1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

205

wmEj CYPRUS, mrrATioN of.

1^ of bicarbonate of soda); bottle, cork, wii'e, cap and label.

373. "Wine^ Champagne,English.

5 gallons of currantjuice. 5 do. water, in wbicb 15 lbs. of sugar have been dissolved; let the liquid settle for 3 days,decant,and then add Ij- gallon of pure spirit, free of flavor; put it in a keg, and let it stand unbunged for 6 weeks; bung up tight, let it stand for a year, and then bottle. 374. "Wine, Cherry. Take 10 gallons of fresh-pressed cherryjuice, and dis- solve it in 5 lbs. of sugar; put this juice in a keg,and keep it constantly full of the liquid during the process of fermentation; then filter or fine it (see from ISTos. 202 to 205), and fill in a pitched keg or bottle.

375i Wine, Currant, Red.

8lbs. ofhoney. 10 do. sugar.

7 gallons of Avater boiled ; clarified with the white of 1 egg; skim and strain; then add If gallon of red currant juice, and 1 pint of yeast; put in a keg, and keep it full of the liquid during fermentation; filter or fine (see from Nos. 202 to 205); put in a clean pitched keg, and bung tight or bottle.

376. Wine, Cyprus,Imitation of.

81 gallons of water. 8f pints(f alderberries. 7f lbs. of sugar.