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Hfowe JWaat
WLlmu
cold
water,
let
it
stand
uncorked
twelve
hours,
and
it
is
fit
for
use.
CIDER
WITHOUT
APPLES
To
each
gallon
of
cold
water,
put
one
pound
common
sugar,
one-half
ounce
tar-
taric
acid,
one
tablespoonful
of
yeast.
Shake
well,
make
in
the
evening,
and
it
will
be
fit
for
use
next
day.
Make
in
a
keg
a
few
gallons at
a
time,
leaving
a
few
quarts
to
make
into
next
time,
not
using
yeast
again
until
keg
needs
rinsing.
If
it
gets
a
little
sour,
make
a
little
more
into
it,
or
put
as
much
water
with
it
as
there
is
cider,
and
put
it
with
the
vinegar.
If
it is
desired
to
bottle
this
cider
by
manufacturers
of
small
drinks,
you
will
proceed
as
follows
:
five
gallons
hot
water,
thirty
pounds
brown
sugar,
three-
quarters
pound
tartaric
acid,
twenty-five
gallons
cold water,
three
pints
of
hops
or
brewers'
yeast
worked
into
paste
with
three-
quarters
pound
flour,
and
one
pint
water
will
be
required
in
making
this
paste.
Put
all
together
in
a
barrel,
which
it
will
fill,
and
let
it
work
twenty-four
hours,
the
yeast
run-
ning
out
at
a
bung
all
the
time,
by
putting
in
a
little
occasionally
to
keep
it
full.
Then
bottle,
putting
in
two
or
three
broken
raisins
to
each
bottle,
and
it
will
nearly
equal
cham-
pagne.
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