Digitized by the Internet Archive in 2012 with funding from County of Sonoma http://archive.org/details/independentliquoOOunse THE INDEPENDENT LIQUOMST; THE ART OF MANUFACTURING AND PREPARING ALL KINDS OF CORDIALS, SYRUPS, BITTERS, WINES, CHAMPAGNE, BEER, PUNCHES, TINCTURES, EXTRACTS, ESSENCES, FLAVORINGS, COLORINGS, WORCESTERSHIRE SAUCE, CLUB SAUCE, CATSUPS, PICKLES, PRESERVES, JAMS, JELLIES, ETC., ETC. BY L. MONZEET, PRACTICAL LIQUORIST AND CHEMIST, COMPLETE Itf ONE VOLUME. PRICE THREE DOLLARS. NEW YORK: PUBLISHED BY DICK & FITZGERALD, 18 ANN STREET. Entered, according to Act of Congress, in the year 1866, fcj: L. MONZERT, In the Clerk's Office of the District Court for the Southern District of New York. PREFACE. In presenting this work, it may not be out of place to offer a few brief remarks. "Within the last few years a great change has taken place in the manner of preparing different kinds of Cordials, Syrups, Bitters, Wines, etc., al- though the change cannot be called an im- provement, except as regards time and labor. Many articles have been introduced into the modern system, such as alcohol, raw spirits, minerals, etc., which, instead of being bene- ficial, are injurious to the health. The ob- ject of this work is to do away, as far as practicable, with the use of obnoxious and poisonous adulterations ; and to instruct how IV PREFACE. to produce those articles of which it treats, fully equal if not superior to any, either foreign or domestic. This work, in the hands of any one engaged in the manufacture or sale of the articles herein mentioned, will prove exceedingly useful, not only as a guide to instruct them, but likewise pecuniarily beneficial; comprising, as it does, the most reliable information ever published in any work of the kind. It will be noticed, that there is a distinc- tion made between articles prepared for the trade and those prepared for family or medi- cinal purposes ; this is done in order to show the contrast between the two methods, so that none will be deceived. This, besides serving the purpose of the manufacturer, constitutes it a useful family recipe-book. By carefully noting the rules laid down in this volume, the novice can manufacture as well as the experienced practitioner ; while PREFACE. V the recipes are given in such plain terms, that the most unskilful person can prepare them successfully. The most economical methods now in use have been adopted. The arrangements and preparations of the articles described do not contemplate an expensive apparatus ; nevertheless, it is recommended that the best materials and most substantial apparatus should be provided, by reason of their durability, and the certainty of obtain- ing a good product. New York, Sept, 1866. INTKODUCTION. The author of tins work is a practical Liquor- ist and Chemist, having served seven years under the instructions of the late V. J. Moner, the well-known liquorist, chemist, and botanist. A uniform practice of twenty-two years, during which time he has always been directly connected with the business, gives him a strong claim to the favorable consideration of the public at large. He flatters himself that, in this volume, he has furnished all the facilities necessary — the receipts used and the directions required — for the best preparations of the most celebrated Cordials, Syrups, Bitters, Wines, etc., ever yet introduced. The book contains the shortest and most eco- nomical manner of preparing the various articles now in use, all of which are the results of prac- tical experience. While acting as foreman, he has never let an Viil INTRODUCTION. opportunity pass, wherein he could gain any use- ful knowledge or information; and he has always made it a rule to note everything that was pre- pared, and the ingredients used. In many in- stances, he has abandoned a lucrative position, and accepted an inferior one, for the purpose of obtaining information, when, as soon as obtained, he would seek practical knowledge elsewhere; and, in cases where he could not gain access otherwise, he would engage as a common laboring man. In this capacity, he sometimes gained more useful information than while acting as fore- man. The idea of publishing a book was first con- ceived in 1858. Since then, the author has care- fully noted every improvement or change which has taken place ; besides, experimenting on all kinds of roots, herbs, barks, seeds, plants, etc., he has tried the effects of combination to pro- duce the best aromas and perfumes. When but an apprentice, he tried the effects of distillation with two round-bottom sweet-oil bottles connected together with a piece of pipe, using one for a still, and the other for a cooler. This experiment, however, cost him dear, for as soon as the glass got hot it exploded, setting fire to the room and furniture, and burning his face and hands in a INTRODUCTION. IX terrible manner. His next experiment was with a glass retort. To this can be traced some of the best perfumes and most delicious flavors ever dis- covered. He next experimented on the imitation of Champagne wines. This cost him all he had saved in years of labor. He had the satisfaction, however, to find that his method was a success, which was afterwards proved for the benefit of others, for whom he put up wines, with unprece- dented results. Yet he never would consent to part with his secret, and has reserved it for this volume. He established himself as a wine-merchant, at 288, 288, and 290, Bowery, New York, where he met with great success, until the breaking out of the late rebellion, when he, as well as many others, became bankrupt, on account of the in- ability of the South to meet its liabilities. He next became a manufacturer of sauces, catsups, etc., at a (now) well-known establishment, then just commencing operations on a very small scale; but, having adopted his method, was soon en- abled to defy all competition. He was then offered a position in the St. Domingo Manufac- turing Concern ; and, as his love for knowledge was not abated, he accepted, and remained until he had acquired all the desired information, when X INTRODUCTION. he again returned to his former occupation, where lie introduced the manufacture of all kinds of Syrups, Bitters, Cordials, etc, which soon gained for the proprietors a famous reputation, on account of the superior quality of their goods. As a practical manufacturer, he has no superior in this country ; and the methods, as given in this work, together with the recipes, are precisely such as he uses, and can be fully relied upon. He now, with full confidence, submits the result of his labors to the liberal patronage of his friends^ and a kind and appreciative public. CONTENTS. THIS TABLE OF CONTENTS REFERS TO THE NUMBER OF EACH RECIPE, AND NOT TO THE NUMBER OF THE PAGE. APPARATUS. Description of 1 BEER. Elderberry beer . Family do. Fining »Ginger Do. Hop Lemon do. do. do. do. do. 1 ^Plantation do. Root do. Spruce do. Wahoo do. BITTERS, Barrett's anti-dyspeptic Bit- tera 102 177 187 185 181 182 180 179 186 184 183 178 Barrett's Stoughton Bitters 103 Do. do. do. . 104 Boker's Bitters .... 95 Castilian do 99 Catawba do. ... . 98 Golden do. . : . . 100 Monzert's do 101 Spanish Wine Bitters . .105 Stoughton do. . . 96 St. Domingo do. , , 97 193 170 196 189 194 188 198 190 192 JLHWX.H XJ X . Blackberry Brandy . . . Cherry do. . . . Currant do. . . . Domestic do. ... Grunewald do Domestic do. ... Lemon do Peach do. . . . Raspberry do Xll CONTENTS. Shrub Brandy Spiced do. 195—198 • . 191 BRANDY FRUIT. Apricots . . 0 . . Cherries 236 Peaches ...... 237 Pears 238 Prunes 239 CATSUPS. Mushroom 212 Tomato .... 217 & 218 Walnut 205 CORDIALS. Anisette Cordial . . .176 Do. Hollande do 159 Anise-seed do. ... 160 Balsam do. . . . 165 Blackberry do 169 Cherry do. 162 & 170 Caraway do 161 Elixir do. ... 166 Life do 158 Noyeau do 174 Parfait amour do 175 Peppermint do. . . . 172 Raspail do 127 Rose do. ... 173 Remarks on do 157 Russian Cordial . . . 168 Spanish do 164 Strawberry do 171 Swiss do 167 Welsh bragget .... 163 COCKTAILS FOR BOTTLING. Bourbon Cocktail . . . . 94 Brandy do 91 Do. do 92 Gin do 93 COLORINGS. Alcanet 33 Blue 38 Caramel 35 & 36 Cochineal 32 Curacao ....... 37 Green 39 Purple 42 Red 33 Sanders 31 Solferino c . 34 Yellow ...... 40 & 41 Remarks on 30 DRINKS. HOW TO PREPARE COCKTAILS. Cider 282 Gin 280 Soda 281 CONTENTS. Xlll Catawba 278 Whiskey 279 Sherry 267 Eggnog 265 FLIP. Brandy 260 Gin 261 Julep— Mint .... 266 PUNCH. Brandy Punch .... 283 Champagne do 287 Claret da ... . 289 California do 264 Eldorado do 284 Gin do 286 Hot do 263 Milk do 262 Port wine do 290 Sherry do 288 Vanilla do 291 Whiskey do 285 SANGAREE. Port wine 272 Sherry 273 SOUR. Brandy Sour 268 B Bourbon Sour 270 Gin do 269 Apple Toddy .... 274 Brandy do 275 Gin do 277 Whiskey do 276 Tom and Jerry ... .271 ESSENCES. Essence of Cognac . . . 76 Eau de Cologne . . . . 70 Essence of Gin ... . 77 do. Lemon . . . 133 do. Peppermint . . 74 do. Wintergreen 75 Imitation Musk .... . 73 EXTRACTS. Extract of Angelica seeds . 62 do. Coriander . . . 61 do. Chamomiles . . 58 do. Fennel seeds . . 63 do. Ginger . . . 66 do. Juniper berries . 68 do. Lemon . 133 do. Lemon peel . . 60 do. Liquorice 59 do. Quassia . . . 57 do. Saffron . . 64 do. Sassafras . . . 69 XIV CONTENTS. Extract of Snakeroot . a 67 Pineapple Ice Cream . . 300 do. Wormwood , . 65 Raspberry do. . . , 298 Strawberry do. . . . 297 FINING. Tart do. • . . 302 Fining with Alum . . ♦ 26 Yaniila do. • . , 296 do. Blood . . , 22 Without milk do. , . . 293 do. Eggs . . • 21 do. Fullers' Earth 27 JELLIES. do. Isinglass . . 28 Blackberry Jelly . • . 247 do. Lime . . , 29 Currant do. . . . . 249 do. Milk . . . 24 Grape do. . . . . 248 do. Oak Bark , 23 Lemon do. . . . . 244 do. Potash . 25 Pears do. . . . 251 Raspberry do. . . . . 246 GIN. Strawberry do. . . . . 245 HOW TO MAKE. Quince do. . . . . 250 See Appendix. JUICES. JAMS. TO PRESERVE. Blackberry Jam , • , . 241 Blackberry Juice . • . . 5 Gooseberry do 243 Currant do. . . . 7 Raspberry do. ... . 240 Elderberry do. . . • . 9 Strawberry do 242 Huckleberry do. . , • 8 Raspberry do. . . . , 2 ICE CREAM. do. do. . • 3 do. do. . . . . 4 Blackberry Ice Cream . . 299 Strawberry do. • • 6 Coffee do. . , . 303 Coloring for do. . . . 304 Currant do. • . . 301 LIQ1 Ice Cream Plain . . . 292 Lemon Ice Cream . . . 294 Absinthe . 151 Orange do 295 Curacao . 148 CONTENTS. XV Imperial Nectar . . . . 150 Preserved Pineapples : . 224 Maraschino .... . 149 do. Pippins . . 231 do. Raspberries 229 PICKLES. do. do. Strawberries Transparent 226 Apricots . 215 Apples . . 230 Pickled Beets . . . . 216 do. Quinces . . , 223 do. Butternuts . . . 204 do. do. Marmalade 235 do. Cucumbers . . 200 do. do. ... . 201 PUNCHES. do. Cabbage . . . 206 do. do. & Cauliflowers 207 PREPARED. do. East India . . . 209 do. Gherkins . . . 211 Arrack Punch . . . • 83 do. Mushrooms . 212 Brandy do 87 do. do. . . . 213 Empire City Punch . , 79 do. Muskmelons . . 203 Kirschwasser do. . . , 80 do. Peaches . . . 214 Manhattan Milk Punch 81 do. Peppers . . . 208 Roman do. . . 90 do. String Beans . 210 Rum Punch 82 do. Tomatoes . . . 202 St. Domingo Punch . . , 88 do. Walnuts . . . . 205 Wedding do. . . . 89 Whiskey do. . . 86 PRESERVES. Wine do. . . . 84 do. do. • . 85 Preserved Apples . . • 233 do. Cherries . . . 228 SYRUPS. do. Crab-apples . 232 do. Currants . . . 225 FOR SHIPPING. do. Eggs . . . . 234 do. Fruit Dry . 220 Absinthe Syrup . . . 117 do. Gooseberries . 227 Catawba do. . . . 116 do. Peaches . . . 221 Cherry do. . . 109 do. do. in Brandy 222 Cranberry do. . , , 119 XVI CONTENTS. Currant Syrup . . . 107 SYRUPS FOR SODA-WATER. Gooseberry do. . . . 118 Ginv 21 do. bergamot. 2 1 do. neroli. 6T9-g- do. lavender. 4 do. rosemary, 63 drops do. roses. 126 do. cloves. Dissolve the whole in 12 gallons alcohol 95 per cent. 44 TINCTURES. 71. — Another Method. Take 21 ounces of oil of orange. 21 do. bergamot. 2| do. neroli. 6tV do. lavender. 4 do. rosemary. 63 drops do. roses. 126 do. do. cloves. 