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WINE, EASPBEEEY.
211
• 5f gallons of plain wine.
^ do. idain syrup. (See No.1.)
Colored with tincture of alderberries.
394. "Wine, Quince.
8 gallons of quince juice, madcias follows:
After wiping oft'the quinces cut them in slices and make
a pulp ; press out the juice; heat it near boiling; dissolve
10 lbs.ofsugar in it; then skim,strain,and let it cool to 86°
Fahrenheit; fill a keg, and put it in a warm place; add 1
quart of brewers' yeast; mix well; fill up the keg with
the liquid during fermentation, and when over add 2i gal
lons ofgood sherry or Madeha wine._ (See No. 3.)
395. Wine, Raisin.
Take 80 lbs. of Malaga raisins, and macerate Avith 10
gallons of boiling water until cool (see No.5); then rub
' them between the hands so as not to hurt the stones; pass
n
the pulp through a sieve; press slowly, so as to get 11
. gallons of the hquid with the water used to Avash out
the pulp; then dissolve in it 6 ounces of poAvdered
rock candy, and add the rinds of 4 oranges, 2 lemons,
and 1 ounce of bruised bitter almonds, Avith 1 quart of
broAvers' yeast; fill a 10-gallon keg, and keep it full Avith
the liquid during fermentation; then strain, press,and add
1 quart ofthe best French brandy.
396. Wine, Raspberry.
Take 10 gallons offresh raspberry juice, and add-Y^ lbs.
of sugar, boiled and clarified with the Avhito of 2 eggs;
skim, strain, and Avhen nearly cool add 1 pint of good
brewers' yeast; fill a 10-gallon keg, and hang in it a little