The Spirit, Wine Dealer, and Publicans Director

The Spirit, Wine Dealer, and Publicans Director

SLM. IL e THE SPIRIT, WINE DEALERS. AND fof ia PUBLICANS DIRECTOR ; Showing the method of Managing Brandy, Rum, Hollaads, and British Gin ; together with tried and approved Receipts for Preparing Cordials and Compounds ; also the best mode of Selecting and Treating Foreign Wines, and Manufacturing British Wines, of more than Fifty different Descriptions ; comprehending likewise a Treatise on the Art. of Making Vinegar, Cider, Perry, and Brewing Malt Liquors; parti- cularly Taunton Strong Beer and Ale; besides a variety of Information essential to those in the above branches ; forming a Pocket Companion adapted for Dealers, Publicans, and Travelers, as well as Families in general. —=DOaa— - BY EDWARD PALMER, Wine and Brandy Merchant. DO “Tis not the Wine, but the Excess, ' © That causes all the wickedness.” _ Cotton. LONDON : PUBLISHED BY G. AND W. B. WHITTAKER, AVE MARIA LANE, And Sold by all Booksellers. BRYAN AND Co. PRINTERS, BRIETOL. 1824, AN, WUV0EO00000000000008UUSTCUTEED THE SPIRIT, WINE DEALER'S, AND . PUBLICAN’S ‘DIRECTOR. AVBAVE ad LL Entered at Stationers’ pall, ADVERTISEMENT. _— Wararever.tends in any degree to promote useful ledge, ought never to be veiled in obscurity, but rather promulgated by every possible means; to that end the Author has, in the compilation of this little volume, invariably had regard to a famili- arity of diction calculated to convey at once a just and simple idea of the princi-, ples contained in each respective art, whereby it might be suited as well to the inferior, as the superior classes of Readers. In the science of brewing muny technical terms occur ; the Author has not thought . it necessary to insert them in a work _ not merely intended to instruct and assict those who are not of themselves competent a3 6 ADVERTISEMENT. to the undertaking ; but more especially to recommend and introduce the art to many places, both near and remote, wherein, perhaps, it was never before known nor attempted. Nevertheless, much informa- _ tion may be derived by persons of every description from the perusal of this book ; even adepts, in the several branches will jind something deserving their attention, when a multiplicity. of theoretical and - practical rules, observations, &c. are pre- sented to their view, which will form together a compendium of useful knowledge. ' PREFACE. Wuen ‘the author first embarked in the Wine. and Spirit Trade, he was, (for his own interest) anxious to procure every information relative to~ it; he courted the society of Mer- chants, Travelers, and others who were in the same line of business, and was much surprised to find that many ‘of them were deficient " in general information ; they could not (in. some instances) assist ‘him by explaining the management of Wines, 8 PREFACE. the proper method to be used in regard to Spirits, and were totally at | a loss how to manufacture Wines made from the produce of their own country : but, in other itistances, he has met with ingenuous ¢ and’ intelli- gent mea, liberal in conversation with the trade, to whom the author will ever-be grateful for their assistance, which has enabled him to lay before the community, rules necessary to preserve and promote the quality ‘of Foreign: ‘Wines, and also to give the best directions for mhahaging Spirits, making- English Wines, Vinegar, Cider, Perry, ‘brewing: ‘Beer, and other useful matter ; yet, ‘notwith- standing having received the best instructions, they did not in ‘many cases answer the purposes intended, which induced him ‘to prepare, alter, or “modify - various Receipts, until brought to such perfection, that he PREFACE. 9 can vouch for their superiority over all others hitherto i in use. - $0 confident. is “the: author that Pri vate Families are misled in making Wines, and Publicans in. preparing Cordials, : that he flatters: himself he is rendering them essential service in thus publishing ’ the effects of his extensive experience. — The same motives which persuaded him to lay’ before the public the following trea-’ tise; also: dictated the -policy of making’ the ‘notices as concise as possible, ‘so as - to. form a cheap volume within the reach: of: every individual: ~ Considerable sums of mioney have been paid for a trifling portion of the information contained in this book, and which information too, being stated incorrectly, has subjected _ the purchasers not only to frequent disappointment, but some- 410 PREFACE. times even, to the total loss of their materials. But , those -who. will - follow the Spirit and Wine Deagr’s. Director, may rest assured of very. different results, ..; *: . in \ : “0 The Receipts are upon 2 small scale, by increasing or diminishing _ which, it will be very easy to: produce a greater or less quantity; .but the author would not recommend, any deviation from what: is hereinafter laid down, unless where parties