200 do. essence of amber. Dissolve in 12 gallons alcohol 95 per cent 72. — Another Method. Take 18 ounces of oil of orange. 18 do. bergamot. 2£ do. neroli. H do. lavender. 4 do. rosemary. 63 drops do. roses. 125 do. do. cloves. £ ounce essence of musk. ESSENCES. 45 73. — How to prepare Imitation Mush Take 1 drachm oil of amber, 4 drachms nitrous acid (aquafortis); pour the acid on the oil, a little at a time, stirring it with a glass rod, until it turns to a yellow rezin. Cover it well, and in most cases it will answer the purpose of the genuine musk. 74. — How to prepare Essence of Peppermint. Take 1 ounce oil peppermint, cut in 1 pint alcohol 95 per cent. i gill tincture turmeric. ^ gallon water. 6 gallons spirit proof; filter through a filter prepared with paper. 75. — How to prepare Essence Wintergreen. To 1^ gallons alcohol 95 per cent, add 2m ounces .oil wintergreen. 46 ESSENCES. 3 drachms tincture solferino. 20 drops caramel ; then add 1^ gallons water. 76. — How to prepare Essence Cognac. Take 1 ounce oil cognac, the green oil is the best; cut it in \ gallon spirits 95 per cent. Cork it up tight, shake it frequently for about three days ; then add 2 ounces of strong ammonia. Let it stand three days longer ; then place in a stone jar that will contain about 3 gallons, 1 pound fine black tea, 2 pounds of prunes, having first mashed the prunes and broken the kernels. Pour on them one gallon spirits 20 above. Cover it close, and let it stand eight days. Filter the liquor, and mix with that containing the oil and ammonia. Bottle it for use. Tb: makes the best flavoring known for manu. turing brandies, or for flavoring cordials, syrups, etc. The above proportion should flavor 100 gallons brandy. ESSgKCSfti 77. — How to prepare Essence of Gin. Take oil juniper berries 4 ounces, 95 per cent, alcohol half a gallon, cedar bark 1 pound, cut the oil in the alcohol ; then pour the whole in a large bottle, having first put in your bark. Shake it well, and let it stand ten days. Draw it off, and put it up in bottles, with ground glass stoppers. The above proportions are for 200 gallons of gin. 78. — Essence of Lemon. Take 4 ounces of oil of lemon, cut it in 1 gallon alcohol 95 per cent. ; then add 1 quart of water and 6 ounces of citric acid, having first ground the acid in a porcelain mortar, and dissolved it in a little water. The above is generally used for making lemonade, or any kind of tart drinks. 48 PUNCH. PREPARED PUNCH. 79. — Empire City Punch. Take 5 ounces of sweet almonds. 5 do. bitter almonds. 1 do. powdered cinnamon. £ do. cloves. 5 do. plain syrup. Scald the almonds and peel them ; then mash them up and rub them well with the syrup and spices. Then boil the whole about five minutes in 7 gallons of water, and when cool strain through a plain flannel filter. Then add 2 gallons of good Bourbon whiskey, and 1 gallon of raspberry syrup. 80. — Kirschwasser Punch. Take 7 gallons white syrup, \ pint essence of lemon, or 1£ gallons lemon juice, 5 gallons kirschwasser. Strain it through Canton flanneL PUNCH. 49 81. — Manhattan Milk Punch. Take the peel of 7 lemons, add the peel of 7 oranges; infuse three days in a pint of spirits 20 per cent. Squeeze all the juice of the lemons and oranges in the liquor, and add 3 pints good rum, 3 pints brandy, and 3 quarts water ; one nutmeg grated in 2 quarts milk while boiling. Pour the milk in the liquor, stir it until it is well mixed ; then add 1 quart heavy gum syrup. Let it stand 12 hours ; filter through a felt filter, and bottle it. It will keep in any climate if well corked. 82. — Mum Punch. Take 6 gallons high flavored Jamaica rum. .12 do. spirits 20 per cent, above. 12 do. plain syrup. 1 pint raspberry juice. 1 quart tincture of lemon peel. 1 pint caramel. Mix the whole together, and run it through a 5 50 PUNCH. flannel bag. Some people add one wine- glass full of tincture of cloves, and the same quantity of cinnamon. Punch thus prepared can be used either as a hot or cold drink, by mixing it half and half with boiling water. It is very good for a cold in the head. It is also used as an iced drink, by filling a tum- bler full of cracked ice, and pouring on the prepared punch. It makes a very pleasant and quite refreshing drink. 83. — Arrack Punch. Take 3 gallons Batavia arrack. 6 do. spirits 20 per cent, above. 6 do. plain syrup. 1 pint lemon peel tincture. Punch prepared in this manner can be used as soon as made. 84. — Wine Punch. Take 10 gallons claret wine. 5 do. spirits 20 per cent. PUNCH. 51 1 pint raspberry juice. 6 gallons plain syrup. 1 quart tincture of lemon peel or extract. 2 ounces tartaric acid. 3 do. cloves. 3 do. cinnamon. 85. — Another Method. Take 10 gallons port or Marseilles wine. 3 do. spirits 20 per cent, above. 6 ounces tartaric acid. 6 gallons plain syrup. 6 ounces tincture allspice. 86. — Whiskey Punch. Take 9 gallons of Bourbon whiskey. 6 do. plain syrup. 1 pint lemon peel tincture. 1 do. orange peel do 6 ounces allspice do. 1 wine-glass full do. cloves. 52 PUNCH. 87. — Brandy Punch. Take 5 gallons 4th proof brandy. 3 do. plain syrup. £ pint lemon peel tincture. % do. orange peel do. 3 ounces allspice. \ wine-glass full tincture of cloves. 88. — St. Domingo Punch. Take 10 gallons arrack. 6 do. plain syrup. 10 drops oil cloves. 10 do. lemon. 2 ounces tartaric acid. 5 drops orange oil. 5 do. cinnamon oil. The oils to be cut in 95 per cent, alcohol about two ounces. PUNCH. 53 89. — Wedding Punch Take 3 ounces sliced pineapples or \ pint of juice. 6 grains of vanilla. 1 grain ambergris. 1 pint lemon juice. 1 bottle claret or port wine. 1 pint lemon syrup. \ lb. sugar dissolved in one half pint boiling water. Mix the whole together ; let it stand a few hours ; filter through flannel. In preparing this punch be very careful to rub the vanilla and ambergris with sugar in one pint of strong brandy for a few hours ; shake it up frequently, and then mix with the other in- gredients. 90. — Roman Punch. Take \ gallon boiling syrup. £ do. brandy. 5* 54 BOTTLING* \ gallon Jamaica rum. Then take 42 eggs and beat them to a froth with the juice of 2 lemons ; mix the whole together; strain it through a felt or close flan- nel filter, and bottle it for use. COCKTAILS FOR BOTTLING. 91. — Brandy Cocktail. Take 5 gallons 4th proof brandy. 2 do. water. 1 quart Stoughton Bitters. 1 do. gum syrup. 1 bottle curacoa. Mix the whole together and run it through a canton flannel filter ; bottle it. 92. — Another Method. Take 5 gallons spirits 20 per cent. 2 do. water. 1 quart gum syrup. 1 gill essence of cognac. 1 ounce tincture of cloves. BOTTLING. 55 1 ounce tincture gentian. 2 do. extract of orange peel. i do. do. cardamoms. 4 do. do. liquorice root. Mix the above ingredients, and color with, equal parts of solferino color and caramel. 93. — Gin Cocktails for bottling. Take 5 gallons of gin. 2 do. water. 1 quart gum syrup. 2 ounces extract orange peel. 7 do. tincture of gentian. ^ do. do. cardamoms. i do. extract lemon peel. Mix the whole together, and color with equal parts of solferino and caramel. 94. — Bourbon Cocktail for bottling. Take 5 gallons Bourbon. 2 do. water. 1 quart gum syrup. 56 BITTERN 2 ounces extract of orange peel. 1 do. do. lemon peel. 1 do. tincture of gentian. ^ do. do. cardamoms. Mix the ingredients, and color with equal parts of solferino and caramel. MANUFACTURE OF BITTERS. 95. — How topi^epare Boker's Bitters. To 10 gallons high flavored Rochelle brandy, add 25 do. spirits proof. 3 pounds quassia. \\ do. catechu. X\ do. snakeroot. 2£ do. calamus. Infuse the whole 10 days, then add : 5^ pounds caramel. If do. tincture solferino. 9 ounces do. alcanet. 9 do. do. sanders. 5 gallons water. BITTERS. 57 96. — How to prepare Stoughton Bitters* THE ORIGINAL RECIPE. Take the peel of 6 oranges. \ drachm cochineal. 1 pint alcohol. \ ounce canella bark. \ do. cardamoms. Let it stand eight days ; draw it off clear and bottle it. For medicinal purposes use French brandy instead of alcohol. 97. — How to prepare St. Domingo Bitters. To 40 gallons spirits proof, add 3 pints caramel. \ gallon solferino tincture. 1 quart gentian do. I a pint of calamus do. ; then dissolve in 95 per cent, alcohol. 15 drops oil cloves. \ ounce orange oil. 1 drachm cinnamon l oiL 58 BITTERS. 1 drachm nutmeg oil. 1 do. coriander oil. 1^ gallons gum syrup. Mix the whole together, and reduce it to 15 per cent, below proof. 98. — How to prepare Catawba Bitters. Take of prune kernels 4 pounds; pound them up in a mortar. 4 pounds good raisins. \ do. gentian. \ do. catechu. 1 do. quassia. \ do. liquorice. 1 do. snakeroot. \ do. caraway. 2 do. red sanders. This Bitters is made in the old style, viz.: An open cask with a false bottom ; the false bottom being perforated with \ inch holes, is placed two thirds of the way down and then covered with a piece of coarse linen, and corked tight around the edges, so that the BITTEES. 59 liquor cannot go to the bottom without pas- sing through the cloth. The whole ingre- dients are put in together, and the spirits, 40 gallons proof, is poured on to them, when the whole is left to steep, and in about ten days it is fit to draw off. 99. — How to prepare Castillian Bitters. To 80 gallons spirits proof, add \ pound ground gentian. 1 do. liquorice. 4 ounces coriander. 4 do. cardamoms. 6 do. dandelion roots. 2 pounds orange peel. 2 ounces grains paradise. 4 do. sweet flag. The spirits is put into an open tank ; the spices are tied up in small bags, separately, and are left to soak in the spirits about 20 days, or until the spirits has extracted all the substance from the herbs and spices. The bags are then removed and the liquor reduced 60 BITTERS. to the proper standard, which is about 20 per cent, below proof; it is then colored with car- amel, and after standing a few days it is bot- tled. 100, — How to prepare Golden Bitters. To 20 gallons spirits, proof, add 20 do. New England rum. \ pound quassia. 4 ounces sweet flag. 4 do. cardamons. 2 do. grains paradise. 2 do. Canella bark. 2 pounds orange peel. 1 wine glassfull heavy caramel. Let the whole stand ten days ; draw it off and bottle. As a general thing it requires no filtering. 101. — How to prepare Monzerfs Bitters. Take 100 gallons spirits, proof. \ ounce orange oil. BITTERS. 61 1 drachm oil cassia. 1 pint calamus tincture. ^ do. cardamom tincture. •£ do. gentian do. Color with caramel. Reduce the bitters, after you have put in the ingredients, from 10 to 15 per cent, below proof; cut the oils in 95 per cent, alcohol before putting them in the liquor. 102. — How to prepare Barrett's Anti-Dys- peptic Bitters. This bitters is made from the same de- coction of herbs and roots as used in No. 2 bitters, and is prepared in the following way: To 40 gallons spirits proof, add 24 do. water. 3 quarts gum syrup. 5 pints St. Croix rum. 3^ gallons of decoction of bitters. Put the whole together, color it with cara- mel, and flavor with a few drops of ani- seed oil. &J BITTERS, 103.- — How to prepare BarretHs Stoughton Bitters No. 1. | pound wormwood. canella bark. cassia. coriander. grains paradise. cardamoms. chamomile flowers. orange peel. calamus. Infuse ten days in 10 gallons spirits 20 per cent. ; then take 60 gallons spirits proof, and run it through a felt filter containing 8 pounds red sanders, after which you run the infusion through ; then add one quart white syrup and 10 gallons water. 1 do. 1 do. 1 do. 1 do. 1 do. 1* do. 4 do. 1 do. BITTERS. 63 104. — How to prepare Barretts Stoughton Bitters No. 2. To 20 gallons spirits, 95 per cent., add 42 do. water. 1\ do. caramel. 1 quart solferino tincture. 4 pounds liquorice root. 1 do. gentian root. 2 do. coriander. 2 do. caraway. 3 do. cassia. 4 do. orange peel. ^ do. cardamoms, i do. canella bark. Boil the herbs and spices in 6 gallons of water about one hour ; press them in a fruit press ; then add 1 gallon spirits 95 per cent, to every gallon of the liquor ; this will con- geal it, so that you can filter it clear ; you can then put in the rest of the water, then the coloring, and, last of all, the balance of spirits, and it is ready for use. 64 BITTERS. IQh.