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SEE PAGES I to 6.
375. Wine, Currant, Red.
8 lbs. of lioney.
10 do. sugar.
7I4 gallons of water boiled; clarified with the white of
I egg; skim and strain; then add i gallon of red cur
rant juice, and i pint of yeast; put in a keg, and keep it
full of the liquid during fermentation; filter or fine; jjut
in a clean pitched keg, and bung tight or bottle.
376. Wine, Cyprus, Imitation of.
8^ gallons of water.
pints of alderberries.
7;/^ lbs. of sugar.
7 drachms of ground ginger.
3!/^ do. cloves.
Boil together for i hour; skim; strain when cooled to
100® Fahrenheit, and put in a lo-gallon keg which con
tains 10% ounces of mashed raisins; fill up the keg, and
add I pint of yeast, and during fermentation be caieful
and keep the keg full with the balance of the liquid,
filter or fine it.
377. Wine, Damson-
80 lbs. of damsons.
Macerate for 2 days with 10 gallons of boiling water;
strain, press and dissolve in 25 lbs. of sugar in the
liquid; then add 2^ pints of French brandy, and let it
stand a few days; filter, bottle, and be careful and add
Yo, an ounce of ground sugar to each bottle; cork and
string it.
378. Wine, Frontignan of.
2% gallons of red wine.
4!/^ dp. white wine.
I
do. 4th-proof spirit. Mix.
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