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

■WINT3j JIXNTPEE. 207 which time "bottle oir fill a kecr in "which has been bumed some brimstone ; bung tight. (See No. 418.) 380. Wine Grapes. 11 gallons of lightly-pressed juice of sweet grapes; fill a 10-gaIlon keg to the bung; let it stand in a warm place, and keep it full during fermentation ; after it has settled draw it off in a clean keg ; filter the dregs of the fi rst, and add the clear to the liquid that has been draum off. lu the month of March the second fermentation begins, then lift the bung; when the second fermentation is over, if the wine is red, fi ne with the white of 1 egg beaten to a froth, but when white, with a mixture composed of 1 ounce of isinglass steeped in a pint of the wine, and beaten and mixed as with the egg ; put the red wine in a pitched keg, the white in a brimstone keg, and bung tight. 381. 'Win.e, Greek, Take a sufficient quantity of perfectly ripe grapes to make 10 gallons of juice, and expose them to the sun for ten days; press out the juice in a boiler, and keep it over a fire until it attains the boiling point; then add 5 ozs. of sea-salt; take it from the fire, and let it stand for 8 days, then bottle. 382. "Wine, J-uniperl 12^ gallons of hot water.

•1 ounce of ground coriander-seed. 55 lbs. of ground juniper berries and 5 lbs. of brown sugar.

When the liquid is cooled to 100° Fahrenheit, add 1 pint of good brewers' yeast, and put all in a keg with the