Holland gin 1/4 ounce
Lemon juice 8 dashes
Yolk of one egg.
«Rose Cream.»—
Rose syrup 12 drachms
Cream 4 ounces
White of one egg.
«Violet Cream.»—
Violet syrup 12 drachms
Cream 4 ounces
White of one egg.
«Rose Mint.»—
Rose syrup 6 drachms
Mint syrup 6 drachms
Cream 3 ounces
White of one egg.
«Currant Cream.»—
Red-currant syrup 2 ounces
Cream 3 ounces
One egg.
«Quince Flip.»—
Quince syrup 2 ounces
Cream 3 ounces
One egg.
Shaved ice.
«Coffee Nogg.»—
Coffee syrup 2 ounces
Brandy 4 drachms
Cream 2 ounces
One egg.
«Egg Sour.»—
Juice of one lemon.
Simple syrup 12 drachms
One egg.
Shake, strain, and fill with soda. Mace on top. {116}
«Lemon Sour.»—
Lemon syrup 12 drachms
Juice of one lemon.
One egg.
«Raspberry Sour.»—
Raspberry syrup 12 drachms
One egg.
Juice of one lemon.
«Yama.»—
One egg.
Cream 2 ounces
Sugar 2 teaspoonfuls
Jamaica rum 1/2 ounce
Shake well, put into cup, and add hot water. Serve with whipped cream,
and sprinkle mace on top.
«Prairie Oyster.»—
Cider vinegar 2 ounces
One egg.
Put vinegar into glass, and break into it the egg. Season with salt and
pepper. Serve without mixing.
«Fruit Frappé.»—
Granulated gelatin 1 ounce
Juice of six lemons.
Beaten whites of two eggs.
Water 5 quarts
Syrup 1 quart
Maraschino cherries 8 ounces
Sliced peach 4 ounces
Sliced pineapple 4 ounces
Whole strawberries 4 ounces
Sliced orange 4 ounces
Dissolve the gelatin in 1 quart boiling hot water; add the syrup and
the balance of the water; add the whites of the eggs and lemon juice.
«KOUMISS.»
The original koumiss is the Russian, made from mare’s milk, while that
produced in this country and other parts of Europe is usually, probably
always, made from cow’s milk. For this reason there is a difference in
the preparation which may or may not be of consequence. It has been
asserted that the ferment used in Russia differs from ordinary yeast,
but this has not been established.
In an article on this subject, contributed by D. H. Davies to the
_Pharmaceutical Journal and Transactions_, it is pointed out that
mare’s milk contains less casein and fatty matter than cow’s milk, and
he states that it is “therefore far more easy of digestion.” He thinks
that cow’s milk yields a better preparation when diluted with water to
reduce the percentage of casein, etc. He proposes the following formula:
Fresh milk 12 ounces
Water 4 ounces
Brown sugar 150 grains
Compressed yeast 24 grains
Milk sugar 3 drachms
Dissolve the milk sugar in the water, add to the milk, rub the yeast
and brown sugar down in a mortar with a little of the mixture, then
strain into the other portion.
Strong bottles are very essential, champagne bottles being frequently
used, and the corks should fit tightly; in fact, it is almost necessary
to use a bottling machine for the purpose, and once the cork is
properly fixed it should be wired down. Many failures have resulted
because the corks did not fit properly, the result being that the
carbon dioxide escaped as formed and left a worthless preparation. It
is further necessary to keep the preparation at a moderate temperature,
and to be sure that the article is properly finished the operator
should gently shake the bottles each day for about 10 minutes to
prevent the clotting of the casein. It is well to take the precaution
of rolling a cloth around the bottle during the shaking process, as
the amount of gas generated is great, and should the bottle be weak it
might explode.
