxid of lead, decant the clear portion, and re- distil. Prop. The sp. gr. of this acid is 1.065 (P. E.) contain* ing by Mohr's table, 98.5 p- G. of glacial acid. 2 Ing. 4 parts of thoroughly dried acetate of lead, in powder; 1 part of the slrongcst oil of vitriol. Proc. Dis- til to dryness. Remarks. — The above yields a very strong acid, nearly equal to that prepared by the Ed. formula. The quality and quantity of the product are improved if a little peroxide of manganese be put into the retort be- fore distilling. (Baup.) Liebig recommends the propor- tions to be 3 parts of the acetate to 8 parts of the acid. DolPuss' concentrated acetic acid was prepared by a similar process, by drawing over 7 oz of acid from a l-iS i 74 mixture of 12 oz of f agar of load with 6 oz of oil of vitriol. : ' - 2nd. By submitting the acelale of copper, or lead to dry distillation. Acetic acid, thus prepared, has been called spirit of verdigris ; esprit de Venus; spirit vene- ris, &c. a. (From binacetate of copper, or distilled verdigris). Proc. Carefully dry the binacetate by a very gentle heat, then introduce it into a stoneware retort, the bottom of which has been previously coated with a mixture of lire clay and horse dung, to render it more capable of standing the heat. It must then be placed in a suitable furnace, and conneclcd by an adopter tube, with 3 or 4 double tubulated globes, the last of which must be furnished with a vertical tubulature, to which a rlouble Welters safety tube should be con- nected, the other end being immersed in a basin half lilled with distilled vinegar, while the funnel portion communicates with the atmosphere. Each globe is placed in a basin of water, which is kept cool by a stream continually passing through it ; the upper portion is also covered with cloths, which are kept wetted with cold water. The distillation is not commenced until 15 or 20 hours after the apparatus is luted together, to allow the luting time to dry and harden. Fire must then be applied, and so regulated that the drops follow each other with considerable rapidity from the end of the adopter tube at the same time that the bubbles of air succeed each other, in no inconvenient quantity, from the other end of the apparatus. Should the process proceed too rapidly, the lire should be damped. The operation is continued and the fire gradually increased until vapor ceases to come over, which is Icnown by the globes cooling, notwithstanding the greater heat of the furnace. The operation is now concluded, and the fire may be allowed to expire. When the whole has cooled, the acid must be collectel and rectified in glass vessels before it is fit for sale. The rectifying apparatus may 1)6 similarly arranged to the above, with the exception 1i of the whole bein^ formed of glass. The operation must now be very carefully conducted and discontinued before barely the whole of the acid has distilled over, as the last portion is apt lo injure the flavor and color. The foregoing diagram reprcsenls the form of the ap- paratus usually employed in this manufacture. Rkmarks. — This process is similar to that of P. L. of 1787. The acid obtuined is nearly equal to half the weight of the verdigiis employed. The strongest acid is found in the third receiver, and the weakest iu the first, that of the second boing intermediate between the two. It is always accomi)aniod by a slight odor of fragrant pyroacetic spirit, for which reason it has generally re- ceived the proferencc for mnking aromatic vinegar and perfumery. I am informed by a friend that good bina- cetate of copper will yield by careful management full half its weight of an acid of the Sp. Gr. 1-050. It dissolves camphor, resins, and essential oils with facility. This is one of the oldest methods of procuring glacial acetic acid, and still continues to be jircferred for many purposes. Caulion. — The cupreous residuum of the distillation is pyrophoric, and frequently inflames as soon as it is exposed to the air. IL consists of metallic copi)er in a state of minute division along with a little charcoal. h. (From acetate of lead ) Instead of acetate of copper use dried acetate of lead, and proceed as in the last process, taking especial care to avoid overOring, as the quantity obtained is thereby lessened while the quality is also inferior. 3rd. By acting as a mixture of an acetate and sul- phate by heat. •' a. Ing. 2 parts of gently calcined sulphate of Iron ; 5 parts of dried acetate of lead. Proc. mix together in fine powder, and cautiously distil into a large and well cooled receiver. Remarks — This i? a good and economical process. Badollier's strong acetous acid was made in this way from 1 lb. of green vitriol and 10 oz. of sugar of lead. ll I 1 1 , ! H Bf ! ^' 76 ft. Ing. sulphale ol' polassa 12 oz; acetate of soda 9 oz; (dried;) oxide of manganese ^ oz. Proc. Dissolve the sulphate in the acid and water, evaporate to dry- ness, then mix it with the acetate of Soda and manga- nese, and distil from a g!ass retort in a sand balh. The product has been called Lowitz's ac^.tic acul. Other methods of making acelic ac;d, either not ge- nerally adopted, or hut partially known. 