1919 Home made beverages

Ciders

prove juice of a poor quality. If the directions here given be strictly followed, a delicious cider will be produced.

Canning Cider Cider may be preserved sweet for years by putting it up in air-tight cans, after the manner of preserving fruit. The liquor should be first settled and racked off from the dregs, but fermentation should not be allowed to commence be- fore canning. Champagne Cider The following are some of the beverages found in the market under the name of "champagne cider" and are made: 1. — Cider (pure apple), 3 bbl.; glucose syrup (A), 4 gal.; wine spirit, 4 gal. The glucose is added to the cider, and after 12 days' storage in a cool place the liquid is clarified with % gal. of fresh skimmed millr and 8 oz. of dissolved isinglass. The spirit is then added and the liquor bottled on the fourth day afterward. 2. — Pale vinous cider, 1 hhd.; wine spirit, 3 gal.; glu- cose, about 30 lb. The liquid is stored in casks in a cool place for about 1 month, when it is fined down with 2 qt. of skimmed milk and bottled. Much of this and similar preparations are doubtless sold for genuine champagne. 3. — Pineapple cider, 20 gal.; wine spirit, 1 gal.; sugar, 61b. Fine with 1 gal. of skimmed milk after 2 weeks' storage in wood and bottle. 4. — Another Formula. — Good pale vinous cider, 1 hhd.; proof spirit, 3 gal.; honey or sugar, 14 lb. Mix well, and let them remain together in a moderately cool place for 1 month, then add orange flower water, 3 pt., and in a few days fine it down with skimmed milk, )4 gal- A similar article, bottled in champagne bottles, silvered and labeled, is said to be sometimes sold for champagne. 5.— Another Formula.— To every 8 gal. of sweet, still 137