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WINE.
No. 18.-CLARET.
To
20
gallons prepared cider add:-
4
gallons good Port wine.
1
gallon water.
1
pound tartar.
1
pint sirup.
l!
drachms citric acid.
2
pounds raisins.
59
Color, if required, with red sanders, or red
beet-juice; let them stand ten days, rack and
fine as in No.
1.
No. 19.-CLARET.
To 15 gallons prepared cider add :-
2 gallons Port wine.
~
pound cream of tartar.
1 drachm citric acid.
2 pounds loaf sugar.
1 gallon water.
Color as before, and manage as in No.
1.