scientific secrets-第6节
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you retail at your own bar makes it far better； colour with tincture of
saunders to suit； drink freely of this hot on going to bed； when you have
a bad cold； and in the morning you will bless ginger wine。
64。 HOP BEER
Take of hops 6 oz。； molasses 5 quarts； boil the hops in water till the
strength is out； strain them into a 30 gallon barrel； add the molasses and
a teacupful of yeast； and fill up with water； shake it well and leave the
bung out until fermented； which will be in about 24 hours； bung up； and it
will be fit for use in about 3 days。 A most excellent summer drink；
smaller quantities in proportion。
65。 USQUEBAUGH OR IRISH WHISKEY
Best brandy 1 gallon； stoned raisins 1 lb。； cinnamon； cloves； nutmeg； and
cardamom； each 1 oz。； crushed in a morter； saffron 1/2 oz。； or the rind of
1 Seville orange； and a little sugar candy； shake these well； and it is
ready for use in 14 days。
66。 ICE CREAM
Add a little rich sweet cream； and 1/2 lb。 of loaf sugar to each quart of
cream or milk； if you cannot get cream the best imitation is to boil a
soft custard； 6 eggs to each quart of milk； （eggs well beaten）； or another
way； boil a quart of milk； and stir into it； while boiling； a
tablespoonful of arrow…root； wet with cold milk； then cool stir in the
yolk of one egg； to give a rich colour； five minutes boiling is enough for
either plan； put the sugar in after they cool； keep the same proportions
for any amount desired。 The juice of strawberries； or raspberries； give a
beautiful colour and flavour to ice creams； or about 1/2 oz。 of the
essence or extracts to a gallon； or to suit the taste。 Have your ice well
broken； add 1 quart of salt to a bucket of ice； then place in this the
vessel containing your cream； and about one half hour's constant stirring
and occasional scraping down and beating together will freeze it。
67。 CHICAGO ICE CREAM
Irish moss soaked in warm water about an hour； and rinsed well to clear it
of a certain foreign taste； then steep it in milk； keeping it just at the
point of boiling or simmering for an hour； or until a rich yellow colour
is given to the milk； without cream or eggs； 1 or 1 1/2 oz。 of moss is
enough for a gallon of cream； and this will do to steep twice。 Sweeten and
flavour as other cream。
68。 CREAM SODA
Loaf sugar 10 lb。； water 3 gills； mix； and warm gradually； so as not to
burn； good rich cream 2 quarts； extract vanilla 1 1/2 oz。； extract nutmeg
1/4 oz。； and tartaric acid 4 oz。； just bring to a boiling heat； for if you
cook it any length of time it will crystallize。 Use 4 or 5 spoonsful of
this syrup instead of 3； as in other syrups； put 1/3 teaspoonful of soda
to a glass； if used without fountain。 For charged fountains no acid is
used。
69。 LEMON SYRUP
Take of the juice of lemons one pint； white sugar one and a half pound；
and a little of the peel。 Mix and boil a few minutes； strain； and when a
little cool； bottle； and cork； for use。
70。 ORANGE AND RASPBERRY SYRUPS
Take of the juice of either； as the case may be； one pint； white sugar one
and a half pound。 If it be orange a little of the peel； tartaric acid 4
oz。 Mix and boil a few minutes； strain； and when a little cool； bottle and
cork for use。 When to be drank； mix three or four tablespoonsful of syrup
with three quarters of a glass of water； and add a teaspoonful of soda。 If
water be added to the syrup it will not keep well。
71。 PURE WINE
Take three pounds of nice raisins free of stems； cut each one in two or
three pieces； put them into a stone jug with one gallon pure soft water；
let them stand two weeks uncovered； shaking occasionally （put in a warm
place in winter；） strain through three or four thicknesses of woollen； or
filter； colour with burned sugar； bottle and cork for use。 For saloon
purposes； add one pint of good brandy。 The more raisins the better the
wine； not exceeding 5 lbs。
72 PURE WINE VINEGAR
This is made by putting the same quantity of water on the above raisins；
after the wine is poured off； as at first for making wine； and standing
the same length of time； in the same way。
73。 PORT WINE
Take 42 gallons of worked cider； 12 gallons of good port wine； 3 gallons
good brandy； 6 gallons pure spirits。 Mix together。 Elder…berries and
