208 / 256
208
RECIPES
FOR
TEN
GALLONS
EACH.
top
out;
fix
the
top
again
as
tight
as
possible,
and
\^Leu
fermentation
is
over,
and
the
wine
clear,
draw
off;
press
and
filter
the
balance,
and
put
it
in
a
new,
clean
pitched
keg.
^3.
Wine,
Lemon.
Take
11
gallons
of
water
and
15
lbs.
of
sugar,
and
boil
them
together
until
the
sugar
is
perfectly
dissolved
;
then
skim
and
strain
the
liquid,
and
when
it
has
cooled
to
100°
Fahrenheit,
add
50
lemons,
cut
in
very
thin
slices,
and
1
quart
of
fresh
brewers'
yeast
;
put
a
10-gallon
keg
in
a
warm
place,
and
fill
it
full
to
the
bung,
and
keep
it
full
with
the
liquid
during
the
fermentation
;
strain,
press,
and
filter
;
then
add
^
a
gallon
of
good
sherry,
or
Madeira
wine.
384.
Wine,
Liqueur.
(Cordial.)
Take
a
sufficient
quantity
of
sweet
grapes
to
make
7
gallons
of
juice,
and
expose
them
to
the
sun
for
10
days
before
pressing
them
;
as
soon
as
they
are
pressed
put
the
juice
in
a
10-gallon
keg,
and
fill
it
up
with
3
gallons
of
alcohol,
95
per
cent.,
and
1
ounce
of
ground
cinnamon
;
mix
well,
bung
it,
and
after
settling
(say
1
month)
bot-
tle
it.
385.
Wine,
Madeira.
4
gallons
of
good
Madeira,
high
flavored.
6
do.
plain
wine.
Color
to
same
shade
with
coloring
or
tincture
of
saffron
See
Nos.
88
and
91.)
336.
Wine,
Malaga.
4
gallons
of
Malaga
wine,
best
quality.
6
do.
pla-
?
wine
;
and
fur
sweetening
add