The Independent Liquorist, Or, The Art of Manufacturing and Preparing All Kinds of Cordials, Syrups, Bitters, Wines ... |
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The Independent Liquorist, Or, the Art of Manufacturing and Preparing All ... Leonard Monzert No preview available - 2018 |
The Independent Liquorist, Or, the Art of Manufacturing and Preparing All ... Leonard Monzert No preview available - 2018 |
Common terms and phrases
95 per cent add 2 ounces allspice almonds berries blackberries Boil the whole boiling hot boiling water bottle brandy brine Canton caramel cardamoms catsup cherries cinnamon clean cask cloves Cordial coriander cork dissolved drachm drachm of oil eggs extract ferment flannel flavor gallon plain syrup gallon spirits 20 gallon vinegar gallons alcohol 95 gallons of water gallons spirits proof gallons water gill ginger glass gum syrup half a gallon infuse isinglass jelly kettle lemon lemon peel let it cool let it stand Let the whole let them remain mace minutes Mix the whole molasses nutmeg orange peel ounces peaches pickle pint plain white syrup pounds crushed sugar pounds powdered powdered sugar prepare Punch quart quassia raspberry red sanders salt skim slices slow fire solferino spices spirits 95 stand eight days stir stone jar strain Take 1 gallon Take 4 pounds tartaric acid tincture vinegar wine wine-glass
Popular passages
Page 186 - ... kept in glass closely stopped. When required for use, it should be dissolved with moderate heat, when it will appear thin, transparent, and almost limpid. When applied in the manner of common glue, its effect is so powerful as to join together the parts of wood stronger than the wood itself is united. This glue dries into a very strong, tough, and transparent substance, not easily damaged by...
Page 186 - ... transparent, and almost limpid. When applied in the manner of common glue, its effect is so powerful as to join together the parts of wood stronger than the wood itself is united. This glue dries into a very strong, tough, and transparent substance, not easily damaged by any thing but aqueous moisture, which renders it unfit for any use where it would be much exposed to wet or damp air.
Page 140 - When the liquor is drained off, pour them into a large thick cloth, cover them with another, make them quite dry, and set them once or twice in a cool oven to harden a little; after which put them into paper bags, and hang them up in the kitchen for use. To prepare them when wanted, they are first to be soaked well for an hour or more, and then put into warm water and boiled with a little butter.
Page 42 - ... days with twelve gallons proof spirits, stirring every day; filter. " " How to prepare essence of cognac. Take one ounce oil of cognac — the green oil is the best; put in one-half gallon ninety-five per cent. spirits ; cork it up tight, shake it frequently for about three days; then add two ounces strong ammonia. Let it stand three days longer; then place in a stone jar, that will contain about three gallons, one pound fine black tea, two pounds prunes, having first mashed the prunes and broken...
Page 124 - Jato round slices. Put them into a preserving kettle, and cover them with the parings and a very little water. Lay a large plate over them to keep in the steam, and boil them till they are tender. Take out the quinces, and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutée.
Page 168 - No. 477. Ratafia of Orange. Six China oranges, two pounds of sugar, four pints of brandy, and one pint of water. Peel six fine oranges, infuse the rind in the brandy for fifteen days ; melt your sugar in the cold water, and strain and filter it as above. No. 478. Ratafia of Raspberries. Raspberries ten pounds, sugar four pounds, brandy ten pints, cinnamon two drachms, cloves one drachm. Infuse the articles for fifteen days, stir tne mixture every day, strain it through a bag, and filter it.
Page 160 - Pare the yellow part only of four fresh lemons ; soak it twelve hours in half a pint of cold water, then add the juice of the lemons, and half a pint more of cold water. Beat to a froth the...
Page 42 - ... three days; then add two ounces strong ammonia. Let it stand three days longer; then place in a stone jar, that will contain about three gallons, one pound fine black tea, two pounds prunes, having first mashed the prunes and broken the kernels. Pour on them one gallon spirits, twenty above proof. Cover it close, and let it stand eight days. Filter the liquor, and mix with that containing the oil and ammonia. Bottle it for use. This makes the best flavoring known for manufacturing brandies or...
Page 182 - ... afterwards cleansed with soap-water. When ink is once dried on linen, the spot is to be taken out by rubbing it well with a piece of lemon, and then using a hot iron till the ink totally disappears.
Page 167 - ... pints, cinnamon three drachms, cloves one drachm, sugar eight pounds. Crush, and strain through a sieve the pulp of your cherries, pound the stones, put them altogether in a pan on the fire, and give them one boil. When cold, measure the juice, and when you have fifteen pints, add your peach-leaves, cinnamon, and cloves; which must have been previously bruised in a mortar, the sugar and brandy being added. Put the whole into a jar, leave it for a month ; draw it off, and bottle it. No. 474. Ratafia...