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

20S

RECIPES FOR TEN GALLONS EACH.

top out; fix the top again as tight as possible, and when fei'mentation is over, and the wine clear, draw off; press and filter the balance, and put it in a new, clean pitched keg. 383. "Wine, Lemon. Take 11 gallons of water and 15 lbs. of sugar, and boil them together until the sugar is pei-fectly dissolved ; then skim and strain the liquid, and when it has cooled to 100® Fahrenheit, add 50 lemons, cut in very thin slices, and 1 quart of fresh brewers' yeast; put a 10-gallon keg in a warm place, and fill it full to the bung, and keep it full with the liquid during the fermentation; strain, press,and filter; then add ^ a gallon of good sherry, or Madeira wine. 384. "Wine, Liqueur. (Cordial.) Take a su'fficient quantity of sweet grapes to make 7 gallons of juice, and expose them to the sun for 10 days before pressing them; as soon as they are pressed put the juice in a 10-gallon keg, and fill it up with 3 gallons of alcohol, 95 per cent., and 1 ounce of ground cinnamon; mix well, bimg it, and after settling (say 1 month) bot tle-it. 385. "Wine, Madeira. 4 gallons ofgood Madeira, high flavored. 6 do. plain wine. Color to same shade with coloring or tincture ofsaffron (See Nos.88 and 91.)

386. "Wine, Malaga, 4 gallons ofMalaga wine, best quality. 6 do. plain wine; and for sweetening add