may; wish to make articles of an inferior. quality and price, to suit .their cus. tomers, or individuals .who being curious may desire to, add to their richness, which may.be regulated according to, circumstances, - North Petherton, 1824, sb 2 “THE SPIRIT,WINE DEALER'S | AND | PUBLICAN’S DIRECTOR. | EXCISE LAWS. As there are many things’ necessary for dealers as well'as publicans to attend - to, to prevent their running into errors with the excise,* I have for the guidarice *Young beginners, as well as : others, will find it muck pleasantér for them to consult, and let their. conduct be well directed to: the officers of the excise, who, when treated as they ought to be, would rather instruct than take advantage. of ineaperience, 12 EXCISE. LAWS. of such persons, laid down a few rules, by attention to which, they may avoid apy risk.—viz. British spirits, if of a higher strength than twenty-two per cent., are seizable, and foreign spirits of -a lower degree of strength than seventeen, under proof, are seizable also. Dealers are not. allowed to sell spiri- tuous liquors, in less quantities than two gallons or upwards... ; | Dealers, as welt: as publicans, must make an entry of all their warehouses and other places for keeping spirits. Every ‘dealer or retailer in foreign. spirits must cause the words “ Dealer in Foreign Spirituous Liquors,”. and every importer, “ Importer of Foreign Spiri- tuous Liquors,” to be written’ over the doot. * Se EXCISE LAWS. 13 | Dealers are to keep foreign spirits: in separate places from British. Dealers or retailers having an increase in their stock, forfeit such increase, with’ casks, and subject themselves to the penalty of twenty pounds. , “Retailers are also ‘authorized to sell wholesale. A dealer on his own request for a permit, must: specify the kind of liquor, quantity, and the mode of con- veyance. :. Any person or persons having in his, her, or their custody abave sixty-three — gallons of spirits, are deemed dealers. thereia, and subject to the survey of the excise Officers. = - sg, Retailers taking out a license, if be- tween the fifth day of April, and the tenth day of October, to be charged only a proportion of duty for that year. i4 EXCISE LAWS. _ Dealers and retailers are to permit the officers at all times by day or by night, -with a constable, and on oath of suspi- cion, to enter. and take an account of stock, ke. Wine dealers are to make entries of their storehouses, cellars, &c. and are to take out annual licenses; and to cause the’words “ Dealer in. Foreign Wine,” . and a retailer the word “Wine” in large characters to be placed over the door in front of the premises. " Dealers are to give the officers of excise six hours notice in London, and twelve in the country, of their intention. to bottle or draw off wine, and the officer if he chuses may attend the bottling of such wine, and see it packed in his presence. Above three gallons of wine removed - without a permit, are seizable. EXCISE LAWS, 15 Dealers are not to have in their posses- sion any. sweets or British made wines. | The officers of excise are re permitted to survey the -wine. dealers stock. in the © same manner as that of the spirit dealers, &e. . - . : cof , . 4 . A Wine dealer must be aware that no increase is allowed to take place in-his stock, any more than in that of a Bran- ‘Dealers are to. mark on. all caske or other vessels, above three gallons, the number of gallons the vessel is capable of containing, and to distinguish the sort of wine therein; and Brandy dealers are also to.do the same. There are likewise certain forms neces- sary for the removal of wines and spirituous liquors, as well as other forms belonging to the excise, but as these can always be learnt from the officers, it 16 EXCISE LAWS. would be superfluous to mention them here, as they are matters that the young- est practitioners will soon become acquainted with; only let them bear in mind, that the greatest attention and perseverance are absolutely required to make them understand the wine and - spirit trade well. Every common brewer and victualler, must enter bis brew-house, store-rooms, utensils; &c. and must not erect other utensils, or alter those that are fixed, without a given notice to the officer of the excise. X, or strong beer, must be kept sepa rate from table beer; if found.in the same cellar or store-room,—penalty fifty pounds for each barrel. "Fable beer to be marked Ton the cask, ’ on pain of having it charged X beer and forfeiting fifty pounds. EXCISE LAWS. 17 - Fifty pounds penalty for mixing TB with X° beer. ; Keeping table beer in any vessel larger than three handred. Darrele—penalty two hundred pounds. . ; Using sugar, molasses, honey, &e.— penal ty one hundred -pounds. Disturbing the officer in his duty —penalty fifty pounds. , Using’ any: substitute for hops— twenty pounds penalty. Officers .are to give ‘the gauge and charge if required. Using any drug or drugs, or using other than malt and hops—penalties one hun- dred pounds and forfeit all the utensils. May break in stale beer, or return, giving notice to the officer. 