Rensselaer Republican, Volume 12, Number 36, Rensselaer, Jasper County, 28 May 1880 — What is we drink. [ARTICLE]

What is we drink.

A Van* flam fLamowi m# Ummlfk A s ikU poMB Ul6 DOtru oi nwivu ui mw bo recalled, Ui thkcoointo Um adnlteration of liquor* it tu dieor'tbiiaMqdaa'taSbmteam th« nelfhborhood of Baxter and Mulberry *nA i bad been adulterated. A well-known medical expert on this antyect mid at the time that the liquor* were otdr too pare, and an eeUmtiahment that WH miaed by Bhertfl’« officer*, will b* interwNinf as showing that there ia asmt difference between pore and adulterated Bqnore. The recipe, here given were submitted to the careftd scrutiny of a well-known draufct. Be mid the mixtures were not such as might be called iniuriona, woold certain Ir be more safe asm pare lionor, and oAw an argument kgaiMt Mr. Story’s bill. The recipes are OLD POCZBOX WHBKT. 40 gaDona pare spit it. 6 gallons good Boorbon whisky. 5 ounce, spirit of nitre. 2 ounces ftwel oil (from corn) cat in SV*Owd • Stand four day* and ase it DARK COGS AC BBAJfDT. 50} gallon* pore spirit (first proof). 1 pint brandy coloring. " , 1 pound essence of cognnc, mixed with 1 quart alcohol, 96 per cent CHKBBY BUAXDY. 4) gallons pore qpirit (first proof)* 2 Dounds best sugar, 1 dinachm oil of bitter almond, Color it very dark. HOLLAND oar. G| gallons pare spirit (first proof), } ounce oil of juniper, dissolved in 1 pint alcohol, 96 per cent, 2 pounds sugar. roar wix*.’ 27 gallons new cider, 6 gallons cheofy brandy, 5 gallons pore spirit, 2 gallons sugar spirit 4 pounds akanet root, j pound tartaric acid,, • 2 ounces alum. CHAJCPAOXX. 40 gallons cider, 3 pounds loaf sugar. . j 2 ounces crystaliie<Wtartaric acid, j | Huart yeari, 3 gallons water, 4 gallons pure spirit, 15 per cent, nnder proof. . Let it stand ten days, fine and bottle it if sparkling; if not sparkling, again fine it and add more acid, and this process should be repeated until it is suitable for bottling. When bottled, putin each bottle a piece of sugar the sixe of a pea, then cork and wire the bottle, cover1i ng it with tinfoil, after the manner of champagne. XADKIXA WINK. 40 gallons eider, 5 gallons pore Madeira wine, , 2 gallons pure spirit,. 1 pound tartaric arid, 1 ounce oil bitter almonds cut in alcohol 96 per cent, 6 pounds raisins. Let it stand ten days, strain it, and it jb ready to use. BHXBBT wm. 40 gallons prepared rider, 2 gallons pure spirit (first proof,) 3 pounds raisins, 6 gallons good* sherry wine, § ounce oil bitter almonds, dissolved in alcohoL Let it stand ten days and draw it off carefully, fine down, and again rack it into another cask. JAMAICA BUM. To 1 gallon pure spirits, reduce onehalf with soft water, put 4 ounces of aquacalda, 1 drachm of lavender, 1 ounce of tincture of bitter almonds—color with burnt sugar, let stand four days, then it is fit for use. ETK WHJSXT. Take 40 gallon* spirits proof, i ounce oil rye, 1 pint white sugar, made into sirup. OOLOBDfO VOX UQUOSS. Take white crushed sugar, burn it in a tin basin till black, then aad alcohol; then strain it through flannel cloth. A little honey will make great improvement to the brandy, also to gin. CLAXXT WINK. 40 gallons dder, 6 gallons port wine, 3 gallons water, 2 pounds cream tartar, 1 pound loaf-sugar, 10 lemon juice. Color it with the juice of the red beet. Let it stand ten or twelve days, and strain it into anotlier cask. Bottle it after the manner of claret . . IMITATION CIDER. 8 gallons soft water, 8 pounds New Orleans sugar, - 7 ounces tartaric arid, 1 quart yeast Put the ingredients into a cask, and' stir it up after standing twenty-four hour* with the bung out After that bung the barrel up close, and add one gallon pure spirit, and let it stand fortyeight hours, after which time it is ready to use.—N. y. World.