1872 Cooling Cups and Dainty Drinks (Mixellany)

Cider,

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Mock Cider. —Take 14lbs . of raisin s with the stalks , wash them clean , by pourin g on water ; when ready , pu t them into a clean cask, wit h the head out, and pour in 6 gallon s of soft clean wate r on them ; bung up for fourtee n days , then rack off in a clean cask, w^hich is tappe d ; in six days it will be fit for bottlin g ; when in bottl e a week , it will be fit for use ; use a littl e cochinea l to colour , ere bottling ; the raisin s can be used afterward s for vinegar . Sparkling Champagne Cider. —Put 10 gallon s of good clear old cider int o a stron g clean beer barrel , pitche d inside ; add 3 pint s clean syrup , and 5 oz. of tartari c acid . I n ten minute s take the bung in one hand , and quickl y add 7 J oz. of bicarbonat e of potass a ; bung up as tigh t as possibl e immediately . Champagne Cider. —Put in a cask 18 gallon s of cider , 3 pint s of rectifie d spirit , and 5 pint s of syrup ; in three week s time fine wit h 1 pin t of skimme d milk , 1 gill of orange-flowe r water — 3 drops of nerol i will improv e i t ; bottl e in Cham- pagne bottles , and tie down wit h wire . To Improve Rough Cider. —Take new cider from the pres s ; mix it wit h as much honey or suga r as wil l suppor t an egg ; boil gentl y for fifteen