1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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EECIPE8 FOE TEN GALLONS EACH.

top out; fix the top again as tight as possihle, :ui(l wlien fermentation is over, and the -wine clear, draw oif; press and filter the balance, and put it in a new, clean pitched keg. 383. "Wine, Lemon. Take 11 gallons of water and 15 lbs. of sugar, and boil them together until the sugar is perfectly dissolved; then skim and stiain the liquid, and when it has cooled to 100° Fahrenheit, add 50 lemons, cut in very thin slices, and 1 quart of fresh brewers' yeast; put a 10-gallon keg in a warm place, and fill it fuU to the bung, and keep it full with the liquid during the fermentation; strain, press,and filter; then add ^ a gallon of good sherry, or Madeira wine. 384. 'Wine, Liqueur. (Cordial.) Take a sufficient quantity of sweet grapes to make 1 gallons of juice, and exjjose them to the sun for 10 days before pressing them; as soon as they are pressed put the juice in a 10-gallon keg, and till it up with 3 gallons of alcohol, 95 per cent., and 1 ounce of ground cinnamon; mix well, bung it, and after settling (say 1 month) bot tle it. n 385. "Wine, Madeira. 6 do. plfin wine. Color to same shade with coloring or tincture ofsaffron (See Nos. 88 and 91.) 386. Wine, Malaga. 4 gallons ofMalaga wine, best quality. 6 do. plain wine; and for sweetening add 4 gallons ofgood Madeira, high flavored.

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