1864 Bar Tender's Guide price $2 00 by Jerry Thomas

RECIPES FOR TEN GAELONS EACH.

204

369. "Wine, Bordeaux, Red. 4 gallons of Mgh-flavored red Bordeaux wine. 6 do. plain wine. Colored to the same shade with tincture ofalderherries.

870. "Wine, Bordeaux,"WTiite.

4 gallons ofhigh-flavored white wine. 6 do. plain wine. Color to the shade with coloring or tincture ofsaffron. (See Nos.88 and 91.) 871, 'Wine,'Birch. 9 gallons of birch juice, drawn in the month of Febru ary or March fi-om 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 o-luten; put the ingredients in a keg, and keep it con stantly full till fermentation is over ; filter or fiue it (see from bTos. 202 to 205), and put in another keg,in which you have previously burnt a strip of brimstone paper." (See Ko.418.) 37S. "Wine, Champagne. 10 gallons of ligbt white wine, such as Sauterne or Rhtoe mne, well clarifiea; add 3 lbs. of the whitest rook candy, dissolved in H add * a gaUon of wine aioohol(bon goht), or any other perfectly free of flavor; when all this is perfectly clear it in a soda-water apparatus, and impregnate rt with carbonic acid (for family use li drachm of oitno acid,and