1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BR OS. ' BARTE NDERS' GU!DE.

PARSNIP WINE.

E ig hteen pou nds of s weet parsnips, Three ga.llons of water. ·

.Boil togethc·r soft, press liquor through a sieve, add to each gill threA pou nds of loaf su ga r ; w hen nearly cold add veast. L et the wine sta nd open ten dars. _st!rri11g from the bottom. severa l t imes each d a y. Then put 1 ~ m a cask, a nd keep it fu ll up to t he bung with liquor· reser ved for tha t purpo5e, as it works out.

RED CURRANT WINE.

Seventy pou nds of r ed curra nts, b ruised h nd pressed ; Te n pounds of browo sugar, W a te r to fi ll a fifteen-gallon cask. · F erment. This m a kes a pleasa n t red wine, rather tar t, b ul keeps well.

RHUBARB W INE. Chop the r hub n.rb plant. drn.in oft' t he juice, a nd to each q ua r t a dd on e q ul\r t of wattll' and two pounds of sugar. L et it fer ment, and bottle wh en clea r. ---· TOMATO WINE. One quar t of toma to ju ice, One pound of sugar. Th'" ' " easy t o Use n o yeast as it will ferment without. = = m a ke, a nd is m uch r elished in some places. •

BOTTLI NG W INES. '- Never bottle on a cloudy d ay. W ines r.ever look as tra ns– pa rent as wh e n bottled on a ch~ar dar . Never add wate1· to wine t hat is too strong, u nless it has been boiled.