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^omt
JMaire
Wiinm
bottle
while
fermenting.
An
excellent
imi-
tation.
CHAMPAGNE
CUP
To
two
ounces
of
powdered
loaf
sugar,
put
the
juice
and
rind
of
one
lemon
pared
thin
pour
over
these
a large
glass
of
dry
sherry,
and
let
it
stand
for
an
hour
;
then
add
one
bottle
of
sparkling
champagne
and
one
bot-
tle
of
soda
water,
a
thin
slice
of
fresh
cucum-
ber
with
the
rind
on,
a
sprig
of
borage
or
balm,
and
pour
on
blocks
of
clear
ice.
BRITISH
CHAMPAGNE
To
every
five
pounds
of
rhubarb,
when
sliced
and
bruised,
put
one
gallon
of
cold
spring
water.
Let
it
stand
three
days,
stir-
ring
two
or
three
times
every
day
;
then
press
and
strain
it
through
a
sieve,
and
to
every
gallon
of
liquor,
put
three
and
one-half
pounds
of
loaf
sugar.
Stir
it
well,
and
when
melted,
barrel
it.
When
it
has
done
work-
ing,
bung
it
up
close,
first
suspending
a
muslin
bag
with
isinglass
from
the
bung
into
the
barrel.
To
eight
gallons
of
liquor,
put
two
ounces
of
isinglass.
In
six
months
bottle
it
and
wire
the
bottles;
let
them
stand
up
for
the
first
month,
then lay
four
or
five
down
lengthways
for
a
week,
and
if
none
burst,
all
may
be
laid
down.
Should
a
large
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