-^-How to prepare Monzerfs Spanish Wine Bitters. To 1 pound Seville orange peel, add ^ do. gentian root \ do. cardamom seeds. \ do. grains of paradise. £ do. gallengals. 2 ounces nutmeg. 2 do. cloves. 1 do. chamomile flowers. 1 do. wormwood. Infuse the whole together in 30 gallons high-flavored Madeira wine ; let it stand fif- teen days ; draw it off, filter and bottle it for use ; but in no case must you press spices, as the wine is sufficiently powerful to extract all the nutritious qualities of the herbs and spices, and what remains in them after the infusion is injurious to the health, although it is the custom among manufacturers to press in order to obtain all the substance the herbs will yield. SYRUPS. 65 SYRUPS, AS PREPARED BY THE PRESERVE WAREHOUSEMEN. 106. — Raspberry Syrup. Take 1 gallon clear raspberry juice. 20 pounds crushed sugar. Boil the two together on a slow fire ; skim it well; do not let it boil more than ten minutes; when you have it well skimmed, take it off, filter it, and add to each gallon one gill of 95 per cent, spirits and half an ounce tartaric acid ; dissolved in half a wine- glassful of «cold water. 107. — Currant Syrup. Take 1 gallon currant juice. 20 pounds loaf sugar. For this you must have a large kettle, and a smaller one to fit inside (similar to a car- penter's glue-pot) ; have a certain quantity of water in the larger one ; you put your currant 6* 66 SYRUPS, juice, with the sugar, in the smaller kettle, and when your syrup arrives at a boiling point, skim it until no more scum arises ; then let it cool, and filter it ; then add one gill of high-flavored brandy ; this will keep in wood, stone, or glass. 108. — Orgeat Take 8 pounds of sweet almonds, 12 ounces of bitter almonds. \\ gallons water, 25 pounds crushed sugar. In the first place you must peel your al- monds. This you can easily do by scalding them with hot water. After they are peeled put them in cold water ; wash them clean ; then pound them up in a mortar ^t marble mortar is best) ; you next squeeze in the juice of 4 lemons, and as you pound the almonds add a little water occasionally, until it looks like thick milk ; then add about a quart of water ; then rub the whole through a fine hair sieve, or you can press the juice by pouring SYRUPS. 67 it through a heavy cloth and twisting both ends ; and what is left of the almonds put back in the mortar and mash it again, adding a little water each time ; repeat this operation until you have extracted all the milk;- you next melt your sugar with one gallon water ; let it boil three minutes ; then pour in your almond juice, stirring all the time, and as soon as it is in take the syrup from the fire and let it cool ; you can then flavor it with es- sence of neroly or tincture of orange flowers ; then filter the whole through a Canton flannel filter and bottle it. 109. — Cherry Syrup. Take 1 gallon cherry-juice, well clarified. 16 pounds powdered or crushed sugar. \ gallon water. Boil the whole together five minutes ; skim it well ; then let it cool, and bottle it. 68 SYRUPS. 110. —Mulberry Syrup. Take 1 gallon mulberry-juice. 9 pounds sugar. 1 quart water. Boil the whole together about three min- utes ; skim it, and let it stand until cool ; stir it occasionally while cooling ; bottle it, and seal the corks. 111. — Strawberry Syrup. Take 1 gallon clarified strawberry-juice. 20 pounds loaf sugar. 1 gallon water. Boil the whole together on a slow fire : let it boil about five minutes ; skim it whenever any scum arises ; then take it off the fire and stir it occasionally until it gets cool; then ad I to it one gill of good high-proof spirits and half an ounce tartaric acid, previously dis- solved in half a wine-glass of water, and SYRUPS. Gl) when quite cold run it through a Canton flannel filter ; bottle it, or keep it in a stone jar. 112. — Lemon Syrup. Take 8 pounds of loaf sugar ; make it into a syrup by boiling in half a gallon water ; let the syrup stand until nearly cold ; then add to it one quart of pure lemon juice ; then run it through a Canton flannel filter ; keep it in a stone jar or bottles. 113—- Orange Syrup. *> Take 1 gallon of thick white syrup, and add to it 1 quart of fresh orange-juice, 114. — Ginger Syrup. Take 8 ounces of Jamaica ginger. 3 quarts water. 8 pounds sugar. Boil the whole together about five minutes, 70 SYRUPS. stirring and skimming all the time, and when cold strain it through Canton flannel. 115. — Pineapple Syrup). Take four large pineapples ; peel them and mash them up line ; strain through a cloth, to extract the juice, and to every pint of juice add two pounds of sugar ; boil the whole three minutes, then strain it. 116. — Catawba Syrup. Take 1 gallon high-flavored Catawba wine, 12 pounds loaf sugar; boil the whole not more than one minute ; let it cool, and flavor it with tincture of elder-flowers. 117. — Absy nthe Syrup. This is a very rare syrup, and has never been prepared in this country. The follow- ing is the original Swiss method : Take of Swiss wormwood orabsynthe plant 4 ounces. SYRUPS. 71 Make of it a tincture with 1 pint good brandy ; add to the above 2 ounces extract of dandelion roots, 1 ounce tincture of gentian ; filter through paper prepared filter, and add to the whole 1 gallon of thick plain white syrup. 118. — Gooseberry Syrup. Prepared same as currant syrup. 119. — Cranberry Syrup. Prepared same as mulberry syrup. 120. — Huckleberry Syrup. Prepared same as mulberry syrup. SYRUPS FOR FAMILY USE AND MEDICINAL PURPOSES. 121.— -Syrup of Damask Moses. Take 7 ounces dried petals of the damask roses, 6 pounds crushed sugar, 2 quarts 72 SYRUPS. water ; macerate the roses in the water for twelve hours ; then strain ; boil it down tto two pints and a half; then add the sugar; boil it to a syrup. 122— Orgeat. Boil 2 quarts of milk, with a large stick of cinnamon ; let it stand to cool ; take out the cinnamon ; take 4 ounces sweet almonds ; pound them up in a mortar ; mix them well with the milk and sugar, enough to make to the consistency of thick syrup ; strain it through a fine hair sieve, and flavor with a little rosewater. 123. — Syrup for Cough and Spitting Blood. To 6 ounces comfrey roots, add 12 hands- full plantain leaves, cut up and well beaten ; strain out the juice, and add the same weight of sugar, and boil it to a syrup. SYRUPS. 73 124. — Ginger Syrup. To 2 ounces Jamaica ginger powdered put in 1 quart of boiling water, closely covered, twenty-four hours ; strain it, and add 3 pounds crushed sugar ; boil it to a syrup. 125. — Wedding Syrup. Take \\ gallons lemon-juice. 2 do. calves1 feet jelly. 8 pounds seedless raisins. 3 gallons of plain white syrup. Boil the whole together about fifteen minutes; filter it through Canton flannel, then add 4 gallons good sweet cider ; then take 8 ounces of ground cloves. 8 do. ground cinnamon. 1 pound ground ginger. 4 ounces lemon peel, cut fine. 4 ounces isinglass, dissolved in \ gallon white wine, and 4 gallons French brandy. 1 74 SYRUPS. Let the spices remain in the brandy twenty- four hours, then filter and put the whole together. -'tr 1 2 6. — Eldei berry Syrup. Take ripe berries ; wash and strain them, and to a pint of juice add a pint of sugar- house syrup ; boil it twenty minutes ; stir it constantly ; when it is cold, add to each quart half a pint French brandy. Syrups of all other fruit can be made by observing the above directions. 127. — Method of preparing Raspail. Take \ pound of Angelica seeds, 1 ounce of calamus, 1 ounce of mirrh, 1 ounce of canella bark, \ ounce of aloes, \ ounce of cloves, \ ounce of vanilla, 3 ounces of saffron, \\ gallons spirits 20 per cent, above. The proper way to infuse this liquor is to put the whole in a demijohn. After having removed the cover- ing, let it stand in the sun several days; SYRUPS. 75 be sure that it is well corked. Then filter it, and add the same quantity of gum syrup as you have of liquor. ' 128. — Lemon Syrup. Pare off the yellow part of the rind of fresh lemons, squeeze out the juice, strain it, and to 1 pint put If pounds crushed sugar ; dis- solve the sugar by a gentle heat, skim it until it is clear, then put in the rinds ; let it simmer gently ten minutes ; strain it through a flannel bag ; when cool, bottle it. 129. — Orange Syrup. Squeeze out and strain the juice of oranges, and to 1 pint of the juice add 1^ pounds crushed sugar ; place it on a slow fire, and after the sugar has dissolved you can put in the peel; boil it ten minutes; cool it, and strain through flannel. This can be used to advantage to flavor cordials. 76 SYRUPS. ISO.— JBlackberry Syrup. Take some nice ripe blackberries ; simmer them over a slow fire till they break ; strain them through flannel, and to 1 pint of the juice add 1 pound crushed sugar, \ ounce powdered cinnamon, \ ounce powdered mace, and 2 table-spoonsfull powdered cloves ; boil the whole fifteen minutes ; strain it through flannel, and when cool, if you wish to im- prove the flavor add to each pint about \ gill French brandy. SYRUPS FOR THE TRADE. 131. — Gum Syrup. To 41 lbs. sugar, add 3 gallons water ; boil five minutes. Measure it out and make it up to 6 gal- lons syrup. syrups. 77 132. — Lemon Syrup. To 5 gallons gum syrup, add 8 ounces tincture tartaric acid. 1 do. oil lemon, cut in one pint alcohol. 133. — Lemon Extract To 1 ounce oil lemon, add 48 do. tincture citric acid. 6 gallons gum syrup; fill up with water to make 24 gallons. Cut the oil in one pint alcohol before put- ting in the syrup : run it through charcoal filter. SODA-WATER SYRUPS. 134. — Plain Syrup. To 6 1 lbs. sugar, add \ gallon water, and the white of one egg. Boil it until dissolved, and run it through flannel. 7* 78 SYRUPS. 135. — Raspberry Syrup. Take 1 gallon plain syrup. \ ounce essence raspberry. I do. tincture of tartaric acid. Color with solferino tincture. 136. — Lemon Syrup. To 1 gallon plain syrup, add 20 drops oil lemon, dissolved in 2 ounces alcohol. 1 do tincture of citric acid. 137. — Sarsaparilla Syrup. To 1 gallon plain syrup, add 10 drops oil anise. 20 do. do. wintergreen. 20 do. do. sassafras. 6 ounces caramel. Cut the oils in 4 ounces alcohol. SYRUPS. V 79 138. — Ginger Syrup. To 1 gallon plain syrup, add 12 ounces tincture of ginger. Strain it if cloudy. 139.— Vanilla Syrup. Take one gallon plain syrup, add half an ounce extract vanilla. 40. — Wild Cherry Syrup. To 4 ounces wild cherry bark, steeped in 1 pint cold water thirty-six hours, press out, and add 1| pounds sugar. Strain it 141. — Another Method. To 1 quart wild cherry juice, clarified, add 6 quarts plain syrup. 5 drops oil of bitter almonds ; cut in 1 ounce alcohol 95 per cent. Filter through Canton flannel. 80 SYRUPS. 142. — Blackberry Syrup. To 1 gallon plain syrup, add 1 ounce essence blackberries. 4 ounces brandy. 143. — Pineapple Syrup. To 1 gallon plain syrup, add 1 ounce essence pineapples. \ ounce tartaric acid. 144. — Strawberry Syrup. To 1 gallon plain syrup, add 1 ounce essence strawberry. 1 do. tartaric acid. Color with tincture of solferino. 145. — Blackberry Syrup. 1 gallon plain syrup. 1 ounce essence blackberries. 4 do. brandy. CURACOAr 81 146. — Banana Syrup. To 1 gallon plain syrup, add 1 ounce banana essence. A few drops lemon extract. 147.— Orgeat Syrup. Take 3 ounces sweet almonds, add | ounce bitter almonds. \ do. powdered gum arabic. 3 do. do. loaf sugar. Grind the whole together in a mortar, adding a little water at a time until it measures 1 quart. Strain it through flannel and 1 gallon of heavy white syrup. 148. — Ouragoa. Take 1 pound Curagoa orange peel, quarter of a pound cinnamon ; boil them five minutes with the juice of 16 oranges and 6 gallons plain syrup. Then add 3 gallons spirits 95 82 NECTAR. per cent. Filter it through Canton flannel, and bottle it. 119. — Marrascliino. Take 3£ gallons spirits 95 per cent. 7 do. plain syrup. 1 do. clear peach juice. Filter through Canton flannel, and bottle it for use. 150. — Imperial Nectw. Take 2 pounds clarified honey. 