1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Buffet Guide , or

120

Strain, and add r qt. molasses to 3 gallons of beer; crown a loaf of bread and throw it into the liquor: when almost cold, add r pint yeast, let it ferment I day (24 hours) and bottle and bung it up tight in a keg. Very little of the cider sold in cities is pure apple JlllCe. As recipes for artificial cider are advertised and sold at pretty high prices we presume they are wanted. We therefore, append some recipes which will prduce at smaJl 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 gallons water. 5 gallons honey. 3 oz. 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 half a pound; cloves half a pound; burned sugar, two pints; whiskey, three gallons. If acid should be in excess, correct by adding honey or sugar. If too sweet, add sulphuric acid to suit the taste. We should prefer to add cider vinegar for acidulating, when necessary.

CHEAP MADE CIDER.

I hogshead good cider. r hogshead water.

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