18 EXCISE LAWS. Victuallers not to meve any . part ‘of the gyle till the whole is worked off — forty shillings per barrel penalty. All casks sent out must be stamped the : number of gallons of beer-they contain.. Increasing the quantity ofagyle after declaration — one..hundred .and_ fifty: pounds penalty. f . . ’ ° FOREIGN BRANDY. 19 © 4 OF FOREIGN ano BRITISH ; BRANDY. <_- Tux former of these liquors, if genuine, is con sidered(when used with moderation) to be the best spirit we have in use, and. the most celebrated sorts, are those im- ported from Cognac, Bourdeaux, &c. A great quantity of inferior Brandies is also imported from Spain; they are generally brought into this country over proof, and the merchant sells them in that state, but the Brandy dealer reduces | them when sent out in smaller quantities - than, imported, ‘to either proof, or one- to eight under proof. The ‘best! criterion for the selection of your Brandies, is to choose those that are not fiery, but of a mild nature, with a smal} degree of bitterness, and of a yellowish colour, which is generally acquired by age. 20 ° BRITISH: BRANDY. You may improve your Brandies, if you think it necessary, by adding some bitter almonds, sugar candy, and prunes, first pounded in a mortar. British Brandy ts made as follows, To twenty. gallons of rectified spirits, © put a quarter of a pound of bitter almonds, half a pound of cassia-buds, . one ounce of orris-root, one pound of prunes, three pounds of sugar candy.; and if you add one gallon. of foreign Brandy it will be equal to Spanish ; rummage it well in the cask for about a week, and then colour it, which can be done with a little burnt sugar, but the best brandy colouring is to be bought at Messrs. Staples and Co.’s in the Old Bailey, London, and as a gallon can be purchased for about nine shillings, ft is scarcely worth the trouble of making. per geiton. The Excise duty on Braedy........ 178. = Do do. Hollands .. ae: The Customs on Brandy & Hollands 18. 10d. we - A BRITISH BRANDY. 21. 4 . Potato Brandy. “Brandy has for-many years past ““ been largely distilled from potato- ** berries in Lorraine and Champagne : “ these berries produce on fermentation “as much spirit as the gtapes of Lor- “‘raine ; but the specific gravity. of the | “ former to the latter ‘is only a as one to “ nine or ten. ” - Baperidents fave ‘been made to extract a vinous spirit from gooseberries carrots, &c. by distillation ; and it has been found, ‘by adding a small portion of dulcified spirits of nitre, a few’ bitter almonds, and prunes, previously steeped in Cognac Brandy, to answer the purpose: of imparting to it that fine bitter and flavour so ‘peculiar to French Brandy. Artificial colouring is requisite, and age will give it a degree of softness. OF THE SELECTION OF RUM. Rum is._a liquor, digtilled from the " sugar cane. in the West Indias, that from Jamaica is by far. ‘the. best; when im- ported into this country it is. frequently as high as forty per cent over proof, but .that:of the. finest favour. is akhout from fourteen to. twenty. aver proot pe, “Dealers are. allowed two: ‘years to keep ‘their Rums in bond, and at the expiration of that time, they may. renew their bond, which i is a yery great advantage,. ag they _are thereby enabled to keep their Rum to an old. oe. with less. capital. The excise duty on Rum i is ‘nine shil- lings and three pence halfpenny per gallon; customs, one shilling and three pence: the excise duty is paid on the over-proof; bnt the customs are levied only on the number of gallons. “RUM. . 23 When a dealer has purchased his Run, his plan is to reduce it to proof by adding so many gallons of water as it is over-proof; but, if he adds two thirds of water and one third of fine strong Taun- ton béer, it would make the Rum softer and stronger ; ‘and admit of a still further addition .of -water to bring it to hydro- | meter proof, which would also cause it’ to carry a better head: - then: let: your Rum be well rummaged, and in two or: three days it will be perfectly fine and fit to be sent out, and in order to reduce it further, you cannot do better than by _ adding pure spring water. © , Some of the trade’ adulterate it with British spirits, which not only spoils the goods, but affords no’ profit. Rums are preferable when of a pale colour, but sometimes publicans, to suit low customer's, want it coloured ; the same colouring that.is used for Brandy. will do for Rum. 24 HOLLANDS, GENEVA. | <a Geneva is manufactured in Holland, : great quantities of which are smuggled -: into this country, it heing considered the : best contraband spirit; but eveo that is always strongly impreguated with sugar of lead ; as Britigh Gin is brought to such perfection, and the duty on Hollands is so high, the article is little in demand. ' The