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Cider.
Ill
Mock
Cider
.
—
Take
lllbs.
of
raisins
with
the
stalks,
wash
them
clean,
by
pouring
on
water
;
when
ready,
put
them
into
a
clean
cask,
with
the
head
out,
and
pour
in
6
gallons
of
soft
clean
water
on
them
;
bung
up
for
fourteen
days,
then
rack
off
in
a
clean
cask,
which
is
tapped
;
in
six
days
it
will
be
fit
for
bottling
;
when
in
bottle
a
week,
it
will
be
fit
for
use
;
use
a
little
cochineal
to
colour,
ere
bottling;
the
raisins
can
be
used
afterwards
for
vinegar.
Sparkling
Champagne
Cider
.
—
Put
10
gallons
of
good
clear
old
cider
into
a
strong
clean
beer
barrel,
pitched
inside
;
add
3
pints
clean
syrup,
and
5
oz.
of
tartaric
acid.
In
ten
minutes
take
the
bung
in
one
hand,
and
quickly
add
7g-oz.
of
bicarbonate
of
potassa
;
bung
up
as
tight
as
possible
immediately.
Champagne
Cider
.
—
Put
in
a
cask
18
gallons
of
cider,
3
pints
of
rectified
spirit,
and
5
pints
of
syrup
;
in
three
weeks
time
fine
with
1
pint of
skimmed
milk,
1
gill
of
orange-flower
water
3
drops
of
neroli
will
improve
it
;
bottle
in
Cham-
pagne
bottles,
and
tie
down
with
wire.
To
Improve
Rough
Cider
.
—
Take
new
cider
from
the
press
;
mix
it
with
as
much
honey
or
sugar
as
will
support
an
egg
;
boil
gently
for
fifteen