1895 American Bar-Tender by R. C. Miller

SEE PAGES I TO 6.

18X

ers' yeast; fill a keg to the bung, and keep it full with the liquid during fermentation, and let it stand in a warm place; when fermentation is over, strain, press, and add /' • a gallon of brandy. Filter. 390. Wine, Peach. To lo gallons of peach juice, pressed from the ripest fruits, add the stones, but without breaking them; dis solve 5 lbs. of sugar in the juice, and put it in a keg, which must be kept constantly full with the liquid till fermentation ends; then add i ounce of ground cloves, strain and mi.x; to it^a gallon of good pmre alcohol,95 per cent. Filter.

391. Wine, Plain.

9I/2 gallons of water, at 86" Fahrenheit. ID lbs. of sugar. 4 do. raisins, mashed.

3 ounces of tartaric acid. I pint of strong vinegar, r quart of brewers' yeast.

Mi.xed and dissolved together; fill up a keg, put it in a v/arm place, and keep it constantly full with the liquid until fermentation is over; then add i gallon of alcohol, 95 per cent; strain, press, and filter.

392. Wine, Port, 4 gallons of high-flavored port wine. 5'>8 gallons of plain wine. do. plain syrup. Color with tincture of alderberries.