best that is imported, is made at Scheedam and Rotterdam, and generally about from eight to ten over-proof. The purchaser should be very careful . to choose a clean spirit, and one of a pttre white aspect ; and when in such a state, to use only clean water that has boiled, but after being lowered, if he is not satisfied. with the colour, &c. let: him take to about sixty gallons, half - MOLLANDS. - 25 a pound of alum and two ounces of salt of tartar, boil. the ‘sante ‘in two quarts of water til! it becomes milk white, and when nearly cold stir the Hollands, and pour it in at the same time, which will cause, it to fine, and also will take off the azure tinge, which is peculiar to this liquor ; when mixed with cold water, — (26 2 2 BRETBH GIN. PREPARATION OF BRIFISH , “GIN. sot C. In’ ordering a puncheon of the above from the rectifiers, desire them to send “strong unsweetened gin ’ ” consequently they will send it of the strength of one in. five, which is termed in the trade twenty two per cent under proof ; if you do not wish to reduce the whole at once, have a cask of sixty three gallons, then draw off fifty gallons, and add ten gallons of liquor to fill up, “which will make a reduction of streggth of one gallon in six, and it wil thep be glass proof, and of the quality that dealers sell to publicans at twelve shillings, when the strong gin is the same price; but if you should wish to make it, at any time, to sell at a higher price, you may then draw in your can such a portion of the strong gin, as you may judge will suit the price. BRITISH ‘GIN. 27 _ Now in order to prepare this, you must; to the sixty galéne, take four pounds of clariffdd luttp sugar, let it be nearly cold, pour it into the cask and and stir it well, force with four ounces of alurh, aad for ounces: of salt of tarkut powdered. smal ad boiled together in three quarts of water, till it becomes . milk white, then gut it into the cask hot, stir thie liquor. well, both before and after. B2 28 CORDIAL GIN. OF CORDIAL GIN axp BRITISH. BRANDY. << t Fo make up thirty. gallons: of Raw Spirit into Cordial Gin. ' Get as follows ; 2 pennyweights, oil turpentine, © - - 3 . do. — of juniper-berries, « ~- 2 = do. oil vitriol, 2 do. oil almonds, 1 pint _ elder flower water. Kill the above oils with a pint of spirits of wine,* and. add about eight pounds of loaf sugar, twenty five gallons of spirits, one in five, which will bear five gallons of water ; rouse it wéll, and in order to fine it, take two ounces of alum, and one of salt of tartar, boil it till it be quite white, then throw it into your cask, continually stirring it for ten minutes, bung it up, and when fine it will be fit for use. * See peppermint. BRITISH BRANDY. 29 To make Brandy between British and — | foreign. As there is a.great difference in the price of British and foreign brandy, one being at this time about thirteen shillings and the other twenty four shillings per gallon, the following receipt will enable Publicans to prepare a brandy between the two prices as follows. : . £. 3. d. Four quarts Cognac brandy 1 4.0 Three quarts, British ‘do. 09 9 Four ounces sugar candy dis- solved in the water to make " up two gallons 0°. 0 0 85 £114 2 This will make a good: brandy to sell at twenty’ shillings; the same rule wil instruct’ you to make it at a less price by substituting a small ‘quantity of spirits of wine, and adding more water in lieu of the foreign brandy ; the same receipt will also do for making up cheap rums. Do se to ad 33 - 30 COMPOUNDS. PREPARING OF COMPOUNDS, . BY AGITATION... ~~ To make fen gallons of Peppermint Cordial. . Take six and a half gallons of strong gin, twelve and a half pounds of loaf sugar, half a pint of spirits of wine, three quarters of an ounce ef oil of pepper- mint; the spirits of wine to be used for the purpose of killing the oil of pepper- mint, to do which take about two ounces of sugar, dry it by the fire, then pound the.sugar and oil of peppermint well in a mortar, (those made by Wedgwood are preferable to brass) then add your spirits of wine by. degrees, and continue for some time to stir the same either right or left till the oil has been completely COMPOUNDS. $i killed. Yoar spirits of-wine ought to be sufficiently strong to fire gunpowder, shoald it not be of thet strength you will not kil your off; in order to ascertain this, take a table-spoon amd put 2 little gunpowder into it, then wet the gunpow- der with the spirits of wine, and set fire _ to it with a piece ef paper, and if it is not’ the full strength, the powder will, whea the fire is out, remain wet, but on the contrary will explode. Now pour the twelve and a half pounds of sugar, (having clarified it) into your ten gallon cask, with the prepared oil of peppermint, and well rouse the same for some time, fill up the cask with clean water, with one ounce of alum boiled in one piut of water, re- agitate when you add the water which contained the alum, then bung it dowu, and in the course of a fortnight it will be fit for use. _ Dealers will find it convenient to keep 32. COMPOUNDS. the oil of peppermint prepared, as in that case, if their customers should wish it more highly flavored, they may then add a small portion to the quantity they are about to send out. | RUM SHRUB. 