198 / 258
Beverages
—
A
Icoholic
end
of
this
time
press
off
the
mass,
and
to
every quart
of
it
add
enough
water,
including
that
added
at
first,
to
make
2
qt.
for
every quart
of
cherries,
first,
however,
dis-
solving
in
the
said
water,
by
the
aid
of
heat,
2
lb.
of
re-
fined
sugar,
and
J^
dr.
(30
gr.)
of
tartaric
acid.
Put
the
mixture
in
a
clean
keg
or
barrel,
add
a
little
brewer's
yeast
and
let
it
ferment
at
a
temperature
of
70
to 75° F.
for
from
4
to
6
weeks.
Draw
the
wine
off,
at
the
end
of
fer-
mentation,
into
a
clean
container
and
let
stand
for
6
to
8
weeks
(best
in
a
temperature
as
near
that
at
which
it
fermented)
to
ripen. It
is
now
ready
for
bottling
off.
The
bottles
should
be
well
stoppered
and
kept
in
a
cool
cellar.
Coca
Wine.
—
This
was
originally
a French
preparation.
Its
strength
is
about
1
in
30
and
the
dose
a
wineglass.
Coca
wine
is,
roughly
speaking,
about
one-sixth
of
the
strength
of
the
official
liquid
extract
(Extractum
Cocae
IAquidum,
B.
P.,
or
Extractum
Erythroxyli
Fluidum
U.
S.).
To
obtain
the
liquid
extract,
coca
leaves
are
exhausted
by
percolation
(which
differs
from
either
decoction
or
infusion)
with
proof
spirit.
At
the
termination
of
the
process
the
strength
should
be
adjusted
so
that
1
oz.
=
1
of
leaves.
The
process
of
percolation
is
as
follows:
The
leaves
are
placed
in
a
vessel
very
like
an
elongated
funnel,
closed
at
its
base
by
a
porous
diaphragm.
This
funnel
fits
into
a
receiver,
and
a
small
tube
passes
up
its
outer
side
and
enters
it
near
the
top,
forming
a
means
of
communication
between
the two.
Spirit
is
now
poured
on
the
leaves
and
the
percolator
'closed.
As
the
per-
colate
filters
slowly
through
into
the
reservoir
the
dis-
placed
air
passes
up
the
tube
and
so
maintains
an
equilib-
rium
in
both
vessels.
The
virtue
of
the
coca
leaves
lies
principally
in
the
presence
of
the
alkaloid
cocaine.
This,
in
the
dried
leaves,
is
supposed
to
exist
as
an
inert
salt,
similar
to
many
of
the
cinchona
alkaloids
in
bark.
Cowslip
Wine.
—
1.
—
To
every
gallon
of
water
allow
3
lb.
of
lump
sugar,
the
rind
of
2
lemons, the
juice
of
1,
the
rind
and
juice
of
1
orange,
1
gal.
of
cowslip
pips.
To
178