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EECIPE8 FOE TEN GALLONS EACH.
top out; fix the top again as tight as possihle, :ui(l wlien
fermentation is over, and the -wine clear, draw oif; press
and filter the balance, and put it in a new, clean pitched
keg.
383. "Wine, Lemon.
Take 11 gallons of water and 15 lbs. of sugar, and boil
them together until the sugar is perfectly dissolved; then
skim and stiain the liquid, and when it has cooled to 100°
Fahrenheit, add 50 lemons, cut in very thin slices, and 1
quart of fresh brewers' yeast; put a 10-gallon keg in a
warm place, and fill it fuU 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 1
gallons of juice, and exjjose them to the sun for 10 days
before pressing them; as soon as they are pressed put the
juice in a 10-gallon keg, and till it up with 3 gallons of
alcohol, 95 per cent., and 1 ounce of ground cinnamon;
mix well, bung it, and after settling (say 1 month) bot
tle it.
n
385. "Wine, Madeira.
' =
4 gallons ofgood Madeira, high flavored.
,
6 do. plfin wine.
Color to same shade with coloring or tincture ofsaffron
(See Nos. 88 and 91.)
386. Wine, Malaga.
4 gallons ofMalaga wine, best quality.
6 do. plain wine; and for sweetening add