1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER

4^

White

to bottle them, as they never become so after bottling.

Wines should always go through a process of fining. For one hogshead (or any quantity in proportion, more or less), take 2 ounces of Isinglass and dissolve it in one quart of water, and mix with two quarts of the wine Red wines are fined by beat- ing to a froth the white of 7 eggs, and mixing them with three times the bulk of water ; then adding 2 quarts of the wine, mix well, and pour into i barrel of your wine. Bj sure that your bottles are clean and diy. Use a light mallet in pounding in the corks, as a heavy one is apt to crack

the bottle.

After the wine is bottled, it should be stored in a cool cel-

on no ac-

Place the bottles on their sides in saw-dust;

lar.

count let them stand on their bottoms.

CIDERp THE BEST WAY TO MA MAGE CIDER.

When you bottle Cider in warm weather, do not cork it im- mediately, but let it stand two or three days, so that it may become flat. If the cider should happen to be too flat when you are about to bottle it, put a small lump of rock candy and four or five raisins in each bottle, but do not do this unless you are going to use it shortly. Cider should be well corked and waxed, and stood upright in a cool place. To fine and improve the flavor of i hogshead, take i gallon