33 RUM AND BRANDY SHRUB AND TINCTURE. . > To make thirty gallons Rum Shrub. Take fifteen gallons of proof rum, two gallons of lemon juice, one gallon of Seville orange juice, forty five pounds of loaf sugar; two quarts of tincture pre- ‘pared as at page 34, and a few rinds of ‘lemons; fill up your eask with water. If not sweet enough with the above quantity of sugar, sweeten afterwards to "your fancy. To.make four gallons of Rum Shrub. ’ Two gallons of proof rum, lemon juice one quart, eight pounds of loaf sugar, half a pint of the tincture, and fill yp your four gallon cask with pure water. Another method. Take two gallons of orange wine, four 34 BRANDY SHRUB. gallons of proof rum, one gallon of lemon juice, one quart of tincture, either brandy - or rum, fifteen pountls of loaf sugar, put the above iuto a ten gallon cask, and fill up with water. 4 To make Brandy Shrub. Take five gallons of brandy reduced one in eight, loaf sugar eighteen pounds, lemon juice three quarts, and one quart — of the brandy tinctare, put it into a ten gallon cask and nearly fill with water, then ascertain whether it wants an additi- on of any of the above ingredients, if so, add such as appear necessary to fill . up your cask, and after well rummaging it, let it staad till fine. To make the Tincture. Take any quantity of the rinds of Seville oranges and lemons pared very thin, so as to contain none of the white, put them into a jar and fill it nearly full — of proof or over proof rum or brandy, and let it stand some time to digest. SHRUB, 35 SHRUB AND PUNCH. <> An excellent and cheap niethod of making ; Shrub. To a twenty gallon cask take two ' quarts of tincture, two gallons of lime or lemon juice, twenty eight pounds of loaf sugar, five gallons of proof rum, and ten gallons of white currant wine, then fill nearly with water, and taste if it meet your approbation, if so, add to the cask to make it fall such of the above ingredi- ents as you may consider the most desirable. . N. B. As there is a great deal of trouble in expressing the juice from the lemons and oranges, I would recommend dealers and publicans to purchase the juice prepared, which may be bought in _ a high state of perfection at Messrs. Lucas’s, Bristol, at about three shillings 36 PUNCH. and six pence per gallon, where also may be had the rinds of either dried. The best method of making Punch. : - Pat into your bowl, three quarters of a pound of loaf sugar, then in order to tnake a good sized bowl, take three Jemons, rub some of the sugar over them to extract the flavour from the ritrds, then pare them as thin as possible, - - and add the parings as well as all the juice you can extract, and if you like the pulp add that also; (ragged punch is admired in the country, but at the coffee- houses in London, they always send it in strained and quite clear, having only a thin slice of the lemon put into the glass) pour on the same some boiling water, and mix it up well for some time, to extract the flavour of the rinds; and when you find. your lemonade is to your liking, then put the spirits to it, which should be done in the following propor- lions: to every three quarts or thereabout PUNCH. 37 of lemonade, begin by putting in two glasses. of rum ‘and one of brandy alter- nately, till you find it sufficiently strong; it is ‘not well to add water to it when made, but to this quantity one small’ tumbler of porter or strong beer is a great improvement, as it tends to soften and enrich. the punch. -Reserve about three slices of lemon to put into the bowl by way of garnish. Receipt for a Publican io make a seven shilling bowl of Punch good. Take two or three lemons and pare them very thin so as not to take off any of the white, then squeeze the juice and pulp into the bowl, on about half a pound of loaf sugar, add nearly two quarts of boiling water ; stir it till the sugar be dissolved, then add a pint of Jamaica rum, and half a pint of the best French brandy, and a small tumbler full of porter, garnish with a few slices of lemon; then the Landlord should 38 PUNCH. take a glass, to see if it be such as it is likely his customers will approve of, and if he thinks any improvement necessary, he should make it to prevent its being sent hack to he altered. © The season of the-year that lemons are jn perfection is when they are tu be bought cheapest, therefore a prudent: ‘Landlord ought ta purchase a quantity of them, and extract the juice with some of the pulp and _ put it into bottles three parts full, and then fill them up with brandy or rum, and also pare the rinds, and act with them in the same manner as before directed to make the tincture. A cheap and excellent substitute for . lemon juice Boil six pounds of Joaf sugar in four ‘quarts of the best wine vinegew, remove the scum and let it remain. till cold, bottle it, and it will be immediately fit for use. If a ‘quart of rum or PUNCH. 