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

J^omt J«l35e WLinm

much of the carbonic gas in the cider, so as to develop itself after being bottled.

CHAMPAGNE CIDER, NO. 2 One hogshead good pale vinous cider, three gallons proof spirit (pale), fourteen pounds honey or sugar. Mix, and let them remain together in a temperate situation for one month; then add one quart orange-flower water, and fine it down with one-half gallon skimmed milk. This will be very pale; and a similar article, when bottled in champagne bottles, silvered and labelled, has been often sold to the ignorant for champagne. It opens very brisk, if managed properly. TO MAKE ENGLISH CHAMPAGNE, OR THE FINE CURRANT WINE Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar one-half hour, skim it clean. Then have one gallon of currants picked, but not bruised. Pour the liquor boiling hot over them, and when cold, work it with one-half pint of balm two days; then pour it through a flannel or sieve; then put it into a barrel fit for

ounce

well

of

isinglass

with

one-half

it,

When it has done working, stop

bruised.

Then bottle it,

and in

it close for a month.

27