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If it is desired to bottle this cider by manufacturers of small drinks, you will proceed as follows: put in a barrel 5 gallons of hot water, 30 lbs. of brown sugar, 3/4 lb. of tartaric acid, 25 gallons of cold water, 3 pints of hop or brewer's yeast, work into paste with 3/4 lb. of flower, and one pint water will be required in making this paste; put all together in a barrel which it will fill and let it work 24 hours, the yeast running out at the bung all the time by putting in a little occasionally to keep it full; then bottle, putting in two or three broken raisins to each bottle, and it will nearly equal champagne.
Water . . . . . . . . . . . . . . . . . . 1,500 Sugar candy . . . . . . . . . . . . . . . 70 Tartaric acid . . . . . . . . . . . . . . 4 Nitrate of ammonia . . . . . . . . . . . 4 Phosphate of ammonia . . . . . . . . . . 0.6 Carbonate of potassium . . . . . . . . . 0.6 Carbonate of magnesia . . . . . . . . . . 0.4 Sulphate of ammonia . . . . . . . . . . . 0.25 Sulphate of zinc . . . . . . . . . . . . 0.07 Sulphate of iron . . . . . . . . . . . . 0.07 Silicate of potassium . . . . . . . . . . 0.07 J. Raulin, Paris, Victor Masson, 1870.
Clarify a pound of loaf or Havana sugar, or if you wish to make a large quantity, allow half a pint of water to every pound of sugar, and boil it, skimming it when the scum arises, until it is of the consistency of honey; then to every pound of sugar, add an ounce of tartaric acid. If you do not find it sour enough, after it has stood two or three days, add more of the acid.
In 1775, still employed as an apothecary, he moved to Stockholm, and soon after he sent to Bergman, the leading chemist of Sweden, his first discovery that of tartaric acid, which he had isolated from cream of tartar. This was the beginning of his career of discovery, and from that time on until his death he sent forth accounts of new discoveries almost uninterruptedly.
The thirty shillings thus subscribed, together with a few odd coins which he himself had contrived to scrape together during a long life of thrift, would secure the services of a skilled advocate, who would doubtless be able to prove to the satisfaction of justice that no high-class Herbalist would ever dream, save in the way of kindness, of putting tartaric acid into a policeman's beefsteak pudding.
Take of loaf or crushed sugar 8 lbs., pure water 1 gall., gum arabic 1 oz., mix in a brass or copper kettle, boil until the gum is dissolved, then skim and strain through white flannel, after which add tartaric acid 5-1/2 oz., dissolved in hot water. To flavour use extract of lemon, orange, rose, sarsaparilla, strawberry, &c., 1/2 oz., or to your taste.
One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use. Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tartaric acid. It will be fit for use next day.
The barbarian conquest of Rome introduced into the nations founded on the site of the empire, a double constitution the barbaric and the civil the Germanic and the Roman in the West, and the Tartaric or Turkish and the Graeco-Roman in the East.
The same distinguished scholar traces the early existence of monotheism in a series of brief and rapid references to nearly all the scattered Aryans not only, but also to the Turanians on the North and East, to the Tungusic, Mongolic, Tartaric, and Finnic tribes.
Part 1st. Take 1 gallon water, 6 lbs. loaf sugar, 6 ounces tartaric acid, gum arabic 1 oz. Part 2nd. Take 4 teaspoonsful of flour, the whites of four eggs beat finely together, then add 1/2 pint of water. Heat the first part until it is blood warm, then put in the second, boil 3 minutes and it is done. Directions.
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