Historical Document · 1866
The Independent Liquorist or, the Art and Manufacturing and Preparing
- distilling
Historical Document · 1866
INDEPENDENT LIQUORIST; oR, 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. MONZERT, | PEACTICAL LIQUORIST AND OHBMIST. COMPLETE IN ONE VOLUME. PRICE THREE DOLLARS. c A NEW YORK: PUBLISHED BY DICK & FITZGERALD, 18 ANN STREET. THE NEW YORK PUBLIC LIBRARY S11415B ASTOR, LENOX AND TILDEN FOUNDATIONS R 1845 L Entered, according to Act of Congress, in the year 1866, t> L. MONZERT, In the Clerk’s Office of the District Court for the Southern District of New York. SIef ‘ .¢ Cre 07). A: ” $ 8 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 racticable, 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 ngw 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. Digitized » Google INTRODUCTION. Tue author of this 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 Vili 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 wus 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. Ile had the sutisfaction, however, to find that his method was a success, which was afterwards proved for the bencfit 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-merchunt, at 286, 288, and 290, Bowery, New York, where he met with great success, until the breaking out of the late rebellion, when he, as well a8 imuany others, became bankrupt, on account of the in- ability of the South to meet its liabilities, He next became a manufacturer of sauces, cateups, ete., 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, a4 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 he 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 RICITF, AND NOT TO THE NUMBER OF THE PAGE. APPARATUS. | Barrett’s Stoughton Bitters 103 _ Do. do., do. . 104 Description of. . . . . 1 Boker'’s Bitters. . . . 95 ‘Castilian doo . .. . 99 ‘Catawba do .... 98 BEER. ‘Golden do. .° . . . 100 Elderberry beer . . . . 177, Monzert’s do. . » . 101 Family do. . . . 187 Spanish Wine Bitters - « 105 Fining do. . . . . 185 Stoughton do . . 96 Ginger do. . . . 18) St. Domingo do. - . 97 Do. do. . . * . 182 : Hop do. +. . 180 Lemon do . . . . 179 BRANDY. Plantation do. - . + 186 {| Blackberry Brandy - . . 198 Root do. . . . . 184 Cherry do. - . 170 Spruce do. - + . 183 Currant . do. . . . 196 Wahoo do. .. . . 178, Domestic do. . . . 189 Grunewald do.. . . . 194 . | Domestic do. . . . 188 BITTERS. ‘Lemon do. . . . 198 Barrett’s anti-dyspeptic Bit- Peach do. . . . 190 tera w « « . «102! Raspberry do. . . . 1923 xii CONTENTS, Shrub Brandy . . 195—198| Russian Cordial . . . 168 Spiced do. BRANDY FRUIT. Apricots Cherries Peaches Pears Prunes . CATSUPS. Mushroom. Tomato . . . . 217 & 218 Walnut CORDIALS. Anisette Cordial Do. Hollandedo.. . Anise-seed do. . Balsam do . Blackberry do. . - 191|Spanish do... . . . 164 Strawberrydo. . . . . 171 Swiss do . . . . 167 Welsh bragget . . . . 168 « 236 237 COCKTAILS FOR BOTTLING, - 288 | Bourbon Cocktail . . . . 94 239| Brandy do. . ... 91 Do. do. . . « . 92 Gin do. . . .. 98 . 212 COLORINGS. 205] Aleanet . . . . . . . 88 Blue. ...... . 88 Caramel . . . . . 85 &386 Cochineal . . ... . «. 82 Curagao . . . see . 87 -176|)Green . . . 2... 89 159| Purple . . . 2... . 42 - 160;Red . . . 2. - ~~ . 88 165|Sanders. . .... =. 821 169/Solferino. . . . . . . 84 Cherry do. 162 &170| Yellow. . . . . .40&41 Caraway do. . . 161| Remarkson. . . . . . 80 Elixir do. » . 166 | Life do. . . 158 DRINKS. Noyeau do. . - 174) Parfait amour do. . Peppermint do. . . Raspail do. Rose do. Remarks on do. . . . 175 HOW TO PREPARE COCKTAILS. 172 .127| Cider . . . . . . 282 173 Gin... + «1. 280 .187 Soda. 2. . 1... 281 Claret do. California do. . Eldorado do. . Gin do... Hot do. Milk do. . Port wine do. . Sherry do. . Vanilla do. . Whiskey do. . SANGARER, Port wine Sherry. . 2... SOUR. Brandy Sour . . 283 Essence of Gin . . . . 77 CONTENTS. Xu Bourbon Sour . eee TY Gin do. rar) 278 2279 TODDY. . 267 - 265 Apple Toddy Qt Brandy do. . 275 Gin do. . 277 Whiskey do. . 276 . 260 Tom ann Jeger . . 271 . 261° 266 ESSENCES, ‘Essence of Comac . 7 i Eau de Cologne 287 do. Lemon...) 183 . 289 do. Peonermint . Tk 264 do. Wintergreen. 75 . 284 Imitation Mask . 73 286 + 263 EXTRACTS. 262 . 290 Extract of Anceiica seeds . 