The Bordeaux Wine and Liquor Dealers' Guide: A Creatise on the Manufacture and Adulteration of Liquors

Book Id: WPLBN0100001069
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Reproduction Date: Jan 1 1900 12:00AM

Title:	The Bordeaux Wine and Liquor Dealers' Guide: A Creatise on the Manufacture and Adulteration of Liquors
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Language:	English
Subject:	Beverages., Vintage Collection, Cocktail Recipes.
Collections:	Cookbooks Collection, Vintage Cocktail Recipes
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Citation APA MLA Chicago The Bordeaux Wine and Liquor Dealers Guide. (n.d.). The Bordeaux Wine and Liquor Dealers Guide. Retrieved from http://self.gutenberg.org/

Table of Contents
CONTENTS. Early history, 112 Process, 113 Qeneral principles, 112 BRANDY, FOREIGN. Constituents, 5 Manufacture, 3 Varieties, 1 IMITATIONS. Bordeaux, 9 Cognac, 8 Rochelle, 9 Other kinds, 10 • Reduction, 10 HOLLAND GIN. Manufacture, 11 Constituents, 11 Varieties, 15. Imitations, 15 RUM, FOREIGN. Manufacture, 17 Constituents, 17 Varieties, 17 Jamaica, 18 St. Croix, 18 Other kinds, 18 • .American, 127 Pineapple, 132 WINES, FOREIGN. Early history, 20 Constituents, 21 PRODUCTION. The Vintage, 22 Fermentation, 26 DIVISIONS AND VARIETIES. Claret, 38 Champagne, 38 Madeira, 37 Port, 37 Teneritfe, 37 Sherry, 36 Other kinds, 36 . Tables of alcoholic proportions, 32 MANAGEMENT. Age, 38 Bottling, 39 Brisknees, 51 Cellaring, 40 Coloring, 41 Creaminess, 51 Decanting, 42 Decoloring, 42 Fining, 43 Flatnees, 44 Flavoring, 45 Improving, 46 Mustiness, 46 Mixing, 46 Perfuming, 47 Racking, 47 Ripening, 47 Roughening, 48 Ropiness, 48 Second fermentation, 49 Souring, 50 Sparkling, 51 Taste of caake, 46 IMITATIONS Beais for, 53 Champagne, 57 Claret, 62 Madeira, 60 Malaga, 68 Port, 61 Sherry, 59 Teneriffe, 60 Other kinds, 64 ALE AND BEERS. BREWING. Apparatus, 83 Mashing, 67 Boiling, 69 Cooling, 91 Fermentation, 91 Cleansing, 93 Stirring, 94 Ripening, 94 Fining, 95 Season for, 95 utensils, to keep clean, 103 Nature and varieties, 97 Qualities, 98 Amber, 105 Cheap, 106 Ginger, 107 Table of densities, 99 Scotch, 101 Table, 103• MALT LIQUORS. Age, 110 Bottling, 109 Cloudiness, 111 Flatness, 111 Héeding, 110 Improving, 110 Mustiness, 111 Preservation, 110 Ripening, 109 Sourness, 111 Vamping, 111 Porter, 107 •AMERICAN LIQUORS. To neutralize whiskey, 124 BRANDIES. Brandy, common, 124 Blackberry, 130 Cherry, 129 Lemon, 131 Orange, 132 Peach, 131 Raspberry, 130 BITTERS. Brandy, 140 Colomba, 141 Wine, 142 Gin, 126 Nectar ,142 Negus, 143. Punch, 143 RUM. Jainaica,127 St. Croix, 128 Pineapple, 132 WHISKEY. Irish and Scotch, 128 Monongahela, 128 Old Bourbon, 129 Bead for liquoni, 145 Coloring, 145 Tinctures , 146 AMERICAN WINES. Blackberry, 137 Claret, 135 Currant, 138 Family, 138 Madeira, 132 Malaga, 133 Port, 134 Sherry, 133 Sauteme, 136 Teneriffe, 136 Raspberry, 137 CORDIALS. Anniseed, 79 Carraway, 80 Cinnamon, 80 Citron, 81 Clove, 81 Coriander, 82 Lemon, 82 Orange, 82 Peppermint, 82 Sportsman's, 82 CIDER. Fermentation, 65 Management, 65 Champagne, 68 French, 68 Imitation, 140 Liqueurs, French, 74 RECTIFICATION. Improved method, 116 VINEGAR. German method, 69 Malt, 71 White Wine, 72 Other kinds, 73. WHISKEY. Manufacture, 19 Constituents, 19 Varieties, 19 IMITATIONS. Irish, 19 Scotch, 19 Old Bourbon, 129 Monongahela, 128