1 pound coriander seed. 1 do. fresh lemon peel. 2 ounces cloves. 4 do. styrax calamity 4 do. benzoin. 8 \ gallons brandy, 20 per cent, above. 2 gallons water. 8 ounces orange water. \\ drachm tincture of vanilla. 4£ gallons plain white syrup. SAUCE. 83 Let the whole stand for two weeks. Filter it, and color dark red. 151. — Absinthe. Take 26 ounces of fennel seed. 5 ounces anise-seed. 13 ounces liquorice root. 8 gallons alcohol 95 per cent. 6 do. water. 4 ounces peppermint. 12 ounces wormwood. Let the whole infuse ten days. Press it m a fruit-press, and filter through a paper pre- pared filter. (See filter No. 1.) 152. — English Club Sauce. Take 25 gallons malt vinegar. 5 do. mushroom catsup. 5 do. walnut do. 10 pounds salt. 3 gallons molasses. 84 SAUCE. 1| pounds powdered capsicum (or red pepper). f pounds powdered pimento. f do. coriander. I do. cloves. \ do. mace. \ do. assafcetida, dis- solved in \ gallon spirits proof. Then take 3 gallons sugar-house syrup ; boil it in a kettle until all of the water is boiled out, and it begins to brown. Then let it boil ten minutes longer, and cool it with 1 gallon water ; then add to it 1 gallon Canton soy. Put the whole with the other ingredients. This gives the sauce a good body and color. 153. — Lee and P err iris Worcestershire Sauce. Take 15 gallons white wine vinegar. 10 do. walnut catsup. 5 do. high - flavored Madeira wine. 10 gallons mushroom catsup. SAUCE. 85 25 pounds New Orleans sugar, 12 do. salt. 4 gallons Canton soy. 2 pounds powdered capsicum. 1 do. pimento. 1 do. coriander. \ do. cloves. 1 pound chutney. J do. mace. \ do* cinnamon. \ do. assafoetida, dissolved in 1 gallon brandy, 20 per cent, above. Then take 20 pounds hogs1 livers ; boil them 12 hours in 10 gallons water; replenish the water as it boils away, after which you must hash them up, and mix them well with the water, and strain' them through a coarse sieve. Then add the liquor to the sauce, which gives it a good body, as well as that peculiar flavor so much admired by con- noisseurs. If you cannot get hogs1 livers, use bullocks1 livers, but hogs1 livers are best 8 86 SAUCE. 154. — Cumberland Sauce. Take 30 gallons cider vinegar ; add 12 do. walnut catsup. 12 pounds salt. 4 gallons molasses. 1 do. brandy coloring. 1\ pound red pepper powdered. 2^ do. allspice powdered. \ do. cloves powdered. I do. assafcetida ground in salt 155. — Monzerfs Worcestershire Sauce. Take 240 gallons White wine vinegar. 36 do. Canton soy. 30 do. sugarhouse syrup. 50 do. walnut catsup. 50 do. mushroom catsup. 120 pounds table salt. 15 ,do. powdered capsicum. 7 do. pimento. 7 do. coriander, SAUCE. 87 4 pounds powdered cloves. 4 do. mace. 4 do. cinnamon. 2\ do. assafoetida. Dissolved in 1 gallon St. Croix rum 20 above. 156. — Worcester Sauce for Family Use. Take 1 gallon White wine vinegar. 1 pint Canton soy, or molasses cooked brown. 1 pint molasses (sugarhouse). 3 half pints mushroom or walnut catsup. 4 ounces salt. 1 do. powdered capsicum. do. pimento. £ do. coriander. \ do. cloves. I \ do. mace. f do, cinnamon. 2 drachms powdered assafoetida. Dissolve the assafoetida in 1 gill good rum; 88 CORDIALS. mix the whole and let it stand forty-eight hours, and you will have a better sauce than you can purchase of any of the dealers. A little chutney will improve the flavor. If you have not catsup, you can use the liquor from preserved mushrooms, or of walnuts. If you object to assafoetida, use two heads of garlic instead, or leave out both at your pleasure. 157. — Cordials Are a combination of alcohol, sugar, and water, flavored to suit the palate and colored to suit the eye. In regard to preparing cor- dials, especially for medicinal use, great care should be taken to select the finest deoderised French spirits, and avoid using artificial col- oring altogether, as the coloring matter, unless the natural color of fruits, &c, is all more or less poisonous to the system. In manu- facturing for the trade, whether it is cordials or bitters, the whole art consists in obtaining the most desirable flavors and perfumes. In CORDIALS. 89 order to do so the practitioner must have recourse to the tinctures and extracts, and by experimenting will become familiar with the different odors and aromas, and after a little practice will be able to obtain almost any flavor that may be desired. Take, for ex- ample, canella bark, which has a very dis- agreeable taste when infused by itself, and add to it a little tincture of cloves, and it forms a very agreeable aroma. Vanilla by itself is repugnant, but bruise it up with loaf sugar and it becomes delicious. Wormwood takes its place among perfumes when its ex- cessive bitterness is paralysed with the zest of the orange peel, and so on with the finest perfumes ever discovered. For a person to become a skilful liquorist, he should have a good taste and acute smell, and should be well posted in botany and chemistry. The methods given in this work are those that are the most in use at the present time. To give a description of all the cordials that have ap- peared and passed away would fill a volume ten times the size of this. The following 8* 90 CORDIALS. recipes are those that have been adopted by nearly all our leading manufacturers, andean he varied to suit the occasion. 158. — How to prepare Monzert s Life Cordial, Take 3 pounds sifted oats, wild succory roots \ pound ; boil slow in two gallons of water about one hour ; then add 2 ounces crystal mineral, 1 pound best honey; boil again for fifteen minutes ; then strain it; after which you must make it up to two gallons by adding water ; then put in \ gallon of St. Croix rum and 1 gill of tincture of quassia ; filter the whole through felt, and bottle it. This is the best bitter made for any disease of the lungs. 159. — Anisette de HoUande. Take 54 ounces of ground anise-seed. 27 do. star anise-seed. 1 gallon alcohol 95 per cent. 2^ do. water. 6 do. plain white syrup. CORDIALS. 91 The general way to prepare the above is by distilling ; but it can be done by infusing the ingredients in the alcohol about ten days be- fore adding the water and syrup, and then filter through a Canton flannel filter with a little ground charcoal in it, 160. — Anise-seed Cordial. Take 3 drachms of oil of anise-seed. 3 gallons of alcohol 95 per cent. 2 J do. plain white syrup. 5 do. water. First put the oil in the alcohol to cut it ; stir it up, and about five minutes after put in the other ingredients. 161. — Caraway Cordial. Take 6 drachms of oil of caraway. 3 gallons of alcohol 95 percent. 8 do. plain white syrup. 1 do. water. 92 CORDIALS. 162. — Cherry Cordial. Take 4^ gallons of alcohol 95 per cent. 2 do. cherry juice. 5 do. plain white syrup. 3 do. of water. 163. — Welsh Brag get THE ORIGINAL WELSH RECIPE. Take 1 gallon pure water and 1 pound of honey, well mixed together. 1 ounce of rosemary tops. 1 do. bay leaves. 1 do. of sweetbriar. 1 do. of angelica flowers. \ do. sliced ginger. \ a nutmeg grated. \ ounce of mace. \ do. cinnamon. \ do. cloves. CORDIALS. 93 Boil the whole half an hour ; skim it until it looks clear ; in the meantime, having pre- pared three gallons of strong ale, mix the two liquids, quite hot, with all the spices ; stir them over the fire for fifteen minutes, without allowing them to boil ; strain it through felt, and set it to cool until it be- comes the warmth of new milk ; then ferment it with yeast, and after it has properly worked turn it up and hang a bag of bruised spices in the barrel, where it is to remain all the time of drawing. 164. — Method of preparing Spanish Cordial for Shortness of Breath. Boil a pint of the best honey, and having carefully taken off all the scum, put into the clarified a bundle of hyssop, after having been well bruised, and let them boil together until the honey tastes strongly of the hyssop ; then strain out the honey very hard, and put into it a quarter of an ounce each of powder- ed liquorice root and anise-seed, and half of 94 CORDIALS. that quantity of powdered elecampane and angelica roots, and one pennyweight each of fine pepper and ginger ; let the whole boil together a short time, stirring it all the time ; then pour it into a stone jar and stir it occa- sionally until it is cool ; then cover it up and it is ready for use. This, taken night and morning, will in a short time cure all oppres- sions of the stomach. 165. — Method of preparing Balsam for the Bowel Complaint. Take 12 drops of laudanum. \ gill of brandy. 1 ounce of cinnamon. Shake well together about fifteen minutes ; strain it from the dregs, and drink it at a draught. This seldom fails to give instant relief. 166. — Monzerfs Elixir for the Bowels. Take 5 ounces anise-seed CORDIALS. 95 3 ounces fennel seed. 4 do. parsley seeds. 6 do. Spanish liquorice. 5 do, senna. 1 do. rhubarb. 3 d.o. elecampane root. 7 do. jalap. 21 drachms of saffron. 6 ounces of manna. 2 pounds of seedless raisins. 2 gallons of brandy. Mix the whole together, and after standing fifteen days, strain and filter ; after which it can be bottled for use. Three wine-glasses full of this remedy, taking one glass one hour before eating, has never been known to fail of effecting a cure. 167. — Method of preparing Sroiss Cor dial for the Lungs. Take 1 pint of Jamaica rum. 2 ounces balsam tolu. 1 J do. of Strasburg turpentine. 96 CORDIALS. 1 ounce powdered extract catechu. \ do. gum guaiacum. Mix well together, and keep it near the fire, closely corked, for ten days ; shake it occa- sionally ; then let it stand to settle ; pour it off clear for use ; then add 1 pint of St. Croix rum. Take of this 100 drops in every case where a cough becomes troublesome. 168. — How to prepare Russian Cordial. To 1 gallon spirits 20 per cent, above proof, add 4 drachms of angelica seeds. 1 2 ounces coriander do. \ do. fennel do. \ do. anise do. juice of 5 lemons, with the rinds. 1 pint gum syrup. Stand five days, and filter. powdered. CORDIALS. 97 169. — How to prepare Cordials for the Trade, BLACKBERRY BRANDY. To 10^ gallons spirits 95 per cent., add 18 do. water. 6 1 do. plain syrup. 3 do. raspberry juice. 15 do. blackberry juice. If not dark enough, color with caramel. 170. — How to prepare Cherry Brandy. To 7 gallons spirits proof, add 1\ do. water. 7 do. cherry juice. 2 do. white syrup. 1 do. black raspberry syrup. 171. — How to prepare Strawberry Brandy. To 10| gallons spirits 95 per cent. 18 do. water. 9 98 CORDIALS. 6f gallons plain syrup. 15 do. strawberry juice. 3 do. currant juice. Color with equal parts of caramel and sol- ferino. 172. — How to prepare Peppermint Cordial. To 1 drachm oil peppermint, cut in 1 ounce alcohol. \ a gallon spirits proof. 1 quart gum syrup. 1 do. water. Filter through a charcoal filter. 173. — How to prepare Rose Cordial. To 19 gallons spirits proof, add 2 do. water. 18 do. gum syrup. 1 do. rosewater. Color it with solferino a rose-color. CORDIALS. 99 174. — How to prepare Noyau Cordial. To 19 gallons spirits proof, add 3 do. water. 1 ounce bitter almond oil, cut in 1 quart alcohol. 18 gallons gum syrup. 175. — How to prepare Parfait Amour or Perfect Love Cordial. To 19 gallons spirits proof, add 2 do. water. 18 do. gum syrup. £ ounce bergamot oil. 3 drachms lemon oil. Make it rose-color. 176. — How to prepare Anisette Cordial. To 19 gallons spirits proof, add 3 do. water. 3 do. gum syrup. 100 BEER. 6 drachms anise-seed oil. Cut the oil in the alcohol before adding the other ingredients. 177. — Elderberry Beer. Take a hogshead of the first and strong wort, and boil one bushel of picked elderber- ries ; strain them when cold. Work the liquor in the hogshead, and when it has lain about one year, bottle it, and you will have a liquor fully equal to the best Port. 178. — Wdhoo Beer. Take 2 ounces sweet fern. 1 do. sarsaparilla. i do. wintergreen. 1 do. sassafras. 2 do. princes pine. 2 do. comf'rey root. 2 do. burdock root. 1 do. nettle root. 1 do. solomon's-seal. BEER, 101 4 ounces black birch. Boil in 4 gallons water with 4 raw potatoes cut up fine ; boil six hours ; strain the liquor; add 1 quart molasses to 3 gallons beer ; then brown a loaf of bread and put it into the liquor; before it gets quite cold put in a pint of good yeast ; let it ferment twenty- four hours, and you can bottle it or put it in a tight keg. 179. — Lemon Beer. Take 1 gallon water. 