1st. Elegant method of making pure acetic acid. (From the German.) Proc. Take a long glass case and arangc shelves in it, a few inches apart, one above an- other on which place small flat dishes of earthenware or wood ; then fill these dishes with alcoliol, and sus- pend over each a porlion of the black powder of plali- na, (see platinum :) hang strips of porous paper in the se with their bottom edges immersed in the spirit to |.romote evaporation. Set the apparatus in a light i)laco at a temperature of frow to 86" E., for which pur- pose the sunshine will be found convenipnt. In a short time the formation of vinegar will commence and the condensed acid vapors will be leen trickling down the sides of the glass, and collocLing at the bottom. We shall find tliat during this process produced by the mu- tual action of the p'alina and the vapor of alcohol, thnre will be an increase of temperature, which will continue till all the oxigen contained in the a^r enclosed in the case is consumed, when the acotification will stop; the case must be tlien opened fur a short time to admit of a fresh supply of air, when the operation will recommence. Prod. A case of ['I cubic f et conto its, with 7 or 8 oz. ol'platina powder, will produce I I /'J lb. of absolute acetic acid from I ib. of absolute alcohol ; and if wo reckon the product at the commercial strength of vine- gar, the increase will cf conr>e be very great. From 25 lbs. of platina powder and 300 lbs. of Alcohol may be produced daily nearly 350 lbs. of pure acid. It is proper to state that the platina powder dees not waste, and that the most inferior spirit may be enijiloyed. Remarks. — The revenue laws of this country (England) 77 iinfcr iinaiely forbid the adoption of this beautiful nro- cesp, but thorc is no Slatulo tliat prevents any indivi- dual employing it on the small scale for private con- feumplion. In Germany, vinegar is manufaclurod on this plan, and from the price of crude alcohol it must f.rovc very profitable. In the United StatcsofAmnrica, where alcohol may be purchasOvl for less than a dollar a gallon, as well as in other parts where spirit is equally cheap, this process will no doubt ullimaloly prove to be Hkj cheapest source of pure acetic acid. 2nd An excellent acetic acid of considerable strength may bo made by soaking perlectly dry charcoal in com- mon vinegar, and then subjecting it to distillation. The water comes over first, and on increasing the heat, the acid follows. Vinegar bottoms will answer fortius pur- pose. 3rd If Vinpgnr or dilute acetic acid be exposed to the air in very cold weather, or to freezing mixtures, the Waaler will separate in the form of ice and the strong acetic ac'd may b'3 obtained by draining it into suitable glass vessels, observing to do so at a Icmperaluro suffi- ciently low to keep the water solid. 4th An acetic acid siifficiently strong f 'r all ordinary purposes may be obtained without distillation, by pour- ing 60 parts of strong sulphuric acid, diluted with 5 parts of water on 100 parts of well dried acetate of time, digesting with occasional agitation in a close vessel, decantiiicf the clear liquid and straining the remainder. Genekal Commentary. — The preceding pages present a brief synopsis of the manufacture of pure acetic acid. On the large sca'e it is principj|^lly manufactured from acetate of soda, which yields a sufficinetly strong and pure acid for commercial purposes, without the trouble of rectification. In this process, shallow copper vessels formed without rivets or solder in those parts expose to the action of the aci'l, are employed for the purpose of the distillation. Acid of drawn copper pipe, heated by steam, having a pressure of 30 to 35 lbs. to the inch, traverses the bottom of the apparatus. The refrigerate- I urtli ■■> i i H i MI T;'!"*"!'! IpWiwmBBI 78 '; i If' f! f ; Niliit ry consists of well coolod earthenware vessels, and the adopter or pipe connecting the still with the receivers, is albo of the same materials. Stills of earthenwnre are also frequently employed, and even worms and conden- sers of silver an sometimes used. The i)rincipal supj)ly crude acetate of soda at the present lime is obtained from America, Norway and SweJen. This is purified by the chemist and sent to the distiller, who, after extracting the acetic acid, returns the rosnlling sulphate of soda to the chemist, who employs it in the decomposition of acetate of lime. This ingenious method of mutual assistance and ap- phcation of chemical science ofl'ers some explanation of the low price at which this article may now be pur- chased. I have seen a very pure acetic acid of Sp. Gr. 1-050 lately bought in quantity at the extraordinary low price of 5^ c. per pound. In preparing the acid on the small scale, glass retorts are usually directed to be used, but glass alembics are much more convenient and safe, as the product is less likely to be contaminated by the spirting of the ingredients, or the liquor boiling over the brim of the vessel. In pre'paring the pure acid, care should bo taken that the acetate of soda does not con- tain common salt, as the carbonate of soda, prepared by calcination, and frequently used to form the acetate, is