1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

WEHMAN BROS. ' BARTENDERS' GUIDE,

WINES--How to Me.ke.

BIRCH WINE.

In F ebrua r y or M_arch, bore holes in birch trees, and when

you _have St>CUrt>d 1.11ne gallons or juice, boil and skim, cool–

ing it down to

100

degrees Fa hrenheit. Dissolve in it nine

pounds of sugar, ad ::!ing two onnces of lemon, cut fine. Pro–

d uce fermen tation witb on<> pint of gluten. Keep keg full

constantly, wh en t be fermenting is over, draw it oft a nd

strain, or filter into a nother keg In which you he.ve burned a.

piece or brimstone.

BLACKBERRY WINE. '

One-he.If ounce of ground cinnamon,

One-quarter ounce of ground cloves,

One dre.chm of ce.rde.mon seeds,

One drnchm of gr.ited nutmeg,

Five gl•llons of blackberries.

Me.sh tlrn berri<>s, pour on five gallons of water, heat a.II to

a. boili ng point. but do n ot let it boil. Add one and one-he.if

gallons white sy'rup; pour all Into a ten-gallon keg, keep in a.

wa rm place, e.nd t.he keg full. After fermenting, strnin a nd

press, Rdd one go.lion of neutral spirits ; filter, a nd when

clee.r, bottle.

BLACK CURRANT WINE.

Five ge.ilons of black currants,

Five gallons of water,

•.ren pounds of crusljed sugar.

Dissolve suge.r in the water. Heat all to

100

degrees Fah–

r enheit. Pour into

ten-gs.lion k eg, put in a wa rm place, keep

It constantly full. .After fermenting, strain an.d press ; Rdd

one gallon of spirits, 95 per cent. above proof. Filter and bot-

tle when clear.

CH£RRV WINE.

T hirty-five pounds of .ripe ch erries,

Five pounds of brown sugar,

W ater t.o me.ke eight gs.lions,

One a nd one-he.If pints of best Fre.1ch b111.ndy.

Add yea.st, an.:

3t aside to fermeut.