1869 Cooling Cups and Dainty drinks by William Terrington

Ill

Cider.

Mock Cider . — Take lllbs. of raisins with the stalks, wash them clean, by pouring on water ; when ready, put them into a clean cask, with the head out, and pour in 6 gallons of soft clean water on them ; bung up for fourteen days, then rack off in a clean cask, which is tapped ; in six days it will be fit for bottling ; when in bottle a week, it will be fit for use ; use a little cochineal to colour, ere bottling; the raisins can be used afterwards for

vinegar. Sparkling Champagne Cider .

— Put 10 gallons

of good clear old cider

into a strong clean beer

add 3 pints clean syrup, and

barrel, pitched inside ;

In ten minutes take the

5 oz. of tartaric acid.

one hand, and quickly add 7g-oz. of

bung in

bung up as tight as possible

bicarbonate of potassa ;

immediately.

Champagne Cider . — Put in a cask 18 gallons of cider, 3 pints of rectified spirit, and 5 pints of syrup ; in three weeks time fine with 1 pint of skimmed milk, 1 gill of orange-flower water 3 drops of neroli will improve it ; bottle in Cham- pagne bottles, and tie down with wire. To Improve Rough Cider . — Take new cider from the press ; mix it with as much honey or sugar as will support an egg ; boil gently for fifteen