1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

132

"When a favourable vinous fermentation has been obtained, nothing more is required than to fill up the vessels every 2 or 3 weeks, to supply the waste by fermentation. In the beginning of March the liquor will be bright and pure, and fit for final racking, which should be done in fair weather. When the bottles are filled they should be set by uncorked till morning, when the corks must be driven in tightl}^ secured by wire or twine and melted rosin, or any similar substance. manage Cider. To 6.ne and improve the flavour of 1 hogshead, take a gallon good French brandy, with | ounce cochineal, 1 pound alum, and 3 pounds rock-candy bruise them all well in a mortar, and infuse them in the brandy for a day or two ; then mix the whole with the cider, and stop it close for 5 or 6 months. After which, if fine, bottle it ofi*. Cider, when bottled in hot weather, should be left a day or two uncorked, that it may get flat ; but if too flat in the cask, and soon wanted for use, put into each bottle a small lump or two of rock-candy, 4 or 5 raisins of the sun, or a small piece of raw beef; an}' of which will much improve the liquor, and make it brisker. Cider should be well corked and waxed, and packed upright in a cool place. A few bottles may be kept in a warmer place, to ripen and be ready for use. No. 263. How to