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CEDEK, STEONG.
10^ ounces offigs.
101 drachms of galanga-root.
127
41 ounces oforris-root.
. ,
2^ do. sage.
41 do. staranis.
21 do. coriander-seed.
Ground to a coarse iDOwder. Macerate (see No.5), and
distil Avith 6 gallons of alcohol,95 per cent., and li gallons
of Avater. Distil off5 gallons of the aromatic sjAirit; then
add 11 gallons of St. Juhen Medoc Avine; IJ- gallons of
distilled Avater; 13 drops of tincture of ambergris, and
21 gallons of Avhite plain syrup (see No. 7). Coloi-^ur^
pie AAuth tincture ofelderberry (see No.92).
83. Cider, Champagne.
10 gallons of cider, old and clear.
Put it in a strong iron-bound cask, pitched inside (like
beer-casks); add 2^ i^ints clarified Avhite plain syrup (see
No.7); dissolve in it 5 ounces of tartaric acid. Keep the
bung ready in hand; then add 74 ounces of bicarbonate
of potassa; bung it as quickly, and Avell as possible.
84. Cider, Strong.
Take as many apples as Avill make juice sufficient to
fill a strong cask. Make a .puljj of them, by passing
them through a cider-mill. Spread this pulp out on a
large sui-face, in the open air, and leave it for 24 hours.
Press out the juice as thoroughly as possible, and fill the
cask up to the buug-hole, and keep it full as long as the
fermentation is going on, by adding some juice kept aside
for that purpose. When the fermentation is ended, draAV
it off in another clean cask; but previous to filling tliis
cask, burn 1 drachm of brimstone in it, by hanging an iron
vessel through the bung-hole. Bung it up carefully, and
,keep it in a cool place.