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

WINE, RASPBEEET.

211

6f gallons of plain wine, f do. plain syrup. (See No.7.) Colored with tincture of alderberrles.

394. "Wine, Quince. 8 gallons of quince juice, made as follows:

After wiping off*the quinces cut them in slices and make a pulp ; press out the juice ; heat it near boiling; dissolve 10 lbs.ofsugar in it; then skim,strain,and let it cool to 86° Fahrenheit; fill a keg, aiid put it in a warm place; add 1 quart of brewers' yeast; mix well; fill up the keg with the liquid during fermentation, and when over add 2i gal* Ions ofgood sherry or Madeii'a wine. (See No. 3.) 395. "Wine, Raisin. Take 80 lbs. of Malaga raisins, and macerate with 10 gallons of boiling water until cool (see No.5); then rub them between the hands so as not to hurt the stones; pass the ptdp through a sieve; press slowly, so as to get 11 gallons of the liquid with the water used to wash out the pulp; then dissolve in it 6 ounces of powdered rock candy, and add the rinds of 4 oranges, 2 lemons, and 1 ounce of bruised bitter almonds, with 1 quart of bi'ewors' yeast; fill a lO-gallon keg, and keep it full with the liquid during fermentation; then strain, press,and add 1 quart ofthe best French brandy. 396. "Wine, Raspberry. Take 10 gallons offresh raspberryjuice, and add lbs. of sugar, boiled and clarified with the white of 2 eggs; skim, strain, and when nearly cool add 1 pint of good brewers' yeast; fill a lO-gallon keg, and hang in it a little n