39 brandy were mixed with it, it would _ keep the better, and you would in conse- quence, ‘have less spirit to add to the _ punch. To prepare ingredients for making six gallons of Cordial, which will afterwards ‘make excelent Punch with the addition of water only.. Take x. Three gallons of proof rum 2 Five quarts of brandy... ... 1 1 T we ditto of lime or lemon juice 0 One ditto of porter 1. coe vie O One pint of tincture... 0 - "Two ounces of bitter almonds bruised... we ee ee 8 0 4 Fourteen pounds of loaf sugar Clarified .... .. ww. «. O12 O ore ene £415 Q covnsoas sacoo& Pat the above ingredients into a cask, rammage it well for a few days; then dissolve a quarter of an ounce of. isin- glass in a little spirits of wine; put that 40 PUNCH. . into thecask also, stirring it welltogether ; — bung it dewn and tet it remain quietly till it is properly incorporated and appa- rently fine: tap it a little way up the cask, and draw from it as much as will complete your bow] of panch, with the addition of a proper portion ‘of boiling water, and a few slices of lemon to garnish. The adoption, of this plan, is one of the most convenient that can be devised for any Publican or Victualler, especially when punch is required to be made speedily, as for instance, persons assembled together at auctions and other meetings of considerable magnitude. In the ordinary way it is often disadvan- tageous to the Publicans to pracure lemons at such times as they are wanted, — and probably when too many are bought ‘at once, a loss may be the result, by keeping and spoiling them ; but in the plan before suggested, no more lemons are wanted save those for. garnishing. Moreover, at large assemblies much irregularity often arises amongst the at- . PUNCH. 4d tendants or waiters, if they cannot bring forward the punch in due time, and in consequence of the then prevailing hurry, the whole is frequently spoiled by making it injudiciously. When the cordial is: made as before directed, there will be little or no trouble to exhibit a good bowl of punch at any stipulated price, and a single glass-full of it may be made as quickly as one of grog. From the aggregate expense of the six gallons of compounded cordial, specified before, may easily be calculated the charge for any quantity of punch required to be made of it, thereby accu- rately ascertaining the profit arising therefrom. N. B. The punch cordial will not cost more than sixteen ‘shillings per gallon, if made according to the foregoing — directions. Every dealer should at all times keep. this in his stock regularly, even.as he would gin, rum, and brandy. 42 MILK PUNCH. MILK PUNCH, &c. <—__- Milk Punch. — Make a tincture as , Sollows. Pare ten Seville oranges and twelve lemons thin, put the rind in two quarts - ofrum, and let it steep for a few days, occasionally agitating it. Then put six pounds of joaf sugar into a clean pan, squeeze the above lemons and oranges on - the sugar, add two gallons of water, and one gallon of boiling het milk ; mix all * together, and then add the above tinc- ture; filter it through ajelly bag, and it will be transparent and fit for immediate use ; but when bottled it should be ‘kept in a cold cellar. To make Frisky. To eight quarts of clear spring water, add one pound and a half of fme loaf sugar, and the juice of three lemons, CRANK.~-PURL, _ 43 with the yellow part of the rinds, stir it up till the sugar be diasolyed, and let it stand till fine; after. which, bottle and ‘cork it, and in about ten days it will effervesce, and be very pleasant summer beverage. To make sixpennyworth of Crank. Make:a good fourpenny glass-full of warm gin and water with sugar, adda slice of lemon.and half a wine glass-full of fine porter. Note.—This will afford the Landlord an extra profit of twenty per cent, and is a liquor which would please his — customers. To make Roman Purl. This is a beverage, which is held in high estimation by the metropolitans, and by them made in greater perfection than by others. In London it is made from amber ale, with a mixture of gia A4 _ +) BURL. bitters; the amber ought to be heated . by a very quick fire, the gin and bitters put into a pewter half piat, and the ale added to it, at the exact warmth for a person to drink such portion at a single ; draught. | CAPILLAIRE. Ab - CAPILLAIRE. - <—_- . Capillaire. This is principally sold by confec- tioners at a very high price, but as it is now much used for sweetening of grog, punch, &e. the following receipt will enable all Publicans to manufacture it themselyes, and it is an article they ought never to be without. Take ten pounds of loaf sugar, two quarts of water, the whites of half a dozen eggs welt beat