1857 The Bordeaux wine and liquor dealers' guide

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APPENDIX.

Ww.

FomroLA No. 33.-0laret

To 35 galls. prepared _cider, add : 5 do. port wine, 1 lb. cream of tartar, 3 galls. p. or n. spirits,

2 lbs. loaf sugar, 10 lemons (sliced). Stand 10 days, draw it off; :fine and color with beet root or red saunders.

FoRMULA No. 34.-Teneri.ffe WVne.

To 40 galls. prepared cider, add: 3 do. spirits, i pt. lemon juice, i pt. honey,

t oz. oil of bitter almonds (cut), 2 lbs. bruised raisins.

Stand 10 days, and draw it off.

FoRMuLA No. 35.-Sauteme Wine.

To 35 galls. new cider, add : 30 qts. white grapes. Let fermentation take place, and then add : 2 galls. pure spirits.

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