1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

206

KECITES FOR TEN GALLONS EACH.

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Boil together for 1 hour; skim; strain when cooled to 100° Fahrenheit,and jDut in a 10-gallon keg which contains lOL ounces of mashed raisins; fill up the keg, and add 1 pint of yeast, and during fermentation be careful and keep the keg full with the balance ofthe liquid; filter or fine it. (See Mos. 202, 203, 204, and 205.) 80 lbs. ofdamsons. Macerate for 2 days (see No. 5) with 10 gallons of boil ing water; strain, press, and dissolve 25 lbs. of sugar in the liquid ; then add 2l pints ofFrench brandy, and let it stand a few days; filter, bottle, and be careful and add i an ounce of ground sugar to each bottle; cork and string it. 377. Wine, Damson.

878. Wine,Frontignan of.

41 gallons ofred wine.

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379. Wine. G-inger.

12 gallons of water and 19 lbs. of sugar dissolved and boiled to syrup (see No. 7), 9 ounces of washed and cut glno-er, a gallon of boiling water ; macerate till cold (see No.5); strain, press, and mix with the syrup; then add 6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to a pulp, 1 ounce of isinglass soaked in r 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 during the process of fermentation for 3 weeks; at the end of