1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

184

375. Wine, Currant, Red.

8 lbs. of lioney. 10 do. sugar.

7I4 gallons of water boiled; clarified with the white of I egg; skim and strain; then add i gallon of red cur rant juice, and i pint of yeast; put in a keg, and keep it full of the liquid during fermentation; filter or fine; jjut in a clean pitched keg, and bung tight or bottle. 376. Wine, Cyprus, Imitation of. 8^ gallons of water. pints of alderberries. 7;/^ lbs. of sugar. 7 drachms of ground ginger. 3!/^ do. cloves. Boil together for i hour; skim; strain when cooled to 100® Fahrenheit, and put in a lo-gallon keg which con tains 10% ounces of mashed raisins; fill up the keg, and add I pint of yeast, and during fermentation be caieful and keep the keg full with the balance of the liquid, filter or fine it. 377. Wine, Damson- 80 lbs. of damsons. Macerate for 2 days with 10 gallons of boiling water; strain, press and dissolve in 25 lbs. of sugar in the liquid; then add 2^ pints of French brandy, and let it stand a few days; filter, bottle, and be careful and add Yo, an ounce of ground sugar to each bottle; cork and string it. 378. Wine, Frontignan of.

11$ <

2% gallons of red wine. 4!/^ dp. white wine. I

do. 4th-proof spirit. Mix.