1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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CEDEK, STEONG.

10^ ounces offigs. 101 drachms of galanga-root.

41 ounces oforris-root.

. ,

2^ do. sage. 41 do. staranis. 21 do. coriander-seed.

Ground to a coarse iDOwder. Macerate (see No.5), and distil Avith 6 gallons of alcohol,95 per cent., and li gallons of Avater. Distil off5 gallons of the aromatic sjAirit; then add 11 gallons of St. Juhen Medoc Avine; IJ- gallons of distilled Avater; 13 drops of tincture of ambergris, and 21 gallons of Avhite plain syrup (see No. 7). Coloi-^ur^ pie AAuth tincture ofelderberry (see No.92). 10 gallons of cider, old and clear. Put it in a strong iron-bound cask, pitched inside (like beer-casks); add 2^ i^ints clarified Avhite plain syrup (see No.7); dissolve in it 5 ounces of tartaric acid. Keep the bung ready in hand; then add 74 ounces of bicarbonate of potassa; bung it as quickly, and Avell as possible. 84. Cider, Strong. Take as many apples as Avill make juice sufficient to fill a strong cask. Make a .puljj of them, by passing them through a cider-mill. Spread this pulp out on a large sui-face, in the open air, and leave it for 24 hours. Press out the juice as thoroughly as possible, and fill the cask up to the buug-hole, and keep it full as long as the fermentation is going on, by adding some juice kept aside for that purpose. When the fermentation is ended, draAV it off in another clean cask; but previous to filling tliis cask, burn 1 drachm of brimstone in it, by hanging an iron vessel through the bung-hole. Bung it up carefully, and ,keep it in a cool place. 83. Cider, Champagne.