generally contaminated with it, and yi'^lds up its muriitic acid during the process of distillation, thus vitiating the product. The formula of the London Col- lege produces a beautiful acid of 1-048 ; that of the Dublin College another acid of 1074 ; and that of the Edinburgh a still stroit^er acid ; but the process of the latter is so unnecessarily minute and complicated, that it is never employed except for experiments. In all these methods, the product becomes more concentrated in proportion to the dryness of the materials and the strength of the oil of vitriol used. The process of Liebig is unexceptionable, and yields a very strong and pure acid by the first distillation, which may be afterwards H 79 and Iho iceivers, r.'jro aro condon- l sui)i)ly le'l from [1 by the Llrading of soda silion of ! and ap- nation of V be pur- Gr. 1-050 low price the small used, but d safe, as 3d by the iling over acid, care not con- prepared 10 acetate, ds up its tion, thus )ndon Col- lat of the lat of the cess of the ated, that ,s. In all icentrated s and the 5 of Liebig and pure afterwards '*« ,4 further concentrated if required, as is directed in that formula. Acid containing 20 0/0 of water, yields a good deal of its superduous water to dry sulphate of soda, by- standing over it. (Liebig). In all these j)rocesses the acetic acid exists ready formed in the acetate, and is set free by the superior affinity of the sulphuric acid for the base ; and from its volatility, passes over into the receiver on the applica- tion of heat; when being again cooled, it is condensed. In the distillation of verdigris, heat may be said to per- form a similar part to that of the acid. Prop. Pure acetic acid (glacial) is liquid above 62»r but below that temperature forms brilliant, colorless, transjjarent scales and tabular crystals. In the liquid state its Sp. G. is 1-0G3. It possesses a powerful odor, and acid taste, dissolves camphor and resins, and mixes with alcohol, ether, essential oils, and water. In it spuro state it is a corrosive and an acrid poison, It unites with the basis, forming salts called acetates. It should be kept in stappered glass bottles. Uses. — In the arts. (Dilute under the form of vinegar). As an antiseptic in pickling and preserving animal and vegetable food, and anatomical preparations; in dyeing and calico printing the manufacture of tinctures and other pharmaceutical preparations. As a medicine. A little added to water forms a useful febrile drink, employed also for scurvy, and as a palliative in phthisis. Added to clysters, it has been used in obstinate cons- tipation ; mixed with honey it forms a common gargle in ulcerated sore-throat ; a few drops mixed with w(*ter make an excellent coUyrium for chronic ophthalmia, and for removing lime dust from the eye ; in sprains and bruises, it forms a useful fomentation. Strong acetic acid (P. L.) applied by means of a piece of rag tied to the end of a small stick, is a certain cure for ring worm or scald head — one or two applications generally effect a cure ; as a caustic, it is used to remove warts and corns ; a piece of lint or blotting paper wetted with it and applied to the skin, and evaporation prevented by I-**! !l I- a piece of strapping, forms a common extemporaneous blister; it was once employed as a disinfectant, but is now only used as a fumigation, to remove the un- pleasant smell of the sick room, or crowded assemblies. As a condiment, it promotes the a}>pelite and digiistion, but its habitual use is said to produce emaciation. It also forms a popular refrc-sliing scent in fainlings, as- physia, and nervous headache; and is also frn,|Liently used as a rubcHicient, astringent and local stimulant. The strong acid taken internally acts, however, as a violent yjoison, dissolving the animal tissius, and by des- troying the organisation, causing death. Orlila has re- corded a fatal case arising even from its application to the surface of the body. Dose, Ac. As a refringerant, water soured with acetic acid or vinegar may be taken ad libilum. In enemas 1 to 2 oz. of distilled vinegar is the proper quantity ; for a lotion, 3 oz. of the latter to 5 or C oz. of water; and for a coilyrium, 1 oz. of ditto to 1 pint of distilled water. Acelif cation. — The oxidation of alcohol in the process ofmak g vinegar. To be capable of acetiiication or conversion into vinegar it is necessary that the liquid should contain alcohol in some state or other, or some substance, as sugar which, by the process of fermenta- tion, is capable of producing it. The presence of a fer- ment or vegf^iable matter, and a temperature between 70" and 100" F., facilitates the operation. Jn the conver- sion of w ines, beer, wort, &c., into vinegar, the sugar is first transformed by fei-menlation into alcohol, and in this state becomes oxidized or acidified by the absorp- tion of atmospheric oxygen. Manufacturers should al- ways remember that such is the true nature of this process. German, or quick method of making vinegar. — 'We have seen that acelification consists in tiie mere oxida- tion of alcohol in contact with organic matter. This fact has led to the adoption of an improved method of ma- king vinegar, which consists in the direct employment of dilute alcohol, and in vastly enlarging the surface of raneous , but is llie uu- :imblies. gustlon, ion. It mgs, as- y^uently imulant. ^er, as a I by des- has re- ^aliori to ing^'rani, be taken inegar is liter to 5 ' ditto to e process cation or he liquid , or some erinenta- or a fer- betwoen ' conver- sugar is 1, and in '. absorp- hould al- of this /ar.