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

5212

EECIPES FOE TEN GALLONS EACH.

bag witb 1 ounce of ground mace; fill up ^vith the juico until fermentation is over, and add IJ gallon of good port Tvine., Filter. (See No. 3.)

397. "Wine, Rose.

10 gallons of water. 30 lbs. ofsugar. 11 gallon ofred rose leaves.

Boil for 2 minutes; when lukewarm fill up a keo^; put it in a warm place; add 1 pint of yeast; fill up constant ly with the liquid till fermentation ceases; dissolve ^ drachm of otto of roses in 2 ounces of alcohol, 95 per cent., and mix it with the above wine; strain; color rose with the tincture of cochineal. Filter. (See Nos.3 and 03.)

398. Wine, St. George.

6 gallons of dark red claret. 5 do. piqucpouil. Mix; add 1 gill of spirit of raspberries, 1 gill of spirit of leraonbalm, and 1 gill of spirit of orris-root,

399. Wine, Sherry.

4 gallons of high-flavored sherry wine. 6 do. • plain wine. Colored with coloring. (See No.88.)

400. Wine,Tokay.

4 gallons oftokay, best quality. 6 do. plain wine. Sugar and color to suit the taste.