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Beverages
—
A
Icoholic
precipitate
of
tartar.
The
author
proves
the
solubility
of
tartaric
acid
in
ether,
which
is
denied
in
most
text
books.
Sour
Wine,
To
Restore.
—
Take
calcined
gypsum,
in
powder,
1
oz.;
cream
of
tartar,
in
powder,
2
oz.
Mix
them
in
a
pint or
more
of
brandy
(if
you
have
it)
;
pour
it
into
the
cask;
put
in
also
a
few
sticks
of
cinnamon
and
then
stir
the
wine
without
disturbing
the
lees.
Bung
up
the
cask
next
day.
Sourness
in
Wine,
to
Correct
a
Bad
Taste
and
Sourness.
—
Put
in
a
bag
the
root
of
horseradish
cut
in
bits.
Let
it
down
in
the
wine
and
leave
it
there
2
days;
take
this
out
and
put
in
another,
repeating
the
same
till
the
wine
is
per-
fectly
restored.
Formulas
for
Wines
Apple
Wine.
—
1.
—
Finest
cider,
60
gal.;
brown
sugar,
J^
cwt.;
bitter
almonds,
J^
oz.
Mix
the
cider
and
sugar
and
ferment;
then
rack
the
mixture
and
put
into
the
cask
the
almonds,
with
16
or
18
cloves
and
3
or
4
pieces of
bruised
ginger.
When
fine
bottle
it
and
keep
it
in
a
cool
place.
The
addition
of
a
small
piece
of
lump
sugar
to
each
bottle
will
make
the
cork
fly
out,
as
from
champagne;
but
do
not
add
this
unless
you
have
a
very
cold
cellar
to
keep
it
in.
2.—
Sugar,
40
lb.
;
cider,
15
gal.
The
cider
must
be
pure
and
made
only
from
really
ripe,
sound
apples
(this
is
im-
portant).
If
the
wine
is
to
be
quite
sweet,
add
another
10
lb.
of
sugar
and
put
all
into
the
cider,
letting
it
stand
till
dissolved.
Put
the
liquor
into
a
cask,
but
leave
it
un-
filled
to
the
extent
of
2
gal.
Put
the
cask
into
a
cool
posi-
tion,
with
the
bung
out
for
48
hours.
After
this
bung
it
up,
but
let
there
be
a small
vent
somewhere
—
in
the
bung
would
do
—
until
the
fermentation
is
over.
Then
bung
up
securely
and
the
wine
will
be
ready
for
consumption
in
12
months.
There
is
no
racking
required
in
the
manufacture
of
this
wine.
To
remain
in
the
cask
12
months.
Make
this
in
January
or
February.
3.
—
Put
5
gal.
of
good
cider
into
a
cask
it
will
about
%
fill,
add
10
lb.
of
loaf
sugar
and
stir
occasionally
with a
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