1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

30

When there is a good thick crust formed draw off

water.

To every gallon of liquor

the liquor into a clean mash-tub.

add 3J lbs. of sugar. When thoroughly mixed, return it to the first mentioned cask which in the meantime should have been thoroughly cleaned out. Mix it in this with a good quantity of beer finings. Draw off in 24 hours, bottle in strong bottles and wire. Put into cellar about 48° to 50°F. temperature, and store till wanted. The addition of a quart of elder flower water will give a true champagne flavour to the wine, A Good Mock Claret Can be made from Dorset or Somersetshire hard cider racked of course. Mince in a mincing machine, 7 lbs. of raisins, and 1 lb. of the *' Mother of Claret," also 1 gallon of boiled red rhubarb or red gooseberry juice. Put these into a barrel with the top off, and a tap at the bottom. Put in a pinch of Hartin's Crimson Salts," allow the whole to fer- ment, when it must stand 8 or 10 days, cover over with a clean linen cloth. When it has done fermenting and the yeast ceasing to work, draw it off into a clean cask in which there is 1 pint of plain or silent spirit, mixed with 1 lb. of refined lump sugar. Let it work for about another fortnight, adding reserve liquor until the fermentation ceases. Add i pint elder flower water, and J pint of orange flower water, 2 oz. of refined gelatine soaked and dissolved in wine. Stir the whole well up together, so that it may be thoroughly mixed, and you will have a most recherche claret in less than three months after bunging down, provided the barrel is not shaken, moved or disturbed during the time. A Delicious Sweet Red Wine For cooking and stewing, is made from 3 lbs. of red cur- rants ; 7 lbs* of black or wild cherries ; 4 oz. of Juniper ber^