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SEE PAGES I to 6.
107
4^ ounces of orris-root.
25^ do. sage.
do. staranis.
2^ do. coriander-seed.
Ground to a coarse powder. Macerate, and distil
with 6 gallons of alcohol, 95 per cent., and gallons
of water. Distil off 5 gallons of the.aromatic spirit;
then add 114 gallons of St. Julien Medoc wine;
gallons of distilled water; 13 drops of tincture of am
bergris, and 2^2 gallons of white plain syrup. Color
purple with tincture of elderberry.
- 66. Cider Champagne.
id gallons of cider, old and clear.
Put in a strong iron-bound cask, pitched inside (like
beer-casks); add 2% pints clarified white plain syrup,
dissolve in it 5 ounces of tartaric acid. Keep the bung
ready in hand; then add 7% ounces of bicarbonate of
potassa; bung it as quickly and well as oossible.
67. Cider, Strong.
Take as many apples as will make juice sufficient to
fill a strong cask. Make a pulp of them, by passing
them through a cider-mill. Spread this pulp out on a
large surface, 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 bung-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, draw it off in another clean cask ; but previous
to filling this cask, burn i drachm of brimstone in it,
by hanging an iron vessel through the bung-hole. Bung
it up carefully, arid keep it in a cool place.
,V.3t