up, put. the whole into a stew pan and boil it till you have taken off all the seum, then filter it through a jelly bag, and when nearly cold, add to it a quarter ofa pint of fresh orange flower water. AB CHERRY BRANDY. CHERRY BRANPY, &e. _ . A superior method of making Cherry _ Brandy. ‘Take a wide mouth'd bottle and all it nearly half full of. the best Cognac brandy, then take to every two quart bottle half a pound of best loaf sugar. grated, and add it to the brandy, shaking it till the sugar be’ properly dissolved ; then cut the stalks off within half an inch of the cherry and prick eaeh in three places with a needle, and drop it into the bottle, and when the bottle has. been filled with the cherries, add as much brandy as the bottle will hold; cork it, and at Christmas you may venture to taste it, when I will engage it shall be _ excellent. . The species of cherries should be morellas, and not the least bruised. CHERRY BRANDY, a7 Cherry Brandy. To every gallop of the juice of the - cherry, add six quarts of British brandy ‘or clean rectified spirits, one pound of brown sugar, a quarter of an ounce of cinnamon and cloves. To make it cheap and with less trouble. ’ Filla cask of the size you wish to make, about half full of black cherries, then add clean rectified spirits, one in five, sufficient to fill the cask, draw it off into another vessel after having stood about twenty-four days, and in the course of three weeks therefrom, it will be fit for sale. But you must add a small quantity of cloves and cinnamon — and about ane pound of brown sugar.to every gallon: ebserve at the same time to pick the stalks from the cherries, and if they are not bruised, some of them should be prieked with a fork, or other- wise the first extraction will not. taste sufciently of.the fruit. Bruise with a 48 RASPBERRY BRANDY stick the cherries left, as much as possible, and nearly Sill the cask* a second time with the rectified spirits, let it stand till your stock be nearly reduced, then rack it off for sale, and treat itas you did the first. , Raspberry Brandy. - . The plan lai¢ down for the manufac- ture of cherry brandy, will answer for raspberry brandy likewise. Caraway Brandy. Three quarts of brandy one in eight, three pints of water, one pound of loaf sugar, one ounce of caraway seeds, and a quarter of an ounce. of cinnamon; ‘digest them for fourteen days and filter through blotting paper or a- flannel _ King’s Cordial, Take two quarts of East India | Madeira, two quarts of best cherry KING'S CORDIAL. 49 brandy, a quarter of an ounce of caraway seeds, halfa nutmeg grated, two drachms ‘of cinnamon and mace bruised, two pounds of fine loaf sugar, three lemons with the yellow part.of the rinds, and one quart of strong green tea; put the whole into atwo gallon jar and fill it with water, let it stand ten days, then draw off what is fine,’ and filter the remainder through blotting paper. Queen’s Cordial. Take six quarts of cherry brandy, two quarts of sherry, three pints of brandy or three pints. of rum, quarter of an ounce of cassia, two drachms of mace, quarter of an ounce of caraway seeds, — and one of coriander seeds, also the . Juice of three lemons with the exterior part of the rinds, and two pounds of fine loaf sugar ; the spice to be bruised, then fill up with rose water a three gallon cask, let it stand to digest, and when fine it t will be fit for use. e 50 RATAFIA, -RATAFIA, &c. Imperial -Ratafia. — To’ make ten gallons. , Take half a pound of the kernels of -apricots, peaches, and nectarines, and ‘ oe pound of bitter almonds, bruised ; half an ounce of compound essence of ‘ambergris should be dissolved in two quarts of spirits of wine, after which add to the spirits of wine the kernels therein “to digest for a few days, put it in the ‘cask, and “fill: up with spring water, when fine it will be fit for use. Fo. make six gallons of Ratafiq. Take four gallons -of. clean rectified . spirits, two quarts of cape wine, halfa pound of bitter almonds, one ounge of -“nutmegs grated, five pounds -of loaf: sugar clarified, and then fill up: with ‘ water. ° ENGLISH Noveav. 51 English Noyeau. — To make’ trvenly ° gallons. , Take fifteen gallons of pure recti- fied spirits, one in five, four pounds of bitter almonds bruised, half a pound of dried lemon peel, awd. twenty eight pounds of loaf anger, let it stand to digest in the cask, tap it high, aad when you ‘think, the almonds &e... are. properly ingorporated and the liquor | - is. fine,, bottle it off, To make it more like the French. Hioyean, , ‘use Cognac brandy, ‘and the kernels. of apricots, nectarines, and peaches, — Usquebaugh.