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212
EECIPE8 FOE TEN GALLONS EACH.
bag -SEith 1 ounce of ground mace; fill up with the juice
until fermentation is over, and add IJ gallon of good port
Filter. (See No. 3.)
wme.
397. "Wine, Rose.
10 gallons of water.
30 lbs. ofsugar.
1;J- gallon ofred rose leaves.
Boil for 2 minutes; when lukewarm fill up a keg; put
it in a waim place; add 1 pint of yeast; fill up constant
ly with the liquid till fermentation ceases; dissolve i
drachm of otto of roses in 2 ounces of alcohol, 95 per
cent., and mix it with the above wine; strain ; color rose
with the tincture of cochineal. Filter. (See Nos. 3 and
93.)
398. "Wine, St. George.
5 gallons of dark red claret.
5 do. piquepouil.
Mix; add 1 gill of spirit of raspberries, 1 gUl of spirit
of lemonbalm, and 1 gUl ofspirit of orris-root.
399. Wine, Sherry.
4 gallons ofhigh-flavored sherry wine.
6 do. plain wine.
Colored with coloring. (See No.88.)
^
400. Wine,Tokay.
4 gallons oftokay, best quality.
6 do. plain wine.
Sugar and color to suit the taste.