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SEE PAGES I to 6.
68, Cider, Sweet
Procure a cask, pitched inside (like a beer-cask;)
then take as many sweet apples as will make juice
sufficient to fill it. Press the apples as quickly as pos
sible, being careful to let the juice settle a little while;
then decant the juice, and put it in the cask in the fol
lowing manner, viz: ist. Burn%ounce'of brimstone
in the cask (as described in preceding recipe.) 2nd.
Bung up the cask and let it stand a while. 3rd. Fill
the cask full with the juice, being very careful to
shake it well. Go through this process three times, and
be very particular to observe the above directions each
time After you have put the last of the juice in the
cask^ bung it carefully, and put it in a cool place for
69. Citron.
I ounce of oil of lemon, dissolved in
tki gallons of alcohol, 95 per cent.
Then add 6/3 gallons of white plain syrup.
70. Citronelle.
1 lb. of lemon peel, only the yellow part.
2 ounces of orange peel, only the yellow part.
I drachm of cloves.
t
do. nutmegs.
Cut in small pieces; macerate with 5 gallons of al
cohol 95 per cent, and 5 gallons of water. Distil off 8
gallons of aromatic spirit, and mix it with 2 gallons of
white plain syrup. Color yellow.
71. Coquette Flatteuse.
24 drops of oil of rose.
48 do. oil of mace.
Color