Kogelman says that if 1 volume of buttermilk be mixed with 1 or 2
volumes of sweet milk, in a short time lively fermentation sets in, and
in about 3 days the work is completed. This, according to the author,
produces a wine-scented fluid, rich in alcohol, carbon dioxide, lactic
acid, and casein, which, according to all investigations yet made, is
identical with koumiss. The following practical hints are given for
the production of a good article: The sweet milk used should not be
entirely freed from cream; the bottles should be of strong glass; the
fermenting milk must be industriously shaken by the operator at least
3 times a day, and then the cork put in firmly, so that the fluid will
become well charged with carbon-dioxide gas; the bottles must be daily
opened and at least twice each day brought nearly to a horizontal
position, in order to allow the carbon dioxide to escape and air to
enter; otherwise fermentation rapidly ceases. If a drink is desired
strong in carbonic acid, the bottles, toward the end of fermentation,
should be placed with the necks down. In order to ferment a fresh
quantity of milk, simply add 1/3 of its volume of either actively
fermenting or freshly fermented milk. The temperature should be from
50° to 60° F., about 60° being the most favorable. {117}
Here are some miscellaneous formulas:
I.—Fill a quart champagne bottle up to the neck with pure milk; add
2 tablespoonfuls of white sugar, after dissolving the same in a
little water over a hot fire; add also a quarter of a 2-cent cake
of compressed yeast. Then tie the cork in the bottle securely, and
shake the mixture well; place it in a room of the temperature of 50°
to 95° F. for 6 hours, and finally in the ice box over night. Handle
wrapped in a towel as protection if the bottle should burst. Be sure
that the milk is pure, that the bottle is sound, that the yeast is
fresh, to open the mixture in the morning with great care, on account
of its effervescent properties; and be sure not to drink it at all
if there is any curdle or thickening part resembling cheese, as this
indicates that the fermentation has been prolonged beyond the proper
time.
II.—Dilute the milk with 1/6 part of hot water, and while still tepid
add 1/8 of very sour (but otherwise good) buttermilk. Put it into a
wide jug, cover with a clean cloth, and let stand in a warmish place
(about 75° F.) for 24 hours; stir up well, and leave for another 24
hours. Then beat thoroughly together, and pour from jug to jug till
perfectly smooth and creamy. It is now “still” koumiss, and may be
drunk at once. To make it sparkling, which is generally preferred, put
it into champagne or soda-water bottles; do not quite fill them, secure
the corks well, and lay them in a cool cellar. It will then keep for
6 or 8 weeks, though it becomes increasingly acid. To mature some for
drinking quickly, it is as well to keep a bottle or two to start with
in some warmer place, and from time to time shake vigorously. With this
treatment it should, in about 3 days, become sufficiently effervescent
to spurt freely through a champagne tap, which must be used for drawing
it off as required. Later on, when very frothy and acid it is more
pleasant to drink if a little sweetened water (or milk and water) is
first put into the glass. Shake the bottle, and hold it inverted well
into the tumbler before turning the tap. Having made one lot of koumiss
as above you can use some of that instead of buttermilk as a ferment
for a second lot, and so on 5 or 6 times in succession; after which it
will be found advisable to begin again as at first. Mare’s milk is the
best for koumiss; then ass’s milk. Cow’s milk may be made more like
them by adding a little sugar of milk (or even loaf sugar) with the
hot water before fermenting. But perhaps the chief drawback to cow’s
milk is that the cream separates permanently, whereas that of mare’s
milk will remix. Hence use partially skimmed milk; for if there is much
cream it only forms little lumps of butter, which are apt to clog the
tap, or are left behind in the bottle.
«Kwass.»—Kwass is a popular drink among the Russian population of
Kunzews, prepared as follows: In a big kettle put from 13 to 15 quarts
of water, and bring to a boil, and when in active ebullition pour in
500 grams of malt. Let boil for 20 minutes, remove from the fire, let
cool down, and strain off. The liquid is now put into a clean keg or
barrel, 30 grams (about an ounce) of best compressed yeast added along
with about 600 grams (20 ounces) of sugar, and the cask is put in a
warm place to ferment. As soon as bubbles of carbonic gas are detected
on the surface of the liquid, it is a signal that the latter is ready
for bottling. In each of the bottles, which should be strong and clean,
put one big raisin, fill, cork, and wire down. The bottles should be
placed on the side, and in the coolest place available—best, on ice.
The liquor is ready for drinking in from 2 to 3 days, and is said to be
most palatable.
«“Braga.”»—Braga is a liquid of milky turbidity, resembling _café au
lait_ in color, and forming a considerable precipitate if left alone.
When shaken it sparkles and a little gas escapes. Its taste is more or
less acid, possessing a pleasant flavor.
