1864 Bar Tender's Guide price $2 00 by Jerry Thomas

127'

CIDEE, BTEONG.

10^ ounces offigs, 10} drachms of galanga-root. 4} oimces oforris-root. 2} do. sage. 4} do. staranis. 2} do. coriander-seed.

Ground to a coarse powder. Macerate (see!N'o. 6), and distil with 6 gallons ofalcohol,95 per cent., and 1} gallons of water. Distil olF 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 2}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 sji-up (see No. 7); dissolve in it 5 ounces oftartaric acid. Keep the bung ready in hand; then add 7} ounces of bicarbonate of potassa; 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 cidei'-miU. 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-liole, 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, buim 1 drachm of brimstone in it, by banging an iron vessel through the bung-hole. Bung it up carefully, and keep it in a cool place. 83. Cider, Champagne.