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206
KECIPES
FOE
TEN
GALLONS
EACH.
1
dracluus
of
ground
ginger.
31
do.
cloves.
Boil
together
for
1
hour
;
skim
;
strain
when
cooled
to
]00°
Fahrenheit,
and
put
in
a
10-gallon
keg
which
contains
10^
ounces
of
mashed
raisins
;
fill
up
the
keg,
and
add
1
pint
of
yeast,
and
during
fermentation
be
careful
and
keep
the
keg
full
with
the
balance
of
the
liquid
;
filter
or
fine
it.
(See
Nos.
202,
203, 204,
and
205.)
377.
"Wine,
Damson.
80
lbs.
of
damsons.
Macerate
for
2
days
(see
No.
5)
with
10
gallons
of
boil-
ing
water
;
strain,
press,
and
dissolve
25
lbs.
of
sugar
in
the
liquid
;
then
add
21
pints
of
French
brandy,
and
let
it
stand
a
few
days
;
filter,
bottle,
and
be
careful
and
add
i
an
ounce
of
ground
sugar
to
each
bottle
;
cork
and
string
it.
378.
"Wine,
Frontignan
of.
4^
gallons
of
red
wine.
4^
do.
white
wine.
1
do.
4th-proof
spirit.
Mix.
379.
Wine.
Ginger.
12
gallons
of
water
and
19
lbs.
of
sugar
dissolved
and
boiled
to
syrup
(see
No.
V),
9
ounces
of
washed
and
cut
ginger,
^
a
gallon
of
boiling
water
;
macerate
till
cold
(see
No.
5)
;
strain,
press,
and
mix
with
the
syrup
;
then
add
6
lbs.
of
Malaga
raisins,
3
lbs.
of
Muscat
raisins
mashed
to
a
i^ulp,
1
ounce
of
isinglass
soaked
in
^
a
pint
of
water,
4.
lemons
cut
in
slices,
and
1
pint
of
good
brewers'
yeast;
put
all
in
a
keg,
and
keep
it
full
with
the
liquid
during
the
process
of
fermentation
for
3
weeks
;
at
the
end
of