62 288 do. Cormnuer. .. 61 , 291 do. Chamo:miles. . 558 285 do. Fennel seeds. . 63 do. Ginser . . 2 66 do, Juniper berries, . 68 . 272 do. Lemon . 2. 188 273 do. do. do. do. . 268 do. Lemon peel. . 60 Liquorice =. . 59 Quassia . «BT Saffron . . . 64 Sassafras . . . 69 X1V Extract of Snakerooze do. Wormwood FINING. Fining with Alum do. Blood. , do. Eggs do. Fullers’ Earth do. = Isinglass do. Lime do. Milk do. Oak Bark do. Potash GIN. HOW TO MAKE. See Appendix. JAMS. Blackberry Jam Gooseberry do. . Raspberry do. Strawberry do. . ICE CREAM. Blackberry Ice Cream a Coffee do. Coloring for do. Currant do. Ice Cream Plain Lemon Ice Cream Orange do. . CONTENTS. 6a . 65 26 22 21 27 28 29 24 23 26 . 241 243 . 240 242 299 . 808 804 - 301 292 . 294 295 Pineapple Ice Cream Raspberry do. . Strawberry do. Tart do. : Vanilla do. Without milk do. JELLIES. Blackberry Jelly Currant do. . Grape do... Lemon do. . Pears do. Raspberry do. Strawberry do. . Quinee do. JUICES. TO PRESERVE. Blackberry Juice . Currant do. . Elderberry do. . . Huckleberry do. . Raspberry do. do. do. do. do. Strawberry do. LIQUEURS. Absinthe - 802 - 800 298 297 296 . 298 247 . 249 248 . 244 251 « 246 245 . 250 OnRONDMDONT EA - 151 148 CONTENTS. XV Imperial Nectar . . . . 150 Preserved Pineapples . 224 Maraschino . . .. . 149, do. _Pippina . 231 ' do. Raspberries 229 PICKLES. do. Strawberries . 226 ; do. Transparent Apricots... . . . 215 Apples 2Bu Pickled Beets . . . . 216 do. Qnuinces . 223 do. Butternuts . 204 do. do. Marmalade 235 do. Cucumbers 200 do. do. . . 201 PUNCHES. do. Cabbage . . . 266 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 Panch 81 do. Peppers .. 208 Boman do. 90 do. String Beans . 210 Ram Punch . . 82 do. Tomatoes . 202 St. Domingo Punch . 88 do. Walnuts . . 205 Wedding do . . . 89 | Whiskey do. 86 PRESERVES. | Wine do... 84 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 Ginger do. . 114| Blackberry Syrup . 142 & 145 Huckleberry do. . . . 120) Banana do. . 146 Lemon do. . . « 112] Ginger do. 138 Mulberry do. . - 110 | Lemon do. . 136 Orange do. . - 1138 | Orgeat do. . 147 Orgeat do. - 108 | Pineapple do. . 143 Pineapple dow. . . 115] Plain do . . . 184 Raspberry do. . . .106|Raspberry do. . 135 Strawberry do. . 111 | Sarsaparilla do. . 137 Strawberry do. 144 Vanilla do. - . 139° SYRUPS. Wild Cherry do. . 140 & 141 FOR FAMILY AND MEDICINAL USE. SAUCES. Blackberry Syrup. 130 Damask Rose do. . 121 | English Club Sauce . 152 do... . Elderberry 126 Gumme do. . 131 Ginger do. 124 Lemon do. . . . 128 Orange do. . . . 129 Orgeat do. . 122 Raspail ‘do. . . 127 Syrup for the Lungs . 123 Syrup for Cough 123 Wedding Syrup - 125 SYRUPS AS PREPARED FOR BAR- ROOMS, Gumme Syrup . . .. 181 Lemon do. . . 182. Lemon Extract . 188 Lee & Perrin’s W orcestershire153 Cumberland Sauce . 134 London Club do. 219 Monzert’s Worcestershire Sauce . . . « 155 do. do. for family use . . . 156 TINCTURE. Calamus Tincture . . . 56 Catechu do. » 44 Canellabarkdo. . . . 48 Caraway do... 55 Cardamoms do. .. . . 45 Cassia do... . 49 CONTENTS. xvii @immamon Tincture . . - 46 | Red Wax... . . 288 Cloves do. . . . . 58 Yellow do. . .. . « 286 Gatiengalls do. . . . .61;White do... . . 257 Grains of Paradise Tincture 50/Sealing do. . . . . . 258 Gentian Tincture . . . .53 Nutmeg do ... . 52 - WINES. Orange peeldo. . . . . 47 ‘Wild Succory Tincture . . 54|BlackberryWine . . . . 18 Birch do . . . +. 20 WAX. Champagne do. 10, 11, 12 & 13 Currant do .... 18 Grape do. ~.. 14 Black Wax . » « . 254 | Ginger do. . . . 16817 Green do. . . . . . 255 | Remarks on Bottling Wine 18 TO MAKE. APPENDIX. Ale for present use . . .819!Lemon Sherbet. . . . 805 Aromatic Bitters . . . 838 Liquid to take out ink-spots 343 AusefulGlue . . . . 848 London CordialGin . . 318 Coloring ext. from flowers . 329 Oilfor Burns . . . . 3833 Consumption Elixir . . . 330 Oxymelof Garlic . . . 847 Cream Cheese . . . . 350 Perfect Love Elixir . . 826 Cure for Consumption . . 332 Porter. . . . 822 Currant do. . . + . 806 ’ Powder to write with water 345 Danziger Drops . . . . 339, Raspberry Vinegar . . 307 Devonshire Ale. . . . 820 Ratafias ... . . . 208 Domestic Gin. . . 815&816) do. of Badiane. . 3812 Eau de Millefleurs . . . 