— 'We WQ oxida- This fact )d of ma- [ployment airfaco of h 81 the hquid exposed to tlie air. " This is efTecled by cau- sing a mixture of I part of alcohol at 80 per cent, 4 to 6 parts water, joVtf of ferment, honey, or extract ofmah, to trickle down through a mass of beech shavings stee- ped in vinegar, and contained in a vessel called a vine- gar generator (essigbilder) or graduation vessel. It is an oaken tub, narrower at the bottom tlian at the top, fur- nished wich a loose lid or cover, below which is a p^r- forated shelf, (colander or false bottom), having a num- ber of small holes loosely filled with packthread about t\ J inchps long, and prevented from falUng through by a knot at the upper end. The shelf is also perforated witli four open glass tubes, as air vents, each lia\ ing its ends projecting above and below the shelf. The tub at its lower part is pierced with a horizontal row of eight equidistant round holes, to admit atmospheric air. One inch above the bottom is a syphon former! discharge pipe, whose upper curvature stands one incii below the level of the air holes in the side of the tub. The body of the tub being fdled with beech chips, the alcoholic liquor (first heated to between 75° and 83" F.) is placed on the shelf. It trickles slowly down through the holes by means of the packthreads, ditTuses itself over the chips, slowly collects at the bottom of the tub, and then runs off by the syphon pii)e. The air enters by the cir- cumferential holes, circulates freely through the tub, and est does by th-^ ^lass tubes. As the oxygen is ab- sorbed, the temperature of the liquid rises to 100° or 104° F, and remains stationary at that point while the action goes in favoraMy. The liquid requires to he passed three or four times through the casks before acetifica- tion is complete, which is in general etTected in from 2i to 36 hours." (Pereira, Mat. Med. 1.391.'?.) A mixture of about 80 g Jlons of water, 9. Gallons of spirit of from 44 to 45 0/0 Tralles, and 3 gallons of vinegar, containing 3.5 0/0 of real acid, forming together 92 gallons, yields on an'ave- rage an almost equal qnanti'y ol vinegar, from 90 to 91 gallons, of the above slated strength. (Knapp.). ,*.»,., '1, .11 82 f_ ; Eau de Lavande. Syn. Lavender water. Double distil' led, do. Prep. 1st. Picked flowers 7 lbs ; rectifled spirit 2 gal- lons ; macerate for a week, then distil. 2nd. Flowers 7 lbs ; rectified spirit U gallons ; water i gallon ; as before. 3rd. Milcham oil of Lavender 8 oz ; essence of Berga- mot li oz ; essence of musk 4 oz ; rectified spirit 2 gal- lons ; mix well. » try fine, 4th. To the last. Add 3 quarts of distilled water, and after well mixing, liller through blotting paper, with a few grains of magnesia, REMARKS.—Both this and tlie preceding are better for distillation, and in that ca;^e, the musk should be added to the disiilled spirit. The oils should be of the best qualily, and newly distilled, and the spirit should be perfectly scentless Eau de Lavande, is a most agreeable perfume. The article produced by the tliird form has been used by lier Majesty and many of the nobiliiy. SmillCs Lavender w at pr. — Prep. English oil of Laven- der 2 oz : essence of ambergris 1 oz ; Eau de Cologne 1 pint ; rectified spirit ; mix. Vtry fragrant. Pommadfi. — (Fr. Pomaium.) Pommales are divided by the French perfumers into those classes viz : — Pom- mades by infusion, pommades by contact and Pom- madcs by addition. The first are made by gently melt- ing in a clean pan, 2 parts of hog's lani, and 1 part of beef suol, boili of the tinest qualily and carefully " ren- dered" and adding 1 part of flowers, carefully picked, orifaf^olid substance, coarsely bruised, and macera- ting for 24 hours, occasionally stirring, and observing to keep the vessel covered as much as possible. The next day the mixture is remelled, and again well stirred for a short time, after which it is poured into canvass bags, und these being next securely lied, are submitted to powerful pressure, gradually increased, in a barrel press. This operation is repeated with the same fat several times, until tiie pommade is sufficiently perfum- 83 'V, ', le dislU- it 2 gai- ; ; water )f Berga- rit 2 gol- Lter, and r, with a Detter for be added ' the best ,hould be ne. The used by :)f Laven- ^oiogne I divided :— Pom- nd Pom- lly melt" I part of lly " ren- y picked, macera- Dbserving io. The '11 stirred canvas.s ubmitled a barrel sarao fat y perfum- ed. A good poromade aux flours, requires twice to six times its weight of flowers to be thus consumed, and pommades of the aromatic barks and seeds a corres- ponding proportion. */ In the same way are made the pommades of cassia, orange flowers, and several others kept by the french perfumers. Pommades by Coniaci, — Are made