1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

107

4^ ounces of orris-root. 25^ do. sage. do. staranis. 2^ do. coriander-seed.

Ground to a coarse powder. Macerate, and distil with 6 gallons of alcohol, 95 per cent., and gallons of water. Distil off 5 gallons of the.aromatic spirit; then add 114 gallons of St. Julien Medoc wine; gallons of distilled water; 13 drops of tincture of am bergris, and 2^2 gallons of white plain syrup. Color purple with tincture of elderberry. - 66. Cider Champagne. id gallons of cider, old and clear. Put in a strong iron-bound cask, pitched inside (like beer-casks); add 2% pints clarified white plain syrup, dissolve in it 5 ounces of tartaric acid. Keep the bung ready in hand; then add 7% ounces of bicarbonate of potassa; bung it as quickly and well as oossible. 67. 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, draw it off in another clean cask ; but previous to filling this cask, burn i drachm of brimstone in it, by hanging an iron vessel through the bung-hole. Bung it up carefully, arid keep it in a cool place.

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