840 do. “ Black Currants 311 English Gin. . . . - 817 do. ‘ Cherries 309 & 310 French Mustard , . . . 823| do. “ Orange . . 313 GrapeWine . . . . . 824! do. “ Raspberries. 314 Green Gage Cordial . . . 341; RedInk . . . . . . 328 Lager Beer. . . . . . 821 Remedy for wind in the veins 344 Lemonade . . . . . . 834 Stomach Brandy . 336 & 337 do. for Bottling . . 385 SympatheticInk . . . 349 Liquid Blacking . . . . 827 SyropdeGomme . . . 325 Liquid for removing grease- Tincture of Rhubarb . . 881 spots. .. . . . 842:WindsorSoap .. . . 846 INDEPENDENT LIQUORIST. 1.—Utensils required for Manufacturing. For the benefit of amateurs, I will here state what articles are necessary in a labora- tory, which may be varied according to the extent of the business. In the first place, you must have a furnace; and if you wish to manufacture only a small quantity, a small furnace will answer the purpose. This you can procure at any of the grocers. A clay furnace is best, as it retains the heat better than iron, Then get a tin wash-kettle; this will answer for your syrups. Next get a brass kettle for your colorings, and another for decoctions. Then procure some stone 1 2 UTENSILS. pitchers for your acids when in a liquid state. Next you want a lot of wide-mouthed bottles, each to hold about one gallon, for your tinctures. If you wish to manufacture in large quantities, kegs or barrels must be used. You must then get about one dozen felt filters, which you can procure of most of the hat-body makers. These filters are made in the shape of a sugar-loaf; bind them round the edge, then place four straps made of tape at equal distances around the mouth of the filter, so that you can hang them upon a rack made in the shape of a ladder. By placing this rack on two barrels, one end resting on each, you have all that is necessa- ry to commence with. You next prepare your filters in the following manner: take four ounces of filtering paper, tear it up fine, and let it soak in three gallons of lukewarm water, and, by rubbing together, make it into a pulp. When it is well mixed with the water, pour it into your filter No. 1, and as it runs through, pour it in again, keeping the filter full all the time. Repeat this opera- TTENEILS. , tion until the stip das “astene:t Seif “ae next proveet “Vita Men toa lke ws ciet det also with Nv. 3. - Ms aL iV nde Tre filters: ome cor -ssene Fo ereem™are emt mint cormiial am: i wticet coPfane is th lemon cordial mdi wi re il of lemon: and “he niet te Se You must de vareill 20T “Oo tee ie te other. otherwise com spoil moar Gomer 205 ters preparei n -his var vil "asp av cacarius without renewing, “Yom aext sneeeL 7 | prepare another direr, ov osiffing 2A ASE halt 2 pound bone-viack. chen v sma ayer of common: yread on “he vorten about ome quart of very coarse gravel, alter lawing sited the dirt omr. and washed ‘t clean: then another laver or carmon. and another of bone-black : and so on anc che direr ts pVve- thirds fl = This dilcer is oniy used in cise you wish to diseoor any Liquid. ar tor say 4 . JUICES. liquor that is milky and cannot be clarified in any other way. The plain felt filters are used for cherry brandy, blackberry brandy, stomach bitters, etc. For Stoughton bitters, take a plain filter, put into it what quantities of red sanders yo require, and run your bitters through it (see Stoughton Bitters). Besides this, you must have some filters made of Canton flannel for your syrups and decoctions, and also one for your cochineal coloring. For plain syrup, the best method is to take the head out of a barrel or keg, and put a piece of Mannel, half wool and half cotton, over the top, by placing the top hoop of the cask owr the edges; then run your syrup through while hot. You next prepare your acids «nd tinctures, and you are ready for work. 2.