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

The Complete Buffet Guide, or

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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 it in 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 filte; into an– other keg in which you have burned a piece of brim- stone paper. · BLACKBERRY WINE. ~ ounce ground cinnamon. _ 7: ounce ground cloves. r drachm cardamom seeds. 1 drachm grated nutmeg. 5 gallons blackberries. Mash the berries, pour on 5 gallons water, heat all to a boiling point but do not let it boil. Add 1 ~ gals. 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, filte'r or fine all, and when clear, bottle, and you will have the best.

BLACK CURRANT WIN.E.

5 gallons black curra11ts.. 5 gallons water.