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)

STEWARD AXD BARKEEPER'S MANUAL.

41

common currants ;

by the first process the wine Is dark pur

pie, rather thick, but good.

161— ELDER WINE.

No 1, — Elderberries, six gallons; boiling water, four gallons; brown sugar, twenty pounds; cloves, two ounces; ginger, bruised, six ounces ; French brandy, one quart. No. 2. — Juice of the berries, eight gallons ; water, twelve gallons; brown sugar, sixty pounds. Dissolve by boiling; add yeast and ferment ; then add brandy, four pounds ; and bung it up for three months. Disagreeable when cold, but if mulled with allspice and drank warm in winter time, it forms a useful stimulant. Boil these together for about half an hour; cool down to 72- Fahr., and add fresh lemon peel, half pound ; yeast, a sufficiency. Set aside for about fourteen days, and having added a quart of French brandy, fill into bottles. No. 2. — Bruised ginger, twelve pounds ; water, ten gal- lons. Boil for half an hour ; add sugar, twenty-eight pounds ; boil till dissolved, then cool and put the liquor along with fourteen lemons sliced, and three pounds of brandy ; odd a little yeast and ferment ; bung it up for three months and then bottle it. 162— GINGER WINE. No. 1. — Best Jamaica ginger, half pound ; rain water, seven gallons ; refined sugar, twenty pounds.

163— GOOSEBERRY WINE.

— Brown sugar, seven pound? ;

No. 1.

gooseberries, forty

rain water, to make ten gallons; brandy, one

pounds;

quart

ferment.

— Eire berries, ten gallons ;

;

No. 2.

water, thirty gallons.

Soak twenty-four hours ;

; to each gallon add Lisbon

strain

sugar, two pounds, and ferment. No. 3.

— Bruised berries, eighty pounds ;

water, ten gal-