1895 Mixed Drinks by Herbert W Green

MIXED DRINKS.

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charine, refined candied sugar is added to produce fermentation. The bottles used are strong and fiawless, with sloping shoulders so that the sediment may not adhere to the sides in the after process. The corks are secured by iron clips and the bottles are placed in hori zontal position to remain so during the summer months. Meanwhile the Garbouic acid gas is generated therein and a sediment is deposited. Then the bottles are placed in a slanting position,neck downward,in cranks made in the shape of the letter A,and are dail}' shaken very slightly and the sediment gradually falls into the necks above the corks—a very delicate operation,the slightest twist being disastrous. The incline is gen erally increased until they are almost perpendicular—a process which generally takes from three to six weeks. The iron clip is then removed and the force of the wine sends out the cork with the sediment. The wine is then subjected to dosage or liqueuring according to the sweetness desired, and the bottles are filled, corked and wired ready for shipment. The liqueur is cbmposed of the finest wine, candied sugar and cognac, the per cent, used for temperate climates being from one to four,and for colder countries it sometimes exceeds twenty per cent. The liqueuring is regulated to a nicety by

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