—How to prepar: Raspberry Juice for Syrups cid Cordials. Take one head out of 2 whiskey-barrel, and fill it two thirds full of ripe raspberries, JUICES. - °° 5 then pour on pure spirits at proof, a quanti- ty sufficient to cover the berries; let them remain in the liquor about twelve days, shift- ing them every twenty-four hours from one cask to another to keep them from ferment- ing ; then draw off the liquor by running the whole through a coarse cloth; then put the berries back into the cask; cover them once more with equal parts of spirits and water ; stir them up every day for fifteen days, then press them out in a fruit-press, and put away the juice (after having mixed the first and second draining together) into a tight barrel; bung it up, and let it remain until it is clear ; draw it off into a clean cask, and set it away for use; you must be careful and strain your juice before putting it in the cask, for if you leave berries in it, it will be apt to ferment ; in that case the juice loses a great part of its flavor. Juice prepared in this man- ner will keep any length of time; this is the system adopted in preference to all others. 1* 6 JUICES. 3.—Another Method. THE METHOD GENERALLY ADOPTED BY MANUFAC TURERS. Put your berries into an open cask, with a gallon of water to two bushels of berries; let them ferment about four days, stir ring occasionally; by that time the berries will be formed into a pulp; mash them up as fine as possible, and press them out so as to extract all of the juice; and to every ten gal- lons of juice add two gallons spirits, 95 per cent.; let it stand eight days; filter through a coarse bag, and put away in barrels. When it becomes clear, rack it off into.clean casks and put away for use. Juice prepared in this way is generally used for wines and cor- dials, but for syrups recipe No. 2 is best. 4.—Another Method. Another method, as adopted by Turner Brpthers: Fill an open cask with the berries, JUICES. v4 and pour on them spirits, 20 per cent., until the berries swim, and let them lay in this manner the whole year, keeping a tight cover over the top to prevent evaporation; draw the juice according as you need it from a faucet placed about four inches above the bottom. After you have drawn off about half of the juice, you can add more proof spirits to the berries, and you will find that your juice is still strong enough, and of a fine flavor. 5.—How to prepare Blackberry Juice for Syrups and Cordials. Take one head out of a whiskey-barrel, and fill it two thirds full of ripe blackberries; then pour on pure spirits at proof, a quantity sufficient to cover the berries; let them re- main in the liquor about twelve days, shift- ing them, every twenty-four hours, from one cask to another, to keep them from ferment- ing; then draw off the liquor, by running. the whole through a coarse cloth; then put. 8 JUICES, _ the berries back into the cask, cover them once more with equal parts of spirits and water, stir them up every day for fifteen days, then press them out in a fruit-press ; then put away the juice, after having mixed the first and second draining together i in a tight barrel; bung it up, and let it remain until it is clear. Draw it off into a clean cask, and set it away for use. You must be careful and strain your juice before putting it in the cask, for if you leave berries in, it will be apt to ferment; in that case the juice loses @ great part of its flavor. Juice prepared in this manner will keep any length of time. 6.—How to prepare Strawberry Juice for Syrups and Cordials. Take one head out of a whiskey-barrel, and fill it two thirds full of ripe strawberries ; then pour on pure spirits at proof, a quanti- ty sufficient to cover the berries; let them remain in the liquor about twelve days, shifting. them every twenty-four hours from JUICES 9 a one cask to another, to keep them from fer- menting, Then draw off the liquor, by run- ning the whole through a coarse cloth; then put the berries back into the cask, cover them once more with equal parts of spirits and water; stir them up every day for fifteen days, then press them out in a fruit-press; then put away the juice, after having mixed the first and second draining together in a tight barrel; bung it up, and let it remain until it is clear; draw it off into a clean cask, and set it away for use. You must be careful and strain your juice before putting it in the cask ; for if you leave berries in it, it will be apt to ferment ; in that case the juice loses a great part of its flavor. Juice pre pared in this manner will keep any length of time. 7.