1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

156

Malaga wine, 1 ounce cream of tartar, 2 pounds raisins, 1 pint good brandy, J ounce tincture of kino, 1 pint syrup. Colour with sugar-colouring, and manage as before.

No. 333. How to imitate Claret Wine.

Take 5 gallons cider prepared, 3 quarts good im ported claret wine, 24 drachms cream of tartai, J drachm citric acid, J pound raisins, 1 gill hon^^y, J ounce tincture of red sanders, 1 quart water. Manage as before.

No. 334. How to imitate Sherry Wine.

Take 12 gallons prepared cider, 9 quarts imported pure sherry wine, 6 quarts native wine, f drachm oil of bitter almonds dissolved in alcohol, 9 pints rectified whiskey, IJ pounds loaf sugar, IJ ounces tincture of saftron. Mix, and manage as before.

No. 335.

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How to imitate Teneriffe Wine. Take 10 gallons cider, 2J gallons pure imported Teneriife wine, 3 quarts sweet liquor, 2 drachms citric acid, J pint simple syrup. Mix, and let stand for 6 or 8 days, then draw off.

No. 336. Hoic Racking Wine is performed. This is an operation highly requisite to the keep-