1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BAKTENDEKS' GUIDE.

96

Birch Wine. In February or March, bore holes in birch trees, and when you have secured 9 gallons juice, boil and skim, cooiing it down to 100 degrees Fahrenheit. Dissolve in it9 poundssugar, adding two ounces lemon, cut fine; produce fermentation witli 1 pint of giuton. Keep keg full constantly, when thefermenting is ovei", draw it off and strain, or filter into another keg in which you have burned a piece of brimstone paper. Lemou Syrup for Soda Water. Take 8 pounds of white sugar and 1 gallon of pure soft water, 2 ounces of gum arable. Boil in a brass or copper kettle until the gum is thoroughly dissolved, then skim and strain through white flannel, adding tartaric acid, 5^ ounces, and flavor to taste with extract of lemon. Bottle. All other syrups can be made in the same manuei", using the e.xtract of the fruit to taste. These make a very refreshing summer drink, by adding two table-spoonfuls of the syrup to a glass of water and^tea-spoonful of super-carbonate of soda; drink while foaming. To Make S(^la Water witliouta Machine. In each gallon of water to be used, dissolve >2 pound of fine white sugar, and 1 ounce of super-cai-bonate of soda. Fill pint bottles with this mixture, have your corks ready. Now drop into each bottle yi drachm of citric acid in crystals, and imme diately cork and tie down. Handle the bottle carefuUy, and keep cool until needed.

Cherry Wine.

35 lbs. ripe Cherries. 5 lbs. brown Sugar. Water to make eight gallons. lyi pints best French Brandy. Add Yeast, and set aside to ferment.

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Red Currant Wine.

70 lbs. rod currants, bruised and pressed. 10 lbs. brown Sugar. Water to fill a fifteen gallon cask. Ferment. , . ., This makes a pleasant red wine, rather tart, but keeps well, I