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SEE I'AGES I to 6.
l8c
393. Wine, Quince.
8 gallons of quince juice, made as follows:
After wiping off the quinces cut them in slices and
make a pulp; press out the juice; heat it near boiling;
dissolve lo lbs. of sugar in it; then skim, strain, and
let it cool to 86° Fahrenheit; fill a keg, and put it in a
warm place; add i quart of brewers' yeast; mix well;
fill wp the keg with the liquid during fermentation, and
when over add 2% gallons of good sherry or Madeira
wine.
394. Wine, Raspberry.
Take 10 gallons of fresh raspberry juice, and add 7%
lbs. of sugar,boiled and clarified with the white of 2 eggs;
skim, strain, and when nearly cool add i pint of good
brewers' yeast; fill a lo-gallon keg, and hang in it a
little bag with i ounce of ground mace; fill up with the
juice until fermentation is over, and add gallon of
good wine. Filter.
395. Wine, Rose.
10 gallons of water.
30 lbs. of sugar.
I y^, gallon of red rose leaves.
Boil for 2 minutes; when lukewarm fill up a keg; put
it in a warm place; add i pint of yeast; fill up constant
ly with the liquid till fermentation ceases; dissolve
drachm of otto of roses in 2 ounces of alcohol, 95 per
cent, and mix it with the above wine; strain; color rose
with the tincture of cochineal. Filter.
390. Wine, St. George.
5 gallons of dark red claret.
5 do. piquepouil.