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.

67

266— STE AW BERRY VINEGAR.

Acidifying solution, one ounce ;

strawberry syrup, one

Mix.

pint.

267— ACCUMULATED ORANGEADE.

Syrup of orange, one pint )

acidifying solution, one ounce.

Proceed in like manner with any of the other syrups.

Mix.

268— ACIDIFYING SOLUTION.

Powdered citric acid, one pound ;

distilled water, one

Dissolve the acid in the water by aid of a gentle

pint.

heat, and filter while hot, through fine muslin.

MISCELLANEOUS WINES.

269 — ARTIFICIAL CHAMPAGNE. Boil together over a slow fire fourteen pounds of each, best lump and moist sugar, in fifteen gallons of distilled or rain water ; skim this, and while yet warm pour into a cask, to which add two hundred and fifty grains of citric acid dis- solved in half a pint of water and a sufficient quantity of yeast. Having placed the cask in a moderately cool situ- ation, leave it to ferment. Now add, good well boiled sherry, not too dry, one gallon ; genuine French brandy, one gal- lon ; essence of strawberry juice, half gallon : tincture of cochineal, one pint; previously mixed together and filtered.