6288. To Keep Suet

6288.    To Keep Suet. Suet chopped fine and mixed with flour, if tied down tight in a jar will keep 10 days or 2 weeks, and is very nice to use for puddings or pastry. If there be more suet than will be used while fresh, throw it into a pickle made in the proportion of 4 ounces salt to 1 quart cold water. It must be freshened by laying it in fresh water an hour or two before using it, and will then be as nice as fresh suet. Or the suet may be rendered down, and poured into a pan containing about an inch of cold water. "When cold, take off the suet (the impurities will have fallen to the bottom of the water), and pack it away in jars for future use. Do not put in salt, if it is intended to use for frying, as salt prevents articles from browning easily.

6289. Imitation Asses'Milk

6289.    Imitation Asses'Milk. The following preparations are used freely as substitutes for asses' milk, and may be administered in cases of consumption and general debility, a tea-cupful 3 or 4 times a day, either plain or with a spoonful of rum.

Mix the whites of 2 eggs with 3/4 pint new cow's milk, and 1 ounce sugar; add 3/4. ounce syrup of tolu.

6290. Factitious Asses' Milk

6290.    Factitious Asses' Milk. Boil 1 ounce hartshorn shavings to a jelly in 1 pint water, adding 2 ounces white sugar; when cool add 1 pint new cow's milk and 1/2 ounce syrup of tolu. Used as in the last receipt.

6291. Liqueur de la Grande Chartreuse

6291.    Liqueur de la Grande Chartreuse. According to Dr. Chevalier, this celebrated liqueur, made at the Abbey of the name, near Grenoble, is composed of essence of melissa citrata, 31 grains; essence of hyssop, 31 grains; essence of angelica root, 154 grains; essence of best mint, 309 grains; essence of nutmeg, 31 grains; essence of cloves, 31 grains; and 41/4 pints rectified spirits of wine, of best quality. The liquid is artificially colored, either with turmeric or any other suitable material.

6292. Doppel Kummel

6292.    Doppel Kummel. To 5 gallons 94 per cent, alcohol, add 4 ounces oil of caraway, 1/2 drachm (30 drops) oil of anise, 5 drops oil of coriander, 5 drops oil of bitter almonds, and 10 drops oil of calamus. Add 20 gallons French proof spirit, and 15 gallons water in which 10 pounds white sugar have been dissolved. This will make 40 gallons kummel of a strength of 363/4 per cent. If for cordial, more sugar may be added.

6293. To Improve Cheap Bourbon

6293. To Improve Cheap Bourbon. Inferior Bourbon whiskey may bo much improved in quality by the addition of the peach flavoring given in No. 6294. From 1 to 11/2 gallons of the flavoring should be added to 40 gallons of whiskey. This will give it a fruity taste.

6294. Peach Flavoring for Whiskey by a New Method

6294. Peach Flavoring for Whiskey by a New Method. Take a 50-gallon pipe; at 4 or 5 inches from the bottom place a false bottom, perforated with 1/4 inch holes. Cover this false bottom with a thin layer of straw, laid uniformly; this again covered by a thin even layer of straw laid at right angles across the lower layer. Then pack 10 gallons dried peaches regularly, without pressing them; add 5 pounds black tea evenly sprinkled over the peaches, and cover the whole with a cloth. Next pack 10 gallons oak sawdust evenly, and cover it also with a cloth. Place some pieces of lath over the cloth, with some middle-sized stones to keep the sawdust down. Insert a faucet in the side of the pipe, between the bottom and the false bottorn. Now add 20 gallons proof spirit, and draw off, three times every day, 15 gallons of the tincture, and pour it back immediately. As the sawdust acts as a filter, the tincture will be ready for use and bright in 10 or 15 days. If a greater quantity is required, double the above proportions and use a gin cask.