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61. IMPROVED ENGLISH STRONG BEER
If you have malt use it, if not, take 1 peck of barley, and put it into a stove oven, and steam the moisture from them, grind coarsely, and pour into them 3-1/2 gallons of water, at 170 or 172 degrees. (If you use malt it does not need quite so much water, as it does not absorb so much as the other. The tub should have a false bottom with many gimblet holes to keep back the grain.) Stir them well and let stand 3 hours and draw off, put on 7 gallons more water at 180 or 182 degrees, stir well, let stand 2 hours and draw off, then put 1 gallon or 2 of cold water, stir well and draw off; you should have about 5 or 6 gallons; mix 6 lbs., coarse brown sugar in equal amount of water, add 4 oz. of good hops, boil for 1-1/2 hour; you should have from 8 to 10 gallons when boiled; when cooled to 80 degrees, put in a teacupful of good yeast and let it work 18 hours covered with a sack. Use sound iron-hooped kegs, or porter bottles, bung or cork tight, and in two weeks it will be good sound beer, nearly equal in strength to London porter, or good ale, and will keep a long time.
Take wine, ale, or porter, 1/3, and 2/3 water, hot, or cold, according to the season of the year, loaf sugar to the taste with nutmeg.
Put 1 oz. good ginger root bruised in 1 quart of 95 per cent. alcohol, let it stand 9 days, and strain, add 4 quarts of water, and 1 lb. of white sugar, dissolved in hot water, 1 pint port wine to this quantity, for what you retail at your own bar makes it far better; colour with tincture of saunders to suit; drink freely of this hot on going to bed, when you have a bad cold, and in the morning you will bless ginger wine.
Take of hops 6 oz., molasses 5 quarts, boil the hops in water till the strength is out, strain them into a 30 gallon barrel, add the molasses and a teacupful of yeast, and fill up with water, shake it well and leave the bung out until fermented, which will be in about 24 hours; bung up, and it will be fit for use in about 3 days. A most excellent summer drink, smaller quantities in proportion.
65. USQUEBAUGH OR IRISH WHISKEY
Best brandy 1 gallon, stoned raisins 1 lb., cinnamon, cloves, nutmeg, and cardamom, each 1 oz., crushed in a mortar, saffron 1/2 oz., or the rind of 1 Seville orange, and a little sugar candy; shake these well, and it is ready for use in 14 days.
Add a little rich sweet cream, and 1/2 lb. of loaf sugar to each quart of cream or milk; if you cannot get cream the best imitation is to boil a soft custard; 6 eggs to each quart of milk, (eggs well beaten); or another way, boil a quart of milk, and stir into it, while boiling, a tablespoonful of arrow-root, wet with cold milk, then cool stir in the yolk of one egg, to give a rich colour; five minutes boiling is enough for either plan; put the sugar in after they cool, keep the same proportions for any amount desired. The juice of strawberries, or raspberries, give a beautiful colour and flavour to ice creams; or about 1/2 oz. of the essence or extracts to a gallon, or to suit the taste. Have your ice well broken, add 1 quart of salt to a bucket of ice, then place in this the vessel containing your cream, and about one half hour's constant stirring and occasional scraping down and beating together will freeze it.
Irish moss soaked in warm water about an hour, and rinsed well to clear it of a certain foreign taste, then steep it in milk, keeping it just at the point of boiling or simmering for an hour, or until a rich yellow colour is given to the milk, without cream or eggs; 1 or 1-1/2 oz. of moss is enough for a gallon of cream, and this will do to steep twice. Sweeten and flavour as other cream.
Loaf sugar 10 lb., water 3 gills, mix, and warm gradually, so as not to burn, good rich cream 2 quarts, extract vanilla 1-1/2 oz., extract nutmeg 1/4 oz., and tartaric acid 4 oz.; just bring to a boiling heat; for if you cook it any length of time it will crystallize. Use 4 or 5 spoonsful of this syrup instead of 3, as in other syrups; put 1/3 teaspoonful of soda to a glass, if used without fountain. For charged fountains no acid is used.
Take of the juice of lemons one pint, white sugar one and a half pound, and a little of the peel. Mix and boil a few minutes, strain, and when a little cool, bottle, and cork, for use.
