1857 The Bordeaux wine and liquor dealers' guide

61

MANUFACTURING AND ADULTERATING LIQUORS.

i pt. lemon juice, 1 lb. loa! sugar, 2 galls. spirits. Manage as directed in No.

VIII.

XI. FomroLA.-TflM'l'i.ffe.

To 20 galls. prepared cider add :

20 do. cape or native white wine, i pt. lemon juice,

1 pt. honey, 3 lbs. raisins, 1 gall. spirits. Manage as directed in No. ,

VIII.

XII. FoRMUL.A..-Port.

To 40 galls. prepared cider add : 6 galls. good port wine, 10 qts. wild grapes (clllStere), t lb. bruised rhatany root, 3 oz. tincture of kino, 3 lbs. loafsugar,

2 galls. spirits. Let this stand ten days; color, if too light, with tincture of rhatany, then rack it off and fine it. ·This should be repeated until the color is perfect and the liquid clear. These directions ap– ply to all purta.

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