1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS. ' BARTENDERS' GUIDE,

WINES--How to Me.ke.

BIRCH WINE. In F ebrua r y or M_arch, bore holes in birch trees, and when you _have St>CUrt>d 1.11ne gallons or juice, boil and skim, cool– ing it down to 100 degrees Fa hrenheit. Dissolve in it nine pounds of sugar, ad ::!ing two onnces of lemon, cut fine. Pro– d uce fermen tation witb on<> pint of gluten. Keep keg full constantly, wh en t be fermenting is over, draw it oft a nd strain, or filter into a nother keg In which you he.ve burned a. piece or brimstone.

BLACKBERRY WINE. '

One-he.If ounce of ground cinnamon, One-quarter ounce of ground cloves, One dre.chm of ce.rde.mon seeds, One drnchm of gr.ited nutmeg, Five gl•llons of blackberries.

' Me.sh tlrn berri<>s, pour on five gallons of water, heat a.II to a. boili ng point. but do n ot let it boil. Add one and one-he.if gallons white sy'rup; pour all Into a ten-gallon keg, keep in a. wa rm place, e.nd t.he keg full. After fermenting, strnin a nd press, Rdd one go.lion of neutral spirits ; filter, a nd when clee.r, bottle. · BLACK CURRANT WINE. Five ge.ilons of black currants, , Five gallons of water, , •.ren pounds of crusljed sugar. Dissolve suge.r in the water. Heat all to 100 degrees Fah– r enheit. Pour into a. ten-gs.lion k eg, put in a wa rm place, keep It constantly full. .After fermenting, strain an.d press ; Rdd one gallon of spirits, 95 per cent. above proof. Filter and bot- tle when clear. CH£RRV WINE. T hirty-five pounds of .ripe ch erries,

Five pounds of brown sugar, W ater t.o me.ke eight gs.lions, One a nd one-he.If pints of best Fre.1ch b111.ndy.

Add yea.st, an.: ~ 3t aside to fermeut.