by spreading with a palette knife simple pommade (mode with lard and such as above) on fianes of glass or pewter plates lo the thickness of a finger; and sticking the surface all over with sweet scented flowers, which must be renewed daily for two or three months, or till the pommade has acquired sufficient perfume. On the large scale, the panes are placed in small shallow frames iBade of 4 pieces of wood one upon another. ^ On the small scale pewter plates are mostly used, and" one is invested over the other, in some of tlie perfumeries of France many thousands of frames are employed at once. '/ In this way are made the .pommades jasmin, jon- quil, orange flowers, narcissus, tuberose; violet, etc. Pommades by addition. — Are made by merely addinjj the fraj?ranl, essences or oils in sufficient quantity to the simple pommade of lard and suet to produce the proper odor : or by mixing together other Pommades. \* In this way are made the pommades of berga- motte, cedrat, cinnamon, lemons, lemon thyme, laven- der, limettes, marjoram, Portugal, white rose, Kose- mary, thyme, verbena, and about 30 others distinguish- ed by the parisian perfumers. Mixed, Pommades. — Of these a great number are pre* pared by tlie french, by the judicious combination of the most esteemed perfumes or pommades of which the fullowiRg ai'e a few examples : — Pommade a la Vanilla, or Ftoma?i Pommade. — Pom- made a la rose 12 lbs , powdered vanilla I ib. Melt in a water bath, stir constantly for 1 hour, let it settle for another hour, decant the clear, and add oil ^ la rose 2| lbs ; bergamotte 4 ox. mmmmmmim 84 i i \i ' V 11 II ?1 ij . i' If « 1 1 III . Pommade dc Casse. — Simp e [lommade I lb ; Palm oil \ oz ; meU, pour ofl'the clear, and add oil of cassia and huile au jasmin, of each 1 dr. ; neroli 20 drops; oil of verbena, or lemon grass, 15 drops; otto of roses, 5 drops ; stir till nearly cold. Pommade Divine. — Plain pommade 1 lb; essences of iemon and Bergamotle, of each 1 dr.; oils of lavender and Origanum, of each 1 dr. ; oils of verbena, cassia, cloves and neroli, ef each VI drops; huilo an jasmin, 3 dr. essence of violets, I oz. *,* Pommades are colored — Yellow, by palm oil or annotto — red, by alkanet root — and green by giiaiacum, or the green leaves of spinage or parsley. While pom- mades are made with mutton instead of beef suet. Pomatum. — (From pomum an apple.) A fragrant un- guent used in dressing the hair ! so named because it was formerly made with lard and apples. (See pom- mades.) Simple pomatum, 1st. Lard 2 lbs; beef suet I lb. — Ind. Lard 3 lbs ; mjitlon suet 1 i lb. — Common Po- ivalum. — Simple pomatum lib; essence of lemon 1 dr. East India Pomatum. — Suet 2 lbs ; lard 2 lbs ; bees- wax (bright) ^ lb ; palm oil 2 oz : powdered gum Ben- zoin 3 oz ; musk 20 grs ; melt and digest two hour?, decant add essence of lemon 1 oz ; oil of lavender i oz; oils of clove?; cassia and verbena of each I dr. Bose Pomatum. — Lard or simple pomatum washed with rose water, or scented with Otto. It may be red- dened with alkanet. Soft Pomatum. — Hard lard scented like East India Pomatum, scented so that no one perfume shall predo. minate. — Roll Pomatum. — Hard do mrtton suet 6 lbs : while wax % lb; spermaceti \ lb. powdered benzoin I oz ; melt and add scent at pleasure. — Marshal pomatum (hard.) To the last add marshal powder G to 8 oz. Lavender Waler. — (See eau do lavende.^ It may be useful to obser\ e here, that tin commo:. lavender water, double distilled do, or spirits of lav ender of the drug- gists, is made with spirit at proof, or under ; hence its inferior quality to that of the more c- lebraled perfumers. '^\.:^ ■M-'V: 85 One ounce of true english oil of lavender is all that will properly combine with one gallon of proof spiiit, with- out injuring the color by rendering it muddy. GINGER BEER. Prep, 1st. Lump sugar 1 lb ; bruised ginger {from which the dush has been sifted) | to 1 oz ; cream of tar- tar k oz 1 h'mon sliced ; pour on them boiling water I gallon ; cover up, and macerate until hardly lukewarm, them strain, add yeast 2 oz ; work for 2 or 4 days accor- ding to the weather ; skin strain through clean flannel bottle, and wire down the corks. Excellent will keep well. 2nd. As last ; but U'^e moist instead of lump sugar. 3rd. For the following excellent formula for ginger beer I am indebted to Mr. Pollock of Fonchurch street : —white sugar 20 ibs, lemon or limo juice 18 oz fluid ; honey 1 lb ; bruise ginger 17 oz ; water 18 gallons. Boil t.ie ginger in 3 gallons of the water for half an hour; then add tho sugar, the juice and the honey with the remainfler ' f'the water, and strain through a cloth. When cold, aad the white of I egg, and half fluid oz of essence of lemon ; after standing 4 days bottle. This yields a very superior beverage, and one which will keep for many months. (Peritia's V\vm. Mat. Med. 2nd ed., 2 ther. 1018.) Us'^d as a rePresliing drink in warm wea- Powders, Seidliiz. — Prep. 1st. Tartrate of soda, 2 scru- pules ; carbonate of soda, 2dia(hmps; mix and put it in a blue paper ; Tartaric acid, 35 gr., to be put in white ) taper. For \ pint of water, as ginger beer powders'. Laxative. 