scientific secrets-第7节
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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。
89。 COLOURING
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。
91。 SCHRUB
Take of lemon juice 1 pint； white sugar 2 pints； rum 3 pints； water 4
pints； mix and colour ready for use。
92。 STOUGHTON BITTERS
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。
94。 CHERRY BOUNCE OR BRANDY
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。
95 MONONGAHALE
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。
96。 RYE 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。
97。 STOMACH BITTERS
Take of gentian root 6 oz。； orange peel 10 oz。； cinnamon 1 oz。； anise seed
2 0z。； 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。
98。 PEPPERMINT CORDIAL
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。
99。 ST。 CROIX RUM
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。
100。 LEMONADE
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。
101。 A BRILLIANT WHITEWASH
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。
102。 CHANGING VARNISHES
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。
103。 GOLD LACKER OR VARNISH
In using the changing varnish or any of these lackers； for picture frames
for instance； lay them over with tin or silver foil； 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。
104。 RED SPIRIT LACKER
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。
105 PALE BRASS 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。
