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lOO
GIGGLE WATER
204. AMERICAN CHAMPAGNE
7 quarts good cider (crab-apple cider is the best),
I pint best fourth-proof brandy, i quart genuine cham
pagne wine, I quart milk,
ounce of bitartrate of po-
tassa. Mix and let stand a short time; bottle while fer
menting.
205. BRITISH CHAMPAGNE
To every 5 pounds of rhubarb, when sliced and
bruised, put i gallon of cold spring water. Let it stand
3 days, stirring 2 or 3 times every day; then press and
strain it through a sieve, and to every gallon of liquor,
put three and one-half pounds of loaf sugar. Stir it well,
and when melted, barrel it. When it has done working,
bung it up close, first suspending a muslin bag with isin
glass from the bung into the barrel. To 8 gallons of
liquor, put 2 ounces of isinglass. In 6 months bottle it
and wire the bottles; let them stand up for the first month,
then lay four or five down lengthways for a week, and
if none burst, all may be laid down. Should a large quan
tity be made, it must remain longer in the cask. It may
be colored pink by putting in a quart of raspberry juice.
It will keep for many years.
206. BURGUNDY CHAMPAGNE
14 potmds loaf sugar, 12 pounds brown sugar (pale),
10 gallons warm water, i ounce white tartar. Mix, and