2nd. In ono bottle). Tartrate of soda, 12 oz.; carbo- nate of sodn, 4 oz.; Tartaric Acid, SJ oz ; white sugar, i lb ; all in hne power ; dry eacli separately by a gentle heat, add essence of lemon, 20 drojts; mix well, pass it through a sieve, and put it at once into clean dry bottles. Dose, a desert spoonful lo a glass cf water. ;^^ ■■ ^. 86 -/"': '^:""-:>'^ Powders, Ginger Beer. — iPrep. Powdered white sugar, t dr ; powdtTod ginger, 5 grs ; carbonate of soda 26 grs ; mix, and wrap in bine paper: Tartaric acidj 30 grs; wrap in white paper. For use dissolve each separately in half a glass of water, mix and drink while effervescing. Powders, Soda.—Vvep. Carbonate of soda, 30 grs. in each blue paper ; Tartaric Acid, 25 grs. in each white paper ; dissolve each separately in ^ of a glass of water, mix, and drink immediately. A cooling wholesome summer beverage. /^ Midgeley's soda poWders, are made by adding | of a grain of Tartarizcd antimony to each paper of acid. Refrigerant and diaphoretic. Powders, Spruce Beer. — As ginger boer powders, substituting essence of spruce, 3 or 4 drops, for the powdered ginger. Eau de Cologne. — Syn. Cologne water. ' /• - ' Aqua Coloniensis. Spiritus do. Prep. 1st. Oils of Ber- gamotte. Lemons, and Ce({rat, of each 3 oz ; Oils of Hosemary, Lavender, and Neroli of each U oz ; Oil of Cinnamon, 7 dr ; rectified spirit T gallons ; Spirits of Rosemary 1 quart; Compound Spirit of Balm (eau de melisse des carmes) 3 pints ; digest for 8 days, then distil 3 gallons. 2nd. (Cadet Gassincourt) Neroli essences (oils) of Cedral. (Ilimg 87 seeds of Anthos, of each 20 drops ; essences of Jasmine and Bergamotte of each I oz , mix well, and filUr if necessary. 4th (TrommsdorfT) Oils of Neroli, citron, Bcrframotte, Orange, and rosemary of each 12 drops ; Malabar car- damom?, bruised, 1 dr. ; rectified spirit of wine 1 quart; mix, and after standing 2 or 3 days distil. '■. '"" ": 5th. Essence of bergamotle 40 drops ; essence of lemons 45 drops ; oil of rosemary 6 drops ; oil of orange 22 drops ; finest neroli 12 drops ; essence of musk I drop ; rectified spirit of wine 6 oz, (fluid) ; mix. Excel- lent without distillation if the oils be good. 6lh. Rectified spirit of wine 1 pint ; oils of bergamotte, orange, and rosemary, of each 1 dr. ; cardamom seeds t dr. ; orange flower water 1 pint ; mix, digest for a day, then distil. '» 7lh. Neroli, essences of cedrat, orange, citron, berga- motte, and rosemary, of each i dr. ; oil of verbena 20 drops ; lesser cardamoms 1 dr. ; rectified spirit of wine, at 32" B. I gallon ; orange flower "^'aler i pint ; digest and distil 3 pints. 8th* To the last add, before distillation essences of musk and ambergris, of each 10 drops ; powdered ben- zoin 15 grs ; otto of roses 8 drops. 9th. Essence of bergamotte 3 oz ; essence of lemon 3 drs. ; essence of cedrat 2 drs. ; neroli U dr. ; oil of rose- mary 1 dr ; spirit of wine U gallon ; rosemary tops 4 oz ; balm ^ dr ; distil. Remarks. — In the preparation of Eau de Cologne, it is essential that the spirit be of the description, both taste- less and scentless and that the oils be not only genuine, but recently distilled, as old oils are less odorous and contain a considerable quantity of resin and camphor, which would prove injurious. To produce an article of the finest quality, distillation should be had recourse to, as directed above ; but a very excellent eau de Cologne may be produced by simple solution or maceration of the ingredients in the spirit, provided all the essences be new, pale colored, and pure. When prepared in the Jlli Ml i| |i;ii 88 latter way, any article that would impart a color should be both transparent and colorless. The mass of tlio Eau de Cologne prepared in England, some of wh-ch pos- sesses the most delicate fragrance, and is nearly equal to the best imported, is made without distillation. In thi!^ shops two kinds of this article are generally kept, viz : French and German. That prepared by Farina of Colo- gne is esteemed the best, and is preferred in the fashion- able world, Eau de Cologne is principally used as a perfumed but a very large quantity is consumed by fashionable ladies, as a cordial and stimulant to drive away the vapors. For this purpose it is dulcified with sugar. A piece of linen dipped in Cologne water, and laid across the fore- head is a fashionable remedy for headache. ; • i ' Eau de Bouquet. — Prep. Rectified spirit of wine t quart; spirits oi rosemary and essence of violets, of each 1 oz ; essences of bergamotte and jasmine of each 1 dr ; oils of verbena and lavender | dr. ; eau de rose | pint ; orange flower watei* 1 oz ; mix well and filter. An agree- able perfume. Eau de Mareschale. — Prep. 1. Musk (grain) and am- bergris, of each 20 grs ; oils of bergamotte, lavender, and cloves, of each 1 oz ; oil of sassafras 10 drop?, oil ofori-" ganum 20 drops ; rectified spirit 2 quarts : macerate. 2nd Rectified spirit 1 pint ; essences of violets 1 oz ; essences of bergamoite and oeillets, of each \ oz ; orange flower water \ pint. As last. Eau de Miltefleurs. — Prep. l. Musk 10 grs ; essence of lemon 1| oz ; essence of ambergris 2 oz ; oils of clo.ves, and Lavender, (English) of each 1 oz ; neroli and oil of verbena of each 15 drops; rectified spirit 2 quarts. Ma- cerate in a close vessel in a warm situation for a fort- night. 