1884 The Modern Bartenders' Guide by O. H. Byron

100

BLACKBERRY WINE.

Gooseberry Wine.

7lbs.brown sugar. 40 lb. gooseberries. Rain water to maketen gallons. 1 quart brandy. Ferment.

Orange Wine.

23lbs. sugar. 10 gallons water ; boil.

Clarify with the white of six eggs ; pour the boiling liquid upon the parings of one hundred oranges, add tlie strained juice of these oranges, and yeast, six ounces ; let it work for three or four days, then strain it into a barrel ; bung it up loosely ; in a month add four pounds of brandy, and in three months it will be fit to drink. Birch Wine. In Febniary or March, bore holes in birch trees, and when you have secured 9 gallons juice, boil and skim, cooling it down to 100 degrees Fahrenheit. Dissolve in it9 pounds sugar, adding two ounces lemon, cut fine ; produce fermentation with 1 pint of gluten. Keep keg full constantly, when the fermenting is over, draw it off and strain, or filter into another keg in which you have burned a piece of brimstone paper.

Blackberry Wine.

iounce ground cinnamon, iounce ground cloves.