About 35 parts of crushed millet, to which a little wheat flour is
added, are placed in a large kettle. On this about 400 parts of water
are poured. The mixture is stirred well and boiled for 3 hours. After
settling for 1 hour the lost water is renewed and the boiling continued
for another 10 hours. A viscous mass remains in the kettle, which
substance is spread upon large tables to cool. After it is perfectly
cool, it is stirred with water in a wooden trough and left to ferment
for 8 hours. This pulp is sifted, mixed with a little water, and after
an hour the braga is ready for sale. The taste is a little sweetish at
first, but becomes more and more sourish in time. Fermentation begins
only in the trough.
«WINTER BEVERAGES:»
«Campchello.»—Thoroughly beat the yolks of 12 fresh eggs with 2 1/4
pounds finely powdered, refined sugar, the juice {118} of 3 lemons and
2 oranges, and 3 bottles of Grâves or other white wine, over the fire,
until rising. Remove, and slowly beat 1 bottle of Jamaica rum with it.
«Egg Wine.»—Vigorously beat 4 whole eggs and the yolks of 4 with 1/2
pound of fine sugar; next add 2 quarts of white wine and beat over a
moderate fire until rising.
«Bavaroise au Cognac.»—Beat up the yolks of 8 eggs in 1 quart of good
milk over the fire, until boiling, then quickly add 5 ounces of sugar
and 1/8 quart of fine cognac.
«Bavaroise au Café.»—Heat 1 pint of strong coffee and 1 pint of milk,
5 ounces of sugar, and the yolks of 8 eggs, until boiling, then add
1/16 quart of Jamaica rum.
«Carbonated Pineapple Champagne.»—
Plain syrup, 42° 10 gallons
Essence of pineapple 8 drachms
Tincture of lemon 5 ounces
Carbonate of magnesia 1 ounce
Liquid saffron 2 1/2 ounces
Citric-acid solution 30 ounces
Caramel 2 1/2 ounces
Filter before adding the citric-acid solution and limejuice. Use 2
ounces to each bottle.
«A German Drink.»—To 100 parts of water add from 10 to 15 parts of
sugar, dissolve and add to the syrup thus formed an aqueous extract of
0.8 parts of green or black tea. Add fresh beer or brewers’ yeast, put
in a warm place and let ferment. When fermentation has progressed to a
certain point the liquid is cleared, and then bottled, corked, and the
corks tied down. The drink is said to be very pleasant.
«Limejuice Cordial.»—Limejuice cordial that will keep good for any
length of time may be made as follows: Sugar, 6 pounds; water, 4 pints;
citric acid, 4 ounces; boric acid, 1/2 ounce. Dissolve by the aid of
a gentle heat, and when cold add refined limejuice, 60 ounces; tincture
of lemon peel, 4 ounces; water to make up to 2 gallons, and color with
caramel.
«Summer Drink.»—
Chopped ice 2 tablespoonfuls
Chocolate syrup 2 tablespoonfuls
Whipped cream 3 tablespoonfuls
Milk 1/2 cup
Carbonated water 1/4 cup
Shake or stir well before drinking. A tablespoonful of vanilla ice
cream is a desirable addition. A plainer drink is made by combining the
syrup, 3/4 cup of milk, and the ice, and shaking well.
«American Champagne.»—Good cider (crab-apple cider is the best), 7
gallons; best fourth-proof brandy, 1 quart; genuine champagne wine, 5
pints; milk, 1 gallon; bitartrate of potassa, 2 ounces. Mix, let stand
a short time; bottle while fermenting. An excellent imitation.
«British Champagne.»—Loaf sugar, 56 pounds; brown sugar (pale), 48
pounds; water (warm), 45 gallons; white tartar, 4 ounces; mix, and at
a proper temperature add yeast, 1 quart; and afterwards sweet cider,
5 gallons; bruised wild cherries, 14 or 15 ounces; pale spirits, 1
gallon; orris powder, 1/2 ounce. Bottle while fermenting.
«Champagne Cider.»—Good pale cider, 1 hogshead; spirits, 3 gallons;
sugar, 20 pounds; mix, and let it stand one fortnight; then fine with
skimmed milk, 1/2 gallon; this will be very pale, and a similar
article, when properly bottled and labeled, opens so briskly that even
good judges have mistaken it for genuine champagne.
