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Beverages
—
N
on-
Alcoholic
the
liquid
effervescent
when
unstoppered,
but
if
used
in
excess
it
may
prejudicially
affect
the
taste.
To
Keep
Cider
1.
—
Place
in
each
barrel
immediately
on
making,
mus-
tard,
4
oz.;
salt,
1
oz;
ground
chalk,
1 oz.
Shake
well.
2.
—
Mustard
seed,
1
oz.;
allspice,
1
oz
•
olive
oil,
J4
pt.;
alcohol,
J^
pt.
Cider
Preservative,
Bismuth
as
a
L.
Defour
and
Daniel
find
that
the
addition
of
10
grams
of
bismuth
subnitrate
to
each
hectoliter
of
cider
prevents,
or
materially
retards,
the
hardening
of
the
beverage
on
exposure
to
air
during
use
from
casks;
not
only
so,
but
the
presence
of
the
bismuth
salt
renders
alcoholic
fer-
mentation
more
complete.
To
Keep
Cider
Sweet
When
the
cider
has
reached
the
flavor
required
add
1
to
2
tumblerfuls
of
grated
horseradish
to
each
barrel
of
cider.
Quince
Cider
Take
a
quantity
of ripe
quirjces,
cut
into
quarters,
and
with
the
pips,
etc.,
removed.
Boil
these
in
a
copper
with
double
their
weight
of
water;
when
boiled
to
perfect
softness
pour
the
must
into
a
vat.
To
this
add,
for
every
50
pt.
of
must, 2
lb.
of
sugar
and
J^
lb.
of
yeast,
diluted
in
a
sufficiency
of
hot
water.
Mix
the
whole
well
to-
gether
and
allow
to
ferment.
Then
strain
and
bottle.
Raisin
Cider
This
is
made
in
a
similar
way
to
raisin
wine,
but
with-
out
employing
sugar,
and
with
only
2
lb.
of
raisins
to
the
gallon,
or
even
more,
of
water.
It
is
usually
fit
for
bottling
in
10
days
and
in
a
week
longer
is
ready
for use.
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