—How to prepare Currant Juice for Syrups and Cordials. Let the currants ferment cight days in a little water; change them every day; then 10 JUICES. ° mash them up and press out the juice; add to every ten gallons of juice two gallons of alcohol, 95 per cent. Let it stand to settle; draw it off into a clean cask, and put it away for use. 8.—How to prepare Huckleberry Juice for Syrups and Cordials. Let the huckleberries ferment eight days in a little water; change them every day; then mash them up and press out the juice; add to every ten gallons of juice two gallons alcohol, 95 per cent. Let it stand to settle; draw it off into a clean cask, and put it away for use. 9.—How to prepare Elderberry Juice for Syrups and Cordials. Let the elderberries ferment eight days in a little water; change them every day; then mash them up and press out the juice; add to every ten gallons of juice two gallons alco- CHAMPAGSE. ll hol, 95 per cent. Let it stand to settle; draw it off into a clean cask, and put it away for use It is advisable, if convenient. to grind the berries before fermenting; fur that purpose a sugar-mill, having the rollers covered over with brass, is very often used; fur a simall quantity, you can mash them up in a tub. 10.—Method of preparing Champayne Wines according to the French system. Take 50 gallons of old Sauterne or Barsac Wine; put it into a cask that will contain 65 gallons; add to it 35 pounds of rock-candy dissolved in 3 gallons of boiling water; then add 2 gallons of brandy (cognac is the best) ; fine it with 4 ounces of French gelatine; let it stand ten days; draw it off into a clean cask, and let it stand fifteen days more; then charge it with artificial gas, and bottle it; be aure the corks are not put in too far, in order that they may come out easy. You next place the bottles in a rack made for the purpose; 12 CHAMPAGNE. place them upside down. In the course of ten days a fermentation takes place, caused by the addition of the rock-candy to the wine ; this fermentation eventually cleanses the wine of all its impurities, but requires great skill and patience and a certain amount of time to bring it to perfection. About once every two weeks each bottle must be taken by the bot- tom and shaken very quickly, being careful to keep the bottom in a perpendicular posi- tion while doing so; this causes the tartar or sediment to settle toward the cork; by re- peating the above operation once or twice a month, all the impurities of the wine will in the course of nine to twelve months be set- tled on the cork; the wine is then left to re- main in that position until it is wanted for market; an experienced person then takes the bottles out of the rack one at a time, keeping them in the position that they were in while in the rack; he then holds the bottle over a large tub, cuts the cord, lets the cork out and with it the sediment; it is done so quick that he does not lose more than a quarter of a CHAMPAGNE. 13 wine-glass full; he then turns the bottle up, with his thumb over the neck, and places it under a corking machine where it is recorked ; it is taken from thence, with a pair of tongs, to the tying machine, when the cord is put on, then the wire capsules, or tinfoil, labeled, packed, and sent to market. Wine prepared in this way will stand any length of time, and never rile or become cloudy. IMITATION CHAMPAGNE. 11.—Preparation of Champagne, as success- fully employed by Leonard Monzert. Take of any white wine (old wine is best) 45 gallons. Of heavy white syrup, 4 gallons. High-flavored brandy, 1 gallon. Ofhigh-proof spirits, 95 per cent. 2 gallons. And a half pint Marseilles wine, to give it the real Champagne color. © Put the whole into a cask and fine it with French gelatine, 4 ounces, . 2 14 CHAMPAGNE. 3 white of eggs. Mustard powdered, 1 ounce. Dissolve the gelatine the evening previous in one pint of lukewarm water; beat it up toa froth when you are ready to use it; then add the eggs and mustard, and beat it again (the best article to beat with is a handfull of wil- _ lows tied together in the form of a wisp); then pour the whole into the wine; agitate it well. Let it stand ten days, then draw it off into clean casks, and it is ready for charging, which is done in a soda-water apparatus. Agitate the wine well while charging, until the gauge shows 80 degrees; then, instead of bottling, you must have some strong casks similar to beer-barrels; and with the aid of a guttapercha pipe and an air-valve (which you can purchase of any of the manufacturers of soda-water apparatus), you turn your wine into the casks; bung it up carefully, and let it remain in that state 25 days, then draw it off into open tanks, and by agitating you will work all the gas out; then turn it through o felt filter, after which you fine it again, the CHAMPAGNE. 