68 / 154
68
A TREATISE ON
isinglass finings, and if at any time it ferments and
threatens acidity, the cure is to rack it, and leave
the head and sediment behind.
CHAMPAGNE CIDER.
Prep.
Good pale vinous cider 1 hogshead ; proof
spirit (pale) 3 gallons; honey or sugar 14 lbs.; mix,
and let them remain together in a temperate situa–
tion for 1 month ; then add orange-flower water 1
quart; and fine it down with skimmed milk
i
a
gallon.
Remarks.
This will be very pale ; and a similar
article, when bottled in champagne bottles, silvered,
and labelled, has been often sold to the ignorant for
champagne. It opens very brisk, if managed pro–
perly.
FRENCH CIDER.
After the apples are mashed in a mill, it is allowed
to remain in a tun or
vat
for 14 or 15 hours before
pressing. The juice .is placed in casks, which are
kept quite full, and so placed upon skids that small
tubs may be put under them, to receive the matter
that works over. At the end of 3 or 4 days for
Digitized
by