«BEER:»
«Scotch Beer.»—Add 1 peck malt to 4 gallons of boiling water and let it
mash for 8 hours, and then strain, and in the strained liquor boil:
Hops 4 ounces
Coriander seeds 1 ounce
Honey 1 pound
Orange peel 2 ounces
Bruised ginger 1 ounce
Boil for half an hour, then strain and ferment in the usual way.
«Hop Bitter Beer.»—
Coriander seeds 2 ounces
Orange peel 4 ounces
Ginger 1 ounce
Gentian root 1/2 ounce
Boil in 5 gallons of water for half an hour, then strain and put into
the liquor 4 ounces hops and 3 pounds of sugar, and simmer for 15
minutes, then add sufficient yeast, and bottle when ready.
«Sarsaparilla Beer.»—I.—Compound extract of sarsaparilla, 1 1/2
ounces; hot water, 1 pint; dissolve, and when cold, add of good pale or
East India ale, 7 pints.
II.—Sarsaparilla (sliced), 1 pound; guaiacum bark (bruised small),
1/4 pound; guaiacum wood (rasped) and licorice root (sliced), of
each, 2 ounces; aniseed (bruised), 1 1/2 ounces; mezereon {119}
root-bark, 1 ounce; cloves (cut small), 1/4 ounce; moist sugar,
3 1/2 pounds; hot water (not boiling), 9 quarts; mix in a clean
stone jar, and keep it in a moderately warm room (shaking it twice or
thrice daily) until active fermentation sets in, then let it repose
for about a week, when it will be ready for use. This is said to be
superior to the other preparations of sarsaparilla as an alterative or
purifier of the blood, particularly in old affections. That usually
made has generally only 1/2 of the above quantity of sugar, for which
molasses is often substituted; but in either case it will not keep
well; whereas, with proper caution, the products of the above formulas
may be kept for 1 or even 2 years. No yeast must be used. Dose: A small
tumblerful 3 or 4 times a day, or oftener.
«Spruce Beer.»—I.—Sugar, 1 pound; essence of spruce, 1/2 ounce;
boiling water, 1 gallon; mix well, and when nearly cold add of yeast
1/2 wineglassful; and the next day bottle like ginger beer.
II.—Essence of spruce, 1/2 pint; pimento and ginger (bruised), of
each, 5 ounces; hops, 1/2 pound; water, 3 gallons; boil the whole for
10 minutes, then add of moist sugar, 12 pounds (or good molasses, 14
pounds); warm water, 11 gallons; mix well, and, when only lukewarm,
further add of yeast, 1 pint; after the liquid has fermented for about
24 hours, bottle it.
This is diuretic and antiscorbutic. It is regarded as an agreeable
summer drink, and often found useful during long sea voyages. When made
with lump sugar it is called White Spruce Beer; when with moist sugar
or treacle, Brown Spruce Beer. An inferior sort is made by using less
sugar or more water.
«Treacle Beer.»—I.—From treacle or molasses, 3/4 to 2 pounds per
gallon (according to the desired strength); hops, 1/4 to 3/4 ounce;
yeast, a tablespoonful; water, q. s.; treated as below.
II.—Hops, 1 1/2 pounds; corianders, 1 ounce; capsicum pods (cut
small), 1/2 ounce; water, 8 gallons; boil for 10 or 15 minutes, and
strain the liquor through a coarse sieve into a barrel containing
treacle, 28 pounds; then throw back the hops, etc., into the copper and
reboil them, for 10 minutes, with a second 8 gallons of water, which
must be strained into the barrel, as before; next “rummage” the whole
well with a stout stick, add of cold water 21 gallons (sufficient to
make the whole measure 37 gallons), and, again after mixing, stir in
1/2 pint of good fresh yeast; lastly, let it remain for 24 hours in a
moderately warm place, after which it may be put into the cellar, and
in 2 or 3 days bottled or tapped on draught. In a week it will be fit
to drink. For a stronger beer, 36 pounds, or even half a hundredweight
of molasses may be used. It will then keep good for a twelvemonth. This
is a wholesome drink, but apt to prove laxative when taken in large
quantities.