15 second tine with the white of 6 eggs beaten to a foa:a with about one gill of the wine. Let your wine stand eight days; draw it off into a clean cis<, and let it stand ten days longer; charge - it a3 before, with the exception, that the gauge mist indicate from 60 to 65 instead of 80 degre23; the consequence will be that the wine having been subjected to a higher pres- sure, the charge of 60 to 65 decrees will have no effect on it except to give it the life neces- sary to make it sparkle Wine prepared in the above manner has gone to California and returned, and remained as clear and trans- parent as crystal. 12.—Champagne for Present Use. Take of any white wine (old wine is the best), and to every fifty gallons of wine add four gallons clear white syrup, one gallon 20gnac, two gallons spirits, 95 per cent. “in2 the.whole together with four ounces of French gelatine beaten to a froth, or with the whites or shells of six fresh eggs. Let 16 CHAMPAGNE. it stand aboutten days; then draw it off into a clean cask, where it should remain a few days longer. Then proceed to charge the wine in a soda-water apparatus ; be sure that the fountains are perfectly clean; fill the fountain about two thirds full, and let the artificial gas pass into the wine very slow, and shut it off every time you agitate the wine, which must be done very frequently, .until the gauge on the apparatus indicates seventy degrees. The wine is then ready for bottling, which is done in the same manner as soda-water. 13.—Remarks on Bottling. Wines should not be bottled in cloudy weather. They never look as transparent as when bottled on aclear day. If at any time wine is found too strong, never add water to it, unless it has previously been boiled. 14.—To make Wine with Grapes. Let the grapes hang until they are quite Tipe, then cut them down with scissors; bring them to your press in small quantities, to pre- vent their breaking or pressing one another; next you pick them off the stalks. Be care ful to leave out all that are mouldy and green; then put them at once into a press; press them as quick as possible, and as the juice runs out put it in casks, and bung it up tight. In a few hours the fermentation begins, which in case the casks are not firm would burst them. The best casks for the purpose are heavy and iron bounl. Place the casks in a cool place, so that the trost will get to them. As soon as the ftermen- tation is over rack it off into clean casks, and place them in a cellar, where they should remain a few months before it is ready for use. If it should show signs of a second fermentation, rack the casks a second time; if that does not stop it, you must add to the Q* 18 WINES. alcoholic strength of the wine by adding 2 gallons spirits, 85 per cent., to every 60 gallons wine, or more if the nature of the grape requires it. Wines prepared in this manner are considered the best, and will keep any length of time. 15.—Method of preparing Currant Wine. Take 1 quart or strained currant-juice, 2 quarts of water, 3 pounds of crushed sugar ; stir well together; let it stand 24 hours; skim it, and set it in a cool place, where it will ferment slowly in about four days. Close up the barrel tight; let itremain until clear, and if you do not wish to bottle it, draw it off into a clean cask, and put it away in a cool place. 16.—MMethod of preparing Ginger Wine. Take 3 gallons of water, 3 pounds of sugar, 4 ounces-of Jamaica ginger; boil ‘one hour, and strain through a sieve; add WINES. 19 3 lemons, cut up fine, and a half pint yeast. Mix together in a tight cask ; let it ferment one week; draw it off, and it is ready for use. 17.