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

WINE, PAESNIP.

209

2} pints of plain syrup. (See No. T.) Color witli elderberry tincture and colofing. (See 88.)

387. "Wine, Mixed, If gallon of fresh-pressed currant juice. If do. do. do. grape do. If do. do. do. raspberry do. If do. do. do. Eng. cherry do.

24 lbs. of sugar dissolved in the mixed juices; add 1 quart of good brewers' yeast, and fill up a keg holding 8 gallons; kee2> the cask full with the remaining juice during fermentation; when this is over add gallon of good French brandy; let it stand together for a few days longer; then filter and bottle. 10 gallons of plain wine. 20 lbs. of Muscat raisins, bruised, f lb. alder-flowers, hanging in a bag. Macerate for 2 or 3 months (see No.5); press,and filter or fine. (See Nos.202, 203, 204, and 205.) 389. Wine, Orange. 11 gallons of water and 15 lbs. ofsugar; boil, skim,and strain,and,when cooled to 100° Fahrenheit,add 50 oranges cut in thin slices and 1 quart offresh brewers' yeast; fill a keg to the bung, and keep it full with the liquid during fermentation, and let it stand in a warm place; when fer mentation is over, strain, press, and add ^ a gallon of brandy. Filter. (See No. 3.) 388. Wine, Muscat.

390. Wine,Parsnip. Boil 40 lbs. of parsnips and 11 gallons of water down to