1857 The Bordeaux wine and liquor dealers' guide

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59

MANUFACTURING AND ADULTERATING LIQUORS.

i lb. lemon juice~ li gall. water, 2 oz. tartaric acid, and manage as directed in No.1.

FoRMULA No. 5.-SMrry;.

To 40 galls prepared cider, add : 2 do. spiri1:s, 8 lbs. raisins, 6 galls. good sherry,

i oz. oilbitteralmonds (dissolvedinalcohol). Let it stand 10 days and draw it offcarefully ; :fine it down and again rack it into another t:ask.

FoRMULA. No. 6.-SMrry;.

To 20 galls. prepared cider, add : 20 do. teneriffe wine,

i oz. oil bitter almonds (cut in alcohol) and 1 gall. spiri1:s. Same directions as in No. 5.

FoRMUI.A. No. 1.-SMrry;.

To 20 galls. prepared cider, add:

20 do. cape or native white wine,

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