63 / 154
MANUFACTURING AND ADULTERATING LIQUORS.
63
1 lb. loafsugar, .
the juice of 10lemons. Colorwith the juice of
the red beet, fine and rack it, after standing 12 days.
XVI.
FoRM:ULA.-Olatret.
To
20
galls. prepared cider add :
· 20
do. red cape or red native wine,
i
lb. crude
tartar,
3 galls. water,
1 lb. sugar. · Color as above, fine, &c.
XVII.
FoR.MTJLA.-Halaga.
To 40 galls. prepared cider add :
6 do. good Malaga,
4 lbs. N. 0. sugar,
t
lb. crude tartar,
2 lbs. raisins,
2 oz. tinctUre of kino. Color with sugar color–
ing, let it stand two weeks, and rack it off, fine, &c.
XVIII.
FoRMULA.-.Malaga.
To
20
galls. prepared cider add :
20
do. red cape or native wine,
Digitized
by
•