1867 The American Barkeeper by a Practical Liquor Manufacturer

30

THE AMEJUOAX BAKKEEl'ER.

ShoHld a cheaper article of sherry be required, then leave out pure spirit, and substitute-one quart of tinc ture of grains of paradise. PORT WIXE. Cider 20 gallons: sugar- 12 lbs: carbonate of soda 10 ounces; tincture of grains of paradise li gals: powdered catechu !) ounces; color this with a cochineal, or a deep tincture of logwood. The re.ader will observe that this wine is made without any spirit,though a small portion will greatly improve it. MADEIRA WIXE. Water 12 gallons: sugar 0 lbs; pure spirit lA gallons; hops 6 ounces; bitter almonds 3 ounces. Boil the above for half an hour; when cooled sufficiently,add 1 quart of good hop yeast, and let the whole ferment for two days. Then add 2 quarts of rum.and two ounces of mustard. The mustard must be tied \ip in a piece of muslin, and suspended in the wine; color with burntsugar, CLARET WINE, Cider 6 gallons;spirit 2 gallons; water5 gallons: pow dered catechu 2 ounces; color with tincture of logwood and red beets. If not sour enough, add 20 drops of sul phuric acid. The above claret can be made for 35 cents per gallon in San Francisco. CHAMPAGNE. Cider 30 gallons; pure spirit 2 gallons; honey one gal lon. Boil the above for half an hour;ferment with 1 quart of good yeast. When fermented, add half ounce of bitter almonds. 1 pint tincture grains of paradise. CIDER. Water 35 gallons; sulphuric acid sufficient to render the water pleasantly .sour; brown sugar 50 lbs; 4 ounces alum;5 ounces ginger;5 ounces cloves; color with burnt