—Method of preparing Ginger Wine for the Trade. Take 1} gallons of elderberry juice, 2 gallons of s;:irits, 95 per cent., 8 gallons of water, 14 gallons‘of gum-syrup, 12 ounces tincture of ginger, 2 ounces tartaric acid tincture, 1 pint of raspberry juice. If the juice is clear it requires no filtering; if it shows signs of being milky, filter through a prepared filter. 18.—Blackberry Wine. t2<e 4 an ounce ground cinnamon, 4 do. cloves, 4 drachm cardamom seeds, 1 do. grated nutmeg; then take 5 gallons of blackberries. Make them to a pulp, pour on 5 gallons of water, me 20 WINES. heat it almost to a boiling point; then add 1} gallons of plain white syrup. Fill up a ten-gallon keg, and keep it in a warm place. Keep the keg constantly full from the liquor you have left, and after fermentation has ended, strain and press. ‘Then put in one gallon of high-proof neutral spirits; filter the whole, or fine it; and when clear, bottie it for use. Wine prepared in the above manner is considered equal to most imported wines, 19.—Black Currant Wine. Take 5 gallons black currants, made to a pulp. Mix with 5 gallons of water, in which 10 pounds of crushed sugar have previously been dissolved. Heat it to 100 degrees Fahrenheit; fill up a ten-gallon keg; put the keg in a warm place; keep it con- stantly full, and after fermentation has taken place, strain and press the liquor, and add to it one gallon of good 95 per cent. spirits, and either fine or filter it at your pleasure. i) ~ : WINES. 2) 20.— Birch Wine. Take 9 gallons of birch-juice, drawn in the month of February or March from the birch- tree, by boring holes in it. Boil and skim, and cool it down to 100 degrees Fahrenheit ; then dissolve in it 9 pounds of sugar, and add 2 ounces of lemon-peels, finely cut. Pro duce fermentation with one pint of gluten; put the ingredients in a keg, and keep it constantly full till fermentation is over. Filter or fine it, and put it in another keg, in which you have previously burnt a strip of brimstone-paper. 21.—Fining Wines. Take the whites of 6 eggs; beat them up with a wisp into 1 gill of wine. When you have them beaten up into a froth, take 3 gallons of wine out of the cask; put in your eggs; mix them well with the wine; then fill up the cask with the wine you have taken 22 WINES. out. Bung it up, and let it stand eight days. Then draw it off into bottles, or in a clean cask ; but in. no case let it stand more than eight days, or the eggs, becoming stale, will spoil the wine. ° 22,.—Another Method. Take half a pint of sheep’s or bullock’s blood, fresh and warm. Beat it up as you would the eggs, and fine in the same manner. Use a little salt with the blood. 23.—Another Method. This is only used for wines that are very hard to clarify. Take of Oak bark 1 ounce, Bone-black 2 ounces, Powdered mustard 2 ounces, French gelatine 2 ounces, The white and shells of two eggs ; let the gelatine soak in cold water twenty- ‘four hours before using; then beat it up . FINING. -23 with a gill of the wine; when it foams, then add the other ingredients; beat them up as before; pour it into the cask; fill up to the bung, and let it stand ten days. It will then beclear. If this does not clarify your wine, it is because it lacks alcoholic strength. In that case you must add spirits enough to bring it up tothe proper standard. This system should not be adopted except in ex- treme cases, as it precipitates more or less of the color of the wine. 24.—Fining with Milk. Take half a gallon good milk; boil it and let it cool, and mix it with 40 gallons of the liquor you wish to clarify; and in the course of three or four days it generally becomes very fine. This recipe is highly recom- mended, but cannot be vouched for by the author of this work. 24 _FINENG. 25.—Pining with Potash. Take 6 pounds carbonate of potash; dis- solve it in half a gallon of water, and by mixing it thoroughly with 40 gallons of liquor it will clarify it in about five days, 26.—Fining with Alum. Take 12 ounces of calcined alum; dis- solve it in 1 pint of alcohol, and mix with 40 gallons of liquor. This will clarify your liquor in four days. The above recipe is generally used for brandies, rum, bourbon, gin, and Monongahela whiskey. 27.—Fining with Fullers’ Earth. . Take of fullers’ earth 2 pounds, American mustard 2 ounces, Bone-black 4 ounces; — mix the whole with one quart lukewarm water. Beat it. up well with a wisp, and COLORINGS. 