1919 Home made beverages

— N on- Alcoholic

Beverages

the liquid effervescent when unstoppered, but if used in excess it may prejudicially affect the taste.

To Keep Cider

1. — Place in each barrel immediately on making, mus- tard, 4 oz.; salt, 1 oz; ground chalk, 1 oz. Shake well. 2. — Mustard seed, 1 oz.; allspice, 1 oz • olive oil, J4 pt.; alcohol, J^ pt. Cider Preservative, Bismuth as a L. Defour and Daniel find that the addition of 10 grams of bismuth subnitrate to each hectoliter of cider prevents, or materially retards, the hardening of the beverage on exposure to air during use from casks; not only so, but the presence of the bismuth salt renders alcoholic fer- mentation more complete. To Keep Cider Sweet When the cider has reached the flavor required add 1 to 2 tumblerfuls of grated horseradish to each barrel of cider. Quince Cider Take a quantity of ripe quirjces, cut into quarters, and with the pips, etc., removed. Boil these in a copper with double their weight of water; when boiled to perfect softness pour the must into a vat. To this add, for every 50 pt. of must, 2 lb. of sugar and J^ lb. of yeast, diluted in a sufficiency of hot water. Mix the whole well to- gether and allow to ferment. Then strain and bottle.

Raisin Cider

This is made in a similar way to raisin wine, but with- out employing sugar, and with only 2 lb. of raisins to the gallon, or even more, of water. It is usually fit for bottling in 10 days and in a week longer is ready for use. 142