Champagne Cider, No. 2
One hogshead good pale vinous cider, three gallons proof spirit (pale), fourteen pounds honey or sugar. Mix, and let them remain together in a temperate situation for one month; then add one quart orange-flower water, and fine it down with one-half gallon skimmed milk. This will be very pale; and a similar article, when bottled in champagne bottles, silvered and labelled, has been often sold to the ignorant for champagne. It opens very brisk, if managed properly.