Entered, according to Act of Congress, in the year 1875, by Chas. McArthur, in the Office of the Librarian of Congress, at Washington, D. C.
[SECRETS OF THE LIQUOR TRADE.]
Cider Without Apples.—To each gallon of cold water, put 1 lb. common sugar, ½ oz. tartaric acid, 1 tablespoonful of yeast, shake well, make in the evening, and it will be fit for use next day. I make in a keg a few gallons at a time, leaving a few quarts to make into next time; not using yeast again until the keg needs rinsing. If it gets a little sour make a little more into it, or put as much water with it as there is cider, and put it with the vinegar. If it is desired to bottle this cider by manufacturers of small drinks, you will proceed as follows: Put in a barrel 5 gallons hot water, 30 lbs. brown sugar, ¾ lb. tartaric acid, 25 gallons cold water, 3 pints of hop or brewers' yeast worked into paste with ¾ lb. flour, and 1 pint water will be required in making this paste, put altogether in a barrel, which it will fill, and let it work 24 hours—the yeast running out at the bung all the time, by putting in a little occasionally to keep it full. Then bottle, putting in 2 or 3 broken raisins to each bottle, and it will nearly equal Champagne.
Cider Champagne, No. 1.—Good cider, 20 gallons; spirits, 1 gallon; honey or sugar, 6 lbs. Mix, and let them rest for a fortnight; then fine with skimmed milk, 1 quart. This, put up in champagne bottles, silvered and labeled, has often been sold for Champagne. It opens very sparkling.
Cider—To Keep Sweet.—1st. By putting into the barrel before the cider has begun to work, about half a pint of whole fresh mustard seed tied up in a coarse muslin bag. 2d. By burning a little sulphur or sulphur match in the barrel previous to putting in the cider. 3d. By the use of ¾ of an ounce of the bi-sulphite of lime to the barrel. This article is the preserving powder sold at rather a high price by various firms.
To Neutralize Whiskey to make various Liquors.—To 40 gallons of whiskey, add 1½ lbs. unslacked lime; ¾ lb. alum, and ½ pint of spirits of nitre. Stand 24 hours and draw it off.