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ounces ofsea salt; take it from the fire and let it stand
for eight days; then bottle.
382. Wine, Juniper.
12}4 -gallons of hot water.
% ounce of ground coriander-seed.
55 lbs. of ground juniper berries.
5 lbs. of brown sugar.
When the liquid is cooled to ioo° Fahrenheit, add i
pint of good brewers' yeast, and put all' in a keg with
the top out; fi.x the top again as tight as possible, and
when fermentation is over, and the wine clear, draw off;
press and filter the balance, and put it in a new, clean
pitched keg.
383. Wine, Lemon.
Take ii gallons of water and 15 lbs. of sugar, and
Toil them together until the sugar is perfectly dissolved;
then skim and strain the liquid, and when it has cooled
to ioo°- Fahrenheit, add 50 lemons, cut in very thin
slices, and i quart of fresh brewers' yeast; put a lo-gal-
lon keg in a warm place, and fill it full 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 7
gallons of juice, and expose them to the sun for 10 days
before pressing them; as soon as they are pressed put
the juice in a lo-gallon keg, and fill it up with 3 gallons
of alcohol, 95 per cent, and i ounce of ground cinna
mon; mix well, bung it, and after settling (say i month)
bottle it.