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J^omt
J«l35e
WLinm
much
of
the
carbonic
gas
in
the
cider,
so
as
to
develop
itself
after
being
bottled.
CHAMPAGNE
CIDER,
NO.
2
One
hogshead
good
pale
vinous
cider,
three
gallons
proof
spirit
(pale),
fourteen
pounds
honey
or
sugar.
Mix,
and
let
them
remain
together
in
a
temperate
situation
for
one
month;
then
add
one
quart
orange-flower
water,
and
fine
it
down
with
one-half
gallon
skimmed
milk.
This
will
be
very
pale;
and
a
similar
article,
when
bottled
in
champagne
bottles,
silvered
and
labelled,
has
been
often
sold
to
the
ignorant
for
champagne.
It
opens
very
brisk,
if
managed
properly.
TO
MAKE
ENGLISH
CHAMPAGNE,
OR
THE
FINE
CURRANT
WINE
Take
to
three
gallons
of
water
nine
pounds
of
Lisbon
sugar;
boil
the
water
and
sugar
one-half
hour,
skim
it
clean.
Then
have
one
gallon of
currants
picked,
but
not
bruised.
Pour
the
liquor
boiling
hot
over
them,
and
when
cold,
work
it
with
one-half
pint
of
balm
two
days;
then
pour
it
through
a
flannel
or
sieve;
then
put
it
into
a
barrel
fit
for
it,
with
one-half
ounce
of
isinglass
well
bruised.
When
it
has
done
working,
stop
it
close
for
a
month.
Then
bottle
it,
and
in
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