70. ORANGE AND RASPBERRY SYRUPS
Take of the juice of either, as the case may be, one pint; white sugar one and a half pound. If it be orange a little of the peel; tartaric acid 4 oz. Mix and boil a few minutes; strain, and when a little cool, bottle and cork for use. When to be drank, mix three or four tablespoonsful of syrup with three quarters of a glass of water, and add a teaspoonful of soda. If water be added to the syrup it will not keep well.
Take three pounds of nice raisins free of stems, cut each one in two or three pieces, put them into a stone jug with one gallon pure soft water, let them stand two weeks uncovered, shaking occasionally (put in a warm place in winter,) strain through three or four thicknesses of woollen, or filter; colour with burned sugar; bottle and cork for use. For saloon purposes, add one pint of good brandy. The more raisins the better the wine, not exceeding 5 lbs.
This is made by putting the same quantity of water on the above raisins, after the wine is poured off, as at first for making wine, and standing the same length of time, in the same way.
Take 42 gallons of worked cider, 12 gallons of good port wine, 3 gallons good brandy, 6 gallons pure spirits. Mix together. Elder-berries and sloes, or fruit of the black hawes, make a fine purple colour for wines.
Take of good cider (crab-apple cider is best) seven gallons, best fourth proof brandy one quart, genuine champagne wine five quarts, milk one gill, bitartrate of potash 2 oz. Mix and let it stand a short time; bottle while fermenting. This makes an excellent imitation of champagne with age.
75. CURRANT AND OTHER FRUIT WINES
For currant, cherry, raspberry, elderberry, strawberry, whortleberry, and wild grape wines, any one can be used alone, or in combination of several of the different kinds; to make a variety of flavours, or suit persons who have some and not the other kinds of fruits, to every gallon of expressed juice, add 2 galls. of soft water, put in 6 or 8 lbs. of brown sugar, and 1-1/2 oz. of cream of tartar, have them dissolved; put 1 quart of brandy to every 6 galls. Some prefer it without brandy. After fermentation, take 4 oz. isinglass, dissolved in a pint of the wine, put to each barrel, and it will refine and clear it; then it must be drawn off into clear casks, or bottled, which is far the best. Give these wines age and they are most delicious.
76. DINNER WINE OR ENGLISH PATENT WINE
From garden rhubarb, which will not lend to intemperance. An agreeable and healthy wine is very frequently made from the expressed juice of the garden rhubarb. To each gallon of juice add 1 gallon of soft water, in which 7 lbs. of brown sugar have been dissolved; fill a keg or barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works off until clear. Any other vegetable extract may be added, if this flavour is not liked. Then bung down, or bottle, as you desire. These stalks will furnish about 3/4 their weight in juice; fine and settle with isinglass, as in the fruit wines. This has been patented in England.
Take 28 gallons of clarified cider; 1 gallon good brandy, 1 lb. crude tartar, (this is what is deposited by grape wines) 5 gallons of any wine you wish to represent, 1 pint of sweet milk to settle it; draw off in 24 or 36 hours after thoroughly mixing.
78. BLACKBERRY AND STRAWBERRY WINES
These are made by taking the above wine when made with port wine; and for every 10 gallons, form 4 to 6 quarts of the fresh fruit, bruised and strained, are added, and let it stand till the flavour is extracted; more or less may be used to suit the tastes of different persons. In bottling any of those wines 3 or four broken raisins put into each bottle will add to their richness and flavour.
Take of pure spirit 1 gallon, best French brandy, or any kind you wish to imitate, even Otard, 1 quart; loaf sugar 2 oz., sweet spirits of nitre 1/2 oz., a few drops of tincture of catechu, or oak bark, to roughen the taste if desired; colour to suit your taste, and bottle.
Take of pure spirits 10 gallons, New England rum 2 quarts, or Jamaica rum 1 quart, and oil cognac from 30 to 40 drops, put in half a pint of alcohol, colour with tincture of kino, or burned sugar, which is generally preferred. Mix well and bottle.
This is made as the French brandy, using pale instead of the French, and using 1 oz. of tincture of kino for colour, only for 5 gallons.
