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BARTENDER'S GUIDE.
Sherbet.
T e n ounces carbonate of soda.
Eight o unces tartar ic acid.
Three pounds louf s ugm·, finely powdered.
F o ur drachms essence of lemon.
87
Lot t h fl powders b e very dry. Mix them int imately,
and keep thtim for u sti in
a
wide-mouthed bottle closely
<'Ul' k1•d,
P u t two good-s ized teas poonfuls into a tumbler; pour in
11aH a pint of cold water, stir bdskly, and driult off.
Cheap-Made Cider.
One h ogshead good cider.
One hogshead water.
Fifty pounds molasses.
Half pound alum, dissolved.
Brims tone ma tches to stop fermentation by burning.
Imitation Cider.
Thiny -five gallons water.
Sulphuric acid, enough to make t he water ·pleasantly
s o ur.
F ifty pounds brown s uga1·.
Fuu1· ounces alum.
F ive ounces ginger.
F ive ounces cloves.
Six ounces bitto1· almonds.
Boil t he four Inst ingredients In two gallons of the
wat m· for two hours , strain, nn u
t~dd
this decoct.ion to th.a
otllm· wute r. Burned s ugar may be added to color,
tf
wishe d. From three to foui- galio11s of whis key, if mixed ·
w it h it, will give more body.
It
is g enera.Uy known, we s uppose, that bisulp hite of
Ii
me may b e a dvania.geously employed in fresh cider to s top
its conver s ion to vinegar.