sloes； or fruit of the black hawes； make a fine purple colour for wines。
74。 CHAMPAGNE WINE
Take of good cider （crab…apple cider is best） seven gallons； best fourth
proof brandy one quart； genuine champagne wine five quarts； milk one gill；
bitartrate of potash 2 oz。 Mix and let it stand a short time； bottle while
fermenting。 This makes an excellent imitation of champagne with age。
75。 CURRANT AND OTHER FRUIT WINES
For currant； cherry； raspberry； elderberry； strawberry； whortleberry； and
wild grape wines； any one can be used alone； or in combination of several
of the different kinds； to make a variety of flavours； or suit persons who
have some and not the other kinds of fruits； to every gallon of expressed
juice； add 2 galls。 of soft water； put in 6 or 8 lbs。 of brown sugar； and
1 1/2 oz。 of cream of tartar； have them dissolved； put 1 quart of brandy
to every 6 galls。 Some prefer it without brandy。 After fermentation； take
4 oz。 isinglass； dissolved in a pint of the wine； put to each barrel； and
it will refine and clear it； then it must be drawn off into clear casks；
or bottled； which is far the best。 Give these wines age and they are most
delicious。
76。 DINNER WINE OR ENGLISH PATENT WINE
From garden rhubarb； which will not lend to intemperance。 An agreeable and
healthy wine is very frequently made from the expressed juice of the
garden rhubarb。 To each gallon of juice add 1 gallon of soft water； in
which 7 lbs。 of brown sugar have been dissolved； fill a keg or barrel with
this proportion； leaving the bung out； and keep it filled with sweetened
water as it works off until clear。 Any other vegetable extract may be
added； if this flavour is not liked。 Then bung down； or bottle； as you
desire。 These stalks will furnish about 3/4 their weight in juice； fine
and settle with isinglass； as in the fruit wines。 This has been patented
in England。
77。 VARIOUS WINES
Take 28 gallons of clarified cider； 1 gallon geed brandy； 1 lb。 crude
tartar； （this is what is deposited by grape wines） 5 gallons of any wine
you wish to represent； 1 pint of sweet milk to settle it； draw off in 24
or 36 hours after thoroughly mixing。
78。 BLACKBERRY AND STRAWBERRY WINES
These are made by taking the above wine when made with port wine； and for
every 10 gallons； form 4 to 6 quarts of the fresh fruit； bruised and
strained； are added； and let it stand till the flavour is extracted； more
or less may be used to suit the tastes of different persons。 In bottling
any of those wines 3 or four broken raisins put into each bottle will add
to their richness and flavour。
79。 FRENCH BRANDY
Take of pure spirit 1 gallon； best French brandy； or any kind you wish to
imitate； even Otard； 1 quart； loaf sugar 2 oz。； sweet spirits of nitre 1/2
oz。； a few drops of tincture of catechu； or oak bark； to roughen the taste
if desired； colour to suit your taste； and bottle。
80。 BRANDY FROM OIL COGNAC
Take of pure spirits 10 gallons； New England rum 2 quarts； or Jamaica rum
1 quart； and oil cognac from 30 to 40 drops； put in half a pint of
alcohol； colour with tincture of kino； or burned sugar； which is generally
preferred。 Mix well and bottle。
81。 PALE BRANDY
This is made as the French brandy； using pale instead of the French； and
using 1 oz。 of tincture of kino for colour； only for 5 gallons。
82 CHERRY BRANDY
To every 10 gallons of brandy add 3 quarts of wild black cherries； stones
and all bruised； and crushed sugar 2 lbs。 Let it stand until the strength
and flavour is obtained； and draw from it as wanted for use。 Never attempt
to use oil of bitter almonds for this purpose； instead of the cherries；
for it is a most deadly poison。
83。 BLACKBERRY BRANDY
Take of brandy 10 gallons； nice rich blackberries mashed from 4 to 6
quarts； according to the degree of flavour you wish。 Mix and add a little
sugar to overcome the acidity of the berries； according to their ripeness
will the amount vary from one to 4 oz。 to each gallon。
84。 STRAWBERRY BRANDY
This is made as the above； using very nice ripe strawberries； and only
about half the quantity of sugar。
Receipts 85； 86 & 87 not printed
88。 HOLLAND GIN
Take of pure spirits 1 gallon； best Holland gin； schnapps； or any kind
desired； 1 quart； oil of juniper
