1919 Home made beverages

Beverages — A Icoholic ceding wines are improved by substituting good cider, perry or pale ale or malt wort for a whole or a portion of the water. Good porter may also be advantageously used in this way for some of the deep-colored red wines. When expense is no object, and very strong wines are wanted, the expressed juices of the ripe fruits with the addition of 3 or 4 lb. of sugar per gal., may be substituted for the fruit in substance and the water. Management of Wines. The remarks arranged under this heading are more particularly intended for the use of the maker, the dealer, and the private individual, as those which precede it are for the wine maker. Age. — The sparkling wines are in their prime in from 18 to 30 months after the vintage. Thin wines of inferior growths should be drank within 12 to 15 months and be preserved in a very cool cellar. Sound, well-fermented, full-bodied still wines are improved by age, with reason- able limits, provided they be well preserved from the air and stored in a cool place having a pretty uniform tem- perature. Acid Taste of Wines, To Remove. — Neutralize the excess of acid by powdered chalk. Ages of Different Wines When at Their Prime. — The age named below for each wine will be found to be that at which it possesses its fullest flavor and when it will be best to drink it: Port, 20 years; Madeira, 10 years; Sherry, 10 years; Red Madeira, 6 years; Madeira-Malm- sey, 5 years; Callavella, 4 years; Malaga, 3 years; Mus- catel, 3 years; Red Hermitage, 20 years; White Hermi- tage, 20 years; Roussillon, 20 years; Rivesaltes, 20 years; Banyuls, 20 years; Gollioure, 15 years; Salces, 10 years; La Palme, 10 years; Sigean, 8 years; Carcassonne, 8 years; Beziers, 8 years; Lunel, 8 years; Champagne, 6 years; Montpellier, 5 years; Frontignan, 5 years. Alcoholizing. — Alcohol is frequently added to weak or vapid wines to increase their strength or to promote their 160