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20i
RECIPES
FOR TEN
GALLONS
EACH.
369.
Wine,
Bordeaux,
Red.
4
galloDS
of
high-flavored
red
Bordeaux
wine.
6
do.
plain
wine.
Colored
to
the
same
shade
with
tincture
of
alderbemes.
370.
Wine,
Bordeaux,
White.
4
gallons
of
high-flavored
white
wine.
6 do. plain
^y'me.
Color
to
the
shade
with
coloring or
tincture
of
saffron.
(See
Nos.
88
and
91.)
371,
Wine,
Birch.
9
gallons
of
birch
juice,
drawn
in
the
month
of
Febru-
ary
or
March
from
the
birch
tree
by
boring
holes
in
it
boil
and
skim,
and
cool
it
down
to
100°
Fahrenheit;
then
dissolve
in
it
9
lbs.
of
sugar,
and add
2
ounces
of
lemon
peels, finely
cut
;
produce
fermentation
with
1
pint
of
gluten
;
put
the
ingredients
in
a
keg,
and
keep
it
con-
stantly
full
till
fermentation
is
over
;
filter
or
fine
it
(see
from
Nos.
202
to
205),
and
put
in
another
keg,
in
which
you
have
previously
burnt
a
strip
of
brimstone
paper.
(See
No.
418.)
372.
Wine,
Champagne.
10
gallons
of
light
white
wine,
sucli
as
Sauterne
oi
Rhine
wine,
well
clarified
;
add
3
lbs.
of
the whitest
rock
candy,
dissolved
in
li
pint
of
water
;
to
this
syrup
add
1
a
gallon
of
wine
alcohol
(bon
gout),
or
any
other
perfectly
free
of
flavor
;
when
all
this
is
perfectly
clear
fill
it
in
a
soda-water
apparatus,
and
impregnate
it
with
carbonic
acid
(for
family
use
1^
drachm
of
citric
acid,
and