1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

How to Ji/lix All Kinds of Drinks.

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RED CURRANT WINE. 70 lbs. red currants, bruised and pressed. ro lbs. brown sugar. Water, sufficient to fill up a fifteen-gallon cask. F erment. This yields a pleasant red wine, rather tart, but keeps well.

ELDERBERRY WINE.

8 gallons elderberries. r 2 gallons water. 60 lbs. brown sugar.

Dissolve, by boiling; add yeast and ferment; then add brandy four pounds; and bung it up for three months. Disagreeable when cold, but if mulled with allspice and drank warm in winter time, it forms a useful stimulant. GOOSEBERRY WINE.

7 lbs. brown sugar. 40 lbs. gooseberries. Rain water to make ten gallons. 1 quart brandy. Ferment. ORANGE WINE. 2 3 lbs. sugar. 1 o 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