1895 Mixed Drinks by Herbert W Green

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MIXED DRINKS.

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charine, refined candied sugar is added to produce

fermentation. The bottles used are strong and fiawless,

with sloping shoulders so that the sediment may not

adhere to the sides in the after process. The corks are

secured by iron clips and the bottles are placed in hori

zontal position to remain so during the summer months.

Meanwhile the Garbouic acid gas is generated therein

and a sediment is deposited. Then the bottles are

placed in a slanting position,neck downward,in cranks

made in the shape of the letter A,and are dail}' shaken

very slightly and the sediment gradually falls into the

necks above the corks—a very delicate operation,the

slightest twist being disastrous. The incline is gen

erally increased until they are almost perpendicular—a

process which generally takes from three to six weeks.

The iron clip is then removed and the force of the wine

sends out the cork with the sediment. The wine is

then subjected to dosage or liqueuring according to the

sweetness desired, and the bottles are filled, corked and

wired ready for shipment. The liqueur is cbmposed of

the finest wine, candied sugar and cognac, the per cent,

used for temperate climates being from one to four,and

for colder countries it sometimes exceeds twenty per

cent. The liqueuring is regulated to a nicety by