1895 American Bar-Tender by R. C. Miller

''>r

SP.E PAGES I to 6.

1S7

385. Wine, Madeira. .4 gallons of good Madeira, high flavored. 6 do. plain wine. Color to same shade with coloring or tincture of saffron. 386. Wine, Malaga. 4 gallons of Malaga wine, best quality. 6 do. plain wine; and for sweetening add 21/2 pints of plain syrup. Color with elderberry tincture and coloring. 387. Wine, Mixed. gallon of fresh-pressed currant juice, do. do. do. grape juice. 14^ do. do. do. raspberry juice. do. do. do. Eng. cherry juice. 24 lbs. of sugar dissolved in the mi.xed juices; add i quart of good brewers' yeast, and fill up a keg holding 8 gallons; keep the cask full with the remaining juice during fermentation; when this is over add gallon of good French brandy; let it stand together for a few days longer; then filter and bottle. 388. Wine, Muscat. 10 gallons of plain wine. 20 lbs. of Muscat raisins, bruised. %lb. alder flowers, hanging in a bag. Macerate for 2 or 3 months; press, and filter or fine. 389. Wine, Orange. 11 gallons of water and 15 lbs. of sugar; boil, skim, and strain, and, when cooled to ioo° Fahrenheit, add 50 oranges cut in thin slices and i quart of fresh brew-

•M