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

210

RECIPES FOE TEN GALLONS EACH.

9 gallons; press out the liquid, beat 3 eggs to froth, and mix with tlie decoction ; when it is cool take out l 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 the i gallon of cool liquid (see No. 1); skim, strain, and cool down to 100" Fahrenheit; then add 1 quart of yeast, and, after fermentation is over, add 1l quart 4th-proof ~ Filter. (See No.3.) Cognac. 391. "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 Avith the liquid till fermenta tion ends; then add 1 ounce of ground cloves, strain, and mix to it A a gallon of good pure alcohol, 95 per cent. Filter. (See No. 3.)

892. Wine, Plain. 9^ gallons of Avater, at 86° Fahrenheit. 10 lbs. ofsugar.

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

Mixed and dissolved together; fill up a keg, put it in a warm place, and keeji 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.

0