After  having  filled  the  bottles  about  1.52  cubic  inches  less
than  generally,  add  first  to  each  bottle  11  drachms  of  pure
crystallized  bicarbonate  of  potash  and  immediately  aflerwards
1  oz.  of  pure  crystallized  tartaric  acid  in  pieces.  Then  close
the  bottle  with  the  cork  and  secure  the  latter  by  tying  or  wir-
ing it  crosswise.  '  The  potash  and  acid  are  now  brought  to
solution  by  gently  swinging  the  bottle  to  and  fro,  the  contents
becoming  at  the  same  time  turbid  by  the  separation  of  bitar-


:i>y  Google


PREPARATION    OP    PRUIT    WINKS.  429

trate  of  potash.  By  placing  the  bottle  bottom  upwards,  the
separated  tartar  is  collected  as  much  as  possible  upon  the
lower  surface  of  the  cork,  and  after  the  wine  is  clear,  removed
in  the  same  manner  as  described  in  the  first  method.  It  is
not  absolutely  necessary  to  remove  all  the  tartar,  as  it  settles
on  the  bottom  and  the  champagne  will  pour  out  clear.
According  to  any  of  these  methods  all  fruit  wines  can  be
converted  into  champagne  or  sparkling  wines.
Semler  gives  the  following  directions  for  the  preparation  of
gooseberry  champagne.  Pour  20  quarts  of  warm  water  over
20  quarts  of  crushed  gooseberries  and  add  6  lbs.  of  sugar,  4}
lbs.  of  honey,  1  oz.  of  pulverized  tartar,  ^  oz.  of  dried  lemon
peel,  aod  J  oz.  of  dried  orange  peel.  After  standing  for  two
days  strain  the  mixture  through  a  hair-sieve  into  a  barrel  and
add  2  quarts  of  French  brandy.  When  the  "  hissing  "  in  the
barrel  ceases,  clarify  the  wine  and  after  a  few  days  draw  it  off
into  bottles,  securing  the  corks  with  wire.  Before  filling  the
bottles  throw  a  piece  of  sugar  and  ^  drachm  of  bicarbonate  of
soda  into  each.