1 lemon sliced. 1 table-spoonful ginger. \ pint yeast. 1 do. sugar-house syrup. Let it stand twenty-four hours in a keg, and it is ready for use. If it is to be bottled, be careful to tie down the corks. 180.— Hop Been Take 5 quarts water. 6 ounces hops. 9* 102 BEER. Boil 6 hours, strain the liquor, then add 4 quarts more water, 12 table-spoonsful ginger, and boil 3 hours longer ; strain and mix it with the other liquor ; add half a gallon molasses ; then take a loaf of bread, brown it very brown, and put it in ; after having been pounded fine like coffee, before it gets quite cool add one pint of good brewers1 yeast ; let it ferment 36 hours, then draw it off into a clean keg, or you r^n bottle it. 181. — Ginger Beer. Take 2 lbs. brown sugar, and pour on it 2 gallons boiling water. 1 quart molasses. 2 ounces cream tartar. 2 do. ginger. Stir it up and put it into a keg, then add half a pint good yeast ; bung it up close ; shake it up well and bottle it after 24 hours; in ten days it will sparkle and foam like champagne ; if you desire you can add two lemons. BEER. 103 182.— Another Method. To 2 gallons water add 2 ounces ginger. 1 pint molasses. 1 gill of yeast In two hours it is fit for use. 183, — Spruce Beer. Take 2 ounces of hops. 2 do. chips sassafras root. 10 gallons water. Boil 20 minutes; strain it, and turn on while hot one gallon molasses. 2 table-spoonfuls essence of spruce. 2 do. do. do. of ginger. 1 do. do. pounded allsjice. Put into a cask, and when cold en< :igh add 1 quart yeast; let stand 24 hours; draw it off or bottle it 104 BEER. 184.— Root Beer. SUCH AS SOLD BY DRUGGISTS IN THE CITY OF NEW YORK. Take 1 ounce of yellow dock. 1 do. wintergreen. 1 do. sassafras. 1 do. allspice. \ do. coriander. \ do. wild cherry bark. \ do. hops. 3 quarts molasses. Pour boiling water on the ingredients and let them stand 24 hours ; filter the liquor and add \ pint yeast, and it is ready for use in 24 hours. 185. — Fining Beer. It is most desirable to have beer fine of itself, which it seldom fails to do in due time if rightly worked, but as disappointment some- times happens, it will be necessary to know BEER, 105 what to do in that case. Take ivory shavings boiled in wort or hartshorn ; put the shavings into the cask before it is bunged down ; this will fine the beer, and do much towards keep- ing the liquor from growing stale. Isinglass is the most common thing used in fining all kinds of liquors, but ivory shavings prepared in the above manner are best for malt liquors, 186, — Plantation Beer. Take 3 bunches of sweet fern. 3 do. sarsaparilla. 3 do. wintergreen. 3 do. sassafras. 3 do. prince pine. 3 do. spicewood. Grind the above ingredients in a spice mill, then heat 8 gallons of water, and when hot, put in the ingredients, and boil the whole about one hour; strain it; then take 3 gallons of water and boil in it \ lb. of hops ; strain it and mix the two decoctions together, then add to the whole one gallon of molasses; the* 106 BEER. roast a small loaf of bread ; soak it in fresh brewers1 yeast, and put the whole together in a 10-gallon kes;; and when the fermentation is over, take the white of an egg, beat it to a froth, and mix it well with the beer; bung up the keg and let it stand until clear, then bot- tle it for use. 187. — Family Beer. Take 10 gallons boiling water. 10 ounces cream tartar. 15 do. ground ginger. 10 lemons cut in slices. Let the whole stand together until nearly cool; strain it, and add to the liquor 15 lbs. brown sugar; then cut in 4 ounces of alco- hol, ^ an ounce each of oil of cloves and oil of cinnamon, and when about lukewarm put in a pint of yeast; and in about 14 hours skim and filter it; and if bottled, be careful to tie on the cork well. BRANDIES. 107 BRANDIES. 188. — Domestic Brandy. Take 100 drops oil of cognac, cut in \ a pint of alcohol. 3 drachms orris-root powder. 1 do. cut vanilla. Let the whole stand in the alcohol together about 24 hours, then add one gallon spirits 20 above, and filter through a felt filter ; then add 9 gallons more of the best quality pure spirits proof, half a gallon water, and one pint plain white syrup. Color with caramel. 189. — Another Method, AS ADOPTED BY L. MONZERT. Take 1 pint essence of cognac. 15 gallons pure spirits (very fine) 20 per cent, above proof. \ pint plain white syrup. Color with caramel. 108 BRANDIES. 190. — Peach Brandy. Take 20 drops oil of bitter almonds. 3f gallons alcohol 95 per cent. 5 \ gallons water. \ gallon plain syrup. 1 pint of peach jelly. \ gill extract of ginger. 1 lemon cut in slices. 30 drops nutmeg-oil. 1 drachm allspice powdered. 5 pints water. Filter the whole through paper filter. (See Prepared Filter, No. 1.) 191. — Spiced Brandy. Take 2 ounces of cinnamon, ground. ^ oz. of cloves do. \ oz. cardamoms do. 1 oz. galanga root do. 1 oz. ginger do. Put the whole into a keg and pour 10 gal- BRANDIES. 109 Ions good French brandy ; let it stand 10 days and filter. 192. — How to prepare Raspberry Brandy. To 10^ gallons spirits 95 per cent, add 18 do. water. 7 do. plain syrup. 18 do. raspberry juice. 1 ounce tartaric acid. Color with caramel. 193. — Blackberry Brandy. THE WAY IT IS PREPARED FOR SHIPPING. Take 1 ounce of ground cinnamon. £ do. do. cloves. \ do. do. mace. \ do. do. cardamom seeds. 3 gallons blackberry juice. 10 do. alcohol 95 per cent. 4 do. plain white syrup. 13 do. water. 10 110 BRANDIES. Let the spices remain in the alcohol about eight days; filter the liquor, then add the other ingredients. 194. — Grunewald Brandy. Make an infusion of 1 pound orange peel. 1 do. centaurium. 4 ounces of ground ginger. 5 do. calamus root. 4 do. wormwood. 2 do. trefoil. 5 drachms oil of cloves. 5 do. do. cinnamon. 3 do. do. peppermint. 5 gallons alcohol 95 per cent. After having infused the above ten daj^s, strain out the liquor and add to it 3 quarts plain white syrup. 5 gallons water. Color with caramel, SHRUBS. Ill 195. — To prepaid Shrub. Take a lot of ripe cherries free from stems? boil them until the juice is extracted ; then strain them through a coarse cloth ; sweeten to suit the palate ; then add to every quart of the liquor one gill of good brandy. This, as well as other preparations of this kind, forms a delicious summer beverage. 196. — Currant Shrub. To 1 pint strained currant-juice, add one pound crushed sugar; boil it ten minutes; skim it while boiling ; and when lukewarm, add to every quart a gill of French brandy, and run it through a Canton flannel filter. This can be bottled and will keep in any cli- mate. 197. — Raspheirry Shrub. Take 1 quart of vinegar. 3 do. of ripe raspberries. 112 PICKLING. 8 pounds sugar. Let it stand 24 hours; strain it; then boil the liquor half an hour; skim it well; then add half a gill of brandy to each quart of the liquor. 198. — Lemon Shrub, Take the rind of fresh lemons ; squeeze out the juice ; strain it ; and to each pint put 1 pound of powdered sugar and 3 table-spoon- fuls of brandy ; soak the rind of the lemon in it, and let it stand two days. 199 . — Directions for Pickling. Take sharp malt vinegar for all kinds of pickles ; use brass utensils, first thoroughly cleaning them ; and suffer no vinegar to cool in them, as the verdigris so formed is very poisonous ; take at the rate of half a teacup of salt, 1 tablespoon full of alum ; boil them in 3 gallons vinegar. This will answer for most purposes; keep your pickles in a cool, dry place, in glass, stone, or wood ; it is essen- PICKLES, 113 tial to the beauty and excellence of the pick- les that they should be kept covered over with vinegar. All kinds of pickles should be stirred up occasionally and the soft ones taken out. If the vinegar becomes too weak, throw it away and pour on fresh vinegar. Whenever any scum rises, scald the vinegar. 200. — Cucumber Pickles. Gather the small green ones; those that are of a quick growth are best ; pour on them boiling hot brine, and let them remain 24 hours ; take them out, let them dry, and put them into sharp vinegar; repeat the same process daily, or as often as you wish to make additions. The same brine may be used several times, pouring it on each mess of cucumbers boiling hot, and let them remain 24 hours before taking out, drying, and put- ting them in vinegar. When you have done pickling, scald the vinegar three days in suc- cession, pouring it on the cucumbers boiling, and if necessary, add new vinegar, 10* 114 PICKLES, 201. — Another Method. Scald them in brine ; put them in a mix- ture of 1 part whiskey to 3 parts water; cork them closely, and in a short time you have pickles of a very fine flavor, hard, and of their original color, 202. — Pickled Tomatoes. Prick the skins of your tomatoes ; spread them in layers, and on each layer put pounded mace, cloves, and cinnamon, and pour cold vinegar over the whole. The vinegar from tomatoes thus prepared is preferable to cat- sup. 203. — Mnskmelons. Take green muskmelons, quite ripe, but not soft ; cut off the side that lay next the ground ; take out the seeds ; soak the melons in a brine, made of 1 pint of salt to 2 gallons BUTTERNUTS. 115 water, for four days ; take them out ; sprinkle the inside with powdered cloves, pepper, and nutmeg ; fill them up with fine strips of horse- radish, cinnamon, and small string-beans; fill the crevices with American mustard-seed ; put back the piece of melon that was cut off; bind it on tight with white cotton cloth; place in a stone jar ; boil, alum and salt in vinegar in the proportion of 6 spoonfuls of salt to 1 of alum and 3 gallons vinegar ; pour the brine on the melons scalding hot. 204. — Butternuts. Pick the nuts the first days in July ; see that they are soft enough so that you can stick a pin through them ; lay them in salt and water ten days, changing the wnter every dav; then rub off their coat with a coarse rough cloth ; and for 100 nuts mate a pickle in the following maimer: 2 quarts vinegar. 1 ounce pulverized sugar. 1 do. ginger. 116 WALNUTS. £ ounce mace. £ do. cloves. £ do. nutmegs. 1 spoonful mustard-seed. Put the spices in a thin muslin bag ; lay in the vinegar with the nuts ; boil all together a few minutes, and set them away. 205.— Walnuts. Gather them early in July ; put them in strong brine nine days ; change them every other day ; then take them out and wipe dry with a woollen cloth ; put them in cold vine- gar and salt; let them remain about six weeks ; then make a pickle of \ ounce powdered mace. 1 do. cloves. i do. nutmeg. H do. whole pepper. l do. race vinegar. l do. garlic. 2 do. shallots. 1 do. bruised mustard-seed. CABBAGE. 117 2 ounces horseradish. 1 gallon vinegar. Boil it, and when cold turn off the old vine- gar from the nuts, and pour it on the picl les, and cork them up tight. 206,— Cabbage. Take purple cabbage ; strip off the leose leaves; quart-eft* them; put them in a keg; sprinkle plenty of salt on them ; let them remain seven days; then make a pickle in the same wav as for walnuts, with 1 gallon vinegar. 1 ounce powdered mace. 1 do. peppercorns, 1 do. cinnamon. 1 do. cloves. 1 do. allspice. Put a little alum in the vinegar, and pour it on boiling hot; let the salt remain on the cabbage; repeat the boiling and pouring it on six or seven times in as many days. This has the effect to soften the cabbage. 118 PEPPERS. 207. — Cabbages and Cauliflowers. Slice some red cabbage into a colander ; sprinkle each layer with salt; let it drain two days ; then put into a stone jar or wood ; oover it with boiling vinegar ; add a few slices of red beet, and use spices according to your taste. Cauliflowers cut into bunches, and thrown in after being salted, will have a beautiful red color. 