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

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WINE.

No. 28.-LISBON. To 15 gallons prepared cider add:- 5 gallons native red wine. I pint simple sirup.

2 ounces tincture kino. 1 ~ gallons proof-spirits. ! gallon good brandy. Color; let it stand ten days, and manage as in No. 1.

No. 29.-CHAMPAGNE. To 20 gallons prepared cider add :-

2 pints simple sirup. I~ ounces tartaric acid.

2 ounces yeast. 2 gallons water. 2 gallons spirits, 10 under proof. Proceed as in note to formula No. 32. No. 30.-CI-IAl\IPAGNE. To 20 gallons prepared cider add:- 4 drachms citric acid.