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Santa Cruz Sour

1 table-spoonful fine sugar, 1 wine-glass Santa Cruz rum, juice of 1/2 a lemon. Put the ingredients in a small tumbler full of shaved ice, stir, and Fig. 3. ends of the string are finally brought up, and tied either in a double knot or in a bow on the top of the cork. When ginger-beer is made at home it will be found most advantageous to use the best corks, and to tie them down with strain into a claret glass, and dress with thin a bow, when both corks and strings may be slices of lime or lemon, and fruit in season. made use of repeatedly. For effervescent wines, such as champagne, gooseberry, &c., which require to be kept a longer time, and a Fig. 4 lon brewers' yeast and pound carbonate of ammonia dissolved in a pint of water. Stir well, and begin the fermentation. Good for New England rum.

934. To Prepare Yeast for Rye Whiskey. To 80 gallons of mash, add 1 gallon yeast, 5 quarts of malt, and 1 pound of molasses. Dilute the malt with 2 quarts of water, and add the molasses. Keep the whole in a warm place until it rises, as described in No. 931. Add the yeast to the mash and stir; afterwards add the molasses and malt and stir again. Then begin the fermentation. Good for rye whiskey. are more valuable, a securer knot is desirable, which may be made thus: A loop, as in Fig. 2, is first formed, and the lower end is then turned upwards and carried behind the loop 935. How to Prepare Mash for New as shown in Fig. 3; it England Rum. For a still by steam or fire. is then pulled through To prepare 80 gallons mash, reduce the mothe loop as in Fig. 4, lasses 18 degrees by the saccharometer, add and in this state is put yeast No. 932, and stir well. Let it ferover the neck of the ment at a temperature of 75° Fahrenheit, unbottle; the part a being til the mash is reduced to 0. But as it is very on one side, and the difficult to get such a reduction, the operator two parts of the loop may begin to distill when the mash marks 2 on the other; on pull- or 3 degrees by the saccharometer. Charge ing the two ends the three-fourths of the still, and begin distilling. whole becomes tight 936. How to Prepare Mash for Rye round the neck, and Whiskey. For a still by steam or fire. To the ends, which should prepare 80 gallons mash, grind the rye into be quite opposite, are to be brought up over coarse powder, then charge the fermenting the cork, twice twisted, as in Fig. 5, and then tubs in the proportion of 110 pounds of rye to tied in a single knot.

Fig, 5. 80 gallons of water, and mix yeast No. 931 after the mash rises and sinks. When this is done, charge three-fourths of the still and begin distilling. In preparing the mash, the operator may use all rýc, as directed above-this makes the best quality of whiskey-or use three-fifths rye and two-fifths corn, or threefifths corn and two-fifths rye.

931. Distillation of Whiskey and or 933. Let it ferment at a temperature of New England Rum. The process of dis- 75° or 800 Fahr., until the fermentation is tillation commences with the fermentation of completed. The fermentation will be perfect grain or molasses by the presence of yeast, and this is called mashing, or preparing the mash. Strictly speaking, indeed, the spirits are not produced by distillation: that is done by the previous step of fermentation, and distillation merely separates the spirits from the mixture in which they already exist. The object of fermentation is to convert the starchy principle of the grain into sugar, or to saccharify it. After being agitated for 2 or 3 hours, the saccharine infusion, called wort, is drawn off from the grains and cooled. To this wort is now added a certain quantity of yeast or leaven, which induces the vinous fermentation, and resolves the saccharine matter into alcohol and carbonic acid, accompanied by a rise of temperature. The alcoholic mixture which results is called the wash, and is now ready for distillation. 932. How to Prepare Yeast for Rye Whiskey or New England Rum. To prepare yeast for 80 gallons mash, take 2

937. Distillation with or without a Heater. Distillers usually employ a heater to hasten the process of distillation. When the heater is employed, the mash passes from the fermenting tubs into the heater. During the time occupied in distilling over the charge of the still, it is necessary to keep a heat of 125 degrees in the heater. The mash passes directly from the heater into the still by means of a pipe or gutter, according to the general arrangement of the apparatus. Distill until the spirit which runs from the worm marks 10 degrees below proof. This first run is called high wine. Then remove the receiver that contains the high wine, and substituto pounds of wheat meal and dilute it with suffi- another. Continue to distill until the low cient warm water to make a thin paste. Then wine ceases to blaze when it is thrown in the boil 2 ounces of hops in a quart of water, and fire. Whenever this occurs, stop the operawhen cold take out the hops and throw them tion, and keep the low wine for the next disaway. Then dilute 1 quart of malt in a quart tillation. Then clean the still and charge it of water. Mix, cold, the hop water, paste with fresh mash. When the operator does and malt well together, and add half a pound not employ the heater, the mash passes from of leaven. Cover the jar containing the mix- the fermenting tubs immediately into the still. ture with a piece of cloth, and keep it 3 or 4 No uniform disposition is necessary for the hours in some warm place until it rises. The fermenting tubs or heater; all depends upon fermentation will be perfect after the whole the general arrangement of the apparatus. has arisen and then sunk down. Then add 2 The distiller need not be informed that the gallons of the mash, stir the whole, mix it with 80 gallons of the mash, and begin the fermentation. This receipt is the very best for rye whiskey. 933. To Prepare Yeast for New England Rum. To 80 gallons mash, add 1 galapparatus must be arranged so as to save labor. If the mash tubs are above the still, connect them by a gutter or pipe; if on a level with the still, employ a hand pump.