209 / 256
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n
s.
^VIKE, PAESOTP.
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2i pints of plain syrup. (See No. 7.)
Color with elderberry tincture and coloring.
209
(See 88.)
387. 'Wine, Mixed,
If gallon of fresh-pressed currant juice.
If do. do. do. grape
do.
If do. do. do. raspberry do.
If do. do. do. Eng.cherry do.
24 lbs. of sugar dissolved in the mixed juices; add 1
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.
"V
388. Wine, Muscat.
10 gallons ofplain wine.
20 lbs. of Muscat raisins, bruised.
f lb. alder-flowers, hanging in a bag.
Macerate for 2 or 3 months (see No.5); press,and filter
or fine. (See Nos.202, 203, 204, and 205.)
389. Wine, Orange.
11 gallons of Avater and 15 lbs. ofsugar; boil, skim,and
strain,knd,Avhen cooled to 100° Fahrenheit,add 50 oranges
cut in thin slices and 1 quart offresh brewers' yeast; fill a
keg to the bung,and keep it full Avith the liquid during
fermentation, and let it stand in a Avarm place; when fer
mentation is over, strain, press, and add'i a gallon of
brandy. Filter. (See No. 3.)
390. Wine,Parsnip.
Bofl.40 lbs. ofparsnij)s and 11 g.allons of water doAvn to