208. — Peppers. Take such as are fresh and green; cut a small slit in them, and after having taken out the seeds, wash them ; pour weak boiling brine over them ; let them stand four days, renewing the brine each day, and pouring it on boiling hot ; cut some cabbage very fine ; season it with cinnamon, mace, and cloves ; stuff the peppers with it, sow them up, and again turn the brine boiling hot on them, adding a little alum. BEANS. 119 209, — East India Pickle. Chop cabbage very fine; leave out the stalks ; to each cabbage add 2 onions and 1 horse- radish root; also cut up with 2 green peppers ; soak the whole in salt and water five days ; then make a pickle as follows : To 1 gallon of vinegar, add 2 ounces poAvdered mace. 2 do. cloves. 2 do. cinnamon. 2 do. allspice. Then turn oif the brine, and pour on the pickle boiling hot ; renew the operation the following day, adding a little alum to the pickle. 2 1 0. — String-Beans. Take those that are small and tender ; soak them in brine (prepared same as for other pickles) ; change it every four days ; then scald them with the same liquor ; and when 120 MUSHROOMS. cold, turn off the brine, and pour over them boiling hot pickle made of vinegar, mace, allspice, and peppercorns. 211. — Gherkins. Put them in strong brine, and keep them in a warm place until they turn yellow ; then pour off the brine and pour on boiling vine- gar ; keep them in it until they turn green ; then pour off the vinegar, and add fresh scalding vinegar, seasoned as follows : To 1 gallon vinegar, add 2 ounces peppercorn. 1 do. mace. 1 do. allspice. \ do. alum. 4 do. salt. 2 1 2. — Mushrooms. Peel them, and stew them in just water enough to keep them from sticking to the bottom of the stewing-kettle ; shake them MUSHROOMS. 121 up occasionally to keep them from burning. When tender take them out, and put them in scalding vinegar, prepared in the follow- ing manner : To 1 gallon vinegar, add 4 ounces salt. 1 do. mace. 1 do. peppercorns. £ do. cloves. 213. — Another Method. Take buttons only such as are fit for this use ; rub them with a soft flannel and salt ; put them in a stewpan with a little mace and pepper as the liquor comes out ; shake them well ; keep them over a gentle fire, until it is all dried in again ; then put as much vinegar into the pan as will cover them ; let it come to a boil, then turn them out, and keep them in stone, glass, or wood. 11 122 BEETS. 214. — Peaches. Take peaches fully grown, and just before becoming mellow ; put them in brine strong enough to bear up an egg ; let them remain one week ; then take them out, wipe them dry, then put them in a pickle-jar, and make your pickle according to the following direc- tions : Take 1 gallon vinegar. \ ounce powdered cloves. \ do. peppercorns, 1 do. sliced gingei \ do. mustard-seed* 2 do. salt. Turn it on the peaches boilmg hot, and when cold boil it again ; repeat the operation every twenty-four hours for several clays. 215. — Apricots. Take some nice apricots ; let them iiv. covered in brine, strong enough to bear up BEETS. 123 an egg, and after remaining one week, take them out; wipe them dry; put them in a pickle-jar, then make your pickle as follows: 1 gallon vinegar. ^ ounce powdered cloves, i do. peppercorns. 1 do. sliced ginger. J do. mustard-seed. 2 do. salt. Turn it on the fruit boiling hot; let it stand until it gets cool; repeat the operation the following day and for several days in succes- sion. 216.— Beets. Boil them soft ; put them into cold vinegar with a little salt ; set them in a cool place ; be careful not to cut or scrape them before boiling. Beets should be kept swimming in weak vinegar. 124 CATSUP. j 217. — Tomato Catsup. Take full-grown tomatoes ; cut out the stems ; stew them until soft ; then rub them through a hair sieve ; set the pulp on the fire; then add salt, pepper, cloves, and some use a little garlic; stew the whole together until thick enough. If well seasoned, will keep any length of time. 218. — Another Method, AS GENERALLY ADOPTED BY LARGE MANUFACTURERS. Take equal parts of tomatoes and pumpkin ; stew them until quite soft ; then rub them through a hair sieve ; set the pulp on the fire ; season it with salt, pepper, cloves, and mace ; stew the whole together until thick enough. Catsup made in this way has a handsomer color and a better body, and commands a readier sale, than if made of pure tomatoes. PRESERVING. 125 219. — London Club Sauce. Take 30 gallons vinegar. 10 do. mushroom catsup. 8 pounds salt. 3 gallons molasses. 2 do. Canton soy. 1\ pounds red pepper, powdered. h do. pimento do. h do. coriander do. h do. cloves do. 1 do. mace do. > do. garlic ground up with salt THE ART OF PRESERVING. 220. — To preserve Fruit Dry. Take the white of eggs ; beat them up in a little water, and after dipping in the bunches of grapes or other fruit, and letting them get a little dry, roll them in powdered sugar ; then lay them on a sieve, and place them in 11* 126 PRESERVING. an oven to dry ; keep turning them, adding sugar until they become perfectly dry ; then pack them away in some dry place, and in this manner they will keep the whole year. 221. — Preserved Peaches. Select some nice peaches, not too ripe ; pare them and cut them up in quarters ; take out the kernels and break them ; then put parings and peaches into your preserving kettle, with a little water ; boil them until they arc ten- der ; then take them out and spread the peaches in a large dish to cool ; strain the liquor through a flannel bag, and let it stand until next day; then add to each pint of liquor one pound of crushed sugar ; put the whole together in a kettle again with the peaches ; boil them on a slow fire until quite soft ; be sure the liquor is well skimmed ; then take out the peaches ; place them into jars ; pour the liquor over them while yet warm. Care should be taken not to boil too long, as it darkens the peaches. If you wish to pre- PRESERVING. 127 serve them whole, thrust out the stones with a stick, and fill up the space with the kernels blanched. If you wish to preserve whole, take 10 pounds sugar to 10 pounds peaches ; let them lie in their syrup two days ; take them out ; scald them ; put them into thick syrup. Other fruits can be done in the same way. 222. — To preserve Peaches in Brandy. Take nice fruit, not too ripe ; put it in a pot ; cover it over with weak lye ; let it lay one hour ; wipe it with a soft cloth, and lay it in cold water; take the same weight in sugar as you have of fruit, and add enough water to cover the fruit ; stew fifteen minutes ; take out the fruit ; lay it on dishes to cool ; then boil the syrup until reduced one hal^ and when cool, add the same quantity of brandy as of syrup ; put your fruit in jars, and fill up with liquor. The above method will do for peaches, apricots, plums, cherries, and pears. 128 PRESERVING. 223. — To preserve Quinces. Pare your quinces ; take out the core, and also the parts that are knotty ; cut them in quarters ; put them in your kettle ; cover them with the parings, and a very little water ; lay a large plate over them to keep in the steam ; boil them until they are tender ; then to every pint of liquor put in 1 pound of powdered sugar ; boil the juice and sugar together ten minutes ; skim it ; then put in the quinces and boil them on a slow fire twenty minutes ; take out the quinces ; put them in a glass jar, and while the juice is yet warm, turn it on to them; and when quite cold cover the jar with strong paper dipped in gum syrup. 224. — Pineapples. Pare and slice your pineapples ; take out the core, and to each pound of the fruit add one pound of powdered sugar ; mix, in the first place, only half of the sugar with the. PRESERVING. 129 apples, and let them lie twelve hours to ex. tract the juice ; then put in the other half of the sugar, and boil them in your preserving kettle until quite clear and tender, but not enough so that the slices will break ; skim it and set it away to cool. 225. — Currants. Take 1 gallon plain white syrup. 7 lbs. ripe currants free from stones. Boil them a few minutes, and let them stand 5 days ; then draw off the syrup, scald it, and turn it back while hot on the currants ; then let it cool and put it away in a stone jar. 226. — Preserved Strawberries. Take 10 lbs. picked strawberries. 10 do. crushed sugar; let the straw- berries stand in a cool place with one half of the sugar about 6 hours ; then put them in a stewing kettle, and by degrees put in the rest of the sugar; boil them 15 minutes; be care- 130 PRESERVING. ful to skim the liquor well. If you wish to have the berries whole, you must take them out of the syrup one by one. Place them on large dishes to cool, so that they will not touch one another, and when cool return them to the syrup, and boil 3 minutes longer. Re- peat the operation several times, and they will remain whole as if they were fresh ; put them in wide-mouthed bottles, and when cool, cork and seal them. Berries preserved in this manner keep best in dry sand. 227. — Gooseberries. Preserved in the same way as strawberries. 228. — Preserved Cherries. The same as strawberries. 229. — Raspberries. The same as strawberries. PRESERVING. 131 230. — Transparent Apples. Take 1 lb. of crushed sugar ; put it into one quart of boiling water, until it is thoroughly dissolved ; then select some nice apples ; pare and quarter them ; then add the juice of one lemon ; boil them until tender, and when cool place them in a stone jar. 231. — Preserved Pippins. Pare and core your apples ; put them in a preserving kettle with a few pieces of lemon peel and all the parings of the apples; add very little water; cover them up closely and boil until tender. You next take out the apples and spread them in a large dish to cool ; strain the liquid through a Canton flannel bag ; after being strained pour it back in the kettle, and to each pint of the juice add 1 lb. of crushed sugar and a very little lemon-juice ; boil them slowly half an hour ; put them with 132 PRESERVING. the liquor into a jar, and when cold cover it up close. 232. — Preserved Crab-Apples. Wash the apples clean; put a few grape leaves on the bottom of your preserving kettle ; put in the apples and very little water; cover them very close ; let them simmer until they are yellow. Take them out, spread them on dishes to cool ; then pare and core them; put fresh vine leaves into the kettle, and turn them in again ; put in a little more water and hang them over the fire until they are green, but do not let them boil; when green take them out, and add one pound of powdered sugar to one pound of apples; dissolve the sugar first in a little hot water; then boil the whole together until quite clear; then put the apples in a jar and pour the juice over them; when cool cover them up. PRESERVING. 133 233. — To preserve Apples. Take 10 pounds apples. 10 do. sugar. 3J pints water. 2 lemons. 2 ounces white ginger. Dissolve the sugar with the water, by boil- ing 5 minutes ; cut your apples and grate the peel of the lemons ; put the whole together into your preserving kettle ; boil until the apples look clear and yellow. If well done and thoroughly skimmed, they will keep for several years. 234. — How to preserve Eggs. Take 1 bushel un slacked lime. 2 pounds table-salt. \ do. cream tartar. Mix with water enough so as to make it of a consistency in which an egg will float, with its top above the surface. Keep the 12 134 BKANDY FRUIT. eggs in the liquid, and they will remain fresh for two or three years. 235. — Quince Marmalade. Take quinces not too ripe ; wash and quarter the quinces ; set them on the fire with just water enough to stew them (this as well as all other fruit must be boiled in a brass or copper kettle) ; rub them through a sieve when soft, and add to each pound of the pulp one pound of brown sugar ; set it on a slow fire, and stir it constantly. It generally takes about one hour. The best way is to take out a little and cool it, and if it cuts smooth then it is done. Put it away in either earthen or glass pots. HOW TO PUT UP BRANDY FRUIT. 236. — Brandy Cherries. Take 25 pounds red sour cherries; put them in a bag, then pour over them BRANDY FRUIT. 