[ Hints respecting various Kinds of Liquors ]
Royal Gazette and Miscellany of the Island of Saint John
Institution: University Of New Brunswick | Source Origin: Harriet Irving Library Microfilms (HIL-MIC)
Tips on making brandy from milk and making a drink that tastes like French brandy from malt spirits. Also has instructions on how better to preserve wine in barrels.
HINTS respecting various Kinds of Liquors.
A very strong and excellent brandy may
be made with the whey of milk fermented
till it becomes sour, which will afford con-
siderable profits to the farmers. The whey
contains a quantity of sugar. The
Tartars make a very strong brandy with
mare's milk fermented.
A few drops of dulcified spirit of nitre
communicate to malt spirits a flavour ex-
actly resembling French brandy.
Wine may be drank in the barrels, with-
out being bottled off, and keep perfectly
good to the last drop, by covering the sur-
face with a little sweet oil. Great quanti-
ties of wine have been thus preserved to all
their excellence above four years, though
some if it was drawn off every day. By
this means barrels of wine will never require
to be filled up.
Wines can keep an amazing time. In the
ruins of Herculaneum a most exquisite wine
was found more than a thousand years old.
Delicate wines, which are usually drank
upon the spot, may be rendered fit for car-
riage, by varnishing the inside of the bar-
rel's with a thick layer of flavourless resin.