1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

xi PAGE

CONTENTS.

How made ..................................................................... 174 'Vine from ..................................................................... 175 How manufactured ........................................................ 175 Varieties of............................................................................... 176 Cider from ..................................................................... 176 l\1anufacture, nlode of............... .. .. .... .. .... .. .. .. .. .... .. .. .. .. .. .. 176 German method ............................................................. 177 l\Ianufacture, mode of.................................................... 177 Cheapness of...... .... . .... .... ... .. ... .. .... .. .. .. ... .... .. ... .. .. .. ..... .. .. 18G Raspberry ..................................................................... 187 Camp .......................................................................... 188 'l'arragon...................................................................... 188 Curry ........................................................................... 188 Seville orange-peel......................................................... 188 Ginger .......................................................................... 189 French raspberry ............................................................ 189 Argol. .......................................................................... 189 German Family ....................................................................... 189 Sugar.......................................................................... 1!}0 Chilli .......................................................................... 191 Horse-radish .................................................................. 191 IMITATION LEMON SYRUP. Len1on syrup .................................................................. 202 Lemon syrup, aromatic.................................................... 202 Lemonade, acidulated ...................................................... 203 Lemonade, French .......................................................... 203 Lemonade, Imperial ........................................................ 2C3 Lemonade, Queen cup ...................................................... 203 0 RANGEADE, OR SHERBET. Orangeade.................................................................. 204 Orangeade, effervescing................................................... 204