1933 The Home Bartender

APRICOT WINE Boil 12 pounds Apricots {pitted and sound) 1 pound sugar in three gallons of water for % hour, strain liquor in pot, put 2 kernals in, cook all till boiled, take out and cool, put * cake yeast in crock with juice and ferment 4 days, then put in crock till fermentation is over, skim put in pint white wine, Mix and then bottle. MULLED CLARET WINE A few cloves, ;q oz. of cinnamon, thin peel of * lemon, 2 round slices lemon, 4 oz. of sifted sµgar and one pint of w:ater, boil for 15 minutes in an enameled saucepan, add a little gratEid nutmeg or powdered ginger, 2 large bottles Claret Wine, one small glass of Brandy or Curacao. When near boiling, strain, bottle. STRAWBERRY WINE Take any amount of strawberries, put same in stone crock and cover with boiling water, allow to cool ove:rnight (mash if desired) strain through white clean cloth into crock, let ferment 18 days, then add one pound sugar to every gajlon of juice, also one pint of age:d gin or Brandy. (Brandy preferred.) Then bottle. ELDERBERRY WINE 10 gallons elderberries, 10 gallons of water, 45 pounds white sugar, 8 oz. red tartar, forment with one cake fresh yeast, skim off impurities, then pour into cask with 4 ounces ginger root sliced or allspice and 3 oz. of bitter al– monds suspended in cloth bag infuse in liquor while it ferments. 3 quarts of brandy may\ be added when wine is clear. Bottle. WINE MEASURE 2 pints make one quart.

4 quarts make one gallon. 10 gallons make one! Anchor. 42 gallons make one Tierce. 63 gallons make one Hogshead. 2 Hogs Heads make one Pipe. 2 pipes make one Ton. 10 -