«Weiss Beer.»—This differs from the ordinary lager beer in that it
contains wheat malt. The proportions are 2/3 wheat to 1/3 barley
malt, 1 pound hops being used with a peck of the combined malt to each
20 gallons of water. A good deal depends on the yeast, which must be of
a special kind, the best grades being imported from Germany.
«Yellow Coloring for Beverages.»—The coloring agents employed are
fustic, saffron, turmeric, quercitron, and the various aniline dyes.
Here are some formulas:
I.—Saffron 1 ounce
Deodorized alcohol 4 fluidounces
Distilled water 4 fluidounces
Mix alcohol and water, and then add the saffron. Allow the mixture to
stand in a warm place for several days, shaking occasionally; then
filter. The tincture thus prepared has a deep orange color, and when
diluted or used in small quantities gives a beautiful yellow tint to
syrups, etc.
II.—Ground fustic wood 1 1/2 ounces
Deodorized alcohol 4 fluidounces
Distilled water 4 fluidounces
This color may be made in the same manner as the liquid saffron, and is
a fine coloring for many purposes.
III.—Turmeric powder 2 ounces
Alcohol, dilute 16 ounces
Macerate for several days, agitating frequently, and filter. For some
beverages the addition of this tincture is not to be recommended, as it
possesses a very spicy taste.
The nonpoisonous aniline dyes recommended for coloring confectionery,
beverages, liquors, essences, etc., yellow are those known as acid
yellow R and tropæolin 000 (orange I).
BICYCLE-TIRE CEMENT: See Adhesives, under Rubber Cements.
BICYCLE VARNISHES: See Varnishes. {120}
BIDERY METAL: See Alloys.
BILLIARD BALLS: See Ivory and Casein.
BIRCH BALSAM: See Balsam.
BIRCH WATER: See Hair Preparations.
BIRD DISEASES AND THEIR REMEDIES: See Veterinary Formulas.
«BIRD FOODS:»
See also Veterinary Formulas.
«Mixed Birdseed.»—
Canary seed 6 parts
Rape seed 2 parts
Maw seed 1 part
Millet seed 2 parts
«Mocking-Bird Food.»—
Cayenne pepper 2 ounces
Rape seed 8 ounces
Hemp seed 16 ounces
Corn meal 2 ounces
Rice 2 ounces
Cracker 8 ounces
Lard oil 2 ounces
Mix the solids, grinding to a coarse powder, and incorporate the oil.
«Food for Redbirds.»—
Sunflower seed 8 ounces
Hemp seed 16 ounces
Canary seed 10 ounces
Wheat 8 ounces
Rice 6 ounces
Mix and grind to coarse powder.
BIRD LIME: See Lime.
BIRD PASTE: See Canary-Bird Paste.
BISCHOFF: See Wines and Liquors.
BISCUIT, DOG: See Dog Biscuit.
BISMUTH ALLOYS: See Alloys.
BISMUTH, PURIFICATION OF: See Gold.
BITTERS: See Wines and Liquors.
BITTER WATER: See Waters.
BLACKING FOR HARNESS: See Leather.
BLACKING FOR SHOES: See Shoedressings.
BLACKING, STOVE: See Stove Blackings and Polishes.
BLACKBERRY CORDIAL AND BLACKBERRY MIXTURE AS A CHOLERA REMEDY: See
Cholera Remedy.
BLACKBOARD PAINT AND VARNISH: See Paint and Varnish.
BLACKHEAD REMEDIES: See Cosmetics.
BLANKET WASHING: See Household Formulas.
BLASTING POWDER: See Explosives.
«Bleaching»
«Linen.»—Mix common bleaching powder in the proportion of 1 pound to
a gallon of water; stir it occasionally for 3 days, let it settle,
and pour it off clear. Then make a lye of 1 pound of soda to 1 gallon
of boiling water, in which soak the linen for 12 hours, and boil it
half an hour; next soak it in the bleaching liquor, made as above; and
lastly, wash it in the usual manner. Discolored linen or muslin may be
restored by putting a portion of bleaching liquor into the tub wherein
the articles are soaking.
«Straw.»—I.—Dip the straw in a solution of oxygenated muriatic acid,
saturated with potash. (Oxygenated muriate of lime is much cheaper.)
