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

211

WmE, RABPBEERY.

5f gallons of plain wine. i do. plain syrup. (See No. 7.) Colored with tincture of alderberries.

394. "Wine, Quince. 8 gallons of quince juice, made as follows

After wiping oft'the quinces cut them in slices and make a pulp; press out the juice ; heat it near hoiling; dissolve 10lbs.ofsugar in it;then skim,strain,and let it cool to 86° Fahrenheit; fill a keg, and put it in a warm place; add 1 quart of brewers' yeast; mix well; fill up the keg with the liquid during fermentation, and when over add 2^ gal lons ofgood sherry or Madeira wine. (See No. 3.) 395. "Wine, Raisin. Take 80 lbs. of Malaga raisins, and macerate with 10 gallons of boiling water until cool (see No.5); then rub them between the hands so as not to hurt the stones; pass the pulp through a sieve; press slowly, so as to get II gallons of the liquid with the water used to wash out the pulp; then dissolve in it 6 ounces of powdered rock candy, and add the rinds of 4 oranges, 2 lemons, and 1 ounce of bruised bitter almonds, with 1 quart of brewers' yeast; fill a 10-gallon keg, and keep it full with the liquid during fermentation; then strain, press,and add 1 quart ofthe best French brandy. 396. "Wine, Easpberiy. Take 10 gallons offresh raspberryjuice, and add 7^ lbs. of sugar, boiled and clarified with the white of 2 eggs; skim, strain, and when nearly cool add 1 pint of good brewers' yeast; fill a 10-gallon keg, and hang in it a little