bottle while fermenting. An excellent imitation.
To two ounces of powdered loaf sugar, put the juice and rind of one lemon pared thin; pour over these a large glass of dry sherry, and let it stand for an hour; then add one bottle of sparkling champagne and one bottle of soda water, a thin slice of fresh cucumber with the rind on, a sprig of borage or balm, and pour on blocks of clear ice.
To every five pounds of rhubarb, when sliced and bruised, put one gallon of cold spring water. Let it stand three days, stirring two or three times every day; then press and strain it through a sieve, and to every gallon of liquor, put three and one-half pounds of loaf sugar. Stir it well, and when melted, barrel it. When it has done working, bung it up close, first suspending a muslin bag with isinglass from the bung into the barrel. To eight gallons of liquor, put two ounces of isinglass. In six months bottle it and wire the bottles; let them stand up for the first month, then lay four or five down lengthways for a week, and if none burst, all may be laid down. Should a large