99 / 160
GIGGLE WATER
loi
at a proper temperature add i pint yeast. Afterwards,
add I gallon sweet cider, 2 or 3 bitter almonds (bruised),
I quart pale spirit,
ounce orris powder.
207. CHAMPAGNE CIDER
One hogshead good pale vinous cider, 3 gallons proof
spirit (pale), 14 pounds honey or sugar. Mix, and let
them remain together in a temperate situation for one
month; then add i quart orange-flower water, and fine
it down with Yz 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.
208. SHAM CHAMPAGNE
I lemon sliced, i tablespoon tartaric acid, i ounce of
race-ginger, one and one-half pounds sugar, 2^ gallons
of boiling water, poured on the above. When blood warm,
add I gill of distillery yeast, or 2 gills of home-brewed.
Let it stand in the stm through the day. When cold, in
the evening, bottle, cork and wire it. In 2 days it is
ready for use.
209. SHERRY BOUNCE
I gallon of good whiskey,
pints of wild black
cherries bruised so as to break the stones, 2 ounces of