2nd. Rectified spirit I'pint ; essence of bergamotte i oz ; Eau Lavande and essence of jasmine of each 1 oz ; orange flower water 8 oz; mix, *- 3r (7. An Imperial gallon. Cong. do do Gall. do do Qt. An imporlal quart. ' 0. An lmp(3rial pint. i Pt. do do CwL A hundred weight of 1 12 lbs. Avoir du poi?. ■fi^ Qr. A quarter of a hundred weight of 28 lbs do lb. When preceded by arabic figures, a pound. — Avoir du pois, of 7000 grains. lb When followed by roman numerals, a pound. ^ —Troy, of 6,500. "" oz. An avoir du pois ounce, of 437J grains. dr. A drachm, or the l-8lh of an oimce. dwt. A penny weight, or 24 grains. m. A minim, or rlrop, or 60 to the fluid drachm. Droj.. Wherever this word occurs, a minim to in tended. ' gr. grs. A grain or grains^Troy. • . Q. P. As much as upon please. Q. S. As much as suflicient. ss. One half. P. A. Equal Parts. -' S. V. Spirit of wine. S. V. R. Rectified spirit of wine. Stains for Cakes. — Prep. 1st. (Red) a. Boil \ oz. of cochineal in powder, \ oz. of cream of tartar, and a piece of alum as large as a pea in i a pint of water, for half an hour. B. Shred Beet root into a little water, let them stand a short lime, then express the juice. 7. Dissolve a few grains of carmine in spirits of hartshorn. This gives a fine color, and also tends to make the cake light. 2nd. (White). Use almonds, blanched and beaten very tine ; or use cream. 3rd. (yellow), a. Use y< Ik of egg. - -- B. ** A little satfron, steeped in hot water. .* ■.%. .^, 1^ s. ♦'"^O. P« /^ O / IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I lit WUt_ L25 III 1.4 2.5 IM 1.6 Photogiaphic Sciences Corporation // J .// ^ ^ f#€>'i k*^ ^ y. (/ ^ fc ^ 23 WEST MAIN 3rREET WEBSTER, N.Y. 14580 (716) 872-4503 M^. w^ '"> ♦,' 92 7. (yellow.) A little turmeric, steeped in a little gin or hot water. D. Infuse Marygold or stertian flowers in hot water. 4th. (Green). The juice of spinach or beet leaves ob- lained by pounding and expression. 5lh. (Blue), a. A little finely pounded indigo diffused In water. B. A few drops of liquid blue, added to water. 7. The juice of mulberries, Elderberries, privet berries, Ac, to which a Utile salt of tarlar has been added. jD. An infusion of logwood, mixed with a little salt of tartar. : -I: ; E. The juice of any of the blue flowers. BREAD. The difl'ercnt varilies of bread made in England vary chiefly in their quality, according to the flour of whiuh^ they are formed. The best white bread is made from' the purest wheat flour ; ordinary wheaten bread, of tlour to which a little of the finest bran has been added ; seconds from flour containing a still larger portion of bran ; and common household bread, from flour pro- duced' by grinding the whole substance of ti.o grain without any separation of the bran. Symnel bread, manchet or roll bread, and French bread are varities made of the purest flour, from the finest wheat, a little milk being usually added for rolls, and butter and eggs for choicer purposes. Several other minor kinds of bread are also made, varied by the addition of sundry trifles as sugar, currants and other palatable ingre?(? In^^'aiar ; make the sugaK an*i« wat^r boil 'ap)^ and' /j'ouMi; Tb'diling hot over tjip ej;gs, continue to v^hisk tkem briskly for about a quart^; of art hour, ot tdf^ihey l>ecdme qmii3 jeii^ck and while, K'hicli 'is 4, p.^6l3t of-'their lighin^ess. 'Have the flour well dried, and quite warm from the fire, just stir it lightly in, put the cake into tins, lined with white M I 101 jmt Let ;s to mi a paper, and bake ilicm immedialely in a moderately hot oven. (Mr. Kundell). Soda Cakes. — Prep. Flour 1 lb ; bicarbonate of soda i oz ; sugar and butter, of each \ lb ; currants 3 lb ; make a paste with milk, and add candied orange, lemon, or citron peel, or the fresh peels grated, ac- cording to fancy. Remarks : A i oz. of carbonate of magnesia, used instead of the soda, also makes good cakes, very suitable to delicale stomach?, especially if the candied peels be omitted. • , ^PRESERVATION OF ANIMAL SUBSTANCES USED AS FOOD. Anima' substances are preserved in vaiious ways, among which may be mentioned : — 1. Exposure to the sun, or in a stove, to as high a heat as possible without scorching them. 2. Exjiosure to the frost until they become frozen, and then keeping them in this state. Meat, fish, poultry, dc, are generally preserved in this v.'By in the colder parts of North America, in Russia, and in many other parts of the world. In Lower Canada the meat killed early in the winter is frequently kept in a frozen state for sum- mer use, to prevent the necessity of killing during the hotter portions of the year. It remains perfectly fresh, tender, and good flavored. 