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132
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
"When
a
favourable
vinous
fermentation
has
been
obtained,
nothing
more
is
required
than
to
fill
up
the
vessels
every
2
or
3
weeks,
to
supply
the
waste
by
fermentation.
In
the
beginning
of
March
the
liquor
will
be
bright
and
pure,
and
fit
for
final
racking,
which
should
be
done
in
fair
weather.
When
the
bottles
are
filled
they
should
be
set
by
uncorked
till
morning,
when
the
corks
must
be
driven
in
tightl}^
secured
by
wire
or
twine
and
melted
rosin,
or
any
similar
substance.
No.
263.
How
to
manage
Cider.
To
6.ne
and
improve
the
flavour
of
1
hogshead,
take
a
gallon
good
French
brandy,
with
|
ounce
cochineal,
1
pound
alum,
and
3
pounds
rock-candy
bruise
them
all
well
in
a mortar,
and
infuse
them
in
the
brandy
for
a
day
or
two
;
then
mix
the
whole
with
the
cider,
and
stop
it
close
for
5
or
6
months.
After
which,
if
fine,
bottle
it
ofi*.
Cider,
when
bottled
in
hot
weather,
should
be
left
a
day
or
two
uncorked,
that
it
may
get
flat
;
but
if
too
flat
in
the
cask,
and
soon
wanted
for
use,
put
into
each
bottle
a
small
lump
or
two
of
rock-candy,
4
or
5
raisins
of
the
sun,
or a
small
piece
of
raw
beef;
an}'
of
which
will
much
improve
the
liquor,
and
make
it
brisker.
Cider
should be
well
corked
and
waxed, and
packed
upright
in
a
cool
place.
A
few
bottles
may
be
kept
in
a
warmer
place,
to
ripen
and
be
ready
for
use.