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

206

EECn->ES FOK TEN GAELONS EACH.

Y drachms ofground ginger. 3^ do. cloves.

Bod togetheo: for 1 hour; skim; strain when cooled to 100'^ Fahrenheit,and put in a 10-gaIIon keg ivhich contains 101 ounces of mashed raisins; fill up the keg, and add 1 pint of yeast, and during fermentation be careful and keep the keg lull with the balance ofthe liquid; filter or fine it, (See N"os. 202, 203, 204, and 205.) 80 lbs. ofdamsons. Macerate for 2 days (see ISTo. 5) with 10 gallons of boil ing water; strain, press, and dissolve 25 lbs. of sugar in the liquid; then add 2i pints ofFrench brandy, and let it stand a few days; filter, bottle, and be careful and add 1 an ounce of ground sugar to each bottle; cork and string it. 377. "Wine, Damson.

378. "Wine, Frontignan of.

4}gallons ofred wine. 4^ do. white wine. 1 do. 4th-proof spirit. Mix.

379. "Wine, Ginger. 12 gallons of water and 19 lbs. of sugar dissolved and boiled to syrup (see No.1), 9 ounces of washed and cut ginger, a a gallon of boiling water; macerate tiU cold (see No.5); strain, press, and mix with the syrup; then add 6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to a pulp, 1 ounce of isinglass soaked in a a pint of water, i lemons cut in slices, and 1 j^iut of good brewers' yeast; put an in a keg, and keep it full with the liquid during the process of fermentation for 3 weeks; at the end of