1857 The Bordeaux wine and liquor dealers' guide

62

A TREATISE ON

XIII. FoRMULA.-Port.

To 20 galls. prepared cider and 20 do. dark native wine add :

4 lbs. bruised raisins, 8 oz. tincture of kino, 4 lbs. N. 0. sugar,

2 oz..alum, and 8 galls. spirits.

XIV. FoRMULA.-Port.

. To 40 galls. :prepared cider add : 10 do. red cape wine, 2 do. .Bordeaux brandy, 8 lbs. N. 0. sugar,

8 oz. pounded catechu, 8 lbs. bruised raisins.

XV. FoRMULA.-O«uree.

To 40 galls. prepared cider add : 6 do. port wine, 8 do. water, 2 lbs. cream of tartar,

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