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Beverages
—
N
on-
Alcoholic
cider
add
2
pt.
of
strained
honey,
or,
in
its
absence,
2
lb.
of sugar.
Stir
well,
bung
the
cask
and
let
stand
for
8
days.
Add
5
fl.oz.
of
skiinmed
milk
or
1-3
oz.
of
dissolved
isin-
glass
and
immediately
thereafter
2%
pt.
of
diluted
alcohol.
Let
stand
for
4
days,
bunging
up
the
cask
tightly.
6.
—
Good
pale
cider,
100
gal.;
alcohol,
3
gal.;
sugar
or
honey,
24
lb.
Mix
them.
If
sugar
be
employed,
dissolve
it
in
a
part
of
the
cider
and
add
the
solution
to
the
remain-
der.
Let
the
mixture
stand
during
2
weeks
in
a
moderately
cool
place,
taking
care
that
fermentation
does
not
begin.
Finally
take
out
a few
gallons,
mix
them
intimately
with
a
few
gallons
of
skimmed
milk
and
incorporate
the
mixture
thoroughly
with
the contents
of
the
cask.
After
clarifica-
tion
bottle
the
clear
liquid
and
secure
the
corks.
Keep
the
bottles
on
their sides
or
standing
top
down
in
a
moderately
cool
place.
Cheap
Cider
Mix
well
together
10
gal.
cold
water,
7%
lb.
brown
sugar,
%
lb.
tartaric
acid,
add
the
juice
expressed
from
2
or
3
lb.
dried
sour
apples,
boiled.
Working
Formula
for
Cherry
and
Pineapple
Cider
or
Wine
A
general
working
formula
for
making
fruit
wines
is
about
as
follows:
Kipe
selected
fruit,
2
parts;
granulated
sugar,
1
part;
water,
1%
parts;
alcohol,
pure
(cologne
spirit),
sufficient.
The
fruit,
perfectly
ripe
and
sound,
free
from
decayed
parts
and
extraneous
matter,
is
crushed
and
placed
in
an
earthen
or
wooden
open
vessel
or
tub,
the
water
added
and
well
beaten
together,
then
allowed
to
stand
for
48
hours,
with
occasional
stirring,
after
which,
by
means
of
a
press
or
a
coarsely
meshed
cloth
strainer,
the
liquid
portion
is
separated
from
the
mass
or
pulp.
To
the expressed
liquid
is
added
the
sugar,
and,
when
dissolved,
place
in
a
con-
tainer
of
such
capacity
as
nearly
to
fill
the
same.
An
old
wine,
brandy
or
whisky
package,
when
free
from
musti-
ness,
is
preferable
to
a
new
one
or
one
that
has never
been
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