3. Sailing in Brine. — This method is both easy and effectual. The best plan to dissolve about 4 lbs of good gait in a gallon of water, for brine, and to immerse the meat therein, at the same time adding a few handfuls cf undissolved large grained rock salt, more than it will dissolve, for the j'urpose of keeping up its strength. Three to ten days, depending on the size, is sufficiently long to keep the meat in the brine ; when it is taken put it shouhl be hung up to dry, packed in barrels with coarse grained salt, or smoked, whichever may be desired. When the brine has been used for some time, it should be boiled with some more salt and 2 or 3 eggs, then skimmed and strained. Saltpetre added to brinq 102 h: : gives the meat a red color; and brown sugar imprjves I he flavor. : i; ''i >>'l cellar, that it is safe ; but if any desires to try it without the mustard or cannot get it, they have a good prospect of success without that expense. The first not costing the fourth of a cent per barrel, and I know that in some parts of England by using only ripe sound apples to make cider from, letting it work clear racking otf about twice, properlyrectifying, bottling, Ac. Cider is kept as many as 20 years. When cider is drawn off and bottled it should not be corked until the next day after filling the bottles, or many of them will burst. Vinegar in three days wilhoul drugs. — You will take 3 barrels, or 2 barrels, and saw one of them in two in the centre, and put one half on the top and another half at the bottom of the whole barrel. The middle barrel is to be filled with maple, beech, or basswood shavings, which are to be planed from the edge of boards only two or three feet long, which allows the shavings to roll, and prevents them from packing tight, and also allows air to circulate through them which is admitted through a number of inch holes which are to be made near the bottom of the barrel and just above the faucet which lets the vinegar run into the tube below. The top tube has its bottom pierced with small bit holes having several threads of twine hanging in them to conduct the vinegar evenly over the top of the shavings in the middle barrel. Air must be permitted to pass out between the top tub and barrel which comes in at the holes in the bottom. The shavings which fill the barrel must be soaked three or four days in good vinegar before they are put in. When thus arranged, for every gallon of water, I use ha f a pound of sugar (that which comes out of molasses, barrels is as good as any). 4 gall( cider this flpi4 ErjjitbiH^ joi|& piQ^gg)od;ye59t. 4aiaaph*barrel making; *ayd', }Ja;v\3« tlje"^K)Ies^|v^i§f tl^^e&nough for manufacturers. It will do when only a small amount is needed. Keeping the same strength of fluid as iov the other plan which is best. I know men who have paid from $50 to $125 dollars for this recipe. If vinegar is made from whiskey, it will have a more beautiful color, if live or six pounds of sugar is put into each barrel, of course keeping the same proportions of water as though only one kind was used. These shavings will last the wh^io season. Pure oils of cognac, wine, and rum, with directions f(;r sale by Montreal or New York druggists, also oils of Bourbon whiskey, oil of Jamaica, oil of apple and oil of a])};le brandy. ¥ t u »t (.i • -•■» ■<■ i_ I *•'''■ ,' \ . ■ , ,•''** vi: ^l /■ ^ it or Intial iskey iired ive it allon good ilinj? th, it done ekept nanu- ar bv :ed as stand [ fast k INDEX. Wine?, Fining, Flavoring, Improving, feixing. Coloring. Roughening, Brandying, Racking, Wine, British, General formula for the preparalion of British Wines, Examples of British Importations of Foreign Wines, British Champagne, Cider Champagne, British Claret, " Cyprus, Cider, " Management of, British Port, "■ Sherry, Ginger Wine, Pure Wine, << " Vinegar, Port Wine, * , Champagne, Current and other Fruit Wines, Dinner Wine, or English Patent Wine from garden rhubarb, Various Wines, British Madeira, Honey Wine, PAGE. 5 6 6 7 7 7 8 9 9 9 n 14 t5 16 16 16 17 17 18 19 19 20 20 21 21 21 21 22 22 2a no Hollands Gin, Geneva, Spirit of Juniper by distil- lation, 23 Holland Gin, do do do 26 Scotch or Irish Whisk v, flavored wiih Creosote, 27 Gin, ' 27 *' Cordial, 30 " Sweetened, 31 Casks, 31 Formula for making Hollands Gin, 31 Brandy, 32 (formula for making), 33 British, 37 Sherry, Af from Oil Cognac, 4 1 Blackberry, 42 Strawberry, 42 Caraway, 44 Lemon, 44 Orange, 4i Peach, 44 Raspberry, 44 Cherry, 42 Usquebaugh, 66 Shrub, 42 Whisky, to improve the flavor of new, 42 " Monongahale, 42 » Rye, 43 Cider without Apples, 43 Rum, 45 General Receipts for Mixing and Coloring Liquors, 45 Receipts for Mixing Drinks for Hotels, Bilters, &c. 54 €ordial, 60 (^innamofi, 64 Lemon, 64 Orange, . 64 Pepermint, 63 Clove, 65 Pepermint, 64 " Commor, 64 Liqueurs, 64 <( it II it 4t l< 4< 4t 4< l( (I it (( l( U <( ll Ill 23 26 27 27 30 31 31 31 32 33 37 Af 41 42 42 H 44 4i 44 44 42 66 42 42 42 43 43 45 45 54 60 64 64 64 63 65 64 64 64 *( (t 4( a n (( Neclars, N^yeau, Oils, (frencli)» .>L/ " Gordia), de Macassar, Mixed, of Roses, " by infasion, New York i3arbers' Hair Oil. Sweetened Spirits, Vinegar Aromatic, Raspberry, Cucumber, • Gurrie, Curry Powder, Acetic Acid, Acetification, German, or Quick Method of making Vinegar, Eau de Tiavande, Gologne, Bouquet, Mareschale, '• Miile Fleurs, " Mousseline, Pommade, by addition, Mixed, a la Vanille, de Gasse, Divine, a la Rose, Ginger Beer, Powders, Seidlitz, Gingerboer, Soda,- Spruce Beer, Scent, Iluile Antique, Verte, Liqueureuses de la Rose. << (( <( mf ((