This book is included in the Self Reliance Cooking, Canning, Preserving section.
Introductory Remarks It is a generally well understood fact that the thirsty individual who takes his glass of whiskey at any of even the first- class public bars, saloons or parlors, does not know what he drinks. The proprietor who purchases, and the bartender who dispenses, the liquors are probably also in the same blissful state of ignorance. Very few persons, outside of those engaged in the wholesale trade, understand what is meant by blending and compounding liquors. The moment a barrel of liquor leaves the bonded warehouse, the first thing thought of, and done, is to reduce its cost. The blender knows how to make the bonded liquor produce a profit of 25 to 50 per cent, on the amount he paid for it, and frequently a great deal more. For the changes made by these cheapening processes neither the saloon-keeper nor his bartender is responsible; they can only offer for sale what they are able to purchase. The purchaser accepts the liquors he buys for what they are represented to be. The profits derived from this system of blending and mixing must be very great, judging from the large commissions that a rectifier is able to allow his agents for the sale of his products, amounting, sometimes, to $20 and $30 per barrel, and even more. The object of this work is to give the dispenser of liquors thorough and practical information, by which he will be enabled to compound and blend liquors for his own purposes, and thus secure the additional profit, and at the same time produce as good an article as the market affords if not better. The methods and receipts contained in this work are all given by one who has been in that line of business for many years, and they are substantially those in general use at the present time. The cost value noted for each product is closely reckoned, and will only vary in a trilling degree as the market price of the ingredients employed may fluctuate from time to time; but, as the trade rates for the manufactured liquors generally follow those fluctuations, the margin of profit will remain about the same. If, however, there should be no desire on the part of the purchaser to manufacture liquors for himself, still the information afforded here will enable him to judge of the actual value of the goods he buys. Contents INTRODUCTORY REMARKS WHISKEY IN BOND Government Outage Computation of the Tax Distillery Values FRUIT JUICES, FLAVORINGS; etc., FOR WHISKEYS Macerating Apparatus Prune Juice Peach Juice St. John's Bread Extract Raisin Extract Tea Extract Bourbon Oil Rye Oil Cognac Oil Rum Ether Rum Essence Beading Oil FACTITIOUS WHISKEY, GRADES 1 TO 5 BLENDED BOURBON WHISKEYS, GRADES 6 TO 11 BLENDED RYE WHISKEYS, GRADES 12 TO 17 HINTS TO WHISKEY BUYERS AGE or WHISKEY IMPORTED LIQUORS FRENCH BRANDY Imitation, Grades 1 and 2 Blendings, Grades 3 to 7 IRISH AND SCOTCH WHISKEYS Imitations, Grades 1 to 3 HOLLAND GIN Imitation, Grade 1 Mixtures, Grades 2 to 4 RUMS, DOMESTIC AND IMPORTED Mixtures, Grades 1 to 5 APPLE AND PEACH BRANDIES Apple Essence Peach Essence CHERRY WHISKEY, OR KIRSCHENWASSER PRUNE WHISKEY, OR ZTVETSCHENWASSER WINES ESSENCES, etc., FOR WINES AND CORDIALS Essence of Logwood Extract of Kino Essence of Malvey Flower Extract of Ginger Essence of Strawberry Red Coloring Yellow Coloring Essence of Rose Essence of Chocolate Essence of Curayoa Essence of Benedictine Essence of Kummel Essence of Lemon Essence of Celery Essence of Anisette Essence of Jamaica Ginger Essence of Peppermint Essence of German Bitters COMPOUNDING WINES Port Wine Sherry Wine Claret Wine CORDIALS Ginger Brandy Blackberry Brandy, 3 Grades Cherry Brandy Strawberry Cordial Raspberry Syrup Lemon Cordial Lavender Cordial Rose Cordial Chocolate Cordial Curacoa Maraschino Benedictine Cordial Old Tom Gin Berliner Kummel Anisette Cordial Rock and Rye Rock, Rye and Celery Rum Punch German Bitters Cocktail Bitters End of Preview. RETURN to Main Titles Index or Self Reliance Cooking, Canning, Preserving
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