1857 The Bordeaux wine and liquor dealers' guide

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62 A TREATISE ON
XIII. FoRMULA.-Port.
To 20 galls. prepared cider and
20 do. dark native wine add :
4 lbs. bruised raisins,
8 oz. tincture of kino,
4 lbs. N. 0. sugar,
2 oz..alum, and
8 galls. spirits.
XIV. FoRMULA.-Port.
. To 40 galls. :prepared cider add :
10 do. red cape wine,
2 do. .Bordeaux brandy,
8 lbs. N. 0. sugar,
8 oz. pounded catechu,
8 lbs. bruised raisins.
XV. FoRMULA.-O«uree.
To 40 galls. prepared cider add :
6 do. port wine,
8 do. water,
2 lbs. cream of tartar,
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