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

210

EECIPES FOE TEN GALLONS EACH.

9 gallons; press out the liquid, beat 3 eggs to froth, and mix with the decoction; when it is cool take out -i a gal lon, and add 1 ounce of bruised bitter almonds, and dis solve in the decoction 25 lbs. of sugar; boil, and let the scum rise 3 times; then stop the raising by adding from the i gallon of cool liquid (see No. 7); skim,strain, and cool dovm to 100° Fahrenheit; then add 1 quart of yeast, and, after fermentation is over, add 1^ quart 4th-proof Cognac. Filter. (See No. 3.) 391. "Wine, Peach. To 10 gallons of peach juice, pressed from the ripest fiuiits, add the stones, but without breaking them; dis solve 5 lbs. ofsugar in the juice,and put it in a keg,which must be kept constantly full with the liquid till fermenta tion ends; then add 1 ounce of ground cloves, strain, and mix to it A a gallon of good jjure alcohol, 95 per cent. Filter. (See No. 3.)

392. "Wine, Plain. 9§- gallons of water, at 86° Fahi*enheit. 10 lbs. ofsugar. 4 do. raisins, mashed.

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3 ounces oftartaric acid. 1 pint ofstrong vinegar. 1 quart ofbrewers' yeast.

Mixed and dissolved together; fill up a keg,put it in a warm place, and keep it constantly full with the liquid until fermentation is over; then add 1 gallon of alcohol, 95 per cent.; strain, press, and filter. (See No. 3.)

393. "Wine, Port. 4 gallons of high-flavored port wme.