1857 The Bordeaux wine and liquor dealers' guide

63

MANUFACTURING AND ADULTERATING LIQUORS.

1 lb. loafsugar, . the juice of 10lemons. Colorwith the juice of the red beet, fine and rack it, after standing 12 days.

XVI. FoRM:ULA.-Olatret.

To 20 galls. prepared cider add : · 20 do. red cape or red native wine, i lb. crude tartar, 3 galls. water, 1 lb. sugar. · Color as above, fine, &c.

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XVII. FoR.MTJLA.-Halaga.

To 40 galls. prepared cider add : 6 do. good Malaga, 4 lbs. N. 0. sugar, t lb. crude tartar, 2 lbs. raisins, 2 oz. tinctUre of kino. Color with sugar color– ing, let it stand two weeks, and rack it off, fine, &c.

XVIII. FoRMULA.-.Malaga.

To 20 galls. prepared cider add :

20 do. red cape or native wine,

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