1919 Home made beverages

Ciders

varying from % lb. to 1}4 lb., while as a substitute about 3 times this quantity of glucose is required. Sweetened cider, when properly cared for, develops by aging a flavor and sparkle resembling some champagnes. Such ciders are best bottled when fined. Artificial The foUowing, when properly prepared, makes a passable substitute for cider and a very pleasant drink: Catechu, powdered, 3 parts; alum, powdered, 5 parts; honey, 640 parts; water, 12,800 parts; yeast, 32 parts. Dissolve the catechu, alum and honey in the water, add the yeast and put in some warm place to ferment. Fer- mentation should be carried on in the manner and under the precautions so frequently described in a drug paper (i\ e., the container should be filled to the square opening, made by sawing out 5 or 6 inches of the center of a stave, and the spume skimmed off daily as it arises). In cooler weather from 2 weeks to 18 days will be required for thor- ough fermentation. In warmer weather from 12 to 13 days will be sufficient. When fermentation is complete add the following solution: Oil of bitter almond, 1 part; oil of cloves, 1 part; cara- mel, 32 parts; alcohol, 192 parts. The alcohol may be replaced by twice its volume of any good Bourbon whisky. A much cheaper but corre- spondingly poor substitute for the above may be made as follows: 1. — Twenty-five gal. of soft water, 2 lb. tartaric acid, 25 lb. brown sugar and 1 pt. of yeast are allowed to stand in a warm place, in a clean cask with the bung out, for 24 hours. Then bung up the cask, after adding 3 gal. of whisky, and let stand for 48 hours, after which the liquor is Teady for use. 2. — Tartaric acid, 2 parts; common brown sugar ("New Orleans"), 25 parts; rain water, 200 parts; yeast 1 part. Put into a clean keg or cask, with the bung out, and let stand in a warm place 24 hours. Add 25 parts of rectified al- 135