76 / 98
t6
WEHMAN'S BARTENDERS' GUIDE.
Cider.
When you bottle Cider in warm weather, do not cork it im
mediately, but let it stand 2 or 3 days, so that it may become
flat.
If the cider should happen to be too flat when you are about
to bottle it, put a small lump of rock candy and four or five
raisins in each bottle, but do not do this unless you are going
to use it shortly.
Cider should be well corked and waxed,and stood upright in
a cool place.
To fine and improve the flavor of 1 hogshead,take:
1 gallon of good Brandy.
yi ounce of Cochineal.
i
1 pound of Alum.
n
3pounds of Rock Candy.
Bruisethem wellina mortarand add them tothe brandy,letting
stand for two days; then mix the whole with the cider, and
bung up the cask tightly and let remain for about six months;
if fine enough then bottle it.
Cheap Ciderfrom Raisims.
Take seven pounds of raisins and wash them well in four or
five waters, until perfectly clean, then put them into a cask
with the head out, and pour three gallons of water on them;
after which cover up well and let stand for 8 days. At the end
of that time rack the liquid off into another cask, let it stand
for about five days,when it will be ready for use.
ToKeep Cider Good.
Take the cider when you think it will suit your taste, put it
into a clean kettle, then take^of a pqund of hops, put them
in a bag and tie them to the handle of the kettle so as they will
hang down inside, but nottouch the bottom ofthe kettle. Put
the cider on the fire and let it boil a short time,scumming it
whilst boiling; then let it cool and pour it into a cask, adding 1
pint of fresh brandy. Bung up tightly. This cider, so pre
pared,will keep for years.
V .