127 / 256
CIDER,
STRONG.
127
10^
ounces
of
figs.
10}
drachms
of
galanga-root.
4|
ounces
of
orris-root.
2^
do.
sage.
4|
do.
staranis.
2|
do.
coriander-seed.
Ground
to
a
coarse
powder.
Macerate
(see
!N
o.
5),
and
distil
with
6
gallons
of
alcohol,
95
per
cent.,
and
1^
gallons
of
water.
Distil
off 5
gallons
of
the
aromatic
spirit
;
then
add
1^
gallons
of
St.
Julien
Medoc
wine;
1^
gallons
of
distilled
water;
13
drops
of
tincture
of
ambergris,
and
2i
gallons
of
white
plain
syrup
(see
No.
7).
Color
pur-
ple
with
tincture
of
elderberry
(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^
pints
clarified
white
plain
syrup
(see
No.
V)
;
dissolve
in
it
5
ounces
of
tartaric
acid.
Keep
the
bung
ready
in
hand
;
then
add
7^
ounces
of
bicarbonate
of
potassa
;
bung
it
as
quickly,
and
well
as
possible.
84.
Cider,
Strong.
Take
as
many
apples
as
will
make
juice
sufficient
to
fill
a
strong
cask.
Make
a
pulp
of
them,
by
passing
them
through
a
cider-mill.
Spread
this
pulp
out
on
a
large
surface,
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
bung-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,
di
aw
It
off
in
another
clean
cask;
but
previous
to
filling
tliis
cask,
burn
1
drachm
of
brimstone
in
it,
by
hanging
nn
iron
vessel
tiirough
the
bung-hole.
Bung
it
up
carefully,
and
keep
it
in
a
cool
place.