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

EECIPES FOE TEN GALLONS EACH.

206

7 drachms ofground ginger. 31 do. cloves.

Boil together for 1 horn*; skim; strain when cooled to 100° Fahrenheit,and put in a 10-gallon keg which contains 101 ounces of mashed raisins; fiU up the keg, and add 1 pint of yeast, and during fei-mentation he careful and keep the keg full with the balance ofthe Uquid ; filter or fine it. (See Nos.202, 203, 204, and 205.) 80 lbs. ofdamsons. Macerate for 2 days (see No. 5) with 10 gallons of boil- ong water; strain, press, and dissolve 25 lbs. of sugar m the liquid; then add 2i pints ofFrench brandy,and let it stand a few days; filter, bottle, and be careful and add ^ an ounce of ground sugar to each bottle; cork and string it. 378. "Wine, Frontignari of. 41 gallons ofred "wine. do. white wine, do. 4th-proof spirit. 41 Mix. 379. "Wine. G-inger. 12 gallons of water and 19 lbs. of sugar dissolved and boiled to syrpp (see No.7), 9 ounces of washed and cut ginger,1a gallon of boiling water ; macerate tiU cold (see No. 5); strain, press, and mix with the syrup; then add 6 lbs. ofMalaga raisins, 3 lbs. of Muscat raisins mashed to a pulp, 1 ounce of isinglass soaked in i a pint of water, 4 lemons cut in slices, and 1 pint of good brewers' yeast; put all in a keg, and keep it full with the liquid dui-ing the process of fermentation for 3 weeks; at the end of 377. "Wine, Damson.