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I^onu JWaae
Wiimu
malt
to
color
if
required.
Mash
with
twenty-
four,
fourteen
and
eleven
barrels
of
water,
then
boil
with
one
hundredweight
Kent
hops,
and
set
with
seven
gallons
yeast,
three
pounds
salt.
Mash
the
grains
for
table
beer.
PORT
WINE
To
ten
gallons
prepared
cider,
add
one
and
one-half
gallons
good
port
wine,
two
and
one-half
quarts
wild
grapes
(clusters),
two
ounces
bruised
rhatany
root,
three-quarters
ounce
tincture
of
kino,
three-quarters
pound
loaf
sugar,
one-half
gallon
spirits.
Let
this
stand
ten
days
;
color
if
too
light,
with
tinc-
ture
of
rhatany, then
rack
it
off
and
fine
it.
This
should be
repeated
until
the
color
is
perfect
and
the
liquid
clear.
PORT
WINE
(BRITISH)
1.
Two
gallons
damson
juice,
two
gallons
cider,
three-quarters
ounce
sloe
juice,
one
pound
sugar,
one
pound
honey.
Ferment,
then
add
one
quart
spirit,
one
gallon
red
cape,
a
little
over
one
ounce
of
red
tartar
(dissolved),
the
same
of
powder
of
catechu,
one-tenth
ounce
bruised
ginger,,
one-tenth
ounce
cassia,
a
few
cloves.
Mix
well
with
two
tablespoonfuls
of
brandy
coloring.
2.
Two
pounds
buUace,
ten
pounds
dam-