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SEE PAGES I to 6.
lS5
379. Wine, Ginger.
12 gallons of water and 19 lbs. of sugar dissolved and
boiled to syrup,9 ounces of washed and cut ginger,%a
gallon of boiling water; macerate till cold; strain, press
and mix with the syrup; then add 6 lbs. of Malaga
raisins, 3 lbs. of Muscat raisins mashed to a pulp, i
ounce of isinglass soaked in%a pint of water,4 lemons
cut in slices, and i pint of good brewers' yeast; put all
in a keg, and keep it full with the liquid during the
process of fermentation for 3 weeks;at the end of which
time bottle or fill a keg in which has been burned some
brimstone; bung tight.
380. Wine Grapes.
II gallons of lightly pressed juice of sweet grapes; fill
a lo-gallon keg to the bung; let it stand in a warm
place, and keep it full during fermentation; after it has
settled draw it off in a clean keg; filter the dregs of the
first, and add the clear to the liquid that has been
drawn off. In the month of March the second fermen
tation begins, then lift the bung; when the second fer
mentation is over, if the wine is red, fine with the white
of I egg beaten to a froth, but when white, with a mix
ture composed of one ounce of isinglass steeped in a
pint of the wine, and beaten and mixed as with the egg;
put the red wine in a pitched keg, the white in a brim
stone keg, and bung tight.
381. Wine, Greek.
Take a sufficient quantity of perfectly ripe grapes to
make Io gallons of juice, and e.xpose'them to the sun
for 10 days; press out the juice in a boiler, and keep it
over a fire until it attains the boiling point; then add s