1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER

47

pound of alum, and

of good brandy, j4 onnce of Cochineal, i

Bruise them well in a mortar and

3 pounds of rock candy.

add them to the brandy, letting stand for two days ; then mix the whole with the cider, and bung up the cask tightly and let remain for about six months ; if fine enough then, bottle it. CHEAP CIDER FROM RAISIJ^S. Take seven pounds of raisins and wash them well in four or five waters, until perfectly clean, then put them into a cask with the head out, and pour three gallons of water on them ; after which cover up well and let stand for 8 days. At the end of that time rack the liquid off into another cask, let it stand for about five days, when it will be ready for use TO KEEP CIDER GOOD FOR YEARS. Take the cider when you think it will suit your taste, put it into a clean kettle, then take ^ of a pound of hops, put them in a bag and tie them to the handle of the kettle so as they will hang down inside, but not touch the bottom of the kettle Put the cider on the fire and let it boil a short time, scumming it whilst boiling; then let it cool and pour it into a cask, adding pared, will keep for years. PREPARED CIDER FOR IMITATING WIJ^ES. Take the cider when it suits your taste, and put it into a good strong barrel, and add 3 gallons of Apple Whiskey and a small quantity of mustard seeds ; bung up tight and let ferment. In a day or so bore a gimlet hole in the bung, and put a spile into it, so as you can let some of the gas out, so as to prevent the barrel burbting. When fermentation is done, draw off, and clean out the barrel, then put the cider in again, and bung it up close T pint of fresh brandy. Bung up tightly. This cider, so pre-