1862 Bar Tender's Guide price $1.50 by Jerry Thomas

CIDER, STRONG.

127

10|- ounces offigs. 101 drachms ofgalanga-root. 41 oimces oforris-root. 2^ do. sage. 4J do. staranis. 21 do. coriander-seed.

Ground to a coarse poirder. Macerate(see ITo.5), and distil with 6 gallons ofalcohol,95 per cent., and li gallons of water. Distil off5 gallons of the aromatic spirit; then add 11 gallons of St. Julien Medoc wine; IJ gallons of distilled water; 13 drops of tincture of amhergris, and 21 gallons of white plain syrup (see No. 7). Color pur ple with tincture of elderberry(see No. 92). 10 gallons ofcider, old and clear. Put it in a strong iron-bound cask, pitched inside (like beer-casks); add 2^ pints clarified white plain syiaip (see No. 7); dissolve in it 5 ounces of tartaric acid. Keep the bung ready in hand; then add 71 ounces of bicarbonate ofpotassa; bung it as quickly, and well as possible. 84. Cider, Strong. Take as many apples as will make juice sufficient to fill a strong cask. Make a pulp of them, by passing them through a cider-mill. Spread this pulp out on a large surface, in the open air, and leave it for 24 hours. Press out the juice as thoroughly as possible, and fill the cask up to the bung-hole, and keep it full as long as the fermentation is going on, by adding some juice kept aside for that purpose. When the fermentation is ended,draw it off in another clean cask; but previous to filling this cask,bum 1 di-achm of brimstone in it, by hanging an iron vessel through the bung-hole. Bung it up carefully, and keep it in a cool place. 83. Cider, Champagne.