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General Receipt for Making cider settle

Fermentation will cease at Wine from Dry Saccharine Fruit. once. When, after a few days, the cider has I. Dry fruit, 44 pounds ; soft water, 1 gal- become clear, draw off carefully , to avoid the lon; cream of tartar (dissolved), 1 pound; sediment, and bottle. If loosely corked for a short time, it will become a sparkling cider brandy, 14 to 2 per cent., weak . is similar to the last receipt.

II. As the last, but using 54 pounds dried wine, and may be kept indefinitely long.