187 / 204
''>r
SP.E PAGES I to 6.
1S7
385. Wine, Madeira.
.4 gallons of good Madeira, high flavored.
6 do. plain wine.
Color to same shade with coloring or tincture of
saffron.
386. Wine, Malaga.
4 gallons of Malaga wine, best quality.
6 do. plain wine; and for sweetening add
21/2 pints of plain syrup.
Color with elderberry tincture and coloring.
387. Wine, Mixed.
gallon of fresh-pressed currant juice,
do. do. do. grape juice.
14^ do. do. do. raspberry juice.
do. do. do. Eng. cherry juice.
24 lbs. of sugar dissolved in the mi.xed juices; add i
quart of good brewers' yeast, and fill up a keg holding
8 gallons; keep the cask full with the remaining juice
during fermentation; when this is over add gallon
of good French brandy; let it stand together for a few
days longer; then filter and bottle.
388. Wine, Muscat.
10 gallons of plain wine.
20 lbs. of Muscat raisins, bruised.
%lb. alder flowers, hanging in a bag.
Macerate for 2 or 3 months; press, and filter or fine.
389. Wine, Orange.
11 gallons of water and 15 lbs. of sugar; boil, skim,
and strain, and, when cooled to ioo° Fahrenheit, add
50 oranges cut in thin slices and i quart of fresh brew-
•M