211 / 256
WINE,
KASPBEEEY.
211
6f
gallons
of
plain
wine.
I
do.
plain
syrup.
(See
No.
7.)
Colored
with
tincture
of
alderberries.
394.
Wine,
Quince.
8
gallons
of
quince
juice,
made
as
follows:
After
wiping
off
the
quinces
cut
them
in
slices
and
make
a
pulp
;
press
out
the
juice
;
heat
it
near
boiling
;
dissolve
10
lbs.
of
sugar
in
it
;
then
skim,
strain,
and
let
it
cool
to
86
Fahrenheit
;
fill
a
keg,
and
put
it
in
a
warm
place
;
add
1
quart
of
brewers'
yeast
;
mix
well
;
fill
up
the
keg
with
t'
e
liquid
during
fermentation,
and
when
over
add
2^
gal-
'
IS
of
good
sherry
or
Madeira
wine.
(See
No.
3.)
395.
Wine,
Raisin.
Take
80
lbs.
of
Malaga
raisins,
and
macerate
with
10
gallons
of
boiling
water
until
cool
(see
No.
5)
;
then
rub
them
between
the
hands
so
as
not
to
hurt
the stones
;
pass
the
pulp
through
a
sieve;
press
slowdy,
so
as
to
get
11
gnilons
of
the
liquid
with
the
water used
to
wash
out
the
pulp;
then
dissolve
in
it
6
ounces
of
powdci-el
rock
candy,
and
add
the
rinds
of
4
oranges,
2
lemons,
and
1
ounce
of
bruised
bitter
almonds,
with
1
quart
of
brewers'
yeast;
fill
a
10-gallon
keg,
and
keep
it
full
with
the
liquid
during
fermentation
;
then
strain,
press,
and
add
1
quart
of
the
best
French
brandy.
396,
Wine,
Raspberry.
Take
10
gallons
of
fresh
raspberry
juic3,
and
add
7^
lbs.
of
sugar,
boiled
and
clarified
with
the
white
of
2
eggs
;
skim,
strain,
and
when
nearly
cool
add
1
pint
of
good
brewers'
yeast
;
fill
a
10-gallon
keg,
and
hang
in
it
a
little