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

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2i pints of plain syrup. (See No. 7.) Color with elderberry tincture and coloring.

(See 88.)

387. 'Wine, Mixed, If gallon of fresh-pressed currant juice. If do. do. do. grape do. If do. do. do. raspberry do. If do. do. do. Eng.cherry do.

24 lbs. of sugar dissolved in the mixed juices; add 1 quart of good brewers' yeast, and fill up a keg holding 8 gallons; keep the cask full with the remaining juice during fermentation; when this is over add gallon of good French brandy; let it stand together for a few days longer; then filter and bottle. 10 gallons ofplain wine. 20 lbs. of Muscat raisins, bruised. f lb. alder-flowers, hanging in a bag. Macerate for 2 or 3 months (see No.5); press,and filter or fine. (See Nos.202, 203, 204, and 205.) 389. Wine, Orange. 11 gallons of Avater and 15 lbs. ofsugar; boil, skim,and strain,knd,Avhen cooled to 100° Fahrenheit,add 50 oranges cut in thin slices and 1 quart offresh brewers' yeast; fill a keg to the bung,and keep it full Avith the liquid during fermentation, and let it stand in a Avarm place; when fer mentation is over, strain, press, and add'i a gallon of brandy. Filter. (See No. 3.) "V 388. Wine, Muscat.

390. Wine,Parsnip. Bofl.40 lbs. ofparsnij)s and 11 g.allons of water doAvn to