1862 The Bartender's Guide price $2,50 by Jerry Thomas

127

CIDER, STRONG.

10^ ounces of figs. 10} drachms of galanga-root. 4| ounces of orris-root. 2^ do. sage. 4| do. staranis. 2| do. coriander-seed. Ground to a coarse powder.

Macerate (see !N o. 5), and distil with 6 gallons of alcohol, 95 per cent., and 1^ gallons of water. Distil off 5 gallons of the aromatic spirit ; then add 1^ gallons of St. Julien Medoc wine; 1^ gallons of distilled water; 13 drops of tincture of ambergris, and 2i gallons of white plain syrup (see No. 7). Color pur- ple with tincture of elderberry (see No. 92). 10 gallons of cider, old and clear. Put it in a strong iron-bound cask, pitched inside (like beer-casks) ; add 2^ pints clarified white plain syrup (see No. V) ; dissolve in it 5 ounces of tartaric acid. Keep the bung ready in hand ; then add 7^ ounces of bicarbonate of potassa ; bung it as quickly, and well as possible. Cider, Strong. Take as many apples as will make juice sufficient to 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, di aw It off in another clean cask; but previous to filling tliis cask, burn 1 drachm of brimstone in it, by hanging nn iron vessel tiirough the bung-hole. Bung it up carefully, and keep it in a cool place. 83. Cider, Champagne. 84. fill a strong cask. Make a pulp of them, by passing them through a cider-mill.