210 / 256
210
liECIPES
FOR
TEN
GALLONS
EACH.
9
gallons
;
press
out
the
liquid,
beat
3
eggs
to
froth,
and
mix
with
the
decoction
;
when
it
is
cool
take
out ^
a
gal-
lon,
and
add
1
ounce
of
bruised
bitter
almonds,
and
dis-
solve
in
the
decoction
25
lbs.
of
sugar
;
boil,
and
let
the
scum
rise
3
times
;
then
stop
the
raising
by
adding
from
the
^
gallon
of
cool
liquid
(see
No.
V)
;
skim,
strain,
and
cool
down
to
100°
Fahrenheit
;
then
add
1
quart
of
yeast,
and,
after
fermentation
is
over,
add
1^
quart
4th-proof
Cognac.
Filter.
(See
No.
3.)
391.
"Wine,
Peach.
To
10
gallons
of
peach
juice,
pressed
from
the
ripest
fruits,
add
the
stones,
but
without
breaking
them;
dis-
solve
5
lbs.
of
sugar
in
the
juice,
and
put
it
in
a
keg,
which
must
be
kept
constantly
full
with
the
liquid
till
fermenta-
tion
ends
;
then
add
1
ounce
of
ground
cloves,
strain^
and
mix
to
it
4^
a
gallon
of
good
pure
alcohol,
95
per
cent.
Filter.
(See
No.
3.)
392.
Wine,
Plain.
9|
gallons
of
water,
at
86°
Fahrenheit.
10
lbs.
of
sugar.
4
do.
raisins,
mashed.
3
ounces
of
tartaric
acid.
1
pint
of
strong
vinegar.
1
quart
of
brewers'
yeast.
Mixed
and
dissolved
together
;
fill
ap
a
keg,
put
it
m
a
warm
place,
and
keep
it
constantly
full
with
the
liquid
until
fermentation
is
over;
then
add
1
gallon
of
alcohol,
95
per
cent.
;
strain,
press,
and
filter.
(See
No.
3.)
393.
Wine,
Port.
4.
gallons
of
high-flavored
port
wine.