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Classic
Cook Books
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page 78
will do equally as well) stir it well, till the sugar is quite dissolved, and
then turn it up. If you can possibly prevent it, let not your juice stand over
night, as it should not ferment before mixture.
Observe that your casks be sweet and clean, and such as never have had either
beer or cyder in them, and, if new, let them be first well seasoned.
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