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Ciders
varying
from
%
lb.
to
1}4
lb.,
while
as
a
substitute
about
3
times
this
quantity
of
glucose
is
required.
Sweetened
cider,
when
properly
cared
for,
develops
by
aging
a
flavor
and
sparkle
resembling
some
champagnes.
Such
ciders
are
best
bottled
when
fined.
Artificial
The
foUowing,
when
properly
prepared,
makes
a
passable
substitute
for
cider
and
a very
pleasant
drink:
Catechu,
powdered,
3
parts;
alum,
powdered,
5
parts;
honey,
640
parts;
water, 12,800
parts; yeast,
32
parts.
Dissolve
the
catechu,
alum
and
honey
in
the
water,
add
the
yeast
and
put
in
some
warm
place
to
ferment.
Fer-
mentation
should
be
carried
on
in
the
manner
and
under
the
precautions
so
frequently
described
in
a
drug
paper
(i\ e.,
the
container
should
be
filled
to
the
square
opening,
made
by
sawing out
5
or
6
inches
of
the
center
of
a
stave,
and
the
spume
skimmed
off
daily
as
it
arises).
In
cooler
weather
from
2
weeks
to
18
days
will
be
required
for
thor-
ough
fermentation.
In
warmer
weather
from
12
to
13
days
will
be
sufficient.
When
fermentation
is
complete
add
the
following
solution:
Oil
of
bitter
almond,
1
part;
oil
of
cloves,
1
part;
cara-
mel,
32
parts;
alcohol,
192
parts.
The
alcohol
may
be
replaced
by
twice
its
volume
of
any
good
Bourbon
whisky.
A
much
cheaper
but
corre-
spondingly
poor
substitute
for
the
above
may
be
made
as
follows:
1.
—
Twenty-five
gal.
of
soft
water,
2
lb.
tartaric
acid,
25
lb.
brown
sugar
and
1
pt.
of
yeast
are
allowed
to
stand
in
a
warm
place,
in
a
clean
cask
with
the
bung
out,
for
24
hours.
Then
bung up
the
cask,
after
adding
3
gal.
of
whisky,
and
let
stand
for
48
hours,
after
which
the
liquor
is
Teady
for
use.
2.
—
Tartaric
acid,
2
parts;
common
brown
sugar
("New
Orleans"),
25
parts;
rain
water,
200
parts;
yeast
1
part.
Put
into
a
clean
keg
or
cask,
with
the
bung
out,
and
let
stand
in
a
warm
place
24
hours.
Add
25
parts
of
rectified
al-
135