1895 American Bar-Tender by R. C. Miller

l8l

SEE PAGES I to 6.

it; boil and skim, and cool it down to ioo° Fahrenheit; then dissolve in it 9 lbs. of sugar, and add 2 ounces of lemon peels, finely cut; produce fermentation with 1 pint of gluten; put the ingredients in a keg, and keep it constantly full till fermentation is over; filter or fine it and put it in another keg, in which you have previously burnt a strip of brimstone paper. 372. Wine, Champagne. 10 gallons of light white wine, such as Sauterne or Rhine wine, well clarified; add 3 lbs. of the whitest rock candy, dissolved in 1% pint of water; to this syrup add % a gallon of wine alcohol (bon gout), or any other perfectly free of flavor; when all this is perfectly clear fill it in a soda water apparatus, and impregnate it with carbonic acid (for family use 114 drachm of citric acid, and iy2 of bicarbonate of soda); bottle, cork, wire, cap and label. 373, Wine, Champagne, English. 5 gallons of currant juice. 5 do. water, in which 15 lbs. of sugar have been dissolved; let the.liquid settle for 3 days, decant, and then add gallon of pure spirit, free of flavor; ]>ut it in a keg, and let it stand unbunged for 6 weeks; bung up tight, let it stand for a year, and then bottle. 374. Wine, Cherry. Take 10 gallons of fresh-pressed cherry juice, and dis solve it in 5 lbs. of sugar; put this juice in a keg, and keep it constantly full of the liquid during the process of fermentation; then filter or fine it and fill in a pitched keg or bottle.

"■ (-• t