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MANUFACTURING AND ADULTERATING LIQUORS.
59
i
lb. lemon
juice~
li
gall. water,
2 oz. tartaric acid, and manage
as
directed in
No.1.
FoRMULA No.
5.-SMrry;.
To 40 galls prepared cider, add :
2
do. spiri1:s,
8
lbs. raisins,
6 galls. good sherry,
i
oz. oilbitteralmonds (dissolvedinalcohol).
Let it stand
10
days and draw it offcarefully ; :fine
it down and again rack it into another t:ask.
FoRMULA. No.
6.-SMrry;.
To 20 galls. prepared cider, add :
20 do. teneriffe wine,
i
oz. oil bitter almonds (cut in alcohol) and
1 gall. spiri1:s. Same directions as in No. 5.
FoRMUI.A. No.
1.-SMrry;.
To 20 galls. prepared cider, add:
20 do. cape or native white wine,
Digitized
by