1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

CIDEE, STEONG.

127

lOJ ounces offigg.

'

10]- drachms of galanga-root. 41 ounces oforris-root. 2^ do. sage. 4J- do. staranis. 2J- do. coriander-seed.

Ground to a coarse powder. Macerate(see o. 5), and distil Avith 6 gallons of alcohol,95 per cent., and 1r gallons of water. Distil oif5 gallons of the aromatic spirit; then add 1|- gallons of St. Julien Medoc Avine; 1^- gallons of distilled AA'ater; 13 drops of tincture of ambergris, and 2^ gallons of white plain syrup (see No. 7). Color pur ple Avith tincture ofelderberry (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 syrup (see No. 7); dissolve in it 5 ounces oftart.aric 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 will 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, draAV 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.