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

RECIP3SS FOR TEN GALLONS EACH.

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top out; fix the top again as tight as possible, and when fermentation is over, and the -wine clear, draw off; press and filter the balance, and put it in a new, clean pitched keor. 383. "Wine,Lemon. Take 11 gallons of water and 15 lbs. of sugar, and boil them together xmtil the sugar is perfectly dissolved; then skim and strain the liquid, and when it has cooled to 100° Fahrenheit, add 50 lemons, cut in very thin slices, and 1 quart of fresh brewers' yeast; put a 10-gaIlon keg in a warm place, and fill it fuU to the bung, and keep it full with the liquid during the fermentation; strain, press,and filter; then add i a gallon of good sherry, or Madeira wine. 384. "Wine, LicLueur. (Cordial.) Take a sufficient quantity of sweet grapes to make 7 gallons of juice, and expose them to the sun for 10 days before pressing them; as soon as they are pressed put the juice in a lO-gallon keg, and fill it up with 3 gallons of alcohol, 95 per cent., and 1 ounce of ground cinnamon;, mix well, bung it, and after settling (say 1 month) bot tle it. . 385. "Wine, Madeira. 4 gallons ofgood Madeira, high flavored. 6 do. j)lain wine. Color to same shade with coloring or tincture ofsaffron (See Nos.88 and 91.)

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386. Wine, Malaga. 4 gallons ofMalaga wine, best quality. 6 do. plain wine; and for sweetening add