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 AND BARKEEPER'S MANUAL.

42

Soak for a day ;

; to each gallon add loaf sugar,

strain

Ions.

and ferment.

six pounds ;

164— GRAPE WINE.

Grapes, forty pounds ;

refined sugar seven pounds ; French brandy, one quart.

rain

water, to make ten gallons ;

165— LEMON WINE.

Four lemons, sliced ;

brown sugar, two pounds ;

rain wa-

raisins, two pounds ;

ter, two gallons ;

ferment.

166— ORANGE WINE.

— Juice of four dozen Seville oranges ;

No. 1.

fresh peel

refined sugar, ten pounds ;

of oranges ;

water, five gallons

best French brandy, one pint. No. 2. — Sugar, twenty three pounds ; ; clarify with the white of six eggs ; pour the boiling liquor upon the parings of one hundred oranges, add the strained juice of these oranges, and yeast, six ounces ; let it work for three or four days, then strain it into a barrel bung it up loosely ; in a month add four pounds of brandy, and in three months it will be fit to drink. water, ten gallons ; boil — Malaga raisins, twenty pounds; water, two gal- Boil these together and proceed as directed. — Raisins, one hundred pounds; water, sixteen Soak for a fortnight, stirring every day ; press ; put the liquor in a cask with the bung loose till it has done hissing, then add brandy, four pounds, and bung up close some use little more than half or two-thirds of this quantity of raisins. Wines may also be made of blackberries and other fruits, upon the same principles. The above are the methods generally employed, but most persons have peculiar \k ays of proceeding, which may indeed be varied to infinity, and lons. No. 2. gallons. 167 — RAISIN WINE. No. 1.