To every 10 gallons of brandy add 3 quarts of wild black cherries, stones and all bruised, and crushed sugar 2 lbs. Let it stand until the strength and flavour is obtained, and draw from it as wanted for use. Never attempt to use oil of bitter almonds for this purpose, instead of the cherries, for it is a most deadly poison.
Take of brandy 10 gallons, nice rich blackberries mashed from 4 to 6 quarts, according to the degree of flavour you wish. Mix and add a little sugar to overcome the acidity of the berries, according to their ripeness will the amount vary from one to 4 oz. to each gallon.
This is made as the above, using very nice ripe strawberries, and only about half the quantity of sugar.
[There are no entries for receipts 85, 86 and 87 in the original.]
Take of pure spirits 1 gallon, best Holland gin, schnapps, or any kind desired, 1 quart, oil of juniper 2 scruples, oil of anise 1/4 oz.; mix all well together.
Take of white sugar 1 lb., put it into an earthen kettle, moisten a little, let boil, and burn red, black and thick, remove from the fire and put in a little hot water to keep it from hardening as it cools. Use this to colour any liquors, needing colour, to your taste, or as near the colour of the liquor you imitate as you can. Tincture of kino is a good colour, and is made by dissolving 1 oz. of kino in a pint of alcohol. For a cherry red use tincture of saffron; for light amber to deep brown use sugar colouring; for brandy colour, sugar; for red use beet root or saunders; for port wine colour use extract of rhatany.
90. TO KEEP SWEET AND SWEETEN SOUR CIDER
To keep cider sweet take a keg, put several holes in the bottom of it, and a piece of woollen cloth at the bottom, then fill with pure sand closely packed, then pass your cider through this, and put up in clean barrels that have had a piece of cotton or linen cloth 2 by 6 inches, dipped in sulphur, and burned in them, then keep in a cool place and add 1/2 lb. of white mustard seed to each barrel. If cider is souring, about 1 quart of hickory ashes, (or a little more of other hard wood ashes), stirred into each barrel, will sweeten and clarify it, nearly equal to rectifying; but if it is not rectified it must be racked off to get clear of pomace, for while this is in it, it will remain sour. Oil or whiskey barrels are best to put up cider in, or 1/2 pint of sweet oil, or a gallon of whiskey, or both may be added to a barrel with decidedly good effects. Isinglass 4 oz. to each barrel helps to clarify and settle cider that is not going to be rectified.
Take of lemon juice 1 pint, white sugar 2 pints, rum 3 pints, water 4 pints; mix and colour ready for use.
Take of gentian 4 oz., orange peel 4 oz., columbo 4 oz., chamomile flowers 4 oz., quassia 4 oz., burned sugar 1 lb., whiskey 2-1/2 galls., water 2-1/2 galls,; mix and let stand one week, then bottle the clear liquor.
93. TO IMPROVE THE FLAVOUR OF NEW WHISKEY
Take of whiskey 1 gall., add tea 4 oz., allspice 4 oz., caraway seed 4 oz., cinnamon 2 oz., shake occasionally for a week and use one pint to a barrel. Keep this mixture in a jug.
Take 10 galls. of good whiskey, put into it from 4 to 6 quarts of wild black cherries with the stones broken, common almonds shelled 1 lb., white sugar 1-1/2 lb., cinnamon 1/2 oz., nutmeg 1/2 oz., all bruised. Let stand 12 or 13 days and draw off; this, with the addition of 2 galls. of brandy, make very nice cherry brandy.
Take of good common whiskey 36 gall., dried peaches 2 quarts, rye, burned and ground as coffee, 1 quart, cinnamon, cloves, and allspice, bruised, of each 1 oz., loaf sugar 5 lbs., sweet spirits of nitre 2 oz., put all these articles into 4 galls. of pure spirits, and shake every day for a week, then draw off through a woollen cloth, and add the whole to the 36 galls. of whiskey.
Take of dried peaches 1/2 a peck, put them into a pan in a stove, scorch a little, not to burn however, then bruise, and place in a woollen (pointed) bag, and leach good common whiskey over them twice, having the barrel up so as to hang the bag under the faucet and draw slowly over them; this is for a barrel. Add 10 or 12 drops of aqua ammonia to each barrel, after leaching through the peaches; with age this is nearly, if not quite, equal to whiskey made from rye.
