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How to Imitate Cider

Champagne Cider.

This is a pale variety of cider, much used for "bottling," which has a great resemblance to inferior champagne. The following is a good form for a made cider of this class: 1 hhd. good pale vinous cider, 3 gals. pale proof spirits, 14 lbs. honey or sugar.

Mix well, and let them remain together for one month in a temperate situation; then add 3 pints double orange flower water, and in a few days fine it down with gal. skimmed milk. This will give a very fine champagne cider.

Champagne Cider. (ANOTHER RECIPE.) 10 gallons of cider, old and clear.

Put it in a strong iron-bound cask, pitched inside (like beer-casks); add 24 pints clarified white plain syrup, then dissolve in it 5 oz. tartaric acid; keep the bung ready in hand, then add 7½ ounces of bicarbonate of potassa; bung it as quickly and as well as possible. How to Imitate Cider.

A very fair imitation cider may be produced by using the following recipe : 25 gallons soft water, 2 lbs. tartaric acid, 66 25 New Orleans sugar, 1 pint yeast.

Put all the ingredients into a clean cask and stir them up well after standing 24 hours with the bung out. Then bung the cask up tight, add 3 gallons spirits, and let it stand 48 hours, after which time it will be ready for use.