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206
KECITES FOR TEN GALLONS EACH.
T drachms ofground ginger.
31 do. cloves.
Boil together for 1 hour; skim; strain when cooled to
100° Fahrenheit,and jDut in a 10-gallon keg which contains
lOL ounces of mashed raisins; fill up the keg, and add 1
pint of yeast, and during fermentation be careful and keep
the keg full with the balance ofthe liquid; filter or fine it.
(See Mos. 202, 203, 204, and 205.)
377. Wine, Damson.
80 lbs. ofdamsons.
Macerate for 2 days (see No. 5) with 10 gallons of boil
ing water; strain, press, and dissolve 25 lbs. of sugar in
the liquid ; then add 2l pints ofFrench brandy, and let it
stand a few days; filter, bottle, and be careful and add
i an ounce of ground sugar to each bottle; cork and
string it.
878. Wine,Frontignan of.
41 gallons ofred wine.
do. white wine,
do. 4th-proof spirit.
Mix.
379. Wine. G-inger.
12 gallons of water and 19 lbs. of sugar dissolved and
boiled to syrup (see No. 7), 9 ounces of washed and cut
glno-er, a gallon of boiling water ; macerate till cold (see
No.5); strain, press, and mix with the syrup; then add
6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to
a pulp, 1 ounce of isinglass soaked in r a pint of water,4
lemons cut in slices, and 1 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