348 VINEGAR, CIDER, AND FRUIT-WINES. 



rectified alcohol, and 2 ounces and 4 drachms of pulverized 

 tartar. The mixture is allowed to stand 24 hours and then 

 racked off into bottles, each bottle receiving a drachm of bicar- 

 bonate of soda. Cork and wire. 



Another process consists in bringing into a vat of 40 quarts 

 of apple-juice, 5 pounds of white sugar, J pound of tartar, 1 

 pint of rectified alcohol, J pint of yeast, and 1 ounce, 2J drachms 

 of 'acetic ether. The mixture shortly before fermentation is 

 finished is drawn off into bottles, each of which has been pre- 

 viously provided with a small piece of sugar. Clarification with 

 isinglass, white of egg, or skimmed milk must, of course, precede 

 the drawing off into bottles. The bottles must be thoroughly 

 corked and wired in the same manner as genuine champagne, 

 and laid in a cool cellar. 



Cider serves frequently as a basis for artificial wines, genuine 

 Burgundy, sherry, or port- wine, prepared from cider mixed with 

 suitable substances, being frequently served even in first-class 

 hotels. Nothing could be said against these beverages if they 

 were sold under their proper names, because they consist of harm- 

 less substances, which cannot always be said of the genuine wines, 

 they being only too frequently adulterated with substances injuri- 

 ous to health. 



Burgundy. Bring into a barrel 40 quarts of apple-juice, 5 

 pounds of bruised raisins, \ pound of tartar, 1 quart of bilberry 

 juice, and 3 pounds of sugar. Allow the whole to ferment, fill- 

 ing constantly up with cider. Then clarify with isinglass, add 

 about 1 ounce of essence of bitter almonds, and after a few weeks 

 draw off into bottles. 



Malaga-wine. Apple-juice, 40 quarts; crushed raisins, 10 

 pounds; rectified alcohol, 2 quarts; sugar solution, 2 quarts; 

 elderberry flowers, 1 quart; acetic ether, 1 ounce, 2 drachms. 

 The desired coloration is effected by the addition of bilberry or 

 elderberry -juice; otherwise, the process is the same as given for 

 Burgundy. 



Sherry-mne. Apple-juice, 50 quarts; orange flower water, 

 about 2 drachms; tartar, 2 ounces, 4 drachms; rectified alcohol, 

 3 quarts; crushed raisins, 10 pounds; acetic ether, 1 ounce, 2 

 drachms. The process is the same as for Burgundy. 



