1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWART) AND BARKEEPER'S MANUAL.

40

157— CHERRY WINE.

— Cherries, sound and ripe, thirty-five pounds;

No. 1.

brown sugar, five pounds ;

water, sufficient quantity to make

best French brandy, one and a half pints.

eight gallons ;

Add yeast, and set aside to ferment. No. 2. — Cherries, thirty pounds ; moist sugar, five pounds; water, sufficient quantity to fill a seven gallon cask ; fer- ment.

158— CURRANT (RED) WINE.

— Red currants, ripe and sound, eighty pounds

No. 1.

water, to make sixteen gal-

brown sugar fourteen pounds ;

lons ; French brandy, half gallon ; — Red currants, bruised and pressed, seventy pounds; brown sugar, ten pounds; water, sufficient quan- tity to fill up a fifteen gallon cask; ferment. This yields a pleasant red wine, rather tart, but keeps well. ferment. No. 2

150— CURRANT WINE.

White currants, thirty-five pounds ; red curran f s, thirty- five pounds; rain water, to make fifteen gallons; sugar, ten pounds ; French brandy, three pints : press ; to each gallon of juice add three gallons water; to ten gallons liquor add thirty pounds of sugar, and ferment. When you bung it up, add brandy two pounds to each ten gallons of wine.

— BLACK CURRANT WINE.

1G0

— Black currants, eight pounds ;

brown sugar,

No. 1.

rain water, to make fifteen gallons ;

French

fourteen pounds ;

brandy, half gallon ; — Black curranis, twenty pounds; brandy, two pounds; water, twelve or fourteen gallons; yeast, a suffi- ciency. These fermented for eight days, then bottled and well corked, yield a pleasant, rather vinous, cooling liquor of a purple color, or they may be made into wine like the ferment. No. 2.