— To make ten gallons. . Take cloves, nutmegs, and cinnamon, of eaeh one ounee; coriander’ afd cara- way seeds, two owneeseach, four ounces - off bitter alnionds braised): half a pound of Hatiorice root shieed, ter pounds of loaf ‘sugar, and-six géHens df British- spiriis ; add also ailittle saffron‘ te make. it the usual colour; fier with water; 52 UBQUEBAUGH. Jet these ingredients digest for some time, *-~say one month, stirring them continually, ~ afterwards filter them through a flannel How to make ten galions of Aniseed Take one ounce of oil of aniseed, and kill it with a pint of spirits of wine, as directed in peppermint, ten pounds. of loaf sugar, seven gallons of British spirits, one in five, one ounce and a half of alum, powdered, then rummage it well, and fill up with water, Poppy Syrup. Gather about eight quarts of fresh poppies, cut off the black parts of them, put them ina three gallon jar, and fill up with brandy, there to digest for a week, occasionally shaking the jar; filter it through flannel, and press the poppies to extract all the juice, clarify in two POPPY sYRUP. 3 quarts of. water three pounds. of fine ‘loaf sugar, put the. contents in a. clean cask or jar, and add. a small quantity of cinnamon. In the course of a few weeks it will be fine and fit to. bottle. c3s ” Bd -+ -BIPTERS. waeeu:.: BITDERS, &e. <= Bitters. Take one ounce of cardamom seeds, two ounces of Seville orange peel dried, two ounces of gentian root, and steep the whole in two gallons of British gin, there to digest till wanted. Excellent Bitters are made as follows. Take a cask that will ‘hold six gallons, and put into it five gallons of reduced gin, one pound and a half of bitter - almonds bruised, four ounces of chamo- mile flowers,» and a quarter of a pound of dried lemon peel ; put them into the cask to digest, shaking it occasionally, and if not found to be bitter enough, add any of the ingredients that appear STOMAGHIC TINCTURE. 55 most wanted, and filter the same through blotting paper. If publicans were to keep it filtering in a clean decanter in the bar, they would sell it as fast as it would filter; it is amost capital bitter for purl. Stomachic Tincture. -Make up in the. same way as the above, with the addition of two ounces of bruised rhubarb, and also peruvian bark, | Caraway Cordiad. Take one ounce of oil of carawaya, : four pemnyweights of :cassia lignea. cil, kill the same as disected for peppermint, a small quantisy of the essence.of ozange and lemon, and the rinds of a few demons and oraages, ton pounds of loaf sugur .cluriéed, seven gallons of British spirits; fill the remainder of ithe cask, to make wp ten.gablens, with water, agitate and fave it dows, ifrequisite,.with blam.: . 56 CARMINATIVE CORDIAL. Imperial Carminative Cordial. Pt into a ten gallon cask, -_ Two ounces of ginger, - One ounce of. caraway seeds, One ditto cinnamon, 7 ‘Two ditto coriander seeds, One ditto cassia, _ One ditto aniseed, Two ditto lemon peel, ‘Two pounds of Jordan almonds, One ditto bitter ditto. The above ingredients are to ‘be first bruised, then take of dried or green mint, rosemary, and lavender, a tea-cup full of each, infuse the whole in six gallons of gin, or five of brandy, let them remain for.a fortnight to thoroughly digest, then add eighteen pounds of fine sugar clarified, and fill up the cask with water; use for fining one ounce of alum or a quarter of an ounce of isin- glass; keep it still, at least four months, for the whole of the ingredients to be ' well incorporated ;. then see if it be perfectly fine, ifso, draw from the cask eo. CARMINATIVE CORDIAL. 57 whenever wanted, or bottle as far as it will ran clear, and filter the remain- der. - This cordial for its genuine carminative virtue is truly inestimable; and for bilious complaints in particular it will be found pre-eminent. N. B. Age will improve it, and ne climate can injure it when securely bottled. 58 “IMPERIAL NECTAR, IMPERIAL, NECTAR, &c.’ = . . Imperial Nectar. — Fo make ten gallons. _, Take six gallons of Baitish spirits, six pawnds of loaf sugar, qne pound of hitter almonds, two ounces of lemon peel, ang ounce of cloves, two ounces of.cinnamon and six nutmegs ; the cloves and cinna- mon to be bruised, and the nutmegs grated: fill up with ,orange or raisin wine, shake the same: tll the ingredients are properly incorporated, and then let it stand till fine apd fit for use. The colour ought to be that of brandy, which can be made so with burnt sugar, or brandy colouring. Loverage. — To make six gallons. Take three pounds of celery cut into small slices, half an ounce of mace, one ounce of cinnamon, one ounce of cara- LOVERAGE. 59 way seeds, four pounds of loaf sugar clarified, four gallons of British spirits, fill up with water, shake it occasionally, and then let it stand to digest, and when fine it will be fit for use. -—— 60 CINNAMON CORDIAL. -CORDIALS, &c. Cinnamon Cordial. — How to make six . ‘Take a quarter ofa pound of dried lemon peel, cardamom seeds four oun- ces, and half an ounce of cassia lignea killed with spirits of wine, five pounds of clarified loaf sugar, four gallons of strong British spirits, then add saffron to colour, and water to fill up ; agitate it occasionally, and when well incorpo- rated, let it st