Take of gentian root 6 oz., orange peel 10 oz., cinnamon 1 oz., anise seed 2 oz., coriander seed 2 oz., cardamom seed 1/2 oz., Peruvian bark, unground, 2 oz., bruise all the articles and add of gum kino 1 oz., and put them into 2 quarts of alcohol, and two quarts of pure spirits or good whiskey; shake occasionally for 10 or 12 days, and strain or filter through several thicknesses of woollen. Half a pint of this may be added to a gallon of whiskey, more or less, as desired, and you have an article as good, or better, and more healthy than that for which you will pay three times as much; or you may use it the same as stoughton, to which it is preferred.
Take of good whiskey 10 galls., water 10 galls., white sugar 10 lbs., oil of peppermint 1 oz., flour 1 oz., burned sugar 1/2 lb. to colour, alcohol 1 pint; put the oil of peppermint in the alcohol, then with this work the flour well, add the burned sugar, work again, and mix all the ingredients together; let them stand a week and they are ready for use. If you wish a different flavour from that of oil of peppermint use any other oil of which you desire the flavour.
Take of pure spirits 28 galls., of pure St. Croix run 3 galls., sal-ammonia (cut in alcohol) 1 OZ., sweet spirits of nitre 6 ozs., mix all together and let stand for 24 hours, occasionally shaking, and it is ready for use.
Take of fresh lemon juice 4 oz., fresh lemon peel 1/2 oz., white sugar 4 oz., boiling water 3 pints; mix all together; let them stand till cool, and then strain off for use; if you wish you can cool at once with ice. Where this is used as a cooling drink in fevers a little sweet spirits of nitre may be added.
This bears a gloss like ivory, and will not rub off. Take of clean unslacked lime 5 or 6 quarts, slack with hot water in a tub, cover to keep in the steam; when ready, pass it through a fine sieve, and add 1/4 lb. of whiting, 1 lb. of good sugar pulverized, and 3 pints of rice flour, first made into a thin paste; boil this mixture well, then dissolve 1 lb. of clean glue in water, and add it to the mixture, and apply while warm with a whitewash brush, except when particular neatness is required you may then use a paint brush; in both cases put it on warm. You may add colouring matter to give it any shade you please.
Varnishes of this description are call changing because, when applied to metals such as copper, brass, or tin or silver foil, they give them a more agreeable colour; indeed, the common metals, when coated with them acquired a lustre approaching to that of the precious metals, and hence these varnishes are much employed in manufacturing imitations of gold and silver. Put four ounces of the best gum gamboge into 32 ozs. of spirits of turpentine, 4 ozs. of dragon's blood into the same quantity of spirits of turpentine as the gamboge, and 1 oz. of anatto into 8 ozs. of the same spirits. The three mixtures being made in different vessels, they should then be kept for about a fortnight in a warm place, and as much exposed to the sun a possible; at the end of that time they will be fit for use; and you can procure any tints you wish by making a composition from them, with such proportions of each liquor as practice and the nature of the colour you are desirous of obtaining will point out. Changing varnishes may likewise be employed, with very good effect, for furniture, such as picture frames, &c.--See Lackers.
In using the changing varnish or any of these lackers, for picture frames for instance, lay them over with tin or silver leaf, by means of plaster of Paris glue, or cement of some kind, that the foil may be perfectly adherent to the wood, then apply your varnish; apply as many coats as may suit your taste, and if it be the gold lacker you use it has the appearance of being laid with gold leaf, and if the pale brass lacker, of being laid with brass, &c., and if you use the changing varnish you may make it just what colour you wish, by mixing the three materials in different proportions. For making gold lacker, put into a clean 4 gallon tin 1 lb. ground turmeric, 1-1/2 oz. powdered gamboge, 3-1/2 lbs. powdered gum sandrack, 3/4 lb. shellac, and 2 galls. spirits of wine; after being dissolved and strained add 1 pint of turpentine varnish, receipt No. 112, well mixed, and it is ready for use.
Take 2 galls. spirits of wine, 1 lb. dragon's blood, 3 lbs. Spanish annatto, 3-1/2 lbs. gum sandrack, 2 pints turpentine. Made exactly as the gold lacker.
