1857 The Bordeaux wine and liquor dealers' guide

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APPENDIX.

WINE Br.ITERS.

L Bruised gentian root, fresh orange and lemon peel, of each U oz. ; white wine 1 quart ; digest for a week, and strain. II. Cinchona bark, bruised, 8 oz. ; white canella li oz.; juniper berries, lemon peel, and winter's bark, of each ll oz. ; carbonate of soda t oz. ; Ma– deira wine 1! gallons ; digest for a week. ill. Fresh lemon peel 1 lb. ; dried orange peel i lb. ; bruised gentian root, t lb. ; cape wine 1 gal– lon ; as before. I. Chopped raisins 2 lbs. ; loaf sugar 4 lbs. ; boil– ing water 2 gallons ; mix ; when cold, add 2 lemons sliced; proof spirit (brandy or rum) 3 pints ; mace– rate in a covered vessel for 4 or 5 days, occasionally shaking, strain, let it stand in a cold place for a week to clear, and then bottle. In ten days, or Iese, if kept in a very cold place, it will be excellent. II. Red rati:fia 3 gallons ; oils of cassia and cara– way, of each 25 drops; previously dissolved ~bran­ dy i pint ; orange wine 1 gallon ; sliced oranges 6 in number; lump sugar 2 lbs.; macerate for a week, NECTAR.

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