1857 The Bordeaux wine and liquor dealers' guide

135

APPENDIX.

5 do. p. or n. spirits, 2 do. red cape wine, 3 lbs. raisins (bruised), ~ do. N. 0. sugar, 3 oz. tincture of kino. Same directions as No. 29.

ForuroLA. No. 31.-Port W"me.

To 35 galls. prepared cider, add: 5 do. red cape wine,

5 do. port, 3 do. spirits, 3 lbs. sugar, 2 oz. tincture of kino, 1 do. tartaric acid.

Bung it close for 7 days, draw it off, and color with sugar coloring. FoBMULA No. 32.-0lnll-et Wine. To 40 galls. prepared cider, add: 5 do. water, The juice of 40 lemons, 2 lbs. sugar, 4 oz. cream of tartar, 3 galls. pure spirits. Stand 10 days, and color with the juice of red beet.s-and fine it.

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