Take 2 galls. spirits of wine, 3 ozs. cape aloes, cut small, 1 lb. fine pale shellac, 1 oz. gamboge, cut small, no turpentine. Varnish made exactly as before, but observe, that those who make lackers frequently want some paler and some darker and sometimes inclining more to the particular tint of certain of the component ingredients; therefore if a 4 oz. vial of a strong solution of each ingredient be prepared, a lacker of any tint can be prepared at any time as by changing varnish.
This is a fine clear varnish, being harder and less coloured than mastic, while it is as soluble, and may be had at one-tenth the price. Put 6 oz. of gum demar in a bottle with 10 ozs. of spirits of turpentine, and put into another bottle 6 ozs. of gum demar, with 16 ozs. alcohol, when they are dissolved put them together, and you have an excellent cheap varnish which dries quickly and is very clear.
Take 1 oz. of copal, and 1/2 oz. of shellac, powder them well and put them into a bottle or jar containing 1 quart of spirits of wine; place the mixture in a warm place and shake it occasionally, till you see that the gums are completely dissolved, and when strained the varnish is fit for use.
Take 1 lb. of mastic, 4 oz. of gum anima; and 5 lbs. of gum sandrack, put them all together to dissolve, into a vessel containing 2 oz. of rectified spirits of wine, which should be kept in a warm place and frequently shaken till all the gums are quite dissolved; then strain the mixture through a lawn sieve, and it will be fit for use.
Procure a bottle of Canada balsam, which can be had at any druggist's; draw out he cork and set the bottle of balsam at a little distance from the fire, turning it round several times, until the heat has thinned it; then have something that will hold as much as double the quantity of balsam; carry the balsam from the fire, and, while fluid mix it with the same quantity of good turpentine, and shake them together until they are well incorporated. In a few days the varnish is fit for use, particularly if it is poured into a half gallon glass or stone bottle, and kept in a gentle warmth. This varnish is used for maps, prints, charts, drawings, paper, ornaments, &c.
110. BLACK VARNISH FOR OLD STRAW OR CHIP HATS
Take a 1/2 oz. of the best black sealing wax, pound it well, and put it into a 4 oz. vial, containing 2 ozs. of rectified spirits of wine; place it in a sand-bath or near a moderate fire till the wax is dissolved, then lay it on warm, with a fine soft hairbrush, before a fire or in the sun. It gives a good stiffness to old straw hats, and a beautiful gloss equal to new. It likewise resists wet.
Take 1 gallon of rectified spirits of wine, 12 ozs. of mastic, and 1 pint of turpentine varnish; put them altogether in a tin can, and keep it in a very warm place, shaking it occasionally till it is perfectly dissolved; then strain it, and it is fit for use. If you find it necessary, you may dilute it with turpentine varnish. This varnish is also very useful for furniture of plumtree, mahogany, or rosewood.
Take 5 lbs. of clear good resin, pound it well, and put it into 1 gallon of oil of turpentine; boil the mixture over a stove till the resin is perfectly dissolved, and when cool, it will be fit for use.
113. IRON WORK BLACK OR BLACK VARNISH FOR IRON
Put 48 lbs. asphaltum into an iron pot, and boil for four hours; during the first two hours, introduce 7 lbs. litharge, 3 lbs. dried copperas, and 10 gallons boiled oil; add 1/8 lb. run of dark gum, with 2 gallons hot oil; after pouring the oil and gum, continue the boiling two hours, or until it will roll into hard pills like Japan; when cool, thin it off with three gallons of turpentine, or until it is of proper consistence. This varnish is intended principally for the iron work of coaches and other carriages.
Take 1/2 lb. of india rubber, 1 gallon of spirits of turpentine; dissolve enough to make it into a jelly by keeping it almost new milk warm; then take equal quantities of good linseed oil, (in a hot state,) and the above mixture, incorporate them well on a slow fire, and it is fit for use.
115. QUICK DRYING HARNESS BLACKING VARNISH
Break 1/2 cake (which is about 1 ounce) of white wax into an earthen pan, and just cover it with oil of turpentine; place a board over the pan to keep out the air; let it stand for 24 hours or until formed into a paste; then in another pan, mix 1 lb. of best ivory black with neatsfoot oil, until it assumes a thick consistency; then mix the contents of both pans together. It may be reduced with spirits of turpentine. Bottle, and it is fit for use.
