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

206

EECIPES FOR TEN GALLONS EACH.

7 drachms ofground ginger. 31 do. cloves.

Boil together for 1 hour ; skim; strain Tvhen cooled to 100° Fahrenheit,and jjut in a 10-gallon keg which contains lOi ounces of mashed raisins; fill uj) the keg, and add 1 pint of yeast, and during fermentation be careful and keep the keg full with the balance ofthe liquid; filter or fine it. (See Nos.202, 203, 204, and 205.) 80 lbs. ofdamsons. Macerate for 2 days (see No. 5) with 10 gallons of boil ing w.ater; strain, press, and dissolve 25 lbs. of sugar in the liquid; then add 24 pints ofFrench brandy, and let it stand a few days; filter, bottle, and be careful and add A an ounce of groimd sugar to each bottle; cork and string it. 377. "Wine, Damson.

378. "Wine, Frontignan of.

4^ gallons ofred wine. do. white wine,

4A *3

do. 4th-proof spirit.

Mix.

879. "Wine. G-inger. 12 gallons of water and 19 lbs. of sugar dissolved and boiled to syrup (see No. 7), 9 ounces of washed and cut ginger,a a gallon of boiling water ; macerate till cold (see No°5);'strain, press, and mix with the syriip; then add 6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to a pulp, 1 ounc'e of isinglass soaked in a a pi„t of water, 4 lemons cut in slices, and 1 pint of good brewers' yeast; pat all in a keg, and keep it full with the liquid during the process of fermentation for 3 weeks; at the end of