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

230

EEOIPES rOE TEN GALLONS EACH.

9 gallons; press out tlie liquid, beat 3 eggs to froth, and mix with the decoction; when it is cool take out ^ a gal lon, and add 1 ounce of bruised bitter almonds, and dis solve in the decoction 25 lbs. of sugar; boil, and let the scum rise 3 times; then stop the raising by adding from tbe ^ gallon of cool liquid (see No. 7)'; skim,strain, and cool down to 100° Fahrenheit; then add 1 quart of yeast, and, after fermentation is over, add 1^ quart 4th-proof Cognac. Filter. (See No. 3.) 891. "Wine, Peach. To 10 gallons of peach juice, pressed from the ripest fruits, add the stones, but without breaking them; dis solve 5 lbs. ofsugar in the juice,and put it in a keg,which must be kept constantly full with the liquid till fermenta tion ends; then add 1 ounce of ground cloves, strain, and mix to it ^ a gallon of good pure alcohol, 95 per cent. Filter. (See No. 3.)

39S. "Wine, Plain. 9^ gallons of water, at 86° Fahrenheit. 10 lbs. ofsugar.

4 do. raisins, mashed. 3 ounces oftartaric acid. 1 pint ofstrong vinegar. 1 quart ofbrewers' yeast.

Mixed and dissolved together; fill up a keg,put it m a warm place, and keep it constantly full with the liquid until fermentation is over; then add 1 gallon of alcohol, 95 per cent.; strain, press, and filter. (See No. 3.)

893. "Wine, Port. 4 gallons of high-flavored port wine.