1895 American Bar-Tender by R. C. Miller

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SKE PAGES I 'JO 6

ounces ofsea salt; take it from the fire and let it stand for eight days; then bottle.

382. Wine, Juniper.

12}4 -gallons of hot water. % ounce of ground coriander-seed. 55 lbs. of ground juniper berries. 5 lbs. of brown sugar.

When the liquid is cooled to ioo° Fahrenheit, add i pint of good brewers' yeast, and put all' in a keg with the top out; fi.x the top again as tight as possible, and when fermentation is over, and the wine clear, draw off; press and filter the balance, and put it in a new, clean pitched keg. 383. Wine, Lemon. Take ii gallons of water and 15 lbs. of sugar, and Toil them together until the sugar is perfectly dissolved; then skim and strain the liquid, and when it has cooled to ioo°- Fahrenheit, add 50 lemons, cut in very thin slices, and i quart of fresh brewers' yeast; put a lo-gal- lon keg in a warm place, and fill it full to the bung, and keep it full with the liquid during the fermentation; strain, press and filter; then add % a gallon of good sherry, or Madeira wine. 384. Wine, Liqueur. (Cordial.) Take a sufficient quantity of sweet grapes to make 7 gallons of juice, and expose them to the sun for 10 days before pressing them; as soon as they are pressed put the juice in a lo-gallon keg, and fill it up with 3 gallons of alcohol, 95 per cent, and i ounce of ground cinna mon; mix well, bung it, and after settling (say i month) bottle it.