1857 The Bordeaux wine and liquor dealers' guide

A TREATISE ON

in this way, and that had been stored in fresh emp–

tied rum puncheons, that had all the pungency and

vinosity of foreign wine.

The basis being thus prepared, care will be neces–

sary to produce perfect imitations. And we would

s~ate,

in this connexion, that not only is care neces–

sary, but the operator must see that every part of

the process is conducted strictly according to the

rules as laid down in this treatise ; nor do we say

that

any

person can, without former experience,

conduct the process with proper care. Experience

and care are absolutely necessary in this as in any

other branch of trade, to insure entire success.

After the sugar, spirit, &c., has been added, and the

cider has passed through the second or vinous fer–

mentation, and the process' of fining has been duly

attended to, it is in a suitable state for use, and

called

prepared cide;r.

this state it will remain

. for months unless exposed to a high temperature,

and then will requireas great a degree

heat to

commence the acetous fermentation as would be

required for good foreign wines;

its conversion

into vinegar is therefore impossible, unless treated

in the same way as would be necessary for the con–

version of wine.

The same rules as laid down for the management

of foreign wines, apply to the imitations made by

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