1862 The Bartender's Guide price $2,50 by Jerry Thomas

20i

RECIPES FOR TEN GALLONS EACH.

369. Wine, Bordeaux, Red.

4 galloDS of high-flavored red Bordeaux wine. 6 do. plain wine. Colored to the same shade with tincture of alderbemes.

370. Wine, Bordeaux, White.

4 gallons of high-flavored white wine. 6 do. plain ^y'me. Color to the shade with coloring or tincture of saffron. (See Nos. 88 and 91.)

371, Wine, Birch.

9 gallons of birch juice, drawn in the month of Febru- ary or March from the birch tree by boring holes in it boil and skim, and cool it down to 100° Fahrenheit; then dissolve in it 9 lbs. of sugar, and add 2 ounces of lemon peels, finely cut ; produce fermentation with 1 pint of gluten ; put the ingredients in a keg, and keep it con- stantly full till fermentation is over ; filter or fine it (see from Nos. 202 to 205), and put in another keg, in which you have previously burnt a strip of brimstone paper. (See No. 418.) 10 gallons of light white wine, sucli as Sauterne oi Rhine wine, well clarified ; add 3 lbs. of the whitest rock candy, dissolved in li pint of water ; to this syrup add 1 a gallon of wine alcohol (bon gout), or any other perfectly free of flavor ; when all this is perfectly clear fill it in a soda-water apparatus, and impregnate it with carbonic acid (for family use 1^ drachm of citric acid, and 372. Wine, Champagne.