CIDER FROM APPLES AND PEARS. 343 



a defect by another. , A favorite means of improvement is as' 

 follows : For 45 gallons of cider measure oif 3 quarts of French 

 brandy and mix it with the following substances, all finely pow- 

 dered : 0.7 drachm of bitter almonds, 0.7 drachm of mace, and 

 7J drachms of mustard-seed, and finally 3J drachms of catechu, 

 previously dissolved in water. Pour this mixture into the cider 

 and shake the barrel frequently during the next 14 days. Then 

 allow it to rest three or four months, and should it then not run 

 oif clear, when tapped, clarify it with 1J oz. of isinglass or the 

 whites of a dozen eggs. If the color of the cider is to remain 

 pale yellow, catechu cannot be used, and instead of isinglass or 

 white of egg, skimmed milk is to be used for clarification. For 

 a reddish color which is sometimes desired use If drachms of 

 powdered cochineal in place of the catechu. 



Sometimes cider is prepared in the same manner as other -fruit- 

 wines. In this case J Ib. of sugar is added to every liter of juice, 

 and the latter is allowed to completely ferment in the same man- 

 ner as grape-wine. According to another direction, add to every 

 2 quarts of juice 2 Ibs. of white sugar and boil as long as scum 

 is formed; then strain through a fine hair-sieve and allow to cool. 

 Now add a small quantity of yeast, stir thoroughly, let the whole 

 ferment three weeks, and after clarifying rack oif into bottles. 



Red apple-wine, or, as it is frequently called, red wine from 

 cider, is prepared as follows : Boil for 2 hours 50 quarts of apple 

 juice, 27 Ibs. of honey, 1 oz. of tartar, 6 Ibs. of comminuted red 

 beets, and 3 Ibs. of brown sugar. Let the fluid completely fer- 

 ment, and if no apple juice is on hand to fill up the barrel during 

 this process use solution of sugar. When fermentation is fin- 

 ished pour a mixture of 1 quart of French brandy and about 1 

 drachm each of pulverized cinnamon and ginger into the barrel. 

 After three months clarify the wine and rack oif. 



Sweet dder can be prepared in the following simple manner : 

 Boil the juice as soon as it comes from the press for two hours, 

 removing the scum which arises. Then pour the hot fluid into 

 bottles previously placed in warm water, cork and seal with a 

 mixture of resin and tallow, in the proportion of 1 Ib. to 4 

 drachms, kept in a fluid state. After sealing hold the neck of 



