1863 The manufacture of liquors, wines, and cordials

212

WINES.

nips was, three bushels of turnips, one hundred and "twenty-five gallons of water, and one peck of radish- es, allowed to ferment until pleasantly sour to the and then charged with honey, coloring, etc. Turnips are preferable to beets, as beets leave a somewhat unpleasant taste, though sugar, aromatics, and spirit will conceal it. A very fine champagne is prepared from fermented turnips and radishes, but nothing superior to some other formulas. ferment in an open vat or cask, then rack and add fifteen gallons neutral spirit ; bitter almonds, bruised, four ounces ; cassia and cloves, bruised, one ounce each ; four oun- ces orris-root ; let these macerate in the wine for two weeks, then fine with a quart of boiled milk. When this wine is to be bottled, one gallon of Lisbon is added to eight, which greatly improves its taste, &c. taste, 2d Sherry. . Wort from pale malt of double "strength, one hundred gallons ; light brown sugar, sixty pounds ; honey, four gallons ;

bitter almonds 1

3d Sherry. Cider, ten gallons ;

honey, one gallon ;

ounces

four

mustard, four

;

ounces. Boil for thirty minutes and strain, then add spirit of orris-root (see directions for Preparing Aro- matic Spirits), one half pint ; essence of cassia two