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Wmu
JM^Jrir
Wiimn
quantity
be
made,
it
must
remain
longer
in
cask.
It
may
be
colored
pink
by
putting
in
a
quart
of
raspberry
juice.
It
will
keep
for
many
years.
BURGUNDY
CHAMPAGNE
Fourteen
pounds
loaf
sugar,
twelve
pounds
brown
sugar
(pale),
ten
gallons
warm
water,
one
ounce
white
tartar.
Mix,
and
at
a
proper
temperature
add
one
pint
yeast.
Afterwards,
add
one
gallon
sweet
cider,
two
or
three
bitter
almonds
(bruised),
one
quart
pale
spirit,
one-eighth
ounce
orris
powder.
CHAMPAGNE
CIDER
Champagne
cider
is
made
as
follows:
To
five
gallons
of
good
cider
put
three pints
of
strained
honey,
or
one
and
one-eighth
pounds
of
good
white
sugar.
Stir
well
and
set
it
aside
for
a
week.
Clarify
the
cider
with
one-half
gill
of
skimmed
milk,
or
one
teaspoonful
of
dissolved
isinglass,
and
add
one
and
one-half
pints
of
pure
spirits.
After
two
or
three
days
bottle
the
clear
cider,
and
it
will
become
sparkling.
In
order
to
pro-
duce
a
slow
fermentation,
the
casks
contain-
ing
the
fermenting
liquor
must
be
bunged
up
tight.
It
is
a
great
object
to retain
2^