Tag Archives: Louis Pasteur

The Pasteur Pipet was a basic instrument that played a crucial role in the experiments of Louis Pasteur experiments. Once the concept of Germ Theory was clearly established, the necessity to keep everything sanitized and free of germs was central to all experiments. Therefore, the Pasteur Pipet was developed to ensure liquids could be removed or transferred without introducing foreign …

To each gallon of cold water, put one pound common sugar, one-half ounce tartaric acid, one tablespoonful of yeast. Shake well, make in the evening, and it will be fit for use next day. Make in a keg a few gallons at a time, leaving a few quarts to make into next time, not using yeast again until keg needs …

To one pound of sugar, add one-half ounce of tartaric acid, two tablespoonfuls of good yeast. Dissolve the sugar in one quart of warm water; put all in a gallon jug, shake it well, fill the jug with pure cold water, let it stand uncorked twelve hours, and it is fit for use.

After the fruit is mashed in a mill, between iron cylinders, it is allowed to remain in a large tun or tub for fourteen or fifteen hours, before pressing. The juice is placed in casks, which are kept quite full, and so placed under gawntrees, or stillions, that small tubs may be put under them, to receive the matter that …

The apples, after being plucked, are left in heaps in the orchard for some time, to complete their ripening, and render them more saccharine. They are then crushed between grooved cylinders, surmounted by a hopper, or in a circular trough, by two vertical edge-wheels of wood moved by a horse; after passing through which, they are received into large tubs …

Seven gallons of apple cider, two quarts of dried black cherries, one pint of dried blueberries, one-half pint of elderberries, eighteen pounds of brown sugar.

Five gallons good cider, one quart spirit, one and one-quarter pounds honey or sugar. Mix, and let them rest for a fortnight, then fine with one gill of skimmed milk. This, put up in champagne bottles, silvered, and labelled, has often been sold for champagne. It opens very sparkling.

Fifteen pounds of cherries, two pounds of currants. Bruise them together. Mix with them two-thirds of the kernel, and put hte whole of the cherries, currants, and kernels into a barrel, with one-quarter pound of sugar to every pint of juice. The barrel must be quite full. Cover the barrel with vine leaves, and sand above them, and let it …

Pull off the stalks of the cherries, and mash them without breaking the stones; then press them hard through a hair bag, and to every gallon of liquor, put two pounds of sugar. The vessel must be full, and let it work as long as it makes a noise in the vessel; then stop it up close for a month …

One gallon of good whiskey, one and one half pints of wild black cherries bruised so as to break the stones, two ounces of common almonds shelled, two ounces of white sugar, one-half teaspoonful cinnamon, one-quarter teaspoon cloves, one-quarter teaspoonful nutmeg, all bruised. Let stand twelve to thirteen days, and draw off. This, with the addiiton of one-half gallon of …