135 4 gallons white brandy 20 per cent. ; let them stand 20 days ; draw off the liquor ; then take 15 pounds crushed sugar, made into a thick syrup. \ an ounce ground cloves. 2 do. do. coriander. 2 do. do. anise. 1 do. do. cinnamon. \ do. do. mace. Mix the spices with one quart of your pre- serving brandy (this should be done eight days previous, in order to give the spices time to infuse). Filter your infusion (or tincture) and mix with the liquor which you have drawn off from the cherries ; place the cherries in wide-mouthed bottles; cover them with liquor; cork and seal. 237. — Brandy Peaches. Take nice sound peaches (not too ripe, brush them off with a soft brush ; then with a fine straight awl prick them to the pit in 136 BRANDY FRUIT. different places. You next put them in cold water; then prepare a syrup in the proportion of six pounds crushed sugar and one gallon of water boiled two minutes and well skimmed ; you then put in the peaches while the syrup is boiling, and when they are soft take them out ; lay them in a sieve to drain them ; you must clarify your syrup with the white of eggs; then run it through a Canton flannel filter; boil it again to the consistency of plain white syrup. Place your peaches in a deep vessel, and pour on the syrup boiling hot; let them stand until quite cool; then take out your peaches, place them in glass jars, and cover them with a liquor composed of three parts white brandy 20 per cent, to one part of thick syrup ; cork them up tight and cover the corks with tinfoil. 238. — Brandy Pears. Take some nice pears, not very large ; pare them, but do not take off the stems; you next prepare a solution of alum- water ; lay BRANDY FRUIT. 137 your pears in it, and let them remain half an hour ; take them out and scald them with boiling water ; let them remain until soft, keeping the water at the boiling point, but not allowing it to boil; when soft, take them out; place them in cold water, containing a small quantity of citric acid, or the juice of a few lemons, and when they are perfectly cool arrange them in jars, being careful not to break the stems ; you must then heat some plain syrup to the boiling point, and pour it over the skins ; then let it cool ; then to each quart of syrup add two quarts white brandy 20 per cent. ; filter the liquor and pour it on your peaches ; cork them up and cover the corks with tinfoil. BRANDY PRUNES ARE PRESERVED IN THE SAME MANNER AS PEACHES. 239. — Brandy Quinces. Take the skin off of your quinces very care- fully ; then put them in cold water ; cut them 13* 138 JAMS AND JELLIES. up in quarters ; take out the core ; lay them in alum- water for a few minutes ; then put them in boiling syrup until they get soft; then take them out and arrange them in a dish ; you next clarify your syrup, and pour it boiling hot on the quinces, and let them stand twenty-four hours ; then place them on a sieve to drain ; clarify the syrup, and to every quart add two quarts of white brandy 20 per cent. ; filter the liquor ; then place the fruit in jars, and fill up with the liquor ; cork them up tight, and cover the corks with tin- foil. JAMS AND JELLIES. 240. — Raspberry Jam. Take 1 pound of raspberries and 1 pound powdered sugar; make alternate layers of sugar and berries in your stewing kettle ; let them remain half an hour ; then boil them half an hour, stirring frequently ; boil till it becomes as thick as jelly. Put it up in stone jars or glass. JAMS. 139 241. — Blackberry Jam. Take 1 pound of blackberries and 1 pound powdered sugar; make alternate layers of sugar and berries in your stewing kettle ; let them remain half an hour, stirring frequently ; boil until it becomes as thick as jelly. Put it up in stone jars or glass. 242. — Strawberry Jam. Take 1 pound of strawberries and 1 pound powdered sugar ; make alternate layers of sugar and berries in your stewing kettle ; let them remain half an hour ; then boil them half an hour, stirring frequently ; boil until it becomes as thick as jelly. Put it in stone jars or glass. 243. — Gooseberry Jam. Take 1 pound of ripe gooseberries. 1 do. powdered sugar. 140 JELLIES. And prepare in the same manner as rasp- berry jam. (See 240.) 244.— Lemon Jelly. Take 1 ounce of isinglass in small pieces. 1 pint of water. 6 lemon rinds. 1 pint lemon juice. 1 do. plain syrup. Boil the whole five minutes. Color with tincture of saffron. Put it up in glasses. In making this jelly you must dissolve the isin- glass in the water before putting in the other ingredients. 245. — Straivberry Jelly. Take ripe berries, mash them up ; let them drain through a flannel bag or filter without squeezing; and to every quart of juice put two pounds sugar and the white of one egg ; set it on a brisk fire, and when it boils up, take it from the fire. If more scum rises, JELLIES. 141 take it from the fire again ; repeat the opera- tion until it is quite clear, and when thick enough, cool it and tie it up. This method will answer for most all berries. 246. — Haspberry Jelly. Take ripe berries ; mash them up ; let them drain through a flannel bag or filter, without squeezing, and to every quart of juice put two pounds sugar and the white of one egg; set it on a brisk fire, and when it boils up take it from the fire, skim it, then set it on the fire again ; if more scum rises take it from the fire again. Repeat the operation until it is quite clear, and when thick enough, cool it and tie it up. (See Strawberry Jelly.) 247. — Blackberry Jelly. Take ripe berries ; mash them up ; let them drain through a flannel bag or filter, without squeezing; and to every quart of juice put two pounds sugar and the white of one egg; 142 JELLIES. set it on a brisk fire, and when it boils up take it from the fire ; skim it ; then set it on the fire again ; if more scum rises take it from the fire again. Repeat the operation until it is quite clear, and when thick enough, cool it and tie it up. 248. — Grape Jelly. Mash and drain the fruit until nearly dry; put it in an earthen jar ; put the jar in a ket- tle of water ; set the kettle on the fire where it will boil; when the fruit breaks, pour it into a flannel bag ; let it drain without squeezing ; then add to each pint of juice \\ lbs. powdered sugar and half the white of an egg well beaten up; boil the syrup slowly, taking it off the fire as the scum rises; skim it clear; after re- peating the operation about 20 minutes, try it by dropping a teaspoonful into a tumbler of water; if it turns into jelly, it is done. JELLIES. 143 249. — Currant Jelly. Mash and drain the fruit until nearly dry ; put it in an earthen jar; put the jar in a kettle of water on the fire, where it will boil ; when the fruit breaks pour it into a flannel bag ; let it drain without squeezing ; then add to each pint of juice 1\ lbs. powdered sugar and half the white of an egg well beaten up ; boil the syrup slowly, taking it off the fire as the scum rises ; skim it clear ; after repeating the operation about 20 minutes, try it by drop- ping a teaspoonful into a tumbler of water; if it turns into jelly, it is done. 250. — Quince Jelly. Wash your quinces ; take out the defects, the blossom and the stem ; quarter them ; take out the seeds, but do not pare them; lay them in your kettle with just enough water to cover them ; boil them until soft, but not until they break; drain off the water through a colander ; 144 PRESERVING. mash the quinces with the back of a spoon; put them in a jelly-bag; place a dish under it and squeeze out the juice ; then add to every pint of juice one pound of powdered sugar; let the whole boil about 20 minutes or half an hour ; try it by dropping a little in a glass of water ; if it is done, which you will ascer- tain by its congealing when you drop it into cold water, then dip it out while boiling into moulds, or glasses, and when quite cool, tie it up. 251. — How to Preserve Green Peas all Winter. Take a lot of fresh-shelled green peas ; put them into a kettle of water, and after letting them just boil up, pour them immediately into a colander, and when they are well drained, empty them into a large thick cloth ; cover them over with another; make them quite dry; set them once or twice in a cool oven to harden a little; after which put the -* peas into paper bags, and hang them up for wax. 145 use. To prepare them when wanted, they are first well soaked an hour or more, and then boiled with a few sprigs of mint. 252.— Another Method is to scald the peas and dry them well; then put them up in bottles and cover them over with clarified suet; cork the bottles up tight, and seal the corks with wax, and bury the bottles in the ground, or keep them in a cool, dark cellar. HOW TO MAKE WAX. 253. — Red Wax for Bottling, Take 4 pounds white rosin ; add 2 ounces oil varnish. 1 do. beeswax. Boil the whole together over a slow fire until all is dissolved ; then add 1 ounce of Chinese vermilion ; stir it well in, and it is ready for use. 13 146 wax. 254. — Black Wax. Take 4 pounds rosin (the clearer the better). 2 ounces linseed oil. 4 do. lampblack. Stir over a slow lire until all is dissolved; then it is ready for use. 256. — Green Wax. Take 4 pounds rosin ; dissolve it on a slow fire with 2 ounces varnish. \ pound chrome green. Stir it until the lumps are all dissolved ; it is then ready for use. 256.— Yellow Wax. Take 4 pounds rosin ; add 2 ounces clear varnish. 1 ounce shellac. 12 ounces chrome yellow. I Stir it over a slow fire until all dissolved. DRINKS. 147 257.— White Wax. Take 4 pounds clear white rosin ; add 2 ounces white varnish. 12 do. zinc white. Stir it until it is all dissolved over a slow fire. 258. — Sealing- Wax. Take 4 pounds white rozin ; add 4 ounces yellow beeswax. 4 ounces shellac. 4 ounces linseed oil. Let the whole boil over a slow fire until all is dissolved; then add 2 ounces Chinese ver- milion; stir it up well, and run it into bars. 259. — How to mix Drinks. In order to make this work more complete, the author has obtained permission from Mr. James Keefe to publish his popular method 148 DRINKS. of preparing drinks, each and all of which the reader is taught to mix in the shortest and the most approved manner, and it is to be hoped some of our barkeepers will profit thereby. His first advice to a new barkeeper is cleanliness and neatness ; and as he has often remarked a good drink cannot be made of poor material, he always selects the best. The very name of Keefe is enough in itself to insure a first-class drink. Having acted as head-barkeeper in our best hotels and first- class bar-rooms in New York, New Orleans, and San Francisco, and having introduced a great portion of our most popular drinks, he considers himself justly entitled to a cer- tain share of the public consideration. It is not the intention of the publisher to give a description of the thousand and one drinks that have been introduced and passed away ; it would be entirely useless, and would swell the present volume to a size that would naturally increase the price, and be of no benefit to the purchaser. Annexed is a des- cription of the articles that are generally BRANDY AND GIN FLIP. 149 called for, and by careful observation of the method in which they are prepared a bar- keeper can compose any decoction that he may fancy. 260. — Brandy Flip. JAMES REEFERS METHOD. Take 1 table-spoonful pulverized sugar; add 1 wine-glass of brandy. \ doc water. A piece of lemone Fill the tumbler two thirds fall oi ice, broken fine. 261.— Gm Flip. BY JAMES KEEFEo Take 1 table-spoonful sugar ; add 1 wine-glass of good gin. \ do. water. A piece of lemon. Fill up two thirds full with broken ice. 13* 150 PUNCH. 262.— Milk Punch. 1 table-spoon sugar. 1 do. raspberry syrup. 1 do. curagao. 1 wine-glass Jamaica rum. A little brandy. A small quantity of ice. Fill up with milk. Shake it up, and grate a little nutmeg on top. 263.— Hot Milk Punch. 1 table-spoon sugar. 2 do. hot water. 1 wine-glass Cognac brandy. \ do. St. Croix rum. Fill up with hot milk. Grate a little nut- meg over it. 264. — California Milk Punch. Take the juice of 6 lemons. EGG N0GG. 151 The peel of 2 lemons. 