1862 Bar Tender's Guide price $1.50 by Jerry Thomas

204 EECIPES FOE TEN GALLONS EACH.

369. 'Wine, Bordeaux, Bed. 4gallons of high-flavored red Bordeaux wine. 6 do. plain wine. Colored to the same shade with tincture of alderherries.

370. "Wiae, Bordeaux,"Wliite.

4 gallons ofhigh-flavored white wine. 6 do. plain wine. Color to the shade with coloring or tincture of saffron. (See Nos.88 and 91.) 371. 'Wine, Birch. 9 gallons of birch juice, drawn in the month of Febru ary or March from j;he birch tree by boring holes m it; boil and skim,and cool it down to 100° Fahrenheit; then dissolve in it 9 lbs. of sugai', and add 2 ounces of lemon peels, finely cut; produce fermentation with 1 innt of gluten; put the ingredients in a keg, and keep it con stantly full till fermentation is ovef; filter or fine it (see from TSTos. 202 to 205), and put in another keg,in which you have previously burnt a sti'ip of brimstone papei. (See No.418.) 372. "Wine, Champagne. 10 gallons oT fight white wine, such as Sauterne or Khine wine, well clarified; add 3 lbs. of the whitest rock candy, dissolved in li pint of water; to this syrup add ^ a gallon of wine alcohol(bon goht), or any other perfectly free of flavor; when all this is perfectly clear fill it in a soda-water apparatus, and impregnate it with carhonic acid (for family use drachm of citric acid,and

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