1863 The manufacture of liquors, wines, and cordials

224

WINES.

Ions ; sulphuric acid, sufficient to render the water pleasantly sour to the taste ; clear brown sugar, fifty pounds ; add four ounces of alum, five ounces of gin- ger, five ounces of cloves, six ounces of bitter al- monds ; boil these four last ingredients in two gal- lons of the above fluid for two hours ; strain, and add this decoction to the thirty-five gallons ; if de- sired of a deeper color, add burnt sugar. From three to four gallons of whiskey will give this a very good body. Some manufacturers add two gallons of strong decoction of boiled dried peaches to every barrel before sending it off. The above spe- cimen of cider will answer very well for manufactur- ing wines, &c.,