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

206

KECIPES FOE TEN GALLONS EACH.

1 dracluus of ground ginger. 31 do. cloves. Boil together for 1 hour ;

skim ; strain when cooled to ]00° Fahrenheit, and put in a 10-gallon keg which contains 10^ 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 of the liquid ; filter or fine it. (See Nos. 202, 203, 204, and 205.) 80 lbs. of damsons. 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 21 pints of French 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.

"Wine, Frontignan of.

378.

4^ gallons of red wine. 4^ do.

white wine.

Mix.

4th-proof spirit.

do.

1

379. Wine. Ginger.

12 gallons of water and 19 lbs. of sugar dissolved and boiled to syrup (see No. V), 9 ounces of washed and cut ginger, ^ 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 i^ulp, 1 ounce of isinglass soaked in ^ 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