1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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lOJ ounces offigs. lOJ draclrms of galanga-root. ounces oforris-root. 2^ do. sage. 41 do. staranis. 2^ do. coriander-seed.

Ground to a coarse powder. Macerate (seeEo.5), and distil with 6 gallons of alcohol,95 per cent., and IJ- gallons of water. Distil off"5 gallons of the ai-omatic spirit; then add 11 gallons of St. Julien Medoc wine; li gallons of distilled water; 13 drops of tincture of ambergris, and 2^ gallons of white plain syrup (see !N"o. 1). Color pur ple with tincture of elderberry (see JSTo. 92). 10 gallons of cider, old and clear. Put it in a strong iron-bound cask, pitched inside (Uke beer-casks); add 2i pints clarified white plain syrup (see No. V); dissolve in it 5 ounces oftartaric acid. Keep the bung ready in hand; then add 7^ ounces of bicarbonate of potassa; bung it as quickly, and weU as possible. 84. Cider, Strong. Take as many apples as wDl make juice sufficient to fill a strong cask. Make a pulp of them, by passing them through a cider-mUl. Spread this pulp out on a large surface, in the open an, and leave it for 24 hours. Press out the juice as thoroughly as possible, and fill the cask up to the bung-hole, and keep it full as long as the fermentation is going on,by adding some juice kei^t aside for that purpose. When the fermentation is ended, draw it oif in another clean cask; but iDrevious to filling this cask, burn 1 drachm ofbrimstone in it, by hanging an iron vessel through the bung-hole. Bung it up carefully, and keep it in a cool place. 83. Cider, Champagne.