A portion of any one of these compounds added to cider, or the like, soon allays fermentation, when excessive, or when it has been renewed. The first formula is preferred when there is a tendency to acidity. The second and third may be advantageously used for wine and beer, as {98} well as for cider. The third compound greatly improves the flavor and the apparent strength of the liquor, and also improves its keeping qualities.
ANCHOVY PREPARATIONS
Extemporaneous Anchovy Sauce.—
| Anchovies, chopped small | 3 or 4 |
| Butter | 3 ounces |
| Water | 2 ounces |
| Vinegar | 1 ounce |
| Flour | 1 ounce |
Mix, place over the fire, and stir until the mixture thickens. Then rub through a coarse sieve.
Essence Of Anchovies.
Anchovy Paste.—
| Anchovies | 7 pounds |
| Water | 9 pints |
| Salt | 1 pound |
| Flour | 1 pound |
| Capsicum | 1/4 ounce |
| Grated lemon peel | 1 |
| Mushroom catsup | 4 ounces |
Anchovy Butter.—
| Anchovies, boned and beaten to a paste | 1 part |
| Butter | 2 parts |
| Spice | enough |