1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX.FANCY DRINKS.

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GOOSEBERRY WIXB.

7 lbs. brown sugar. 40 lbs. gooseberries. Rain water to make ten gallons. 1 quart brandy. Ferment.

ORANGE WINE.

23 lbs. sugar. 10 gallons water; boil.

Clarify with the white of six eggs; pour the boil ing liquids upon the parings of one hundred oranges, add the strained juice of these oranges, and yeast, six ounces; let it work for three or four days,then strain it into a barrel; bung it up loosely; in a month add four pounds of brandy, and in three months it will be fit to drink. BIRCH WINE. In February or March, bore holes in birch trees, and when you have secured 9 gallons juice, boil and skim, cooling It down to 100 degrees Fahrenheit. Dissolve in it 9 pounds sugar, adding two ounces lemon, cut fine; produce fermentation with 1 pint of gluten. Keep keg full constantly, when the ferment ing is over, draw it off and strain, or filter into an other keg in which you have burned a piece of brim stone paper. BLACKBERRY WINE. % ounce ground cinnamon. V4 ounce ground cloves.

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1 drachm cardamom seeds, 1 drachm grated nutmeg. 6 gallous blackberries,