1 pound of sugar,, 1 pineapple, peeled, sliced, and pounded. 6 cloves. 20 coriander seeds. 1 small stick of cinnamon. 1 pint of brandy, 1 pint of good rum. 1 gill of arrack. 1 cup of strong green tea. 1 quart boiling water. Cork the above preparation down to pre- vent evaporation, and let it stand until quite cool ; then add one quart of boiling milk. If you wish to bottle it, you must filter. 265.— Egg Nogg. 1 table-spoon fine sugar. 1 do. cold water. 1 wine-glass brandy. A little St. Croix rum. 1 egg. i a tumbler of milk. 152 COBBLER. A small quantity of ice. Shake it up until well mixed ; then grate a little nutmeg over it. 2 (J 6. — Mint Julep. „ 1 table-spoon powdered suwa, Fsd^wa and Redowa Waltz, Polka Mazourka and Old Style Waits, Modem Plain Waltz and Glide, B >ston Dip and Hop Waltz. Five- Step Waltz and Schottische, Varsovienne and Zulma U Orientate, Galop and Deux Temps, Esmeralda, Stcilitnue, Danish Dance. AND OVER ONE HUNDRED FIGURES FOR THE " GERMAN." To which is added a Sensible Guide to Etiquette and Proper Deportment in the Ball and Assembly Room, besides seventy pages of dance music for the piano. Paper covers 50 OtS. Bound in boards 75 CtS. The American Hoyle ; or, Gentleman's Hand-Book of Games. Con. taining all the games played in the United States, with rules, descriptions and techni- calities, adapted to the American methods of playing. By Trumps. Thirteenth edition; illustrated with numerous diagrams and engravings. This work is designed and acknowledged as an authority on all games as played ill America, and an arbiter on all disputed points In each of the previous editions, the work was subjected to careful revision and correction; but this, the Thirteenth Bdition, is Entirely New, and re written from the latest reliable sources. It includes an exhaustive treatise on Whist, with the latest essays on the modern game by Clay, Pole, Drayson, &c, &c. Also a lucid description of all the games now in vogue in America, with the laws that govern them, revised and corrected to conform to present usages, and embraces an elaborate and practical analysis of the Doctrine of Chances. 12mo, cloth, 53G pages $2-00 The Amateur Printer ; or, Type-Setting at Home. A thorough and com- plete instructor for the amateur in all the details of the Printers' Art, giving practical information in regard to type ink, paper and all the implements requisite, with illustrated directions for using them in a proper manner. It teaches how to set type in the stick, transler the matter to the galley and make it up in forms; also how to take proofs aud correct them, showing all the signs used by practical proof-readers in correcting proofs; it illustrates the plan of the type-case, showing the relative posi- tions of the compartments alloted to the type of each letter, etc., and the correct manner of replacing <:r distributing typo in the case. The practical instructions given in this work are complete and so plainly described that any amateur can become a good printer by studying aud applying the information it contains. Paper covers 25 CtS. The Modern Pocket Hoyle. By "Trumps." Containing all the games of skill and chance, as played in this country at the present "time, being an "authority on all disputed points." This valuable manual is all original, or thoroughly revised from the best and latest authorities, and includes the laws and complete directions for playing one hundred and eleven different games. 388 pages, paper covers 50 CtS. Bound in boards, with cloth back 75 CtS. Bound in cloth, cilt side and back $1.25- The Bartender's Guide; or How to Mix all Kinds of Fancy Drinks. Containing clear and reliable directions for mixiuq all the beverages used in the United States. Embracing Punches, Juleps, Cobblers, Cocktails, etc., etc., in endless Variety. By Jerry Thomas. Illuminated Paper Covers 50 CtS. Bound in full cloth 75 ctS. Spayth's Draughts or Checkers for Beginners. This treatise was written by Henry Spayth, the celebrated player, and is by far the most complete and instructive elementary work on Draughts ever published. Cloth, gilt side 75 etg« Popular Books sent Free of Postage at the Prices annexed. Dick's Encyclopedia of Practical Receipts and Process s. Contain- ing 6 423 practical receipts, written in a plain and popular manner, and illustrated w iih explanat, ry wood-cuts. Being a comprehensive Book of Reference for the Merchant, Manufacturer, Artisan, Amateur and Housekeeper, embracing valuable information in the Arts Professions, Trades, Manufactures, including Medicine, Pharmacy and Do- mestic Economy. The scope of this work is entirely different from any other book of th« kind Besides being a complete and almost indispensable book of reference for the thousand and one receipts and articles needed in every household, farm, garden, etc., it includes clear and easily understood directions for the application of many of the Arts usually acquired only by long experience, and so divested of technicalities, or the technical terms used so fully explained, as to bring the entire subject within the compre- of them are original contributions prepared expressly for the Encyclopedia, or i re to be found only in rare and costly works. The Scientific American sayb : " It is worthy of a place in the library of any home, workshop, factory or laboratory." 607 pages, royal octavo, cloth */? Xn Sheep b«0tf What Shall We Do To-Night? or Social Amusements for Evening Parties This elegant book affords an almost inexhaustible fund of amusement for Evening Parties, Social Gatherings, and all Festival Occasions, ingeniously grouped together so as to furnish complete and ever-varying entertainment for Twenty- six evenings. It embraces all the Best Bound and Forfeit Games rendered Charades, Tableaux, Parlor Pantomimes, perfectly plain by original examples; a the world -renowned Punch and Judy ; great variety of Ingeni-us Puzzles, En- Gallant y Shows, Shadow - Pantomime ; tertaining Tricks and Innocent Sells ; Dramatic Dialogues and Parlor Theatn- new and original Musical and Poetical cats, with a selection of Original I lays, Pastimes, Startling Illusions and Mirth- etc., with full directions for rendering Provoking Exhibitions, including com- them effective, plete directions and text for performing \ written expressly for this work. It is embellished with over one hundred descriptive and explanatory engravings, and contains 366 pages, 12mo, extra cloth. .. $2.00 Barber's American Book of Ready-Made Speeches. Containing 159 original examples of Humorous and Serious Speeches, suitable for every possible occasion w;\ere a speech may be called for, together with appropriate replies to each. Including : « Presentation Speeches, Dinner and Supper Speeches for Clubs, Convivial Speeches, Off -Hand Speeches on a variety of Subjects, Festival Speeches, Miscellaneous Speeches, , Addresses of Congratulation, Toasts and Sentiments for Public and Addresses of Welcome, Private Entertainments, Addresses of Compliment, Preambles and Resolutions of Congratula- Political Speeches, tUrn, Compliment and Condolence. With this book any person may prepare himself to make a neat little speech or reply to one when called upon to do so. They are all short, appropriate, and witty, and even ready speakers may profit by them. Paper 00 CM. Bound in boards, cloth back * ° cw« Dick's Original Album Verses and Acrostics. Containing Original Verses. For Album Dedications ; To Accompany Philopena Forfeits ; For Congratulations ; For Valentines in General, and all For Autograph Albums ; To Accompany Bouquets ; For Birthday Anniversaries ; For Wooden, Tin, Crystal, Silver and Golden Weddings; Trades and Professions. . It contains also Two Hundred and Eighteen Original Acrostic Verses, the initial letter* of e*ch verse forming a different Lady's Christian name, the meaning and derivation of the name being appended to each. The primary object of this book is to furnish entirely fresh and unhackneyed matter for all who maybe called upon to fill and adorn a page in a Lady's Album; but it contains also new and appropriate verses to suit Birthday, Wedding and all other Anniversaries and Occasions to which verses of Com- pliment or Congratulation are applicable. Paper covers 3r «♦?' Bound in full clolh /» «*. Popular Books sent Free of Postage at the Prices annexed. READINGS AND RECITATIONS. Kavanangh's Exhibition Reciter. For very Little Children. A collection of entirely Original Recitations, Dialogues and short Speeches, adapted for very littli boys and girls, including also a variety of pieces, humorous, serious and dramatic, suitable for children from Three to Ten years old, for public and private School Exhi- bitions and other Juvenile Entertainments. It also includes a May-Day Festival ior very little children, and a number of beauti- ful Speaking Tableaux. By the author of " Kavanaugh's Juvenile Speaker." Bound in illuminated paper covers 'SO CtS. Bound in illuminated board covers '. 50 CtS. Kavanaugh's Juvenile Speaker. For very Little Boys and Girls. Con- taining short and easily-learned Speeches and Dialogues, expressly adapted for School Celebrations, May-Day Festivals and other Children's Entertainments, embracing on© kundr^d and twenty-three effective pieces. By Mrs. Russell Kavanaugh, Illuminated paper cover 30 CtS. Bound in boards, cloth back 50 CtS. Dick's Series of Recitations and Readings, Nos. 1 to 16. Comprising a carefully compiled selection of Humorous, Pathetic, Eloquent, Patriotic and Senti- mental Pieces in Poetry and Prose, exclusively designed for Recitation or Reading. Edited by Win. B. Dick. Each number of the Series contains about 180 pages. Illumi- nated paper cover, eich. 30 CtS. Bound in boards, cloth back 50 Cts! Beecher's Reo'ltations and Readings. Humorous, Serious, Dramatic, including Prose and Poetical Selections in Dutch, Yankee, Irish, Negro and other Dia- lects. 180 pages, paper covers 30 CtS. Bound in ooards, cloth back 50 CtS, Howard's Recitations. Comic, Serious and Pathetic. Being a collection of fresh Recitations in Prose and Poetry, suitable for Exhibitions and Evening Parties, 180 pagos, paper covers 30 CtS. Bound in boards, cloth back 50 CtS. Spencer's Book of Comic Speeches and Humorous Recitations. A collection of Comic Speeches, Humorous Prose and Poetical Recitations, Laughable Dramatic Scenes and Eccentric Dialect Stories. 192 pages, paper covers SO Ct3- Bound in boards, cloth back 50 CtS. Wilson's Book of Recitations and Dialogues. Containing a choice selection of Poetical and Prose Recitations. Designed as an Assistant to Teachers and Students in preparing Exhibitions. 1S8 pages, paper covers .30 CtS. Bound in boards, with cloth back 50 CtS. Barton's Comic Recitations and Humorous Dialogues. A variety of Comic Recitations, in Prose and Poetry, Eccentric Orations and Laughable Interludes. 180 pages. pap<»r covers 30 cts. Bound in boards, with cloth back 50 C.3. Brudder Bones' Bock of Stump Speeches and Burlesque Orations. Also containing Humorous Lectures, Ethiopian Dialogues, Plantation Heenes, Negro Farces and Burlesques, Laughable Interludes and Comic llecitations. 188 pages. Paper covers 30 Ct3. Bound in boards, illuminated 50 CiS. Burbank's Recitations and Readings. A collection of JTumoroun, Dra- matic and Dialect Selections, edited and arranged for Public Reading or Recitation, by Alfred P. Burbank; and containing many choice selections never before in print, as well as some old favorites. 16mo, paper co ver 25 Ct& Mar tine's Droll Dialogues and Laughable Recitations. A collection of Humorous Dialogues, Comic Recitations, Brilliant Burlesques and Spirited Stump Speeches. 188 pages, paper covers 30 cts. Bound in boards, with cloth back 50 CtS. WE WILL SEND A CATALOGUE, containing a complete list of all the pieces in each of the above books , to any persons who will send us their address. ^ AUTHOR Monzert, L. TITLE The Independent Liquorist VINTNERS CLUB 655 Sutter Street San Francisco, CA 94102