1884 The Modern Bartenders' Guide by O. H. Byron

SWEET OIDEK.

113

4 oz. black bircb. 4 oz.raw potatoes. 4 galls, water.

Chop the potatoes up fine and boil altogether 6 "lioui-s. Strain, and add 1 qt. molasses to8gallons of beer; brown a loaf of bread and throw into the liquor; when almost cold, add 1 pint yeast,let it ferment1 day(24 bom's)and bottle and bung it up tight in a keg.

Very little ofthe cidersold in cities is pure aiqfie juice. As recipes for artificial cider are advei'tised and sold at pretty high prices we presume they are wanted. We therefore, append some recipes which will produce at small cost a palatable and innocent imitation of genuine cider, the supply of which is probably too small for the demand in most sections.

Sweet Cider.

100 gallo'ns water. 5 gallons lioney. 3oz. Catechu, powdered.

5 oz. alum. 2 pts. yeast.

Ferment for fifteen days in a warm place (in the sun if possible); add, then, bitter almonds halfa pound ;cloves half a pound ; burned sugar, two pints; whisky, three gallons. If acid should be in excess, correct by adding honey or sugar. If too sweet,add sulphuric acidtosuif the taste. We should prefer to add cider vinegar for acidulating, when necessary.