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

THE COMPLETE BARTENDER.

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FIJVrJ^GS FOR WIJYE.

Beat up to a froth three fresh laid eggs with their shells Draw off about a pint of the wine, and beat it with them. Draw the bung, and while the egg is frothing," stir it gently into the cask at the bunghole, using a short stick so as to dis perse it over the whole surface of the wine. The bung may be left out for a day or two, if necessary. These finings will be more effectual if a little isinglass be dissolved in the pint of wine before it is beaten up with the eggs.

PALE ALE.

To make a barrel of pale ale equal to any that is brewed, use three bushels of malt, or four, if strength is desired ; eight or nine pounds of hops, according to the required degrees of bit- terness, one pound of camomile flowers, strewed in a jar and

Put the camomile flowers and the hops in at the

strained.

same time.

Boil the malt and water till the liquor begins to

and that is the time to add the hops and flowers.

fine itself ;

BEER FR OM POTA TOES. In Silesia, they prepare a very wholesome and palatable potato-beer, by which every family can supply itself at a trifling expense Twenty-five gallons of such beer are made from half a bushel of potatoes, ten pounds, of malt, half a pound of hops, and two quarts of yeast.