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

'mm

WINE, CYPEES, IMITATION OF. 205 1^ of bicarbonate of soda); bottle, cork, wire, cap and label.

373. Win©, Champagne, English.

5 gallons of currantjuice. 5 do. water, in which 15 lbs. of sugar have been dissolved; let the liquid settle for 3 days,decant,and then add 1^ gallon of pure spirit, free of flavor; put it in a keg, and let it stand uubunged for 6 weeks; bung up tight, let it stand for a year, and then bottle. 374. Wine, Cherry. Take 10 gallons of fresh-pressed cherryjuice, and dis solve it in 5 lbs. of sugar; put this juice in a keg, and keep it constantly full of the liquid during the process of fermentation; then filter or fine it (see froniNos. 202 to 205), and fill in a pitched keg or bottle.

375. Wine, Currant, Red.

8 lbs. ofhoney. 10 do. sugar.

7^ gallons of water boiled; clarified with the white of1 egg; skim and strain; then add 1^ gallon of red currant juice, and 1 pint of yeast; put in a keg, and keep it full of the liquid during fermentation; filter or fine (see from Nos. 202 to 205); put in a clean pitched keg, and bung tight or bottle.

376. Wine, Cyprus, Imitation of.

81 gallons of water. 8|- pints ofalderberries.' 7f lbs. ofsugar.