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

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ii6 A COMPLETE BUFFET MANUAL,OR

Mash the berries, pour on 5 gallons water, heat all to a boiling point but do not let it boil. Add IVz galls, white syrup; pour all into a 10 gallon keg, keep in a warm place, keep keg full, and after fermenting, strain and press, add one gallon neutral spirits, filter or fine all, and when clear, bottle, and you will have the best. 5 gallons black currants. 5 gallons water. 10 pounds crushed sugar. Dissolve sugar in the water. Heat all to 100 de grees Fahrenheit. Pour into a 10-gallon keg, put in a warm place, keep it constantly full. After fermenting, strain and press; add one gallon spirits, 95 per cent above proof; fine or filter, and bottle when clear. 3 gallons water. 3 pounds sugar. 4 ounces Jamaica ginger. Boil one hour. Strain. Add 3 lemons chopped fine, and half a pint of yeast. Mix together and pour into a keg. After it has fermented 1 week, draw it; it is ready for use. BLACK CURRANT WINE. GINGER WI^tfE.

GRAPE WINE.

Pick over carefully, thoroughly ripe grapes, free from stems and blemishes, press out the juice; to