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

211

WINE, KASPBEEEY.

6f gallons of plain wine. I do. plain syrup. (See No. 7.) Colored with tincture of alderberries.

Wine, Quince.

394.

8 gallons of quince juice, made as follows: After wiping off the quinces cut them in slices and make a pulp ; press out the juice ; heat it near boiling ; dissolve 10 lbs. of sugar in it ; then skim, strain, and let it cool to 86 Fahrenheit ; fill a keg, and put it in a warm place ; add 1 quart of brewers' yeast ; mix well ; fill up the keg with t' e liquid during fermentation, and when over add 2^ gal-

' IS of good sherry or Madeira wine.

(See No. 3.)

395. Wine, Raisin.

Take 80 lbs. of Malaga raisins, and macerate with 10 gallons of boiling water until cool (see No. 5) ; then rub them between the hands so as not to hurt the stones ; pass the pulp through a sieve; press slowdy, so as to get 11 gnilons of the liquid with the water used to wash out the pulp; then dissolve in it 6 ounces of powdci-el rock candy, and add the rinds of 4 oranges, 2 lemons, and 1 ounce of bruised bitter almonds, with 1 quart of brewers' yeast; fill a 10-gallon keg, and keep it full with the liquid during fermentation ; then strain, press, and add 1 quart of the best French brandy.

396, Wine, Raspberry.

Take 10 gallons of fresh raspberry juic3, and add 7^ lbs. of sugar, boiled and clarified with the white of 2 eggs ; skim, strain, and when nearly cool add 1 pint of good brewers' yeast ; fill a 10-gallon keg, and hang in it a little