1876 Bar-Tender's Guide by Jerry Thomas

CIDKE, STKONG.

127

lOJ ounces offigs. lOJ drachms of galanga-root. 4i ounces oforris-root. 21 do. sage, do. staranis. 2-J- do. coriander-seed.

^ Groimd to a coarse powder. Macerate(seeNo.5), and distil Avith 6 gallons ofalcohol,95 per cent.,,and li gallons of Avater. Distil off5 gallons of the aromatic spirit; then add IJ gallons of St. Julien Medoc Avine; IJ gallons of distilled water; 13 drops of tincture of ambergris, and gallons of white plam syrup (see No. 7). Color pur ple Atdth tincture of elderberry (see No. 92). 10 gallons ofcider, old and clear. Put it in a strong iron-bound cask, pitched inside (like beer-casks); add 2^ pints clarified AA'hite plain syruj)(see No.7); dissoNe in it 5 ounces oftartaric acid. Keep the bung ready in hand; then add 7^ ounces of bicarbonate ofpotassa; bung it as quickly, and well as possible. 84. Cider, Strong. Take as many apples as Avill make juice sufficient to fill a strong cask. Make a pulp of them, by passing them through a cider-mill. 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-hole, 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, burn 1 drachm of brimstone in it, by hanging an iron vessel through the bung-hole. Bung it up carefully, and keep it in a cool place. 83. Cider, Champagne.