This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1881 edition. Excerpt: ... all the most important liquors known to the trade. My next discovery was a large house on William street, New York. I went in there one day and purchased two bottles, for which I paid two dollars. The following are fac-similes of the labels as they appear upon those two bottles: --After paying Mr. Rudkins for the bottles, he presented m a book, the title page of which is as follow: --HINTS CO BY William Rudkins' Sons, Practical djlumisis, JVo. 74 William Street, NEW YORK. In the introduction they say: --"We deal in the best articles only. Most of the essential oils we have specially prepared for our own trade by the best makers in England, France and Germany. "Goods ordered to be forwarded by express and collected for on i delivery are sent with the amount only on the collection bill, giving no indication of the nature of the articles, and a detailed bill of items is sent by mail." In this book I find six pages filled with the names and prices of one hundred and forty-four different oils and essences, and then closing with the following words: "and Ail Oils And Essences Used By Manufacturers Of Wines, Liquors, Cordials, Bitters, And Syrups." The remainder of the books is filled with recipes for making the different kinds of liquors. Of these it is only deemed necessary to add to those already given from other books a few of the more striking. As I go up and down the different countries, I find that almost every family must have a little port wine. You will find it in nearly every house. If the child has the headache, they give him port wine; if he has the toe ache, they give him port wine; if he has the stomach ache, they give him port wine; if he is dull and stupid, they give him port wine to arouse him; if...

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.

Prompted by a found notebook of illicit booze recipes, here are more than 100 secret and forgotten formulas for cordials, bitters, spirits, and cocktails, gorgeously illustrated and explained. American Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink—most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine. Lost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today's leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted "ice" cordials, 19th- and 21st-century cinnamon whiskeys, homemade creme de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more.

This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.