# bib

id: 15407
author: Chapman, Thomas
extension: .txt
mime: text/plain
words: 5993
sentence: 231
flesch: 78
cache: cache/15407.txt
txt: txt/15407.txt
title:
  The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director In Three Parts

summary:
  It is always to be observ'd, that even weak _alkali_'s cure the strongest acid, such, for instance, as calcin'd chalk, calcin'd oyster or scallop-shells, calcin'd egg-shells, alabaster, &c. But if a hogshead can soon be drank, use a stronger _alkali_, such as salt of tartar, salt of wormwood; but in using them, you must always preserve their colour with _lac_, or else the _alkali_ will turn the liquor black, and keep it foul. Many people spoil a great deal of good cyder by boiling and mixing melasses with it, to give it a colour; which not only gives it a bad red colour, but makes it muddy, as well as bad tasted.


id: 20917
author: Husmann, George
title: The Cultivation of The Native Grape, and Manufacture of American Wines
extension: .txt
mime: text/plain
words: 44798
sentence: 1726
flesch: 72
cache: cache/20917.txt
txt: txt/20917.txt
summary:
  wine_ grape should have a large amount of sugar, with the acid in due proportion, a distinctive flavor or aroma; though not so strong as to become disagreeable, and for red wines a certain amount of astringency. The entire cost of covering an acre of grape vines and taking them up again in spring, will not exceed $10; surely a trifling expense, if we can thereby ensure a full crop.


id: 16441
author: Digby, Kenelm
title: The Closet of Sir Kenelm Digby Knight Opened
extension: .txt
mime: text/plain
words: 95763
sentence: 3444
flesch: 78
cache: cache/16441.txt
txt: txt/16441.txt
summary:
  Put Butter upon it, and Claret-wine, and covered all as above. Put Vinegar to it, and a very little Sugar, not so much as to be tasted, but to quicken (by contrariety) the taste of the other.


id: 46953
author: Vizetelly, Henry
title: A History of Champagne, with Notes on the Other Sparkling Wines of France
extension: .txt
mime: text/plain
words: 149971
sentence: 4796
flesch: 60
cache: cache/46953.txt
txt: txt/46953.txt
summary:
  Champagne Establishments of Epernay and Pierry./ Early records of the Moët family at Reims and Epernay--Jean Remi Moët, the founder of the commerce in Champagne wines--Extracts from old account-books of the Moëts--Jean Remi Moët receives the Emperor Napoleon, the Empress Josephine, and the King of Westphalia--The firm of Moët & Chandon constituted--Their establishment in the Rue du Commerce--The delivery and washing of new bottles--The numerous vineyards and vendangeoirs of the firm--Their cuvée made in vats of 12,000 gallons--The bottling of the wine--A subterranean city, with miles of streets, cross-roads, open spaces, tramways, and stations--The ancient entrance to these vaults--Tablet commemorative of the visit of Napoleon I.--The original vaults known as Siberia--Scene in the packing-hall--Messrs. Moët & Chandon's large and complete staff--The famous 'Star' brand of the firm--Perrier-Jouët's château, offices, and cellars--Classification of the wine of the house--The establishment of Messrs. Pol Roger & Co.--Their large stock of the fine 1874 vintage--The preparations for the tirage--Their vast fireproof cellier and its temperature--Their lofty and capacious cellars--Pierry becomes a wine-growing district consequent upon Dom Perignon's discovery--Esteem in which the growths of the Clos St. Pierre were held--Cazotte, author of _ Whether this method transpired, or other people discovered it, is unknown; but certainly Bertin du Rocheret transmitted it, or something very similar, in July 1752 to his correspondent in London, who bottled Champagne wines regularly every year.[212] The necessity of ridding the wine of the deposit which deprived it of its limpidity was, however, recognised later on.


