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BARTENDER'S GUIDE.
Ginger Wine.
T hr eL1 gallon s water.
Thr ee pounds s ug-dr.
F o ur ounces J amaica ginger.
81
Iloil o n e h ou r. Strain. Acid th ree Iemous, chopped
fi n e, nn d h nlf a pin t or yenst .
:Mix t og e the r ·a nd pour in to a keg . Arter it bas !er–
me n te<I o no week, clrnw It ; it is ready for use.
Black Currant Wine.
F i
VO
gallons blnck
OU!'l'nllts.
F i\·e g a ll ons water.
T e n p ounds crus hecl s ugar.
D issolve sugar In t he wnLol'. Heat all
to
one hundred
d egrres Fah r e11heit .
P ou1· into a t e n-gallon keg, put in a warm place, keep it
con s t1u1 Lly full. Afte r fe rme n ting, stra.i n nncl press; odd
0 11n gn llon s pirit s, 05 per cent . nboYo proof; fine or fil ter,
a nd bottle w he n clea r.
·
Gooseberry Wine.
Seven pounds brown sugar.
For ty pounds goosebl'rries.
Rnin wn.ter to
mnk<'
ten goJions.
On o quart brnncly .
F e rmen t,.
Orange Wine.
Twonly-t hreo pounds sugar.
Te n gallons water; boil.
Cl11r lfy w it h t he " hite or s ix <.>ggs ; pour the boiling
liq uicl u pon t he parings or one hundred orangf's, ncld
Ui.e
s t rnine<I j uice or th..se oranges, and yeast, six ounces ; let
I t
work for Lhr<'e
0 1·
four days, t hen struin it into a barrel ;
b u ng It up lnosoly; in
rr.
month add four pnun cls of bra ndy ,
and in Ll l'co mont hs
it
wlii bo fit' to drink.