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MANUFACTURING AND ADULTERATING LIQUORS.
61
VIII.
i
pt. lemon juice,
1 lb. loa! sugar,
2
galls.
spirits. Manage as directed
in
No.
XI.
FomroLA.-TflM'l'i.ffe.
To 20 galls. prepared cider add :
VIII.
20 do. cape or native
white
wine,
i
pt. lemon juice,
1 pt. honey,
3 lbs. raisins,
1 gall. spirits. Manage as directed
in
No. ,
XII.
FoRMUL.A..-Port.
To 40 galls. prepared cider add :
6 galls. good port wine,
10 qts. wild grapes
(clllStere),
t
lb. bruised rhatany root,
3 oz. tincture of kino,
3 lbs. loafsugar,
2 galls. spirits. Let this stand ten days; color,
if
too light, with tincture of rhatany, then rack it off
and fine it. ·This should be repeated until the color
is perfect and the liquid clear. These directions ap–
ply to all
purta.
Digitized
by