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.

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so as to produce at pleasure a sweet or dry wine ; aot being so thoroughly fermented as the dry. The addi- tion of brandy destroys the proper flavor of the wine, and it is better to omit it entirely (except for elder or port wine, whose flavor is so strong that it cannot well be injured) and to increase the strength by augmenting the quantity of the raisins or sugar. In general, the most of wines ought to be made of raisins, six pounds, or sugar, four pounds to the gallon, allowing for that contained in the fruit. the sweet

— MIXED FRUIT WINES,

168.

White currants, three sieves ; red gooseberries, two sieves. These should yield of juice, forty pints; to each gallon add water, two gallons ; sugar three and a half pounds ; fer ment.

169.— PARSNIP WINE.

May be made by cutting the root into thin slices, boiling them in water, pressing out the liquor and fermenting it this wine, when made strong, is of a rich and excellent quality and flavor.

170— METHEGLIN.

Honey, one hundred pounds ; sufficient quantity to fill a half hogshead or a thirty -two gallon cask ; stir it well for a day or two ; add yeast, and ferment. Some boil the honey in the water, for an hour or two. but this hinders its due fermentation. — CORDIALS. Formerly all these were made from the herbs or fruits whose names they bear, and owing to the large amount of labor required in the preparation of them, few but the pro- fessed cordial maker ever thought of attempting their manu- facture. These last few years have, however, produced a change in this respect. British cordials are now regularly boiling water ; 171