The straw is thus rendered very white, and its flexibility is increased.
II.—Straw is bleached by simply exposing it in a closed chamber to
the fumes of burning sulphur. An old flour barrel is the apparatus
most used for the purpose by milliners, a flat stone being laid on the
ground, the sulphur ignited thereon, and the barrel containing the
goods to be bleached turned over it. The goods should be previously
washed in pure water.
«Wool, Silk, or Straw.»—Mix together 4 pounds of oxalic acid, 4 pounds
of table salt, water 50 gallons. The goods are laid in this mixture
for 1 hour; they are then generally well bleached, and only require
to be thoroughly rinsed and worked. For bleaching straw it is best to
soak the goods in caustic soda, and afterwards to make use of chloride
of lime or Javelle water. The excess of {121} chlorine is afterwards
removed by hyposulphite of soda.
«Feathers.»—Place the feathers from 3 to 4 hours in a tepid dilute
solution of bichromate of potassa, to which, cautiously, some nitric
acid has been added (a small quantity only). To remove a greenish hue
induced by this solution, place them in a dilute solution of sulphuric
acid, in water, whereby the feathers become perfectly white and
bleached.
«Bleaching Solution.»—Aluminum hypochloride, or Wilson’s bleaching
liquid, is produced by adding to a clear solution of lime chloride a
solution of aluminum sulphate (alumina, alum) as long as a precipitate
keeps forming. By mutual decomposition aluminum chloride results, which
remains in solution, and lime sulphate (gypsum), which separates out in
the form of an insoluble salt.
«BLIGHT REMEDIES.»
I.—Soft soap 40 parts
Amyl alcohol 50 parts
Methylated spirit 20 parts
Water 1,000 parts
II.—Soft soap 30 parts
Sulphureted potash 2 parts
Amyl alcohol 32 parts
Water 1,000 parts
III.—Soft soap 15 parts
Sulphureted potash 29 parts
Water 1,000 parts
BLEACHING SOLUTIONS FOR THE LAUNDRY: See Laundry Preparations.
BLEACHING SOLUTION FOR PHOTOGRAPHS: See Photography.
BLEEDING, LOCAL: See Styptics.
BLISTER CURE: See Turpentine.
BLISTERS, FOR HORSES: See Veterinary Formulas.
BLOCK, HOLLOW CONCRETE BUILDING: See Stone, Artificial.
BLOCK FOR SOLDERING: See Soldering.
BLOTTING PAPER: See Paper.
«BLUE FROM GREEN AT NIGHT, TO DISTINGUISH:»
To distinguish blue from green at night, use either the light of a
magnesium wire for this purpose or take a number of Swedish (parlor)
matches, light them, and as soon as they flash up, observe the 2
colors, when the difference can be easily told.
BLUE (BALL): See Dyes.
BLUING: See Laundry Preparations.
BLUING OF STEEL: See Steel.
«BLUE PRINTS, TO MAKE CHANGES AND CORRECTIONS ON:»
Use a solution of sodium carbonate and water, with a little red ink
mixed in. This gives a very pleasing pink color to the changes which,
at the same time, is very noticeable. The amount of sodium carbonate
used depends upon the surface of the blue-print paper, as some
coarse-grained papers will look better if less soda is used and _vice
versa_. However, the amount of powdered soda held on a small coin
dissolved in a bottle of water gives good results.
BLUE-PRINT PAPER MAKING: See Photography.
BLUE PRINTS, TO TURN BROWN: See Photography, under Toning.
«BOIL REMEDY.»
Take a piece of soft linen or borated gauze, rub some vaseline upon
one side of it, quickly pour upon it some chloroform, apply it to the
unopened boil or carbuncle, and place a bandage over all. It smarts
a little at first, but this is soon succeeded by a pleasing, cool
sensation. The patient is given a bottle of the remedy, and directed to
change the cloth often. In from 2 hours to 1 day the boil (no matter
how indurated) softens and opens.
«Boiler Compounds»
There are three chemicals which are known to attack boiler scale.
These are caustic soda, soda ash, and tannic-acid compounds, the last
being derived from sumac, catechu, and the exhausted bark liquor from
tanneries.