item: #1 of 4
          id: 15407
      author: Chapman, Thomas
       title: The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director In Three Parts
        date: None
       words: 5993
      flesch: 78
     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.
    keywords: bung; colour; cyder; hogshead; wine
       cache: 15407.txt
  plain text: 15407.txt

        item: #2 of 4
          id: 16441
      author: Digby, Kenelm
       title: The Closet of Sir Kenelm Digby Knight Opened
        date: None
       words: 95763
      flesch: 78
     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.
    keywords: ale; bag; beat; boil; boiling; bread; broth; butter; clear; close; cloves; cover; cream; days; digby; dish; drink; eggs; fine; fire; gallons; gelly; ginger; good; half; hath; herbs; honey; hour; juyce; like; liquor; little; metheglin; milk; pint; pot; pound; pour; quantity; salt; scum; set; sir; small; stand; sugar; sweet; time; vessel; water; way; white; wine; work
       cache: 16441.txt
  plain text: 16441.txt

        item: #3 of 4
          id: 20917
      author: Husmann, George
       title: The Cultivation of The Native Grape, and Manufacture of American Wines
        date: None
       words: 44798
      flesch: 72
     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.
    keywords: acre; berry; bunch; catawba; concord; feet; fig; fruit; gallons; grape; ground; growth; making; norton; plants; quality; red; season; soil; sugar; summer; time; varieties; vine; vineyard; virginia; water; wine; wood
       cache: 20917.txt
  plain text: 20917.txt

        item: #4 of 4
          id: 46953
      author: Vizetelly, Henry
       title: A History of Champagne, with Notes on the Other Sparkling Wines of France
        date: None
       words: 149971
      flesch: 60
     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.
    keywords: abbey; avenay; avize; ay wine; baskets; bertin; black; boar; bottles; bottling; bouzy; burgundy; carte; casks; cathedral; cellars; century; champagne; champagne bottles; champagne district; champagne establishment; champagne firms; champagne houses; champagne manufacturers; champagne vineyards; champagne wine; champaign; chandon; charles; church; château; city; class champagne; clicquot; close; co.; coronation; country; couple; course; court; cuvée; day; days; de cazanove; de champagne; de la; de st; des; district; dom; drink; dry; duke; early; end; england; english; epernay; epoch; establishment; extra; fair; favourite; feet; fermentation; fine; firm; flavour; following; footnote; france; french; gas; glass; good; grand; grapes; great; growths; half; hand; hautvillers; henri; house; illustration; inhabitants; king; left; letter; light; liqueur; livres; london; louis; m. de; madame; making; marne; messrs; middle; mountain; mousseux; moët; near; new; number; order; paris; perignon; period; pierry; place; present; press; price; principal; produce; province; qualities; quality; queue; red; reims; reims wine; remi; reputation; river; road; rocheret; round; royal; saint; saumur; second; set; sillery; slopes; son; sparkling; street; strong; sur; system; table; taste; time; town; verzenay; village; vines; vintage; water; way; white; wine; wine trade; years; young
       cache: 46953.txt
  plain text: 46953.txt