Take oil vitriol, 2 ozs., tanners oil, 5 ozs., ivory black, 2 lbs., molasses, 5 ozs; mix the oil and vitriol together, let it stand a day, then add the ivory black, the molasses, and the white of an egg; mix well, and it is ready for use.
117. WATER PROOF OIL OR PASTE BLACKING
Take 1 pint of camphene, and put into it all the india rubber it will dissolve, 1 pint currier's oil, 7 lbs. tallow, and 2 ozs. of lampblack; mix thoroughly by heat. This is a nice thing for old harness and carriage tops, as well as for boots and shoes.
118. BEST VARNISH BLACKING EXTANT
Take of alcohol, 1 gallon; white turpentine, 1-1/2 lbs.; gum shellac 1-1/2 lbs.; venice turpentine, 1 gill; let these stand in a jug in the sun, or by a stove, until the gums are dissolved; then add sweet oil, 1 gill; lampblack, 2 oz., and you have a varnish that will not crack when the harness is twisted like the old shellac varnish. It is good also for boots and shoes, looking well, and turns water.
119. ASPHALTUM OR WALNUT STAIN
Take of asphaltum, 2 lbs.; boiled linseed oil, 1/2 pint; spirits of turpentine, 1 gallon; mix the two first in an iron pot, boil slowly until the asphaltum is melted, then take it some distance from the fire, cool a little, and add the turpentine (avoiding ignition) before it cools too much, and it is finished.
Take 1 pint best spirits of wine, 1 pint raw linseed oil, 1 pint spirits of turpentine; mix all three together, and shake well before use. Apply with a rubber of cotton wool covered with a piece of clean old white cotton cloth. Apply slightly and you will be astonished at the effect. Old furniture that is scratched, soiled, or stained, if the wood is not torn up, being polished with this, has the appearance of new.
121. OIL TO MAKE THE HAIR GROW AND CURL
Take of olive oil 1/2 a pint, oils of rosemary and origanum, of each 1/8 of an oz. Mix well and apply rather freely.
Take 4-1/2 lbs. white bar soap, 1 quart rain water, 1 gill of beef's gall, and 1 gill spirits of turpentine; cut the soap thin, and boil five minutes, stir while boiling, and colour with 1/2 oz. of vermillion; scent with oil of rose or almonds. 10 cents worth will positively make $6 worth of soap.
123. NEW YORK BARBERS' STAR HAIR OIL
Take of castor oil, 6-1/2 pints; alcohol, 1-1/2 pint; citronella and lavender oils, of each 2 ozs.; mix and shake well, and it is ready for use.
124. ROWLAND'S MACASSAR HAIR OIL
Take of sweet oil, 8 ozs.; cantharides and oil of lemon, of each 60 drops; alkanet sufficient to colour it.
Take 1 quart olive oil, 2-1/2 ozs. alcohol, 1-1/2 ozs. rose oil; after this tie 1 oz. of chipped alkanet root in 3 or 4 little muslin bags, and let them lie in the oil until a pretty red is manifested, then change them to other oil. do not press them.
Take of good sweet lard oil, 1 quart; bergamot, 1 ounce; mix well together.
Take of ox marrow, 4 ozs.; white wax, 1 oz.; nice fresh lard, 6 ozs; mix and melt; when cool, add 1-1/2 ozs. oil of bergamot, and mix well.
Take oils of rosemary and lemon, of each, 1/4 oz.; oils of bergamot and lavender, of each, 1/8 oz.; oil of cinnamon, 8 drops; oils of cloves and rose, of each 15 drops; best alcohol, 2 quarts; mix and shake 2 or 3 times a day for a week. This will be better if deoderized, or cologne alcohol is used.
Take of soft soap, 12 lbs.; (that made of olive oil is best,) common salt, 9 lbs.; mix and boil for 2 hours, run it into bars, or as you want it, and you will have 7-1/2 lbs. of soap. Add a little resin when you melt it over. Scent with fragrant oil if you wish to do so.
Take of lime water 1 teacupful, spirits of turpentine 2 teaspoonsful, resin 1/2 lb., sal. soda 1-1/2 lbs., of bar shop soap 4 lbs.; melt and boil all together to a proper consistency, then pour into moulds.
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