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

212

EECIPE8 rOE TEN GALLONS EACH.

bag -with 1 ounce of ground mace; fill up with the juice Tintil fermentation is over, and add IJ gallon of good port wine. Filter. (See No. 3.)

397 'Wine, Rose.

.10 gallons of water. SO lbs. ofsugar. 1^ gallon ofred rose leaves.

Boil for 2 minutes; when lukewarm fill up a keg; put it in a warm place; s-dd 1 pint of yeast; fill up constant ly with the liquid till fermentation ceases; dissolve a drachm of otto of roses in 2 ounces of alcohol, 95 per cent., and mix it Avith the above wine; strain; color rose with the tinctm-e of cochineal. Filter. (See Nos. 3 and 93.)

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898. Wine, St. George.

6 gallons ofdark red claret. 5 do. piquepouil. Mix; add 1 gill of spirit of raspberries, 1 gill of spirit of lemonbalm, and 1 gUI ofspirit of orris-root.

399. Wine, Sherry. 4 gallons ofhigh-flavored sherry wine. 6 do. plain wine. Colored with coloring. (See No.88.)

400. Wine, Tokay.

4 gallons oftokay, best quality. 6 do. plain wine. Sugar and color to suit the taste.