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RECIPES FOE TEN GALLONS EACH.
9 gallons; press out the liquid, beat 3 eggs to froth, and
mix with tlie decoction ; when it is cool take out l a gal
lon, and. add 1 ounce of bruised bitter almonds, and dis
solve in the decoction 25 lbs. of sugar; boil, and let the
scum rise 3 times; then stop the raising by adding from
the i gallon of cool liquid (see No. 1); skim, strain, and
cool down to 100" Fahrenheit; then add 1 quart of yeast,
and, after fermentation is over, add 1l quart 4th-proof
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Filter. (See No.3.)
Cognac.
391. "Wine, Peach.
To 10 gallons of peach juice, pressed from the ripest
fruits, add the stones, but without breaking them; dis-"
solve 5 lbs. ofsugar in the juice,and put it in a keg, which
must be kept constantly full Avith the liquid till fermenta
tion ends; then add 1 ounce of ground cloves, strain, and
mix to it A a gallon of good pure alcohol, 95 per cent.
Filter. (See No. 3.)
892. Wine, Plain.
9^ gallons of Avater, at 86° Fahrenheit.
10 lbs. ofsugar.
4 do. raisins, mashed.
3 ounces oftartaric acid.
1 pint ofstrong,vinegar,
1 quart of brewers' yeast.
Mixed and dissolved together; fill up a keg, put it in a
warm place, and keeji it constantly full with the liquid
until fermentation is over; then add 1 gallon of alcohol,
95 per cent.; strain, press, and filter-. (See No. 3.)
893. Wine,Port.
4 gallons of high-flavored port wine.
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