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^OMt
Jg^atre
W
iimu
crust,
in
three
or
four
days.
Then
draw
off
the
fluid
into
another
vessel,
and
to
every
gallon
add
one
pound
of
sugcir.
Mix
well,
and
put
into
a
cask,
to
work
for
a
week
or
ten
days,
and
throw
off
any
remaining
lees,
keeping
the
cask
well
filled,
particularly
at
the
commencement.
When
the
working
has
ceased,
bung
it
down
;
after
six
to
twelve
months,
it
may
be
bottled.
FINE
BRANDY
SHRUB
Take
one
ounce
of
citric
acid,
one
pint
of
porter,
one
and
one-half
pints
of
raisin
wine,
one
gill
of
orange-flower
water,
one
gallon
of
good
brandy,
two
and
one-quarter
quarts
of
water.
First,
dissolve
the
citric
acid
in
the
water,
then
add
to
it
the
brandy;
next,
mix
the
raisin
wine,
porter,
and
orange-
flower
water
together;
and
lastly,
mix
the
whole,
and
in
a
week
or
ten
days
it
will
be
ready
for
drinking
and
of
a
very
mellow
flavor.
AMERICAN
CHAMPAGNE
Seven
quarts
good
cider
(crab-apple
cider
is
the
best),
one
pint
best
fourth-proof
brandy,
one
quart
genuine
champagne
wine,
one
quart
milk,
one-half
ounce
of
bitartrate
of
potassa.
Mix
and
let
stand
a
short time;
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