56 / 180
64
WINE.
No. 28.-LISBON.
To 15 gallons prepared cider add:-
5
gallons native red wine.
I
pint simple sirup.
2
ounces tincture kino.
1
~
gallons proof-spirits.
!
gallon good brandy.
Color; let it stand ten days, and manage as
in
No.
1.
No. 29.-CHAMPAGNE.
To 20 gallons prepared cider add :-
2
pints simple sirup.
I~
ounces tartaric acid.
2
ounces yeast.
2
gallons water.
2 gallons spirits, 10 under proof.
Proceed as in note
to
formula No.
32.
No. 30.-CI-IAl\IPAGNE.
To 20 gallons prepared cider add:-
4 drachms citric acid.