25 mix it with the liquor you wish to clarify. This mode of fining is only recommended for light-colored wines, such as Madeira, Sherry, Sauterne, White wine, etc. 28.—Isinglass for Fining. Take the isinglass, beat it with a mallet, then put it into a pail, and pour on it some of the liquor you wish to fine; let it soak three days, or until it is quite soft like jelly ; then take a wisp and stir it about until it is all of a ferment and white froth ; then add the whites and shells of eggs to four ounces isin- glass (about six eggs); beat them in with the isinglass; beat the whole until it is all froth; then put the whole into the liquor to be fined ; shake the liquor, and let it stand from four to eight days. 29.—Fining with Lime-water. Take half an ounce unslacked lime, with one pint water; stir it and let it stand three hours; 8 26 COLORINGS, pour the water off; throw away the sedi- ment; then take half an ounce isinglass, cut up small; boil it in the liine-water till it dis- solves; then let it cool; beat up to a froth, and pour into the liquor wine or beer ; let it stand eight days. 30.—Remarks on Coloring. In the preparation of syrups, bitters, cor- dials, etc., the greatest care should be taken to obtain the most desirable color; for it is an undisputed fact that what pleases the eye the stomach craves for. Take, for instance, the finest wines, or the most delicate cordials, change their proper color, and they at once become repulsive to the taste. It is often remarked that a person will seldom take a drink without examining the color of the liquor, which, if not agreeable to the eye, is seldom, if ever, found palatable. It is always best to color your liquor before flavoring it. See that it is perfectly clear; then add the aroma. ‘The colorings best suited for the COLORINGS. . 27 purpose are caramel, solferino, and turmeric. With those colors you can obtain almost any desired shade you may fancy. ‘Take, for example, equal parts of caramel and sol- ferino, and you obtain a beautiful black rasp- berry color; two parts solferino and one part carainel makes a strawberry color ; two parts caramel and one part solferino makes a dark Port-wine color, and so on; you can obtain from a light rose to a dark brown color. Care should be taken, however, not to mix the two colors together, but to dissolve them separately in the liquor you wish to color. 31.—Sanders Color. This color is used only for coloring Stough- ton Bitters, and cannot be used in any liquor at a lower dezree than 10 per cent. below proof; but if properly managed, makes the handsomest color that can be obtained for cocktails. It is not advisable, however, for a novice to use this color, unless with great care. The system generally adopted is to f 28 COLORINGS.. piace the dry sanders in with the herbs and spices when preparing a batch of bitters, or put the sanders in a filter, and pour the liquor over and let it run through. But the best way is to extract the color by infusion. Take 4 pounds red sanders, 2 gallons spirits 20 above; let it stand five days, or until you want to use it (the longer it stands the better); then, previous to mixing it with the liquor you wish to color, run it through a felt filter. RED. 32.—Cochineal Color. 1 pound powdered cochineal. 4. do. calcinated alum. 4 do. cream of tartar. 4 do. saleratus. Boil two quarts water, and pour it on the cochineal ; set it on the fire, and while stirring it, drop in, a little at a time, all of the alum, and next the cream of tartar, and lastly the sdleratus. Be careful that it does not boil Ay COLORISGS. 29 over. After it has boiled three minutes, take it off and filter it ; then add half a gallon alcohol 80 per cent., and filter again; then bottle it for use. This is the color generally used by druggists and confectioners. 33.—Another beautiful Red Can be obtained by infusing one pound al- canet in one gallon spirits 20 above. The author, however, does not recommend it. This is the handsomest, as well as the most powerful color known to the trade. Take of solferino one ounce, alcohol 95 per cent. one gallon; shake it up well, and in twenty-four hours it is ready for use. 35.— Caramel. Take of crushed sug