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%oing
MiJift
WHnm
bottle
for
use.
The
sulphite
should
first
be
dissolved
in
a
quart
or
so
of
cider
before
introducing
it
into
the barrel
of
cider.
S.
When
fermentation
commences
in
one
barrel,
draw
off
the liquor
into
another
one,
strain-
ing
through
a
flannel
cloth.
Put
into
the
cider
three-quarters
of
an
ounce
of
the
oil
of
sassafras,
and
the
same
of
the
oil
of
win-
ter
green,
well
shaken
up
in
a
pint
of
alco-
hol.
But
one
difficulty
is
said to
pertain
to
this
preparation
of
cider.
It
is
so
palatable
that
people
won't
keep
it
long.
CIDER
CHAMPAGNE
Five
gallons
good
cider,
one
quart
spirit,
one
and
one-quarter
pounds
honey
or
sugar.
Mix,
and
let
them
rest
for
a
fortnight,
then
fine
with
one
gill
of
skimmed
milk.
This,
put
up
in
champagne
bottles,
silvered,
and
labelled,
has
often
been
sold
for
champagne.
It
opens
very
sparkling.
CHERRY
CIDER
Seven
gallons
of
apple
cider,
two
quarts
of
dried
black
cherries,
one
pint
of
dried
blueberries,
one-half
pint
of
elderberries,
eighteen
pounds
of
brown
sugar.
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