1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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quantity be made, it must remain longer in cask. It may be colored pink by putting in a quart of raspberry juice. It will keep for many years. BURGUNDY CHAMPAGNE Fourteen pounds loaf sugar, twelve pounds brown sugar (pale), ten gallons warm water, one ounce white tartar. Mix, and at a proper temperature add one pint yeast. Afterwards, add one gallon sweet cider, two or three bitter almonds (bruised), one quart pale spirit, one-eighth ounce orris powder. Champagne cider is made as follows: To five gallons of good cider put three pints of strained honey, or one and one-eighth pounds of good white sugar. Stir well and set it aside for a week. Clarify the cider with one-half gill of skimmed milk, or one teaspoonful of dissolved isinglass, and add one and one-half pints of pure spirits. After two or three days bottle the clear cider, and it will become sparkling. In order to pro- duce a slow fermentation, the casks contain- ing the fermenting liquor must be bunged up tight. It is a great object to retain 2^ CHAMPAGNE CIDER