209 / 256
WINE,
PARSNIP.
209
2|
pints
of
plain
syrup.
(See
No.
7.)
Color
with
elderberry
tincture
and
coloring.
(See
88.)
387.
Wine,
Mixed,
If
gallon
of
fresh-pressed
currant
juice.
If
do.
do.
do.
grape
do.
If
do.
do.
do.
raspberry
do.
If
do.
do.
do.
Eng.
cherry
do.
24
lbs.
of
sugar
dissolved
in
the
mixed
juices;
add
1
quart
of
good
brewers'
yeast,
and
fill
up
a
keg
holding
8
gallons
;
keep
the cask
full
with
the
remaining
juice
during
fermentation;
when
this
is
over
add
li
gallon
of
good
French
brandy
;
let
it
stand
together
for
a
few
days
longer
;
then
filter
and
bottle.
388.
Wine,
Muscat.
10
gallons
of
plain
wine.
20
lbs.
of
Muscat
raisins,
bruised,
f
lb.
alder-flowers,
hanging
in
a
bag.
Macerate
for
2
or
3
months
(see
No.
5)
;
press,
and
filter
or
fine.
(See
Nos.
202,
203, 204,
and
205.)
389.
"Wine,
Orange.
11 gallons
of
water
and
15
lbs.
of
sugaj*;
boil,
skim,
and
strain,
and,
when
cooled
to
100°
Fahrenheit,
add
50
oranges
cut
in
thin
slices
and
1
quait of
fresh
brewers'
yenst
;
fill
a
keg
to
the
bung,
and
keep
it
full
with
the
liquid
during
fermentation,
and
let
it
stand
in
a
warm
place;
when
fer-
mentation
is
over,
strain,
press,
and
add
^ a
gallon
of
brandy.
Filter.
(See
No.
3.)
390.
Wine,
Parsnip.
Boil
40
lbs.
of
parsnips
and
1 1
gallons
of
water
down
to